I love making this Marry Me Skillet Salmon when I want a dinner that feels elegant yet surprisingly simple. The salmon is perfectly seared and coated in a creamy, flavorful sauce with sun-dried tomatoes and herbs that make every bite irresistible.
Why You’ll Love This Recipe
I enjoy how quickly this recipe comes together while still tasting restaurant-worthy. The rich creamy sauce pairs beautifully with the tender salmon, and the sun-dried tomatoes add a bold, slightly tangy flavor. I also like that everything cooks in one skillet, making cleanup easy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets (about 6 oz each) 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 tablespoon olive oil 2 tablespoons unsalted butter
For the sauce: 3 cloves garlic, minced 1/2 cup chicken broth 3/4 cup heavy cream 1/2 cup grated Parmesan cheese 1/3 cup sun-dried tomatoes, chopped 1 teaspoon dried Italian seasoning 1/4 teaspoon red pepper flakes (optional) 2 cups fresh spinach 1 tablespoon fresh basil or parsley, chopped
directions
I start by patting the salmon fillets dry and seasoning them with salt, pepper, and garlic powder.
I heat olive oil and butter in a large skillet over medium-high heat. Once hot, I place the salmon skin-side down and cook for about 4–5 minutes per side until golden and cooked through. I remove the salmon and set it aside.
In the same skillet, I sauté the garlic for about 30 seconds until fragrant.
I pour in the chicken broth and let it simmer for a minute while scraping up any flavorful bits from the pan.
I stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes. I let the sauce simmer gently until it thickens slightly.
I add the spinach and cook until wilted.
I return the salmon to the skillet and spoon the sauce over the fillets. I let everything cook together for another 2–3 minutes.
I finish with fresh basil or parsley before serving.
I sometimes use shrimp or chicken instead of salmon for a different twist. When I want a lighter version, I replace part of the heavy cream with half-and-half. I also like adding mushrooms or asparagus for extra vegetables. If I want more heat, I increase the red pepper flakes.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm the salmon gently in a skillet over low heat or in the microwave at reduced power to avoid drying it out.
FAQs
Can I use frozen salmon?
Yes, I thaw it completely and pat it dry before cooking.
What sides go well with this dish?
I like serving it with pasta, rice, mashed potatoes, or roasted vegetables.
Can I make this dairy-free?
Yes, I use dairy-free cream and cheese alternatives when needed.
How do I know the salmon is done?
I check that it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I bake the salmon instead?
Yes, I bake it at 400°F (200°C) for about 12–15 minutes, then add it to the sauce.
Conclusion
I find this Marry Me Skillet Salmon recipe to be rich, comforting, and packed with flavor. It’s an easy way to create a meal that feels impressive without requiring a lot of effort, making it one of my favorite skillet dinners.
A rich and elegant skillet salmon recipe featuring tender seared salmon fillets in a creamy Parmesan sauce with sun-dried tomatoes, spinach, and herbs.
Ingredients
4 salmon fillets (about 6 oz each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup sun-dried tomatoes, chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes (optional)
2 cups fresh spinach
1 tablespoon fresh basil or parsley, chopped
Instructions
Pat salmon fillets dry and season with salt, pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat.
Cook salmon skin-side down for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, sauté garlic for about 30 seconds until fragrant.
Pour in chicken broth and simmer for 1 minute while scraping up browned bits from the pan.
Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
Simmer gently until the sauce thickens slightly.
Add spinach and cook until wilted.
Return salmon to the skillet and spoon sauce over the fillets.
Cook for another 2–3 minutes, then garnish with fresh basil or parsley before serving.
Notes
Use thawed and well-dried salmon for best searing results.
Half-and-half can replace some heavy cream for a lighter sauce.
Add mushrooms or asparagus for extra vegetables.
Increase red pepper flakes for more heat.
Serve with pasta, rice, mashed potatoes, or roasted vegetables.
