Marry Me Salmon: Creamy, Romantic & Ready in 30 Minutes
Tender, flaky salmon fillets baked to perfection, then nestled in a luxurious Tuscan-style cream sauce with sun-dried tomatoes, garlic, and Parmesan. Elegant enough for date night, simple enough for Tuesday.
Equipment
- Rimmed baking sheet
- Parchment paper or foil
- Large Skillet
- Measuring Cups & Spoons
- Spatula
Ingredients
Salmon
- 4 salmon fillets (4 oz each) center-cut; skin-on or off
- 3/4 tsp kosher salt for seasoning fish
- 1 tsp brown sugar helps caramelize
- 1 tsp garlic powder
- 3/4 tsp Italian seasoning for fish rub
- 1/2 tsp black pepper, freshly cracked
- 2 tbsp extra-virgin olive oil for fish
Tuscan Cream Sauce
- 2 tbsp extra-virgin olive oil for sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1 tsp chicken bouillon or 1 cube
- 1/2 cup Parmesan cheese, freshly grated for sauce
- 1 jar sun-dried tomatoes, drained & roughly chopped 7 oz / ~200 g
- 3/4 tsp Italian seasoning for sauce
- 1/2 tsp red pepper flakes optional
To Finish
- 1/4 cup Parmesan cheese, freshly grated for topping
- 1/4 cup fresh basil, thinly sliced for garnish
Instructions
- Preheat & prep: Heat oven to 375°F (190°C). Line a rimmed baking sheet with parchment or foil.
- Season the salmon: In a small bowl, combine brown sugar, garlic powder, 3/4 tsp Italian seasoning, kosher salt, and black pepper. Place salmon on the sheet, brush with 2 tbsp olive oil, and rub the spice mix over the tops.
- Bake: Roast 12–15 minutes, until opaque and just flaking with a fork. Timing varies with thickness.
- Start the sauce: Meanwhile, heat remaining 2 tbsp olive oil in a large skillet over medium heat. Sauté garlic 30 seconds until fragrant.
- Build & reduce: Stir in heavy cream, chicken stock, bouillon, 1/2 cup Parmesan, sun-dried tomatoes, remaining 3/4 tsp Italian seasoning, and red pepper flakes. Simmer, stirring, about 5 minutes until slightly thickened. Taste and adjust salt if needed.
- Finish & serve: Nestle baked salmon into the warm sauce. Top with remaining Parmesan and basil. Serve immediately over pasta, mashed potatoes, or steamed veg.
Notes
For extra crispy edges, switch the oven to broil for the final minute (watch closely). Use low-sodium stock/bouillon and add salt at the end to taste.