Marry Me Salmon is a dish that’s deliciously creamy and full of flavor, packed with tender salmon fillets baked in a rich, garlicky cream sauce with sun-dried tomatoes and fresh herbs. The sauce is smooth and just a bit tangy, making the salmon taste incredibly special without being complicated to make.
I love how easy this recipe is yet it always feels fancy—perfect for a weeknight dinner when you want something quick but also impressive. The creamy sauce keeps the salmon juicy and gives you that wow factor every bite. One of my favorite things is stirring the sauce together while the salmon bakes; it smells so good and makes the whole kitchen feel cozy.
When I serve Marry Me Salmon, I like pairing it with simple sides like steamed veggies or a crisp salad to balance out the creamy sauce. It’s a crowd-pleaser that always gets compliments and requests for seconds. Honestly, it’s called “Marry Me” salmon for a reason—everyone who tries it tends to fall in love with it!
Key Ingredients & Substitutions
Salmon: Skinless fillets are easy to cook and eat. If you prefer, keep the skin on for extra crispiness when searing. Wild-caught salmon adds flavor, but farmed works well too.
Baby Potatoes: They roast quickly and add nice texture. If unavailable, try fingerling potatoes or halved regular potatoes. Parboil first to speed cooking.
Asparagus & Cherry Tomatoes: These fresh veggies bring color and brightness. You can swap asparagus with green beans or zucchini, and cherry tomatoes with sun-dried or grape tomatoes.
Heavy Cream & Parmesan: Heavy cream creates the rich sauce. For a lighter option, use half-and-half or coconut cream (the sauce will be less thick). Parmesan gives a nutty, salty kick but try Pecorino Romano or Asiago if you want a sharper taste.
Sun-Dried Tomatoes & Herbs: Sun-dried tomatoes add a sweet tang. If you can’t find them, roasted red peppers offer a nice alternative. Fresh parsley, dill, or thyme really lift the dish. Don’t skip these herbs—they add freshness!
How Do I Get the Creamy Sauce Thick and Flavorful?
Making the sauce just right balances creaminess without being too runny. Here’s the simple process I follow:
- Start with sautéing minced garlic in butter to release aroma—don’t rush this step.
- Add heavy cream and broth gradually, stirring to combine for a smooth base.
- Sprinkle in Parmesan cheese while the sauce is warm; it helps thicken and adds richness.
- Let the sauce simmer gently—don’t boil—to avoid curdling and to let flavors meld while it thickens slightly (about 3-5 minutes).
- Stir occasionally to prevent sticking and keep it silky.
This slow simmer creates a luscious sauce that perfectly coats the salmon and veggies without overpowering their natural flavors.
Equipment You’ll Need
- Large oven-safe skillet – perfect for searing salmon, sautéing veggies, and finishing the dish in the oven all in one pan.
- Tongs or spatula – helps you flip the salmon gently without breaking the fillets.
- Sharp knife – for chopping garlic, sun-dried tomatoes, and herbs easily.
- Measuring cups and spoons – to get the cream, broth, and seasonings just right.
- Oven mitts – essential for safely transferring the hot skillet in and out of the oven.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut fillets if you want a milder fish that still soaks up the creamy sauce well.
- Add sautéed mushrooms or diced bell peppers to the veggies for extra texture and earthiness.
- Stir in a teaspoon of red pepper flakes or a dash of cayenne for a gentle spicy kick.
- Use fresh spinach or kale added near the end of cooking for a boost of green and nutrients.
How to Make Marry Me Salmon
Ingredients You’ll Need:
For The Salmon and Vegetables:
- 4 salmon fillets (about 6 oz each), skinless
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup baby potatoes, halved or whole if small
- 1 cup asparagus spears, trimmed
- 1/2 cup cherry tomatoes
For The Creamy Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup chicken broth (or vegetable broth)
- 1/3 cup sun-dried tomatoes, chopped
- 1 teaspoon dried Italian seasoning or herbes de Provence
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill or thyme leaves (optional)
- 1 tablespoon butter
- Fresh basil leaves for garnish (optional)
Time You’ll Need
This recipe takes about 10 minutes of preparation, 10 minutes for searing and sautéing, plus 8-10 minutes baking time. Overall, plan for around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Salmon and Vegetables:
Start by drying your salmon fillets with paper towels, then season generously on all sides with salt and pepper. If your baby potatoes aren’t cooked, parboil or microwave them until they are just tender. Set everything aside.
2. Sear the Salmon:
Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the salmon fillets and cook for 3 to 4 minutes on each side until they develop a nice golden brown color. Then transfer the salmon to a plate for now.
3. Sauté the Vegetables:
In the same skillet, add the baby potatoes and asparagus. Cook for 3 to 4 minutes until they start to soften and get a little golden. Add the cherry tomatoes last and cook everything together for another minute.
4. Make the Cream Sauce:
Lower the heat to medium. Add the butter and the minced garlic to the skillet, sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring well. Add the chopped sun-dried tomatoes, Italian seasoning, and Parmesan cheese. Let the sauce gently simmer and thicken for 3 to 5 minutes, stirring occasionally.
5. Combine and Bake:
Place the seared salmon fillets back into the skillet, nestling them among the veggies and spoon some sauce over the top. Sprinkle fresh parsley and optional herbs like dill or thyme over everything.
6. Finish Cooking in the Oven:
Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve and Enjoy:
Take the skillet out of the oven, garnish with fresh basil leaves if you have them, and serve right away with the creamy sauce, tender asparagus, juicy tomatoes, and tasty potatoes. It’s a delightful meal that’s sure to impress!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight or under cold running water before cooking. Pat it dry well to ensure a nice sear.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce seems too thick.
Can I Substitute the Heavy Cream?
You can use half-and-half or coconut milk as a lighter or dairy-free alternative, but the sauce will be less rich and creamy. Just watch the simmer time to prevent curdling.
Is It Okay to Use Fresh Herbs Instead of Dried?
Absolutely! Fresh herbs like thyme, parsley, or dill add a bright flavor. Use about three times the amount of fresh herbs versus dried for best results.
