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    Marry Me Salmon

    If you’ve been on the lookout for a new recipe to swoon over, this Marry Me Salmon is it!

    Tender, flaky salmon is drenched in a creamy sauce enhanced with sun dried tomatoes, fresh basil and Creole seasoning.

    Trust me, this under-30-minute meal is worthy of the name!

    Marry Me Salmon is a swoon-worthy dish where tender, flaky salmon is drenched in a creamy sauce enhanced with sun dried tomatoes, fresh basil and Creole seasoning.

    I decided to surprise Jason with a special dinner one night and chose to make Marry Me Salmon. Following the huge success of Marry Me Chicken, which has been our most popular recipe of the year, I thought it was time to relive those great creamy flavors in a new form.

    I started with a beautiful piece of salmon and made a creamy sauce with sun-dried tomatoes and fresh basil, then added a little Creole seasoning for some extra flavor.

    Jason walked into the kitchen, took one look at the dish, and knew it was something special. Every bite was tender and rich and creamy, a perfect blend of flavors. That night, the salmon didn’t just impress us, it really lived up to its charming name.

    Our newest addition to the series is Marry Me Salmon, and let me tell you, this one is equally sure to impress your sweetheart!

    Four salmon filets in a skillet with a creamy sauce.

    Ingredient Needed

    For exact measurements, along with detailed instructions, see the recipe card at the end of the post. Here are the main ingredients you’ll need today:

    • Salmon Filets – I always use fresh salmon for the best taste and texture. Sometimes I cook them with the skin on and remove it after cooking.
    • Creole Seasoning – I prefer to make my own to control the salt, but if I’m using a store-bought one, I make sure it’s low in sodium. For best results, whip up a quick batch of my homemade Creole Seasoning.
    • Crushed Red Pepper – I add this depending on how spicy I want the dish. Just a pinch for a little kick.
    • Butter – You can use any butter, but if you’re watching your salt content go with unsalted.
    • Shallot and Garlic – These are my go-to aromatics.
    • Dried Thyme – I am using dried, but fresh thyme can also be used if you have it on hand. Use 1 tablespoon of fresh in place of 1 teaspoon dried and add it later in the recipe, when you add the cream.
    • Sun-Dried Tomatoes – You can use oil-packed or dry-packed, depending on your preference.
    • Chicken Broth – I like chicken broth here. Vegetable broth can be used too.
    • Heavy Whipping Cream – For a lighter version, half-and-half could be used, but the sauce will be less rich.
    • Parmesan Cheese – I recommend freshly grated Parmesan for best flavor and texture.
    • Fresh Basil – I toss this in at the end to keep its flavor fresh and vibrant. If it’s not available, I use dried basil when adding the cream.

    Easy Marry Me Salmon Recipe

    1. Cook the salmon: First, I pat the salmon filets dry to make sure they get a nice sear. Then I brush them with olive oil and season both sides with a good pinch of salt, pepper, some Creole seasoning, and a bit of crushed red pepper. I heat up some butter in a skillet and sear the filets for about 3-5 minutes on each side, just until they’re cooked through and beautifully golden. Once they’re done, I set them aside on a plate.

    Cooking the salmon in a skillet.

    2. Create the sauce: Next, I sauté the chopped shallot and garlic in the same skillet, adding a sprinkle of thyme and the rest of the Creole seasoning and crushed red pepper. I cook them just until they start to soften and become fragrant. Then, I toss in the sun-dried tomatoes and stir everything together.

    I pour in the chicken broth and cream, stirring to combine all the flavors, and let it come to a quick simmer. As the sauce starts to heat through, I gradually stir in the grated Parmesan, letting it melt into the sauce. I finish by adding the fresh basil, letting it all simmer together for another 3-4 minutes, until the sauce thickens slightly and everything is heated through.

    Cooking the sauce in the skillet.

    3. Finish the dish: Finally, I place the salmon filets back into the skillet with the creamy sauce. I spoon the sauce generously over each piece of salmon, making sure they’re nicely coated. Everything’s ready now, so I serve the salmon immediately.

    Finished product in the skillet.

    Serving Suggestions

    This creamy Creole salmon pairs beautifully with a variety of sides. I personally love it with small pasta shapes like orzo or pearled couscous because they soak up the sauce perfectly. Rice or quinoa also make great options for a more filling meal.

    I always like to have some crusty bread on the side, too. It’s perfect for sopping up that delicious sauce. If I’m looking for something a bit lighter, a fresh leafy salad or some roasted or steamed veggies go really well with marry me salmon.

