Marry Me Salmon (Printable Version)

Creamy pan-seared salmon with sun-dried tomatoes, garlic, and herbs in a luscious Parmesan sauce

# What You Need:

→ Salmon

01 - 4 (6 oz) skinless salmon fillets
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons olive oil

→ Cream Sauce

05 - 1 tablespoon unsalted butter
06 - 3 cloves garlic, minced
07 - 1/2 cup chicken or vegetable broth
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/3 cup sun-dried tomatoes, chopped
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon crushed red pepper flakes
13 - 1 tablespoon fresh lemon juice

→ To Finish

14 - 2 tablespoons chopped fresh basil or parsley

# How To Make:

01 - Pat salmon fillets thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets and sear for 3-4 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
03 - Reduce heat to medium. Add butter and minced garlic to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Pour in chicken or vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Simmer for 3-4 minutes, stirring frequently, until sauce thickens enough to coat the back of a spoon.
06 - Add fresh lemon juice to the sauce. Return salmon fillets to the skillet, spooning the sauce generously over each piece. Simmer for 2 minutes until heated through. Garnish with chopped fresh basil or parsley and serve immediately.

# Expert Advice:

01 -
  • Everything comes together in one skillet in about 30 minutes, so your stovetop doesnt look like a disaster zone
  • The creamy garlic sauce feels like something from a nice restaurant but uses pantry staples you probably already have
02 -
  • Overcooking the salmon is the biggest mistake, pull it when its just barely opaque in the center since it will continue cooking in the sauce
  • The sauce will thicken as it stands off the heat, so dont panic if it looks slightly thin in the skillet
03 -
  • Pat the salmon absolutely dry before searing, any moisture on the surface will prevent that golden crust from forming
  • Let the sauce simmer for the full 3 to 4 minutes, this reduces the cream slightly and concentrates all the flavors together

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