Creamy Tuscan Marry Me Salmon

Make this viral marry me salmon recipe and fall head over heels for the rich, creamy sauce balanced with lemon and deepened with garlicky succulent salmon.

More inspiration includes orange BBQ salmon, pesto salmon, baked Greek salmon with Greek salsa, and salmon with fresh veggies.

Why You’ll Love It

One-pan wonder: Less mess in the kitchen with this one-pan recipe.
Quick and easy: Whip it up in 35 minutes – so easy and speedy!
An upscale feel: This is a kind of fancy recipe to serve to guests. You can easily double the recipe to make it for a crowd. It’s pretty similar to a creamy Tuscan salmon recipe, so if you love that, you’ll love this.
Basic ingredients: Made with simple pantry staples that are easy to find at any grocery store.

Ingredients for Marry Me Salmon

A complete list of ingredients and amounts can be found in the recipe card below.

Salmon filets: Skinless salmon filets are ideal. You’ll get 3 or 4 to a pound.
Yellow onion: Diced, adds sweetness and depth of flavor.
Garlic: Minced, gives a strong aromatic and savory flavor.
Sun-dried tomatoes: Drained, they add a yummy and concentrated tomato flavor.
Chicken broth: Use a high-quality chicken broth as it’s a major player in this recipe’s taste. Vegetable broth is great, too.
Heavy whipping cream: Creates a rich and creamy texture.
Parmesan: Grated, adds a nutty and salty flavor.
Dried Italian seasoning: Adds a blend of herbs for seasoning.
Lemon zest: Adds a bright, citrusy note.
Fresh basil: Thinly sliced for garnish, adds a fresh and aromatic finish.

How to Make Creamy Sun-Dried Tomato Salmon

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the salmon: Brush olive oil on top of the salmon fillets. Season with salt and pepper.
Cook the salmon: Heat some olive oil in a large skillet over medium-high heat.
Sear the salmon: Place the salmon fillets in the skillet and cook until golden brown and crispy, about 3 minutes on each side. Lower the heat and cook until the salmon is done in the center. Remove the salmon and set it aside on a plate.
Sauté onions: Add butter to the same skillet. Once melted, add diced onions and sauté for 5 to 7 minutes, until tender, over medium heat.
Add garlic and tomatoes: Stir in minced garlic and sun-dried tomatoes. Cook for 1 to 2 minutes until fragrant.
Make the sauce: Whisk in chicken broth, heavy cream, grated parmesan cheese, Italian seasoning, and lemon zest. Simmer for 2 or 3 minutes until the sauce thickens.
Combine and simmer: Return the salmon fillets to the skillet and spoon the sauce over them. Lower the heat to medium-low and simmer for 5 minutes.
Garnish and serve: Garnish with freshly chopped basil and serve immediately.

Substitutions and Variations

Protein swaps: Try making this recipe with cod, tilapia, halibut, shrimp, lobster, or chicken.
Vegetables: Go ahead and add sliced zucchini, squash, asparagus, spinach, mushrooms, or peas.
Wine swap: Replace the chicken broth with a dry white wine – this adds a lovely balanced flavor.
Spiced: Add a little heat with red pepper flakes or hot sauce.
Cream alternative: Substitute heavy cream with a can of full-fat canned coconut milk or a dairy-free whipping cream.
Onion swap: Shallots are a tasty substitute for onions.

Serving Suggestions

Appetizer: Start off with something fresh, like burrata with tomato. Another light dish is this best-ever cowboy caviar dip.
Main: Serve your marry me fish dish over garlic butter noodles or zucchini noodles. Brown, white or cauliflower rice is a yummy mild partner to your rich dish! Other marry me salmon sides are a simple salad like this parmesan chopped salad.
Dessert: Scoop up this cherry icebox cake, or try my brownie batter dip with fun dippers instead!

How to Store Marry Me Salmon

Store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Freezer: I don’t recommend freezing this recipe as the dairy will separate and the fish will go mushy.
Reheat: Reheat on the stove with a little chicken broth and cream to bring the sauce back to life.