Marry Me Salmon

This Marry Me Salmon is a flavorful and elegant dish that combines tender, juicy salmon fillets with a rich, creamy sauce that’s bursting with bold flavors. Inspired by the well-loved “Marry Me Chicken,” this seafood version takes the same irresistible combination of sun-dried tomatoes, garlic, Parmesan cheese, and herbs to create a meal that’s not only impressive, but also surprisingly easy to make.

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If you haven’t tried my Marry Me Chicken Soup recipe, what are you waiting for? 💜

Brandi’s Key Ingredients

• Salmon
• Garlic- Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
• Spinach
• Sundried Tomatoes
• Cream
• Parmesan Cheese
• Butter
• Flour
• Spices

What is Marry Me Salmon

It’s named “Marry Me” because it’s said to be so flavorful and impressive that it might inspire a marriage proposal! The dish features tender salmon fillets cooked in a rich, creamy sauce that’s made with ingredients like garlic, sun-dried tomatoes, heavy cream, and Parmesan cheese.

Do You Leave the Skin On the Salmon?

Skin on or skin off is a matter of preference. Do what works best for you.

I always leave the skin on because it glides off easily once the salmon is cooked. No need to use up time slicing it off beforehand. The skin acts as a barrier, protecting the flesh from drying out or overcooking. If you are used to overcooking your salmon, and you are preparing it without the skin, this is likely why it’s turning out too dry. Try leaving it on.

The skin also helps keep the salmon intact during cooking, making it easier to flip or transfer from pan to plate.

How to Make Marry Me Salmon

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Decide how you will prepare the salmon and follow the instructions below for how to make it using an air fryer, oven, or a skillet on the stove. I use the air fryer method because I can make the cream sauce while the salmon cooks in 10 minutes. It saves time.
2. Place a saucepan or skillet on the stove at medium heat. Add butter and allow it to melt.
3. Once the butter has melted add in flour and stir. This will create a roux that will thicken the cream sauce.
4. Add in heavy cream, garlic and grated Parmesan reggiano. Stir until combined.
5. Add spinach and sundried tomatoes and stir. Cook until the spinach has wilted and the cream sauce is smooth.
6. Add optional Italian Seasoning and taste the sauce repeatedly. Add salt and pepper or adjust the spices if necessary to suit your taste.
7. Drizzle the salmon with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
8. Air fry, bake, or sear the salmon. (Scroll to the recipe card below to read the full recipe.)

Parmesan Reggiano Cheese

For best results I recommend you use the cheese labeled Parmesan Reggiano. It comes in a block and you grate it (this doesn’t take long). It adds a richer, more complex flavor compared to regular parmesan. Parmigiano-Reggiano, often called the “King of Cheeses,” is an Italian cheese that’s aged longer (usually 12 to 36 months), which gives it a deeper, nuttier, and more savory flavor.

Parmigiano-Reggiano has a granular texture that melts smoothly into the sauce, creating a silkier consistency. This is different than regular parmesan, which is drier or less refined in texture, affecting the creaminess of the dish.

Parmigiano-Reggiano is a protected designation of origin (PDO) product, meaning it’s made using traditional methods and strict quality standards in specific regions of Italy. Regular parmesan, especially pre-grated varieties, can be mass-produced with fewer regulations, resulting in less flavor and a more generic taste.

Avoid Using Cold Salmon

You should avoid cooking cold salmon straight from the fridge because it will lead to uneven cooking and negatively affect both the texture and flavor. Allow the salmon to come to room temperature (about 15–20 minutes) before cooking ensures that it cooks more uniformly.

Cold salmon will cook unevenly, with the outside cooking much faster than the inside. This often results in the outside being overcooked and dry, while the inside remains undercooked or raw. The proteins on the outside seize up and become tough or rubbery, while the interior may not have had enough time to gently cook through, resulting in an inconsistent texture.

How to Avoid Overcooked Salmon

Salmon is best when it’s moist and tender. The air fryer method is pretty much foolproof. It’s hard to mess up. If you are searing the salmon on the stove or baking it, it’s important to not cook it for longer than it needs.

Remove the salmon from heat when it is almost done, as it will continue cooking off the heat due to residual heat. This helps prevent overcooking.

