Description
There’s something magical about a dish that feels both elegant and effortless. This Creamy Garlic Marry Me Salmon recipe delivers rich, velvety flavor that’s rumored to be proposal-worthy. Tender pan-seared fillets swim in a luxurious sun-dried tomato and garlic cream sauce that comes together in just 25 minutes.
Ingredients
- Salmon fillets: 4 (6-ounce) skin-on or skinless, patted dry
- Olive oil: 1 tablespoon, for searing
- Butter: 2 tablespoons, divided
- Garlic: 4 cloves, minced
- Sun-dried tomatoes: ½ cup, chopped (oil-packed, drained)
- Heavy cream: 1 cup
- Chicken or vegetable broth: ½ cup
- Parmesan cheese: ½ cup, freshly grated
- Italian seasoning: 1 teaspoon
- Spinach: 2 cups, fresh
- Salt and black pepper: to taste
- Red pepper flakes: optional, for a little heat
Instructions
- Sear the Salmon: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season salmon fillets generously with salt and pepper. Place them in the hot skillet, skin-side up if using skin-on fillets. Sear for 4–5 minutes per side, until golden and cooked through. Remove salmon from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the remaining tablespoon of butter to the same skillet. Stir in minced garlic and chopped sun-dried tomatoes, cooking for 1–2 minutes until fragrant. Be careful not to burn the garlic!
- Create the Creamy Garlic Sauce: Pour in the heavy cream and broth, stirring to combine. Bring to a gentle simmer, then stir in grated Parmesan and Italian seasoning. Let the sauce thicken slightly for 3–4 minutes.
- Wilt the Spinach & Combine: Add fresh spinach to the skillet and stir until just wilted—this should take only a minute or two. Return the seared salmon fillets to the pan, spooning the creamy sauce over the top. Let everything heat through for another 2 minutes.
- Serve Immediately: Plate the salmon and generously ladle the creamy garlic sauce over each fillet. Garnish with extra Parmesan, red pepper flakes, or fresh herbs if desired.
Notes
Store leftovers in an airtight container for up to 3 days. For dairy-free version, use coconut cream instead of heavy cream and vegan Parmesan. Salmon continues to cook after removal from heat, so take it out when still slightly pink in center. Use freshly grated Parmesan for best melting texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 485
- Sugar: 3g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg