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A close-up of two pan-seared salmon fillets in a creamy Tuscan-style sauce with spinach and sun-dried tomatoes, highlighting the flaky texture of the fish.

Marry Me Salmon: The Only Recipe You'll Ever Need

This Marry Me Salmon recipe features pan-seared salmon in a luxurious, creamy sun-dried tomato and spinach sauce. A restaurant-quality meal made in one pan in under 30 minutes, it's perfect for a romantic dinner or an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon (about 6 oz each) skin on or off
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated
  • 1/3 cup sun-dried tomatoes in oil drained and chopped
  • 1 tsp Italian seasoning
  • 2 cups fresh spinach packed
  • 1/4 cup fresh basil chopped

Equipment

  • 1 Large Skillet
  • 1 Fish Turner or Spatula

Method
 

  1. Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place the salmon in the hot skillet and sear for 4-6 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set aside.
  3. Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, Parmesan cheese, chopped sun-dried tomatoes, and Italian seasoning. Bring to a simmer and cook for 3-4 minutes, until the sauce begins to thicken.
  5. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
  6. Return the seared salmon to the skillet. Spoon the creamy sauce over the fillets. Garnish with fresh basil and serve immediately.

Notes

Don't Overcook: Salmon cooks quickly. Keep a close eye on it to ensure it remains tender and flaky.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.