How to Tell When the Salmon is Fully Cooked

• Salmon is perfectly cooked when the internal temperature reaches 125 to 130 degrees for medium doneness. It will continue to cook slightly after you remove it from the heat due to residual heat (carryover cooking). For well-done salmon, aim for an internal temperature of 145 degrees.
• The salmon will flake easily with a fork, but still be moist inside. Overcooked salmon becomes dry and chalky.
• The salmon should turn from translucent to opaque. When it’s mostly opaque but still slightly translucent in the center, it’s time to take it off the heat.

What to Do if the Sauce is Too Thick

The sauce will thicken up more and more as it stands. This is a good thing because it allows you to reheat the sauce without worrying that it will become too thin. Serve this dish immediately for best results. If your sauce starts to thicken, add a few drops of liquid and stir to thin it out. You can use cream, milk, broth, water, etc. Add more spices to suit your taste if you need it.

How to Substitute Heavy Cream

You can use half-and-half as a 1:1 ratio substitute. It’s a mix of milk and cream, so it provides a creamy texture but with less fat than heavy cream. The sauce will still be rich, but lighter, and not as thick.

Plain Greek yogurt will give the dish a tangier flavor and a creamy consistency. You can use 1/2-3/4 cup. Be sure to add it off the heat (or on low heat) to avoid curdling. This option is lower in fat and adds some protein.

Full fat coconut milk is a 1:1 substitute for heavy cream. Coconut milk or cream offers a dairy-free alternative with a rich, creamy texture. It will add a subtle coconut flavor to the dish.

Substitutions and Add-ins Ideas

• Cod, halibut, or tilapia
• Cherry or grape tomatoes
• Roasted red peppers
• Basil
• Parsley
• Thyme
• Oregano
• Kale
• Mushrooms
• Zucchini
• Bell Peppers
• Red Pepper Flakes
• Lemon Juice
• Capers
• Olives

How to Store Leftovers

You can store leftovers tightly covered and sealed in the fridge for 3-4 days.

How to Reheat Without Overcooking the Salmon

Reheating on the stove is the best for saucy dishes. Place the salmon and sauce in a nonstick pan or skillet. Add a splash of water, broth, or cream to loosen the sauce if it has thickened. Heat on low to medium-low heat, gently stirring the sauce around the salmon to warm it evenly.

For the oven or air fryer: Place the salmon in an oven-safe dish and spoon the sauce over the top. Cover the dish loosely with aluminum foil to prevent the salmon from drying out. Reheat at 275 degrees until warm.

For the microwave, reheat at 50% power (medium heat) in 30-second intervals, checking and stirring the sauce between each interval. This prevents overcooking while ensuring the salmon warms evenly.

Freezer Tips

You can freeze the dish tightly covered and sealed for 2-3 months. Because this is a cream sauce you will notice separation once you defrost and reheat it. Defrost in the fridge overnight.

Pair With These Recipes

Chipotle Rice Recipe
Air Fryer Asparagus
Mashed Sweet Potatoes and Brown Sugar
Roasted Ranch Potatoes with Seasoning
Southern Cooked Cabbage
Southern Creamed Spinach

More Salmon Recipes

Creamy Salmon Corn Chowder
Salmon Fettuccine Alfredo
Salmon Pasta Salad
Pan Seared Cast Iron Salmon
Traeger Smoked Salmon

Print Pin

5 from 3 votes

Marry Me Salmon

This Marry Me Salmon is a flavorful and elegant dish that combines tender, juicy salmon fillets with a rich, creamy sauce that’s bursting with bold flavors. Inspired by the well-loved “Marry Me Chicken,” this seafood version takes the same irresistible combination of sun-dried tomatoes, garlic, Parmesan cheese, and herbs to create a meal that’s not only impressive, but also surprisingly easy to make.

Save this recipe here. Saved!

Course dinner, lunch

Cuisine American, Tuscan Inspired

Keyword marry me salmon, marry me salmon recipe, salmon and cream sauce, Tuscan salmon

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 471kcal

Author Brandi Crawford

Cook ModePrevent your screen from going dark

Ingredients

Salmon

• 1 1 1/2 pounds salmon I like to use 4 fillets around 5-6 ounces each.
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• salt and pepper to taste

Marry Me Tuscan-Style Cream Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup heavy whipping cream or half and half
• 3-4 garlic cloves Minced
• 1/2-1 cup grated Parmesan reggiano cheese
• 1/4 cup diced sundried tomatoes
• 2-3 cups fresh spinach Defrosted and drained if using frozen.
• 1/2-1 teaspoon Italian Seasoning Optional for the cream sauce.

