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Marry Me Salmon is one of my favorite salmon dishes of all time. It is so easy, so simple, and so delicious. Creamy, flaky, and flavorful with every bite. Ready in less than 30 minutes and makes for the perfect weeknight dinner.
You may also like my Marry Me chicken skillet or my Marry Me chicken soup.
I’m not sure I mentioned this before, but I have a picky eater that won’t touch salmon or any seafood. I usually have pre-packed single-serve chicken breasts that I take out and sear on the side for her whenever I make this marry-me salmon. I serve hers with the same sauce as the salmon, and the problem is solved, lol.
Ingredients need
Below is a list of ingredients you will need to make this creamy salmon dish. Full measurements are listed further down in the recipe card.
- 4 salmon fillets: about 6 ounces each. They can be skinless or with skin.
- Olive oil: or avocado oil
- Kosher salt and pepper, to taste
- Red pepper flakes
- Dried basil
- Garlic cloves, minced
- Chicken broth or vegetable broth
- Fresh lemon juice
- Canned coconut milk
- Grated parmesan cheese
- Sun-dried tomatoes, chopped
How to make Marry Me Salmon
Step 1: Heat the oil in a non-stick pan over medium heat. Season the salmon with
salt, pepper, crushed pepper flakes, and basil.
Step 2: Add the salmon to the heated pan and cook for 3-4 minutes on each side.
Set aside on a plate.
Step 3: To the same preheated pan add the garlic and cook for 30 seconds.
Add in the broth, and lemon juice to deglaze the pan, cooking until mostly
absorbed. Add coconut milk, and bring to a bubble. Reduce the heat to low
and add in the parmesan cheese and sun-dried tomatoes.
Step 4: Simmer for 5-6
minutes, until the sauce is thick, then return the salmon in the pan and
drizzle over the sauce. (If you’d like the sauce even thicker, when adding the
parmesan, also stir in 2 tsp cornstarch whisked with 2 tbsp water)
Tips From My Kitchen
- If you do not have canned coconut milk, you may use half-and-half.
- Don’t like salmon? Use another protein of your choice like shrimp, chicken, or cod.
- Grate your own parmesan cheese if you can. It gives it such a nice flavor.
- I like to use fresh garlic for the best flavor. But if you don’t have any on hand, swap it with 1 tablespoon of garlic powder.
- Try not to overcook the salmon. Salmon doesn’t need a lot of time to cook.
What I like to serve it with
Here are some sides I like to serve this meal with. You can always get creative yourself with sides you like. I have a lot of easy side dishes you can check out.
- A lot of times I share it with my stovetop basmati rice or cilantro lime rice.
- For a low-carb option, I serve mine with cauliflower rice.
- I also love to serve them with some garlic-roasted veggies or cheesy garlic bread.
- The kids love it with pasta like this mushroom garlic spaghetti.
Storing and Reheating
- If you have leftovers, store them in a sealed container in the fridge for up to 3 days. You can freeze them for up to one month.
- To reheat it, I like to simply just microwave it for 60-90 seconds until they are heated through. If it is frozen, allow it to thaw in the fridge overnight first.
Common questions
Yes. You may use whole milk or half- and- half instead of coconut milk if you do not have it on hand.
If you do not like salmon, you can swap it with another protein of your choice, like cod, shrimp, or chicken.
Yes. If you use salmon filets with the skin still intact, you can cook them with the skin on, and you do not have to take off the skin. I like to cook the salmon filets with the skin side down first.
More Salmon Recipes
- Baked Teriyaki Salmon
- Easy Salmon patties
- Miso Glazed Salmon
- Creamy Tuscan Salmon
- Baked Pesto Salmon
You may also like
- Creamy Tomato Pasta
- Chicken Piccata Meatballs
- Ground Beef and Rice
- Baked Chicken Alfredo
- Easy Homemade Beef Stew
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!
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Marry Me Salmon
Ingredients
- 4 6 ounce salmon fillets
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 cup canned coconut milk, see note
- 1/4 cup grated parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
Instructions
- Season the 4 6 ounce salmon fillets with salt and pepper.
- Heat the 1 tablespoon olive oil in a non-stick pan over medium heat. Season the salmon with Kosher salt and pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon dried basil.
- Add the salmon to the heated pan and cook for 3-4 minutes on each side. Set aside on a plate.
- To the same preheated pan add the 4 cloves garlic (minced) and cook for 30 seconds.
- Add in the 1/4 cup chicken broth and 1 tablespoon fresh lemon juice to deglaze the pan, cooking until mostly absorbed. About 2-3 minutes. Add 1/2 cup canned coconut milk, and bring to a bubble.
- Reduce the heat to low and add in the 1/4 cup grated parmesan cheese and 1/4 cup sun-dried tomatoes.
- Simmer for 5-6 minutes, until the sauce is thick, then return the salmon to the pan and drizzle over the sauce. (If you'd like the sauce even thicker when adding the parmesan, also stir in 2 tsp cornstarch whisked with 2 tbsp water)
Notes
- Note: If you do not want to use dairy-free milk and prefer whole milk, I recommend swapping the lemon juice with lemon pepper seasoning to prevent it from curdling.
- Salmon can be replaced with cod, shrimp, or chicken.
- Store leftovers in a sealed container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All the recipes look amazing and delicious, thank you for sharing
Thanks Rebecca! Means alot.
Oh oh oh my God this is fantastic. I love it