Tender, Flaky Marry Me Salmon
You may have heard of the viral Marry Me Chicken, but have you tried it's even more delicious counterpart, Marry Me Salmon? Perfectly pan-seared salmon filets are nestled into a rich, creamy sauce made with coconut milk, mascarpone, and Parmesan. It's got a robust almost pesto-like flavor thanks to lots of basil, sun-dried tomatoes, and garlic. I pinky promise you'll fall in love with this tender, flaky salmon recipe, perfect over rice bowls or pasta!
Servings: 4 servings
Calories: 822kcal
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.
Nutrition
Calories: 822kcal | Carbohydrates: 11g | Protein: 39g | Fat: 66g | Saturated Fat: 21g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1204mg | Potassium: 1159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1255IU | Vitamin C: 26mg | Calcium: 160mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
