I love how this Marry Me Salmon turns ordinary weeknights into something spectacular. The salmon fillets are perfectly seared, then nestled in a rich, creamy sun-dried tomato sauce that feels special enough for date night but comes together in under an hour.

Why You’ll Love This Recipe

I’ll be honest—I’m a sucker for anything creamy and a little spicy. This recipe checks all my boxes:

It feels elegant but is simple enough for a beginner cook like me to master.
The combination of sun-dried tomatoes, garlic, and cream creates a sauce that’s so flavorful I find myself licking the spoon.
Leftovers (if there are any) make a dreamy lunch the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets
Dried basil
Dried thyme
Garlic powder
Onion powder
Red pepper flakes
Chicken broth or stock
Heavy cream
Chopped sun-dried tomatoes
Fresh garlic
Freshly grated Parmesan cheese
Fresh basil
Olive oil
Kosher salt
Black pepper

directions

Make the spice blend. I whisk together dried basil, onion powder, garlic powder, dried thyme, red pepper flakes, salt, and pepper in a small bowl.
Season the salmon. I rub half of the blend into both sides of each fillet so every bite is well seasoned.
Sear the salmon. I heat olive oil in a large skillet over medium-high heat, then sear the fillets flesh-side down for about 5 minutes per side until golden brown. I transfer the salmon to a plate and set it aside.
Sauté aromatics. I lower the heat, add chopped sun-dried tomatoes (and a splash of their oil, if I’m feeling indulgent) plus minced garlic to the same skillet, and cook for 1–2 minutes until fragrant.
Deglaze the pan. I pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
Build the creamy sauce. I stir in heavy cream, grated Parmesan, and the remaining spice blend until the cheese melts and the sauce is uniform.
Simmer and thicken. I let the sauce bubble gently over medium-low heat for 10–15 minutes, stirring occasionally until it thickens enough to coat a spoon.
Finish cooking the salmon. I nestle the seared fillets back into the sauce, spoon some over the top, then simmer for another 3–5 minutes—less time for medium, more for well-done.
Garnish and serve. I plate each fillet, spoon extra sauce over it, and sprinkle with fresh basil ribbons for a pop of color.

Variations

Dairy-Free: I swap heavy cream for a vegan whipping cream and use dairy-free Parmesan.
Lower Spice: I reduce the red pepper flakes to ¼ teaspoon for a milder kick.
Herb Swap: I replace dried basil and thyme with Italian seasoning if I’m out of herbs.
Extra Veggies: I stir in baby spinach or kale at the end for a boost of greens.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the sauce gently in a skillet, then nestle the salmon back in for just a minute or two so it stays moist and flaky.

FAQs

What is Marry Me sauce?

I describe Marry Me sauce as a luscious, creamy sun-dried tomato sauce originally popularized with chicken. It lives up to its name by being so irresistible you might just get down on one knee.

What’s the difference between dehydrated and sun-dried tomatoes?

I’ve learned that dehydrated tomatoes are usually dried entirely in machines, while sun-dried tomatoes get a final finish in the sun, developing deeper flavor and a chewier texture.

What other sauces work well with salmon?

I often reach for pesto, tzatziki, or a simple lemon-butter sauce, but this creamy sun-dried tomato version is by far my favorite for special occasions.

What can I use instead of sun-dried tomatoes?

I sometimes swap in roasted red peppers or oven-roasted cherry tomatoes plus a spoonful of tomato paste to mimic that umami hit, though the flavor won’t be quite the same.

How spicy is this dish?

I’d rate it around a 5 out of 10 on the spice scale—warm but not overwhelming. I always adjust the red pepper flakes to suit my mood.

Conclusion

I’m always amazed at how a few simple ingredients—cream, sun-dried tomatoes, and a handful of spices—can transform salmon into a dish that feels luxe yet stays easy. Whether I’m feeding friends or treating myself, this Marry Me Salmon never disappoints. I hope you enjoy it as much as I do!

Marry Me Salmon

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Author: Evee
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Marry Me Salmon is a quick yet elegant dish featuring seared salmon fillets in a creamy, garlicky sun-dried tomato sauce with Parmesan and herbs—perfect for weeknights or special occasions.

Instructions

In a small bowl, mix dried basil, thyme, garlic powder, onion powder, red pepper flakes, salt, and pepper.
Season salmon fillets with half of the spice blend on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear salmon flesh-side down for about 5 minutes per side until golden brown. Transfer to a plate.
Lower heat and add sun-dried tomatoes (and a little of their oil, if desired) plus minced garlic. Cook for 1–2 minutes until fragrant.
Pour in chicken broth, scraping up browned bits from the pan.
Stir in heavy cream, Parmesan, and remaining spice blend. Cook over medium-low heat for 10–15 minutes, stirring occasionally, until sauce thickens.
Return salmon to the skillet, spoon sauce over the top, and simmer for 3–5 minutes until heated through and cooked to desired doneness.
Garnish with fresh basil before serving.

Notes

For a dairy-free option, use vegan cream and dairy-free Parmesan.

Reduce red pepper flakes for a milder version.

Substitute Italian seasoning for the dried basil and thyme if preferred.

Add spinach or kale during the last few minutes for extra greens.

Pairs well with pasta, rice, or crusty bread to soak up the sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Pan-Searing
Cuisine: American

Nutrition

Serving Size: 1 fillet with sauce
Calories: 480
Sugar: 4g
Sodium: 710mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 32g
Cholesterol: 140mg