Melt-In-Your-Mouth Salmon with Sun-Dried Tomato Sauce
You’ve likely heard of the viral Marry Me Chicken recipe (so good it’ll make its recipient propose on the spot!), but have you ever tried Marry Me Salmon? Get ready to fall head over heels in love with this delightfully easy salmon recipe. If I had to describe it in one word: luscious!
Why I love this recipe so much
Perfectly pan-seared salmon filets are nestled into a creamy coconut milk sauce flavored with shallots, garlic, sun-dried tomatoes, basil, dried oregano, and crushed red pepper flakes. It’s got a bright acidity from some white wine and a creamy texture thanks to mascarpone and Parmesan cheeses.
The whole thing is finished with few handfuls of fresh, peppery watercress — super nutrient dense and delicious! — but arugula or spinach would be great too. I can’t put into words just how delicious this is! Enjoy over rice or alongside a big salad with crusty bread.
If you love the flavors in this dish, try our Pan-Seared Trout with Creamy Pesto Sauce or this Creamy Tuscan Chicken Pasta next. Or check out all of our quick and easy seafood recipes — we have dozens on salmon recipes, it’s one of my favorite ingredients to cook!
What You’ll Need
- Salmon filets: This is wild Alaskan Coho salmon, but feel free to use whatever you like. You can read more about the different salmon varieties here.
- Kosher salt and black pepper: To season everything!
- Shallot, basil, sun-dried tomatoes, garlic, dried oregano, and crushed red pepper flakes are sautéed in butter and oil until fragrant. These create the base of the creamy sauce!
- Tomato paste, which adds a rich tomato flavor (that is less sweet than sun-dried tomatoes).
- White wine: Used to deglaze the pan. It will reduce and intensify in flavor.
- Canned coconut milk or coconut cream, mascarpone cheese, and Parmesan cheese: These create the creamy pan sauce for the salmon!
- Watercress: If you don’t have access to watercress, you can use arugula or spinach. My favorite brand is B&W!
- Fresh lemon juice and flaky sea salt, to finish the sauce!
If you love salmon in cream sauce, you may also like my creamy salmon stew with coconut milk!
Ingredient Substitutions
Based off of the viral Marry Me Chicken recipe (famous from TikTok and Instagram), you can 100% substitute with chicken breasts or chicken thighs if you prefer! We just really love our salmon around here!
Other ingredients to try next: shrimp, scallops, tofu, pan-seared halloumi cheese, or pork medallions would all be delicious! Other fish that you could try are arctic char, steelhead trout, or cod.
And if you want a an even thicker, cream sauce, you can definitely substitute coconut milk with heavy cream.
Step-by-Step Instructions
Full quantities and instructions can be found in the recipe card below.
- Pan-sear the salmon fillets. I recommend using neutral oil, as it has a higher smoke point than extra virgin olive oil. Once the oil is hot, cook seasoned salmon for 4 minutes over medium-high heat, then carefully flip. Cook an additional 3 minutes on the second side.
- Sauté the aromatics. Sweat the shallots in butter, then add garlic, fresh herbs, dried spices, and sun-dried tomatoes. Once fragrant, stir in some tomato paste.
- Make the creamy marry me sauce. Deglaze with white wine, being sure to scrape any browned bits off the bottom of the pan. Pour in coconut milk, then add mascarpone cheese and grated Parmigiano Reggiano.
- Finish, then serve! Once that comes to a boil, stir in a few generous handfuls of watercress and some fresh lemon juice. Taste, adjust seasoning, then return the cooked salmon. Serve immediately with a sprinkle of flaky sea salt!
Expert Tips
- Dry the salmon with paper towels on both sides before seasoning. This, and a hot pan with hot oil, is the best way to ensure the salmon doesn’t stick to the pan.
- Use fresh basil! I know there’s dried oregano in the recipe, but if you are able to use fresh basil, it adds so much flavor. It’s got caprese and pesto vibes, and just trust me that fresh is worth the extra money here.