    Some Variations

    Once you have the basic creamy sun dried tomato sauce down, there are plenty of ways to play with this recipe. Here are some ideas:

    • Give it a “Tuscan” theme. Swap the Creole seasoning for Italian seasoning and stir in 2-3 cups of fresh baby spinach right into the sauce. It gives the dish a lovely Tuscan feel.
    • I love adding more veggies like mushrooms, zucchini, red bell pepper, or asparagus to make the dish heartier.
    • Instead of Creole seasoning, you can add about 3-4 tablespoons of pesto sauce. Here is my homemade Pesto Sauce recipe.
    • Sometimes, I switch the salmon for a sturdy white fish like cod or grouper, or I go for shrimp, scallops, or even a mix. And for a real treat, lobster can make it feel extra luxurious.
    • Some days I toss the sauce with pasta – either something long like fettuccine or linguine, or a tubular shape like rigatoni or penne. I top the pasta with a salmon filet or crumble the salmon into the pasta for a hearty meal.
    One of the salmon filets is being scooped out of the pan with a wooden spoon.

    Tips and Tricks

    • Room Temperature Salmon: I always bring the salmon to room temperature before cooking to ensure it cooks evenly.
    • Pat Dry Salmon: I make sure to pat the salmon dry before seasoning. This helps the spices stick better and gives the salmon a great sear.
    • Don’t Overcook the Salmon: I cook the salmon just until it flakes easily with a fork. It’s important not to overcook it, or it can become dry.
    • Adjust Seasoning: After adding the Parmesan, which can be salty, I always taste the sauce and adjust the seasoning if needed.
    • Rest the Salmon: Let the salmon rest for a few minutes after cooking.
    Marry Me Salmon is a swoon-worthy dish where tender, flaky salmon is drenched in a creamy sauce enhanced with sun dried tomatoes, fresh basil and Creole seasoning.

    Whether you’re looking for a quick meal, or want to make that special someone love you just a bit more, this Marry Me Salmon is sure to be a hit.

    Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

    Marry Me Salmon, on our Gypsy Plate… enjoy!

    Serving of marry me salmon on the Gypsy Plate.

    Try these other great salmon recipes!
    Finnish Salmon Soup
    Baked Sockeye Salmon
    Salmon with Mango Salsa
    Maple Pecan Salmon
    Firecracker Salmon
    Salmon Rice Bowls
    Salmon Tacos
    Salmon Pasta

    Featured image for marry me salmon recipe.

    Marry Me Salmon

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Marry Me Salmon is a swoon-worthy dish where tender, flaky salmon is drenched in a creamy sauce enhanced with sun dried tomatoes, fresh basil and Creole seasoning.


    • 4 salmon filets, skin removed
    • 2 tsp olive oil
    • 2.5 Tbsp Creole seasoning, divided
    • ½ tsp salt
    • ½ tsp pepper
    • 1 tsp crushed red pepper, divided
    • 2 Tbsp butter
    • 1 shallot, diced
    • 4 cloves garlic, finely chopped
    • 1 tsp dried thyme
    • ⅓ cup sun dried tomatoes, sliced
    • ½ cup chicken broth
    • 1 cup heavy whipping cream
    • ¾ cup shredded parmesan cheese
    • ¼ cup fresh basil


    1. Pat dry the salmon filets, brush them with olive oil, then season both sides with salt, pepper, 1 Tbsp Creole seasoning and ½ tsp crushed red pepper.
    2. Melt 2 Tbsp butter in a skillet over medium-high heat. Add salmon filets and cook 3-5 minutes per side, until cooked through. Remove to a plate.
    3. Add shallot, garlic, thyme and remaining 1.5 Tbsp Creole seasoning and ½ tsp crushed red pepper into the pan. Sauté for 30 seconds.
    4. Add in sun dried tomatoes and cook for 1 minute.
    5. Add chicken broth and stir to deglaze the plan. Add heavy cream and simmer for 2 minutes.
    6. Gradually stir in parmesan cheese, along with basil. Simmer sauce for 3-4 minutes.
    7. Add salmon back into the pan. Spoon sauce all over salmon. Serve immediately with your favorite sides.


    1. Leftovers: We always prefer to eat seafood the day it's cooked, but if you do have leftovers they can be refrigerated for 2-3 days in an airtight container.
    2. To reheat, put the salmon and sauce in a covered plan with a little extra chicken broth, and place on medium heat until heated through.

    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 721Total Fat 55gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 26gCholesterol 201mgSodium 2875mgCarbohydrates 10gFiber 2gSugar 5gProtein 47g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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