Description
Marry Me Salmon is a flavorful and creamy baked salmon dish served with a luscious sun-dried tomato and Parmesan cream sauce. Perfectly seasoned and baked salmon is paired with a rich sauce made from garlic, cream, chicken stock, and herbs, making it an impressive yet easy weeknight dinner. Serve over pasta or mashed potatoes for a complete meal.
Ingredients
Salmon and Spice Rub
- ¾ teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
- 4 (4-ounce) salmon fillets
- 2 tablespoons extra-virgin olive oil
Sauce
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- ¾ teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Kosher salt, to taste
- ¼ cup thinly sliced fresh basil leaves
Optional Serving
- Cooked pasta or mashed potatoes, for serving
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and position the rack in the center to ensure even baking of your salmon.
- Make the Spice Rub: In a small bowl, combine the kosher salt, brown sugar, garlic powder, Italian seasoning, and freshly cracked black pepper to create a flavorful dry rub for the salmon.
- Season the Salmon: Place the salmon fillets skin side down on a rimmed baking sheet. Brush each fillet generously with 2 tablespoons of extra-virgin olive oil, then evenly coat them with the prepared spice rub, massaging it into the fish to ensure full coverage.
- Bake the Salmon: Bake the seasoned salmon in the preheated oven for 12 to 15 minutes, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork.
- Prepare the Sauce: While the salmon cooks, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, chicken stock, and stir in the chicken bouillon or bouillon cube until dissolved. Add ½ cup of the Parmesan cheese, chopped sun-dried tomatoes, ¾ teaspoon Italian seasoning, and red pepper flakes if using. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat and season with kosher salt to taste.
- Assemble and Serve: Discard the salmon skin and nestle the cooked salmon fillets into the sauce in the skillet or transfer the sauce to a serving dish and place salmon on top. Garnish with the remaining ¼ cup Parmesan cheese, fresh basil slices, and extra red pepper flakes if desired. Serve accompanied by cooked pasta or mashed potatoes for a hearty meal.
Notes
- The baking time may vary depending on the thickness of the salmon fillets; aim for an internal temperature of 145°F (63°C) for perfectly cooked fish.
- For a vegetarian version, substitute salmon with firm tofu or cauliflower steaks and use vegetable broth instead of chicken stock and bouillon.
- Sun-dried tomatoes packed in oil can be used; just drain well before chopping.
- Adjust red pepper flakes to your preferred level of spiciness or omit if you don't like heat.
- Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