- Use a wine that’s good enough to drink! The flavor will concentrate as it reduces. I like something dry, crisp, and with good acidity, like a Chenin Blanc or Sancerre.
- It’s better to undercook the salmon than over cook. Especially because it can finish in the sauce later!
Make-Ahead, Leftovers, & Storage
Store leftovers in an airtight container in a fridge for up to 3 days. Remember that seafood has a shorter shelf life than meats or poultry. To reheat, gently warm the salmon in the microwave or oven until heated through. Be careful not to overheat to maintain its delicate texture.
I do not recommend freezing this dish. While technically possible, freezing cooked salmon can affect its texture. It’s best enjoyed fresh for optimal taste and quality.
Serving Suggestions
Serve Marry Me Salmon with a side of roasted vegetables, such as asparagus, broccoli, or Brussels sprouts, for a complete and filling meal. Or enjoy in a rice bowl or over a bed of creamy mashed potatoes!
A few of my favorite simple vegetable and salad side dishes:
Truthfully, this might just be my new favorite salmon recipe. It’s creamy, melt-in-your mouth, and has a the most amazing sun-dried tomato and basil flavor! You’re going to love it, which (let’s face it) is the whole point of ‘marry me‘ recipes, right?!
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Tender, Flaky Marry Me Salmon
Video
Equipment
Ingredients
- 4 (6oz) salmon filets, skin on or off
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 2 Tbsp unsalted butter
- 1 medium shallot, finely chopped
- ½ cup fresh basil, finely chopped, plus additional leaves for serving
- ⅓ cup sun-dried tomatoes, roughly chopped or julienned
- 3 cloves garlic, finely chopped
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 1 Tbsp tomato paste
- ½ cup dry white wine
- 1 (13.5oz) can coconut milk
- ¼ cup mascarpone cheese
- ¼ cup Parmesan, grated
- 2 cups watercress
- ½ medium lemon, juiced
- Flaky sea salt
Instructions
- Season the salmon. Pat the salmon filets dry with paper towels, then season on all sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Pan sear the salmon. Heat 2 Tbsp neutral oil in a large skillet over medium-high heat. When hot, add salmon (skin side down, if using skin-on) and cook for 4 minutes on the first side, or until the salmon easily releases from the pan. Flip, then cook on the second side for 3 minutes. Transfer to a plate.
- Cook the shallot. To the same pan, melt 2 Tbsp unsalted butter, then add chopped shallot and season with ½ tsp Kosher salt. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add ½ cup chopped fresh basil, ⅓ cup chopped sun-dried tomatoes, 3 cloves of garlic, ½ tsp dried oregano, and ¼ tsp crushed red pepper flakes. Cook for 1-2 minutes, until very fragrant.
- Make the sauce. Stir in 1 Tbsp tomato paste, breaking up with a spatula until dissolved, then pour in ½ cup dry white wine. Use a spatula to scrape up any browned bits off the bottom of the pan. Cook for 1-2 minutes, allowing the wine to reduce by about half, then pour in 1 can of coconut milk. Bring to a boil, then reduce the temperature to a simmer. Stir in ¼ cup mascarpone cheese and ¼ cup grated Parmesan, then add 2 cups watercress. Squeeze half a lemon right on top, then stir well. Taste and adjust seasoning as needed.
- Finish, then serve! Return the salmon to the pan (skin side up, if using skin-on). Garnish with additional fresh basil and watercress, then serve immediately with a pinch of flaky sea salt!
Notes
- Recommended for serving: potatoes, pasta, vegetables and/or salad.
- Leftovers will keep for up to 3 days. The sauce may break during reheating. Just give it a good stir in a saucepan on a stovetop until it comes back together.
Amazing!
Seriously, my new favorite salmon recipe! xo, Ari
Such a yummy recipe. We’ll definitely be having this one again.
(Review provided by an employee of wellseasonedstudio.com.)
That sauce is luscious and just too good! xo, Ari