Description
Our Marry Me Salmon recipe is a romantic and flavorful dish featuring tender baked salmon fillets smothered in a creamy sun-dried tomato sauce. This luscious sauce combines garlic, heavy cream, chicken stock, Parmesan cheese, and fresh basil, creating a perfect pairing for the salmon. Serve it over pasta or mashed potatoes for a delightful, elegant meal that’s sure to impress and is worth falling in love over!
Ingredients
For the Salmon
- ¾ teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
- 4 (4-ounce) salmon fillets
- 2 tablespoons extra-virgin olive oil
For the Sauce
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- ¾ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Kosher salt, to taste
- ¼ cup thinly sliced fresh basil leaves
- Cooked pasta or mashed potatoes, for serving (optional)
Instructions
- Prepare the Dry Rub: In a small bowl, combine the kosher salt, brown sugar, garlic powder, Italian seasoning, and freshly cracked black pepper to make the spice mixture for the salmon.
- Season the Salmon: Place the salmon fillets skin side down on a rimmed baking sheet. Brush each fillet with extra-virgin olive oil, then rub the prepared spice mixture evenly over the top of each piece until fully coated.
- Bake the Salmon: Preheat the oven to 375°F with the rack in the center position. Bake the salmon for 12 to 15 minutes depending on thickness, or until the fish flakes easily when tested with a fork. Remove from oven and discard the skins.
- Make the Sauce: While the salmon bakes, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and cook, stirring continuously, for about 30 seconds until fragrant but not browned.
- Add Cream and Flavors: Stir in the heavy cream, chicken stock, chicken bouillon (or Better Than Bouillon), and ½ cup of the Parmesan cheese. Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Finish the Sauce: Remove the sauce from heat and season with kosher salt to taste. Nestle the baked salmon fillets into the creamy sauce directly in the skillet.
- Garnish and Serve: Top the salmon and sauce with the fresh basil leaves and the remaining ¼ cup Parmesan cheese. Add any remaining red pepper flakes if desired. Serve immediately over cooked pasta or mashed potatoes for a complete meal.
Notes
- Cooking time for salmon may vary based on thickness; ensure salmon flakes easily for doneness.
- Sun-dried tomatoes add a tangy, savory depth—drain well before chopping.
- Chicken bouillon can be substituted with vegetable bouillon for a vegetarian adaptation, but note this is not included in the original diet classification.
- Optional red pepper flakes add a subtle heat; omit if you prefer a milder sauce.
- Discarding salmon skin is optional; some prefer to serve with the skin on for texture.
- This dish pairs wonderfully with linguine, fettuccine, or creamy mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
