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.
Servings 4 servings
Calories 471kcal
Ingredients
Salmon
- 1 1 ½ pounds salmon I like to use 4 fillets around 5-6 ounces each.
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ 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
- ½-1 cup grated Parmesan reggiano cheese
- ¼ cup diced sundried tomatoes
- 2-3 cups fresh spinach Defrosted and drained if using frozen.
- ½-1 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, ½-1 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, ¼ 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.½-1 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 ½ pounds salmon, 1 teaspoon olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ 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 minutesRemove 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 ¾ths 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.
Nutrition
Serving: 1filet with sauce | Calories: 471kcal | Carbohydrates: 4g | Protein: 36g | Fat: 34g