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 garlic, all seeped into succulent salmon.
Servings: 4
Ingredients
For the Salmon:
- 1 Pound salmon filets skinless
- 2 Tablespoons olive oil
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper freshly cracked
For the Sauce:
- 2 Tablespoons butter
- 1 yellow onion diced
- 3 Cloves garlic minced
- ½ Cup sun-dried tomatoes drained
- ½ Cup chicken broth
- 1 Cup heavy whipping cream
- ½ Cup parmesan cheese freshly grated
- 1 Teaspoon Italian seasoning dried
- 1 Teaspoon lemon zest
- basil fresh, thinly sliced, for garnish
Instructions
For the Salmon:
- Brush olive oil on top of salmon filets using a basting brush. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add salmon filets to the skillet and cook until golden brown and crispy, about 3 minutes on each side. Lower the heat and allow the salmon to cook through to the center. Remove filets from the skillet and set them aside on a plate.
For the Sauce:
- Add butter to the same skillet. Once melted, add onions and sauté for 5 to 7 minutes, or until tender.
- Add garlic and sun-dried tomatoes and cook for 1 or 2 minutes until fragrant.
- Whisk in the chicken broth, heavy cream, parmesan cheese, Italian seasoning, and lemon zest. Simmer the sauce for 2 or 3 minutes until thickened.
- Return salmon filets to the skillet and spoon the sauce on top.
- Turn the heat to medium-low and continue to simmer for 5 minutes.
- Garnish with freshly chopped basil and serve immediately.
Notes
Choose fresh salmon: Opt for fresh, high-quality salmon filets with the skin on for extra flavor and moisture retention.
Pat dry the salmon: Before seasoning, pat the salmon filets dry with paper towels so that you get a good sear.
Don’t overcook: Salmon cooks quickly, taking no more than about 3 or 4 minutes per side depending on thickness. Aim for an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Pat dry the salmon: Before seasoning, pat the salmon filets dry with paper towels so that you get a good sear.
Don’t overcook: Salmon cooks quickly, taking no more than about 3 or 4 minutes per side depending on thickness. Aim for an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Nutrition
Calories: 526kcal | Carbohydrates: 10g | Protein: 30g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 140mg | Sodium: 712mg | Potassium: 914mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1218IU | Vitamin C: 18mg | Calcium: 238mg | Iron: 2mg
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