This is the salmon version of the viral Marry Me Chicken, and honestly? It might be even better. We’re talking crispy-edged salmon fillets seared until golden, then nestled into a creamy, garlicky, buttery sauce loaded with sun-dried tomatoes, Parmesan, and fresh herbs. It’s rich, flavorful, and spoon-drinkably good.
Why You’ll Love This
- Quick and easy: Ready in 30 minutes or less
- One-pan wonder: Less cleanup, more flavor
- Halal-friendly: No wine or pork products
- Perfect over pasta, rice, mashed potatoes, or with crusty bread
- Sauce = next-level delicious (you’ll want to lick the pan)
Time & Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
- Servings: 4
- Calories per serving: ~430 (without sides)
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Creamy Garlic Butter Sauce:
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/3 cup sun-dried tomatoes, chopped
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley or basil, chopped
- Juice of 1/2 lemon (plus extra wedges for serving)
Use jarred sun-dried tomatoes in oil for the best flavor boost.
How to Make Marry Me Creamy Garlic Butter Salmon
1. Sear the Salmon
- Pat salmon dry and season both sides with salt and pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Add salmon fillets, presentation-side down first.
- Cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
Don’t overcook! Salmon is done when it flakes easily with a fork.
2. Make the Garlic Butter Sauce
- In the same skillet, reduce heat to medium.
- Add 3 tbsp butter and garlic. Cook for 1 minute until fragrant.
- Stir in red pepper flakes and sun-dried tomatoes.
- Pour in cream, add Parmesan, oregano, paprika, and lemon juice.
- Simmer 2–3 minutes until slightly thickened.
3. Finish & Serve
- Return salmon to the pan and spoon sauce over each fillet.
- Simmer for another 2–3 minutes to heat through.
- Sprinkle with fresh parsley or basil.
- Serve immediately with your favorite side!
What to Serve It With
- Buttered pasta or lemon garlic spaghetti
- Creamy mashed potatoes or herb rice
- Garlicky sautéed spinach or roasted asparagus
- Crusty bread to soak up all that amazing sauce
- Simple arugula salad with lemon vinaigrette
Variations
- Spicy version: Add more chili flakes or a touch of harissa
- Add-ins: Baby spinach, mushrooms, or artichokes folded into the sauce
- Dairy-free: Use coconut cream and dairy-free Parmesan
- Low-carb: Serve with zucchini noodles or cauliflower mash
- Extra lemony: Add lemon zest to the cream for bright citrus flavor
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days
- Reheat: Gently in a skillet over low heat with a splash of broth or cream
- Freezer: Not ideal—cream sauces can separate
FAQ
Can I use frozen salmon?
Yes—just thaw completely and pat dry before cooking.
Is this halal?
Yes! No alcohol, pork, or animal-based cheese—just check that your Parmesan is halal-certified.
Can I use chicken instead?
Absolutely—sear chicken cutlets and follow the same steps. Cook a little longer until fully done.
Can I make it ahead?
Make the sauce ahead and store separately. Reheat and add seared salmon just before serving.
Final Thoughts
This Marry Me Creamy Garlic Butter Salmon is rich, comforting, and unreal-level good. It’s the kind of dinner you can make on a weeknight or for a special occasion—and either way, it feels totally special. That creamy, garlicky, lemony sauce? It’s everything.
Print
Marry Me Creamy Garlic Butter Salmon
- Total Time: 30 min
Description
Perfectly pan-seared salmon fillets are smothered in a creamy garlic butter sauce with sun-dried tomatoes and herbs. It’s elegant enough for date night, yet simple enough for a weeknight dinner.
Ingredients
For the salmon:
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4 salmon fillets (skin-on or skinless, about 6 oz each)
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Salt and pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
For the sauce:
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2 tbsp unsalted butter
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4 garlic cloves, minced
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½ cup sun-dried tomatoes (oil-packed, drained and chopped)
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1 cup heavy cream
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½ cup grated Parmesan cheese
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½ tsp red pepper flakes (optional)
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1 tsp dried oregano or Italian seasoning
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Salt and black pepper to taste
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1 tbsp chopped fresh basil or parsley (optional for garnish)
Instructions
1️⃣ Season the salmon: Pat salmon dry and season both sides with salt and pepper.
2️⃣ Sear the salmon: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side, or until golden and cooked to your liking. Remove and set aside.
3️⃣ Start the sauce: In the same skillet, lower heat to medium. Add 2 tbsp butter and sauté garlic for about 1 minute, until fragrant.
4️⃣ Add sun-dried tomatoes and herbs: Stir in the sun-dried tomatoes, oregano, and red pepper flakes (if using). Cook for 1 minute more.
5️⃣ Make it creamy: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and simmer until slightly thickened, about 3–5 minutes. Season with salt and pepper to taste.
6️⃣ Return the salmon: Nestle the salmon back into the skillet and spoon sauce over the top. Simmer for 2 more minutes until heated through.
7️⃣ Garnish and serve: Sprinkle with fresh basil or parsley if desired. Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.
Notes
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For a dairy-free option, use coconut cream and a dairy-free cheese substitute.
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You can swap salmon for shrimp or chicken if preferred.
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Leftovers? This sauce reheats beautifully for lunch the next day!
- Prep Time: 10 min
- Cook Time: 20 min