Marry Me Salmon With Sun-Dried Tomato Cream Sauce
By Imani Walsh
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Marry Me Salmon is a 30-minute skillet dish to consider if you crave seafood with sauce but don't want to do much cleanup․ Prepare salmon fillets with skin on in olive oil․ Top with a warm cream sauce containing sun-dried tomatoes and garlic‚ and Parmesan and basil․ I like more sauce than pictured․
I recommend using a 12-inch cast-iron or stainless steel pan․ It gives you enough room to cook fillets without crowding and makes the first 10 seconds of cooking in the pan easier․ Dry the fillets' skin completely before cooking and press down on fillets for 10 seconds as you put them into the pan to press them firmly against the pan․ The fillets' skin turns golden before they are flipped․
After preparing the salmon‚ I include the browned bits from the pan used to cook the salmon in the sauce and broth․ I cook at medium or medium-low heat when adding cream to this dish or any sauce․ Freshly grated Parmesan cheese works well with this dish․
Serve immediately over linguine‚ angel hair‚ mashed potatoes‚ or rice․ Serve warm bread on the side to accompany the dish and help absorb excess sauce․ Other side dishes that would complement this recipe include steamed asparagus and green salads․ Salmon will flake easily when cooked and will remain slightly undercooked when taken off the heat․
Why you'll love this recipe
- You'll have dinner in 30 minutes prepared in one pan with the salmon and sauce․
- When the salmon and sauce are done‚ you've used a single large pan and fish spatula‚ rather than several pots and pans․
- Skin-on fillets can be seared to cook the skin if there is enough room between fillets and if they are completely dry before cooking․
- The sauce contains typical supermarket ingredients‚ including broth‚ heavy cream‚ Parmesan cheese‚ and sun-dried tomatoes․
- Use it as a food utensil for pasta‚ rice‚ mashed potatoes‚ or other bread products when you need something to catch the sauce․
- To make dairy-free versions of recipes‚ use dairy-free Parmesan cheese and replace butter with olive oil or other dairy-free ingredients․
Ingredients
- •4 fillets salmon (6 oz each, skin-on, pat dry thoroughly before seasoning)
- •1 tbsp olive oil
- •½ tsp salt (or to taste)
- •¼ tsp black pepper (freshly ground)
- •2 tbsp unsalted butter
- •4 cloves garlic (minced)
- •½ cup chicken broth (low-sodium)
- •1 cup heavy cream
- •½ cup Parmesan cheese (freshly grated)
- •⅓ cup sun-dried tomatoes (julienned, packed in oil, drained)
- •¼ cup fresh basil (chopped)
Instructions
- 1
Pat the salmon fillets completely dry with a paper towel, then season both sides with the salt and black pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat. Set the salmon skin-side down, press each fillet gently for 10 seconds, and cook for 5-6 minutes until the skin is golden and crisp. Flip and cook for another 2-3 minutes, then remove the salmon from the skillet.
- 3
Reduce the heat to medium. Melt the butter in the same skillet, add the garlic, and cook for 30 seconds until fragrant.
- 4
Pour in the chicken broth and scrape up the browned bits. Stir in the heavy cream, Parmesan, and sun-dried tomatoes, then bring the sauce to a simmer and cook for 3-4 minutes until it starts to thicken.
- 5
Return the salmon to the skillet and spoon sauce over each fillet. Simmer for 1-2 minutes, stir in the basil, season with salt and pepper to taste, and serve immediately.
FAQ
Nutrition (per serving)
Calories
750
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