Marry Me Salmon
This Marry Me salmon recipe features perfectly seared salmon fillets in a rich, creamy sun-dried tomato cream sauce — a restaurant-quality one-pan dinner ready in 30 minutes with 39g of protein per serving.
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 skin removed recommended
- 1 ½ tablespoons avocado or olive oil
Sauce
- 1 tablespoon avocado or olive oil
- 4 cloves garlic minced or pressed
- 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 or additional chicken broth
- ¾ cup low-sodium hicken broth divided
- ¾ cup half and half or heavy cream, brought to room temperature
- ¼ cup full-fat cream cheese brought to room temperature
- ⅓ cup grated parmesan cheese
- ½ teaspoon salt
- 2 cups chopped baby spinach optional
- chopped flat-leaf parsley to garnish
Instructions
- Combine salmon seasonings (salt, pepper, paprika, Italian seasoning, garlic powder, onion powder) in a small bowl. Rub evenly over all sides of the salmon fillets.
- Heat a large heavy skillet over medium-high heat. Add 1½ tablespoons oil and heat 30 seconds. Add salmon and sear 1½–2 minutes per side until golden brown but not cooked through. Remove from pan.
- Reduce heat to medium. Add remaining tablespoon oil. Add garlic and cook 30 seconds, scraping up browned bits.
- Add ¼ cup chicken broth and cook 1 minute, scraping up remaining browned bits.
- Add Italian seasoning, smoked paprika, and tomato paste. Stir and cook 30 seconds until fragrant.
- Add white wine and cook 1–2 minutes until mostly evaporated.
- Add remaining ½ cup chicken broth. Bring to a simmer and cook 2 minutes.
- Stir in half-and-half, cream cheese, parmesan, and salt. Cook 3–4 minutes, whisking regularly, until cream cheese and parmesan are fully melted and sauce is smooth.
- Reduce to medium-low. Stir in spinach if using. Nestle salmon back into the pan and cook 4–5 minutes until cooked through (125–130°F for medium, 135°F for well done).
- Garnish with parsley and serve over pasta, couscous, rice, or vegetables.
Notes
This post was created in partnership with Net to Table Seafoods. All opinions are my own. Net to Table Seafoods ships sustainable wild Alaskan salmon caught by the Owens Family Fishers — frozen on the boat and shipped directly to your door. Use code MaesMenu40 for $40 off your first order of $100 or more.
- Don't skip patting the salmon dry — moisture prevents a good sear.
- Room-temperature dairy — prevents curdling. Pull cream cheese and half-and-half out 15–20 minutes before cooking.
- Sauce consistency: Add more broth to thin; simmer longer to thicken.
- Dairy-free: Substitute coconut cream for half-and-half, vegan cream cheese, and nutritional yeast for parmesan.
- No wine: To make this recipe without alcohol, sub equal parts chicken or vegetable broth.
- Marry Me Salmon Pasta: Toss cooked fettuccine or linguine directly into the pan with the sauce.
- Storage: Refrigerate up to 3 days. Reheat over low heat or microwave at 50% power with a splash of broth.
- Freezing is not recommended — the cream sauce can separate.
Nutrition
Calories: 573kcalCarbohydrates: 8gProtein: 39gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 194mgSodium: 1398mgPotassium: 1695mgFiber: 1gSugar: 2gVitamin A: 960IUVitamin C: 2mgCalcium: 158mgIron: 3mg
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