Marry Me Salmon (Sun-Dried Tomato Parmesan Cream)

Pan-seared or baked healthy, glossy “marry-me” sauce in ~25 minutes.

Golden salmon in a silky sun-dried-tomato, garlic, and Parmesan cream that clings like a glaze and begs for one more bite.

Why You’ll Love It

• Pan-seared speed with restaurant browning (hits Salmon Recipes Pan Seared, Easy Salmon Recipes).
• Health-leaning baked option with a lighter creamy glaze (hits Salmon Recipes Baked Healthy, Fish Recipes Healthy, Baked Salmon Recipes).
• Dreamy glaze you can spoon on rice, orzo, or veggies (hits Salmon Glaze Recipes).
• Weeknight-friendly yet dinner-party pretty (hits Fish Dinner Recipes, Salmon Dinner, Fish Dinner).

Ingredients (notes only)

Salmon

• 4 skin-on fillets (≈1½ lb/680 g), patted very dry; kosher salt, black pepper, paprika (light color + warmth).

Marry-Me Cream “Glaze”

• Olive oil + a spoon of sun-dried tomato oil (flavor).
• Garlic, crushed red pepper, Italian seasoning.
• Sun-dried tomatoes, finely chopped.
• Tomato paste + low-sodium chicken/veg stock (body & umami).
• Heavy cream (or half-and-half) + finely grated Parmesan (silky, glossy cling).
• Lemon juice + fresh basil (brightness).

Serve with

• Orzo, rice, or roasted broccoli; extra lemon wedges.

Step-by-Step (Pan-Seared, 25 min)

1. Prep Pat salmon dry; season ¾ tsp salt, ½ tsp pepper, ½ tsp paprika.
2. Sear Heat 1 tbsp olive oil + 1 tsp tomato-oil in a hot skillet. Add salmon skin-side down; press 10 sec. Sear 4–5 min; flip 1–2 min more to 125–130°F/52–54°C for moist (FDA safe is 145°F/63°C). Transfer to a plate.
3. Aromatics Lower heat. Add 2 tsp oil if dry, then 3 cloves garlic, ¼–½ tsp chili flakes, 1 tsp Italian seasoning; stir 30 sec.
4. Build sauce Stir 1 tbsp tomato paste 30 sec. Whisk in ½ cup stock + ¾ cup cream; simmer 1–2 min.
5. Finish glaze Add ½ cup Parmesan, ⅓ cup chopped sun-dried tomatoes; simmer until glossy and spoon-thick. Season; add 1–2 tsp lemon juice.
6. Coat Nestle salmon back; spoon sauce over 30–60 sec to glaze. Scatter basil.
7. Serve Over orzo/rice with extra sauce and lemon.

Pro Tips

• Super dry fish = superior sear. Paper-towel both sides right before seasoning.
• Don’t nudge the skin. Let fat render so it releases naturally.
• Gloss control: If too thick, splash stock; too thin, simmer 1–2 min.
• Grate Parmesan ultra-fine so it melts in (no grainy sauce).
• Pull at 125–130°F for restaurant-style juiciness; serve kids at 140–145°F.

Variations

• Baked Healthy (lighter cream): Bake seasoned fillets on parchment at 400°F/205°C for 10–12 min to 125–130°F. Simmer sauce with ½ cup Greek yogurt + ¼ cup cream (off heat whisk yogurt last). Spoon over baked fish.
• Spinach add-in: Wilt 2 cups baby spinach into the sauce.
• Dairy-free: Use coconut cream + nutritional yeast (different but delicious).
• Extra lemon-herb: Stir in zest + parsley instead of basil.

How to Serve

• Spoon over orzo or garlic-butter rice with roasted broccoli or asparagus.
• For lower-carb: pair with zucchini ribbons or cauliflower mash.

Make Ahead & Storage

• Sauce can be made 2 days ahead; rewarm gently and thin with stock.
• Leftovers keep 2 days chilled. Reheat low and slow; avoid boiling the fish.

FAQs

Skin-on or off? Skin-on sears best; you can slide it off after cooking.
Can I use half-and-half? Yes; simmer 1 extra minute to thicken.
Frozen salmon? Thaw fully, pat dry, and proceed.
What pasta works? Orzo, pappardelle, or angel hair—toss with a splash of sauce first.

Simple Nutrition (estimate, per serving without sides)

Calories ~420 | Protein ~33g | Carbs ~7g | Fat ~28g | Sodium ~540mg

Sarah

Marry Me Salmon (Pan-Seared or Baked Healthy)

Fast, elegant salmon in a sun-dried tomato–Parmesan cream that behaves like a glossy glaze. Pan-seared in 25 minutes with a lighter baked option.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American-Italian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

• 4 fillets salmon (≈6 oz each), skin-on preferred
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 1 tbsp olive oil
• 1 tsp sun-dried tomato oil
• 3 cloves garlic, minced
• 0.25–0.5 tsp red pepper flakes
• 1 tsp Italian seasoning
• 1 tbsp tomato paste
• 0.5 cup low-sodium stock (chicken or vegetable)
• 0.75 cup heavy cream or half-and-half
• 0.5 cup very finely grated Parmesan
• 0.33 cup sun-dried tomatoes, finely chopped
• 1–2 tsp lemon juice, to taste
• 0.25 cup fresh basil, sliced

Equipment

• 12-inch skillet
• Instant-read thermometer
• Wooden spoon or spatula
• knife and cutting board
• mixing bowl

Method

• Season salmon with salt, pepper, and paprika.
• Heat olive oil and sun-dried tomato oil in skillet over medium-high. Sear salmon skin-side down 4–5 minutes; flip 1–2 minutes more until 125–130°F (or 145°F if preferred). Transfer to plate.
• Lower heat. Sauté garlic, red pepper flakes, and Italian seasoning for 30 seconds.
• Stir in tomato paste 30 seconds. Add stock and cream; simmer 1–2 minutes.
• Add Parmesan and sun-dried tomatoes; simmer until sauce thickens to spoon-coating consistency.
• Add lemon juice to taste. Return salmon to pan; spoon sauce over 30–60 seconds. Top with basil and serve.

Nutrition

Calories: 420kcalCarbohydrates: 7gProtein: 33gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 105mgSodium: 540mgPotassium: 720mgFiber: 1gSugar: 2gVitamin A: 900IUVitamin C: 5mgCalcium: 220mgIron: 2mg

Notes

GF: Use GF stock and Parmesan verified GF. DF: Use coconut cream + dairy-free Parmesan-style shreds. Baked Healthy: Bake at 400°F/205°C for 10–12 minutes; whisk ½ cup Greek yogurt into warm sauce off heat. Equipment: 12-inch skillet, instant-read thermometer. Alternate Methods: Air Fryer 390°F for 7–9 minutes; Oven finish sear 2 min/side, then 400°F for 5–7 minutes in pan.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!