Instructions

Marry Me Tuscan-Style Cream Sauce

• Decide how you will prepare the salmon and follow the instructions below for how to make it using an air fryer, oven, or a skillet on the stove. I use the air fryer method because I can make the cream sauce while the salmon cooks in 10 minutes. It saves time.
• Place a saucepan or skillet on the stove at medium heat. (If you are pan searing the salmon you can use the same pan). Add the butter and allow it to melt.
  1 tablespoon unsalted butter
• Once the butter has melted add in the flour and stir. This will create a roux that will thicken the cream sauce.
  1 tablespoon all-purpose flour
• Add in the heavy cream, garlic and grated Parmesan reggiano. Stir until combined.
  1 cup heavy whipping cream or half and half, 3-4 garlic cloves, 1/2-1 cup grated Parmesan reggiano cheese
• Add the spinach and sundried tomatoes and stir. Cook until the spinach has wilted and the cream sauce is smooth.
  2-3 cups fresh spinach, 1/4 cup diced sundried tomatoes
• Add the optional Italian Seasoning and taste the sauce repeatedly. Add salt and pepper or adjust the spices if necessary to suit your taste.

  The sauce will thicken up more and more as it stands. You can add cream, milk, water, or broth to the sauce to thin it out if you wish.
  1/2-1 teaspoon Italian Seasoning

Air Fryer Salmon

• Drizzle the salmon with olive oil and sprinkle the spices throughout. Rub the spices into the salmon.
  1 1 1/2 pounds salmon, 1 teaspoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt and pepper to taste
• Spray the air fryer basket with cooking oil. Place the seasoned salmon in the air fryer basket.
• Air fry the salmon for 10-12 minutes at 370 degrees. Mine was ready right at 10 minutes. Use a meat thermometer and test that the inside of the salmon has reached 145 degrees.

Baked Salmon

• Preheat oven to 400 degrees.
• Drizzle the salmon with olive oil and sprinkle the spices throughout. Rub the spices into the salmon.
• Add the seasoned salmon to a piece of foil large enough to hold the salmon and to wrap and cover it.
• Bake for 10 minutes.
• Unwrap the salmon so it is no longer fully covered. Bake for for another 2-5 minutes. Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.

  Parchment Paper Salmon: Line a baking sheet with parchment paper and add the salmon. Cover with another piece of parchment paper.

  Bake for 10 minutes

  Remove the parchment paper and bake for another 5 minutes.

Pan Seared Salmon

• Drizzle the salmon with olive oil and sprinkle the spices throughout. Rub the spices into the salmon.
• Place a skillet on medium-high heat with olive oil to coat and prevent sticking.
• When the pan is hot, add the seasoned salmon to the pan with the skin side up.
• Allow the salmon to cook for 4 minutes. Do not move the salmon after you have placed it in the skillet.
• Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about 3/4ths of the way up, it’s time to flip. This usually only takes 3-4 minutes.
• Flip the salmon. I find a silicone spatula works best.
• Cook skin side down for 4 minutes.
• Remove the salmon from the pan.

Assembly

• Serve the salmon drizzled in cream sauce.

Notes

You should avoid cooking cold salmon straight from the fridge because it will lead to uneven cooking and negatively affect both the texture and flavor. Allow the salmon to come to room temperature (about 15–20 minutes) before cooking ensures that it cooks more uniformly.

If you want a smooth cream sauce, I recommend you use the cheese labeled Parmesan Reggiano. It comes in a block and you grate it (this doesn’t take long). It adds a richer, more complex flavor compared to regular parmesan. Parmigiano-Reggiano, often called the “King of Cheeses,” is an Italian cheese that’s aged longer (usually 12 to 36 months), which gives it a deeper, nuttier, and more savory flavor.

You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.

You can use half and half, milk, or coconut milk instead of heavy cream, but it will alter the texture of the sauce. It won’t be as thick and may turn out watery.

 

Avoid overcooking the salmon. Cook it just until it flakes easily with a fork. Overcooked salmon tends to be dry and less flavorful.

 

The sauce will thicken up more and more as it stands. This is a good thing because it allows you to reheat the sauce without worrying that it will become too thin. Serve this dish immediately for best results. If your sauce starts to thicken, add a few drops of liquid and stir to thin it out. You can use cream, milk, broth, water, etc. Add more spices to suit your taste if you need it.

Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Cast Iron Skillet

Cosori 7quart air fryer

Nutrition (displayed with net carbs)

Serving: 1filet with sauce | Calories: 471kcal | Carbohydrates: 4g | Protein: 36g | Fat: 34g

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.