Marry Me Salmon
This Marry Me Salmon recipe is a creamy, flavorful dish with perfectly tender salmon fillets smothered in a rich, savory sauce. Whip up this one-pan meal that feels fancy enough for a special occasion but only takes 30 minutes to prepare!
Equipment
Ingredients
Salmon
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1.25- 1.5 lbs salmon fillets preferably skin removed
- 1 ½ tablespoons avocado or olive oil
Sauce
- 1 tablespoon avocado or olive oil
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- Pinch Calabrian chiles or red pepper flakes optional
- ½ cup dry white wine
- ¾ cup Chicken broth divided
- ¾ half and half or heavy cream
- ¼ cup cream cheese
- ⅓ cup grated parmesan cheese
- ½ teaspoon salt
- 2 cups chopped baby spinach optional
- chopped flat-leaf parsley to garnish
Instructions
- Combine the seasoning ingredients (salt, pepper, paprika, Italian seasoning, garlic, and onion powder) in a small bowl.
- Rub the seasoning mixture evenly onto all sides of the salmon fillets.
- Heat a large heavy skillet over medium-high heat. Once hot, add 1 ½ tablespoons of avocado or olive oil. Heat for 30 seconds then add the seasoned salmon fillets. Cook for 1 ½ to 2 minutes on each side, carefully flipping it between sides, or until seared but not cooked through. Remove the fillets from the pan.
- Reduce the heat to medium. Add the additional tablespoon of oil to the skillet. Add garlic and cook for 30 seconds, scraping up the browned bits from the bottom of the skillet.
- Add ¼ cup chicken broth and cook for 1 minute, scraping up the browned bits.
- Add 1 teaspoon of Italian seasoning,1 teaspoon smoked paprika, and tomato paste and cook, stirring frequently, for 30 seconds until fragrant.
- Add the ½ cup of white wine to the pan and cook for 1-2 minutes or until mostly evaporated.
- Add the rest of the chicken broth and bring to a simmer. Cook for 2 minutes.
- Stir in the half and half, cream cheese, parmesan, and salt. Cook for 3-4 minutes, stirring or whisking regularly, until the cream cheese and parmesan are melted.
- Reduce the heat to medium-low. Stir in the chopped spinach if using. Layer in the salmon and cook for 4-5 minutes, or until the salmon is cooked through. Garnish with chopped flat-leaf parsley if desired and serve over hot pasta, couscous, or steamed veggies.
Notes
Storage Directions
- Refrigeration: Cooled leftovers keep in a covered container in the refrigerator for up to 3 days. I do not recommend freezing it.
- Reheating: Warm Marry Me salmon on the stovetop over low heat until warmed through or in the microwave at 50% power to avoid overcooking the salmon and curdling the sauce. Add a splash of broth or cream to loosen the sauce if needed.
- Avoid overcooking the salmon. Pan-sear the salmon for the recommended amount of time, then it will finish cooking when added back to the sauce. Aim for a final internal temperature of 125-130ºF for medium or 135ºF for well-done.
- Use room-temperature dairy. Let the cream cheese and half-and-half warm slightly at room temperature before adding them to prevent curdling and create a silky-smooth sauce.
- Deglaze for flavor. Use a spatula to scrape up the browned bits in the skillet after you add the garlic and after the first bit of chicken broth. This enriches the sauce with excellent flavor!
- Don’t rush the sauce. Let the sauce simmer for the recommended amount of time before adding the salmon back in. This allows it to thicken and meld the yummy flavors.
Nutrition
Calories: 573kcalCarbohydrates: 7gProtein: 66gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 194mgSodium: 1398mgPotassium: 1695mgFiber: 1gSugar: 2gVitamin A: 960IUVitamin C: 2mgCalcium: 158mgIron: 3mg
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