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!
Following the huge success of Marry Me Chicken, which has been our most popular recipe of the year, we decided it was time to relive those great creamy flavors in a new form.
Our newest addition to the series is Marry Me Salmon, and let me tell you, this one is equally sure to impress your sweetheart!
Why You’re Going to LOVE this Recipe
- Flavor Explosion: The Creole seasoning combined with garlic, shallot, and sun-dried tomatoes creates a taste sensation that is both bold and sophisticated.
- Creamy Delight: The heavy whipping cream and Parmesan cheese meld into a luxuriously smooth and rich sauce that perfectly complements the salmon.
- Easy to Prepare: With a total time of 25 minutes (10 minutes prep and 15 minutes cook time), this recipe is surprisingly simple to make, ensuring a gourmet experience without spending hours in the kitchen.
- Versatile: This dish pairs beautifully with a variety of sides, making it adaptable for any occasion, whether a casual meal, Sunday dinner or a special date night.
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 – Go for fresh, high-quality salmon for the best flavor and texture. If you have skin-on filets, you can easily remove the skin or cook with it on and remove it later.
- Creole Seasoning – This is key to the dish’s unique flavor. If using store bought, look for a brand with lower sodium content, or the dish can become too salty. For best results, whip up a quick batch of our homemade Creole Seasoning.
- Crushed Red Pepper – Adds a spicy kick. Adjust according to how spicy you like your food.
- Butter – It adds richness and helps to create a smooth texture in the sauce. Unsalted butter is preferable to better control the saltiness of the dish.
- Shallot and Garlic – These aromatics add depth and a slight sweetness once cooked, which complements the salmon beautifully.
- Dried Thyme – This herb brings an earthy, slightly minty flavor. 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 – They add a tangy, slightly sweet flavor. You can use oil-packed or dry-packed, depending on your preference.
- Chicken Broth – It deglazes the pan and adds a savory depth to the sauce. Vegetable broth can be a substitute for a pescatarian option.
- Heavy Whipping Cream – Creates a rich, creamy base for the sauce. For a lighter version, half-and-half could be used, but the sauce will be less rich.
- Parmesan Cheese – Adds a nutty, salty flavor and helps thicken the sauce. We recommend freshly grated Parmesan for best flavor and texture.
- Fresh Basil – It brings a fresh, peppery flavor to the dish and adds a pop of color. It’s best added at the end to preserve its delicate flavor. If fresh is unavailable, replace with 1 teaspoon dried when adding the cream.
Easy Marry Me Salmon Recipe
1. Cook the salmon: Pat dry the salmon filets, brush them with olive oil, then season both sides with salt, pepper, Creole seasoning and crushed red pepper. Sear them in butter for 3-5 minutes per side, until cooked through. Remove to a plate.
2. Create the sauce: Sauté shallot, garlic, thyme and remaining Creole seasoning and crushed red pepper briefly, then add sun dried tomatoes. Add in chicken broth and cream and give it a quick simmer. Gradually stir in parmesan and basil, and simmer for 3-4 minutes.
3. Finish the dish: Add salmon back into the pan. Spoon sauce all over salmon. Serve immediately with your favorite sides.
This creamy Creole salmon pairs wonderfully with a variety of sides. We like it with small pasta shapes such as orzo or pearled couscous. You can also try it with your favorite grains like rice or quinoa.
Another option is some nice crusty bread on the side. It’s great for sopping up that delicious sauce. A nice fresh leafy salad or roasted or steamed veggies also go well with this dish.
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. Simply swap the Creole seasoning with Italian seasoning and add 2-3 cups of fresh baby spinach into the sauce.
- Bulk it up with veggies. Add mushrooms, zucchini, red bell pepper or asparagus.
- Go with a pesto twist. Omit the Creole seasoning and add 3-4 tablespoons of Pesto Sauce into the mix.
- Change the seafood. Try the same recipe with a sturdy white fish like cod or grouper, or go with shrimp, scallops, or a mix of both. Lobster? You might get married twice!
- Turn it into a pasta. Toss the sauce with either a long pasta like fettuccine or linguine, or a tubular shape such as rigatoni or penne. You can either top the individual servings with a salmon filet, or crumble the salmon and mix it into the pasta.
Leftovers and Storage
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 conatainer.
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.
We do not recommend freezing this dish.
Tips and Tricks
- Room Temperature Salmon: Bring the salmon to room temperature before cooking for even cooking.
- Pat Dry Salmon: Pat the salmon dry before seasoning to help the spices adhere better and for a better sear.
- Don’t Overcook the Salmon: Cook the salmon just until it flakes easily. Overcooking can dry it out.
- Gradually Add Parmesan: Add Parmesan cheese gradually to the sauce, allowing it to melt and integrate smoothly.
- Adjust Seasoning: Taste and adjust seasoning as needed, especially after adding Parmesan, which is salty.
- Simmer Sauce Slowly: Let the sauce simmer gently to thicken without curdling.
- Rest the Salmon: Let the salmon rest for a few minutes after cooking for juicier results.
- Deglaze the Pan: Use chicken broth to deglaze the pan and scrape up all the flavorful bits.
- Serve Immediately: Serve the dish immediately for the best texture and temperature.
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.
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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!
- 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
- 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.
- 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.
- Add shallot, garlic, thyme and remaining 1.5 Tbsp Creole seasoning and ½ tsp crushed red pepper into the pan. Sauté for 30 seconds.
- Add in sun dried tomatoes and cook for 1 minute.
- Add chicken broth and stir to deglaze the plan. Add heavy cream and simmer for 2 minutes.
- Gradually stir in parmesan cheese, along with basil. Simmer sauce for 3-4 minutes.
- Add salmon back into the pan. Spoon sauce all over salmon. Serve immediately with your favorite sides.
Nutrition InformationYield 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.
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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