Marry Me Salmon

This Marry Me Salmon is a flavorful and elegant dish that combines tender, juicy salmon fillets with a rich, creamy sauce that’s bursting with bold flavors. Inspired by the well-loved “Marry Me Chicken,” this seafood version takes the same irresistible combination of sun-dried tomatoes, garlic, Parmesan cheese, and herbs to create a meal that’s not only impressive, but also surprisingly easy to make.

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If you haven’t tried my Marry Me Chicken Soup recipe, what are you waiting for? 💜

Brandi’s Key Ingredients

• Salmon
• Garlic- Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
• Spinach
• Sundried Tomatoes
• Cream
• Parmesan Cheese
• Butter
• Flour
• Spices

What is Marry Me Salmon

It’s named “Marry Me” because it’s said to be so flavorful and impressive that it might inspire a marriage proposal! The dish features tender salmon fillets cooked in a rich, creamy sauce that’s made with ingredients like garlic, sun-dried tomatoes, heavy cream, and Parmesan cheese.

Do You Leave the Skin On the Salmon?

Skin on or skin off is a matter of preference. Do what works best for you.

I always leave the skin on because it glides off easily once the salmon is cooked. No need to use up time slicing it off beforehand. The skin acts as a barrier, protecting the flesh from drying out or overcooking. If you are used to overcooking your salmon, and you are preparing it without the skin, this is likely why it’s turning out too dry. Try leaving it on.

The skin also helps keep the salmon intact during cooking, making it easier to flip or transfer from pan to plate.

How to Make Marry Me Salmon

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Decide how you will prepare the salmon and follow the instructions below for how to make it using an air fryer, oven, or a skillet on the stove. I use the air fryer method because I can make the cream sauce while the salmon cooks in 10 minutes. It saves time.
2. Place a saucepan or skillet on the stove at medium heat. Add butter and allow it to melt.
3. Once the butter has melted add in flour and stir. This will create a roux that will thicken the cream sauce.
4. Add in heavy cream, garlic and grated Parmesan reggiano. Stir until combined.
5. Add spinach and sundried tomatoes and stir. Cook until the spinach has wilted and the cream sauce is smooth.
6. Add optional Italian Seasoning and taste the sauce repeatedly. Add salt and pepper or adjust the spices if necessary to suit your taste.
7. Drizzle the salmon with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
8. Air fry, bake, or sear the salmon. (Scroll to the recipe card below to read the full recipe.)

Parmesan Reggiano Cheese

For best results I recommend you use the cheese labeled Parmesan Reggiano. It comes in a block and you grate it (this doesn’t take long). It adds a richer, more complex flavor compared to regular parmesan. Parmigiano-Reggiano, often called the “King of Cheeses,” is an Italian cheese that’s aged longer (usually 12 to 36 months), which gives it a deeper, nuttier, and more savory flavor.

Parmigiano-Reggiano has a granular texture that melts smoothly into the sauce, creating a silkier consistency. This is different than regular parmesan, which is drier or less refined in texture, affecting the creaminess of the dish.

Parmigiano-Reggiano is a protected designation of origin (PDO) product, meaning it’s made using traditional methods and strict quality standards in specific regions of Italy. Regular parmesan, especially pre-grated varieties, can be mass-produced with fewer regulations, resulting in less flavor and a more generic taste.

Avoid Using Cold Salmon

You should avoid cooking cold salmon straight from the fridge because it will lead to uneven cooking and negatively affect both the texture and flavor. Allow the salmon to come to room temperature (about 15–20 minutes) before cooking ensures that it cooks more uniformly.

Cold salmon will cook unevenly, with the outside cooking much faster than the inside. This often results in the outside being overcooked and dry, while the inside remains undercooked or raw. The proteins on the outside seize up and become tough or rubbery, while the interior may not have had enough time to gently cook through, resulting in an inconsistent texture.

How to Avoid Overcooked Salmon

Salmon is best when it’s moist and tender. The air fryer method is pretty much foolproof. It’s hard to mess up. If you are searing the salmon on the stove or baking it, it’s important to not cook it for longer than it needs.

Remove the salmon from heat when it is almost done, as it will continue cooking off the heat due to residual heat. This helps prevent overcooking.

How to Tell When the Salmon is Fully Cooked

• Salmon is perfectly cooked when the internal temperature reaches 125 to 130 degrees for medium doneness. It will continue to cook slightly after you remove it from the heat due to residual heat (carryover cooking). For well-done salmon, aim for an internal temperature of 145 degrees.
• The salmon will flake easily with a fork, but still be moist inside. Overcooked salmon becomes dry and chalky.
• The salmon should turn from translucent to opaque. When it’s mostly opaque but still slightly translucent in the center, it’s time to take it off the heat.

What to Do if the Sauce is Too Thick

The sauce will thicken up more and more as it stands. This is a good thing because it allows you to reheat the sauce without worrying that it will become too thin. Serve this dish immediately for best results. If your sauce starts to thicken, add a few drops of liquid and stir to thin it out. You can use cream, milk, broth, water, etc. Add more spices to suit your taste if you need it.

How to Substitute Heavy Cream

You can use half-and-half as a 1:1 ratio substitute. It’s a mix of milk and cream, so it provides a creamy texture but with less fat than heavy cream. The sauce will still be rich, but lighter, and not as thick.

Plain Greek yogurt will give the dish a tangier flavor and a creamy consistency. You can use 1/2-3/4 cup. Be sure to add it off the heat (or on low heat) to avoid curdling. This option is lower in fat and adds some protein.

Full fat coconut milk is a 1:1 substitute for heavy cream. Coconut milk or cream offers a dairy-free alternative with a rich, creamy texture. It will add a subtle coconut flavor to the dish.

Substitutions and Add-ins Ideas

• Cod, halibut, or tilapia
• Cherry or grape tomatoes
• Roasted red peppers
• Basil
• Parsley
• Thyme
• Oregano
• Kale
• Mushrooms
• Zucchini
• Bell Peppers
• Red Pepper Flakes
• Lemon Juice
• Capers
• Olives

How to Store Leftovers

You can store leftovers tightly covered and sealed in the fridge for 3-4 days.

How to Reheat Without Overcooking the Salmon

Reheating on the stove is the best for saucy dishes. Place the salmon and sauce in a nonstick pan or skillet. Add a splash of water, broth, or cream to loosen the sauce if it has thickened. Heat on low to medium-low heat, gently stirring the sauce around the salmon to warm it evenly.

For the oven or air fryer: Place the salmon in an oven-safe dish and spoon the sauce over the top. Cover the dish loosely with aluminum foil to prevent the salmon from drying out. Reheat at 275 degrees until warm.

For the microwave, reheat at 50% power (medium heat) in 30-second intervals, checking and stirring the sauce between each interval. This prevents overcooking while ensuring the salmon warms evenly.

Freezer Tips

You can freeze the dish tightly covered and sealed for 2-3 months. Because this is a cream sauce you will notice separation once you defrost and reheat it. Defrost in the fridge overnight.

Pair With These Recipes

Chipotle Rice Recipe
Air Fryer Asparagus
Mashed Sweet Potatoes and Brown Sugar
Roasted Ranch Potatoes with Seasoning
Southern Cooked Cabbage
Southern Creamed Spinach

More Salmon Recipes

Creamy Salmon Corn Chowder
Salmon Fettuccine Alfredo
Salmon Pasta Salad
Pan Seared Cast Iron Salmon
Traeger Smoked Salmon