Marry Me Salmon with Sun-Dried Tomatoes and Lemon Parmesan Cream Sauce Recipe

Oh, I absolutely adore this Marry Me Salmon with Sun-Dried Tomatoes and Lemon Parmesan Cream Sauce Recipe—it’s one of those dishes that feels special but comes together so effortlessly. The creamy, tangy sauce paired with tender salmon just sings with flavor in every bite. When you make this, whether for a cozy weeknight dinner or a little celebration, you’ll find yourself coming back to it again and again.

What makes this recipe stand out is the balance of sun-dried tomatoes’ richness with fresh lemon zest and parmesan cream that coats the salmon beautifully. I remember the first time I tried this, I was blown away by how fancy it tasted without needing complicated ingredients or hours in the kitchen. This recipe is genuinely worth trying if you want a meal that’s both impressive and comforting.

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Ingredients You’ll Need

All the ingredients come together to create this luscious sauce and perfectly seared salmon. When picking items like sun-dried tomatoes, I recommend choosing the oil-packed variety for extra richness, but either works just fine.

• Salmon filets: Go for skinless fillets for easy cooking and serving; fresh or thawed is best.
• Olive oil: Divided use—one for brushing salmon and one for searing, which helps develop a golden crust.
• Dried Italian seasoning: Adds bold herby flavor that pairs beautifully with salmon and the sauce.
• Kosher salt: Essential for seasoning and bringing all the flavors to life.
• Cracked black pepper: Freshly cracked if possible, to add a gentle heat and aroma.
• Butter: Key to creating that silky texture in the cream sauce.
• Garlic (minced): Just a little, but it adds a wonderful depth of flavor when sautéed.
• Flour: This helps thicken the sauce perfectly without lumps.
• Chicken broth: The base liquid that keeps the sauce vibrant and balanced.
• Heavy cream: Adds richness and smoothness, making the sauce luxuriously creamy.
• Parmesan cheese (grated): Freshly grated for best flavor; it melts into the sauce nicely.
• Sun-dried tomatoes: Adds a tangy, sweet punch—drain them well before using.
• Lemon zest: Brings brightness and fresh aroma to the creamy sauce.
• Fresh basil: The perfect fresh herb garnish that lifts the whole dish.

Variations

I like to play around with this Marry Me Salmon with Sun-Dried Tomatoes and Lemon Parmesan Cream Sauce Recipe to suit what I have on hand or to make it feel new for guests. You might find that small tweaks really personalize it to your taste.

• Swap the cheese: I once used sharp cheddar for a fun twist; it changed the flavor profile but was still delicious.
• Try fresh tomatoes: If you don’t have sun-dried tomatoes, chopped fresh cherry tomatoes work well, just add them a little later so they don’t overcook.
• Lighten it up: You can swap half-and-half for heavy cream if you want a lighter sauce, though it won’t be quite as rich.
• Spice it up: Adding red pepper flakes gives a nice kick and makes the dish pop for those who love some heat.

How to Make Marry Me Salmon with Sun-Dried Tomatoes and Lemon Parmesan Cream Sauce Recipe

Step 1: Prep and Season the Salmon

Brush each salmon filet evenly with olive oil, then sprinkle with dried Italian seasoning, kosher salt, and cracked black pepper. This step is crucial for building that flavor foundation that carries through the whole dish. I recommend doing this just before cooking so the seasoning stays fresh and the salmon doesn’t get watery.

Step 2: Sear the Salmon Perfectly

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the salmon filets and cook them for about 3 minutes per side until you get that gorgeous golden-brown crust. Don’t rush this step—letting the salmon develop a nice sear locks in flavor. Then, lower the heat slightly and cook just until the salmon is nearly cooked through. Remove the fillets and set aside so they don’t overcook.

