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Creamy Garlic “Marry Me” Salmon

Pan-seared salmon fillets nestled in a luscious garlic cream sauce with sun-dried tomatoes, Parmesan, and fresh herbs — an elegant one-pan dinner perfect for romantic nights or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Contemporary
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 salmon fillets about 6 oz each, skin on or off
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup chicken broth or vegetable broth
  • 1 cup heavy cream or half-and-half for lighter version
  • 0.5 cup Parmesan cheese freshly grated
  • 0.33 cup sun-dried tomatoes chopped (oil-packed or rehydrated)
  • 1 tsp dried Italian herbs or 1 tbsp fresh thyme/basil mix
  • 0.5 tsp chili flakes optional
  • salt and black pepper to taste
  • fresh basil or parsley chopped, for garnish
  • lemon wedges for serving

Equipment

  • Large skillet (oven-safe if finishing in oven)
  • Tongs or spatula
  • Measuring cups & spoons
  • Knife & cutting board

Method
 

  1. Pat salmon dry and season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear salmon skin-side down for 3–4 minutes until golden; flip and cook 2–3 minutes more. Remove salmon and set aside.
  3. Reduce heat to medium and add butter to the skillet. Sauté minced garlic until fragrant, about 30 seconds.
  4. Pour in chicken broth to deglaze the pan, scraping up browned bits. Let simmer 1–2 minutes.
  5. Stir in heavy cream and bring to a gentle simmer until the sauce begins to thicken.
  6. Add grated Parmesan, chopped sun-dried tomatoes, Italian herbs, and optional chili flakes. Stir until smooth and slightly thickened.
  7. Return salmon fillets to the skillet, spooning sauce over them. Simmer gently 2–3 minutes until salmon is cooked through and sauce coats the fillets.
  8. Garnish with chopped fresh basil or parsley and serve with lemon wedges.

Notes

For a lighter version use half-and-half and extra lemon zest. If you prefer a deeper caramelization, sear the salmon a bit longer but avoid overcooking. Add a handful of baby spinach to the sauce at the end for color and extra nutrients.