Description
Marry Me Salmon is a sumptuous dish featuring perfectly baked salmon fillets coated in a flavorful spice rub and bathed in a rich, creamy sun-dried tomato Parmesan sauce. This elegant yet simple recipe blends Italian seasoning, garlic, and a hint of heat for a restaurant-quality meal perfect for any special occasion or weeknight dinner.
Ingredients
Spice Rub
- ¾ teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
Salmon
- 4 (4-ounce) salmon fillets
- 2 tablespoons extra-virgin olive oil
Sauce
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- ¾ teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Kosher salt, to taste
- ¼ cup thinly sliced fresh basil leaves
To Serve (optional)
- Cooked pasta or mashed potatoes
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and position a rack in the center to ensure even baking of the salmon fillets.
- Prepare the spice rub: In a small bowl, mix together kosher salt, brown sugar, garlic powder, Italian seasoning, and freshly cracked black pepper until well combined.
- Season the salmon: Place the salmon fillets skin-side down on a rimmed baking sheet. Brush each fillet with olive oil, then generously rub the prepared spice mixture all over each piece, ensuring full coverage for maximum flavor.
- Bake the salmon: Bake the seasoned salmon in the preheated oven for 12 to 15 minutes, depending on the thickness of the fillets, or until the fish easily flakes with a fork, indicating it’s perfectly cooked.
- Prepare the sauce: While the salmon bakes, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, chicken stock, and add the chicken bouillon or Better Than Bouillon paste. Stir in ½ cup Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat and adjust seasoning with kosher salt to taste.
- Assemble and serve: Carefully discard the salmon skin and nestle each cooked salmon fillet into the prepared sauce. Garnish with fresh basil leaves, the remaining ¼ cup grated Parmesan cheese, and any additional red pepper flakes desired. Serve immediately, optionally over cooked pasta or mashed potatoes for a complete meal.
Notes
- Adjust red pepper flakes according to your preferred spice level, or omit for a milder sauce.
- If you prefer a dairy-free version, substitute heavy cream and Parmesan with coconut cream and a dairy-free cheese alternative, though the flavor profile will differ.
- Cooking times may vary slightly based on the thickness of salmon; always check for doneness by seeing if the fish flakes easily.
- Chicken stock can be substituted with vegetable stock for a pescatarian variation.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