Step 3: Make the Creamy Lemon Parmesan Sauce

To the same skillet, melt butter over medium-high heat, then sauté minced garlic for about 30 seconds until fragrant—don’t let it brown or it will get bitter. Sprinkle in the flour and stir vigorously to form a smooth paste. This roux is what thickens your sauce perfectly. Gradually whisk in chicken broth and heavy cream, bringing the mixture to a gentle simmer while you add freshly grated parmesan. Stir until the cheese melts and the sauce starts to thicken.

Step 4: Add Sun-Dried Tomatoes and Flavor Boosters

Stir in the drained sun-dried tomatoes, more Italian seasoning, and fresh lemon zest for some zing. Taste the sauce and adjust salt and pepper as needed. See how the sauce thickens to just the right saucy consistency in a few minutes? That’s the magic that makes this recipe stand out.

Step 5: Simmer and Finish Cooking the Salmon

Return the salmon filets to the skillet, nestling them gently into the sauce. Turn the heat to medium-low and let everything simmer together for about 10 minutes. This slow simmer keeps the salmon juicy and lets all those flavors meld beautifully. Don’t rush this part—you’ll see how the sauce clings to the salmon for the perfect bite.

Step 6: Garnish and Serve Warm

Just before serving, sprinkle fresh chopped basil on top for a pop of color and extra freshness. A little extra lemon zest never hurts here either! Serve this Marry Me Salmon with Sun-Dried Tomatoes and Lemon Parmesan Cream Sauce Recipe hot over your favorite pasta, fluffy rice, or even creamy mashed potatoes to soak up all that sauce. Trust me, you’ll want to lick your plate.

How to Serve Marry Me Salmon with Sun-Dried Tomatoes and Lemon Parmesan Cream Sauce Recipe

Garnishes

I love topping this salmon with fresh basil because it adds a mild, sweet herbal note that balances the richness. Sometimes I add a thin lemon wheel for extra color and zing—it’s simple but fancy looking. A sprinkle of extra parmesan right before serving is also my go-to to pump up that umami flavor.

Side Dishes

My favorite sides for this dish are creamy mashed potatoes or buttery garlic rice to catch every drop of the sauce. Lately, I’ve also paired it with roasted asparagus or a fresh green salad dressed lightly with lemon vinaigrette to complement the lemon in the sauce. If you want to keep it low-carb, steamed broccoli or sautéed spinach works beautifully too.

Creative Ways to Present

For special occasions, I like serving the salmon on individual plates with a swirl of sauce artistically drizzled around. You can also lay the fillet atop a bed of colorful quinoa or wild rice for a rustic yet elegant feel. And don’t forget a sprinkle of microgreens or edible flowers if you want to truly impress your guests—the dish looks gorgeous and tastes even better!

Make Ahead and Storage

Storing Leftovers

I store leftover salmon and sauce together in an airtight container in the fridge for up to 3 days. Don’t worry, the flavors actually deepen overnight. Just keep the salmon fillets nestled in the sauce to prevent drying out.

Freezing

I’ve frozen the sauce alone before and it reheats well after thawing, but I personally avoid freezing cooked salmon because it can get a bit dry. If you want to freeze leftovers, separate the sauce and salmon, freeze the sauce for up to 2 months, and add fresh-cooked salmon when reheating.

Reheating

Reheat gently over low heat on the stove, stirring the sauce occasionally until warmed through. If the sauce seems too thick, whisk in a splash of chicken broth or cream. For best results, avoid microwaving because it can unevenly heat the salmon and make it tough.

FAQs

Final Thoughts

This Marry Me Salmon with Sun-Dried Tomatoes and Lemon Parmesan Cream Sauce Recipe quickly became a favorite in my home because it tastes indulgent but comes together without fuss. It’s the kind of meal I feel proud to serve, yet anyone can make it successfully with a few helpful tips. I can’t wait for you to try it and see just how easy it is to create a restaurant-quality dinner in your own kitchen—trust me, you’ll want to make this one again and again.

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