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A close-up view of a pan-seared salmon fillet in a creamy, light orange sauce with wilted spinach and sun-dried tomatoes. (Marry Me Salmon)

Marry Me Salmon: The Ultimate Creamy, One-Pan Romance

This Marry Me Salmon is a decadent, creamy, one-pan dish with sun-dried tomatoes and spinach. This easy, restaurant-quality recipe is ready in 30 minutes and guaranteed to impress!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets (6 oz / 170g each), skin-on Ensure they are patted completely dry.
  • 1 tbsp Olive Oil (15ml)
  • 1/2 tsp Kosher Salt (3g)
  • 1/4 tsp Black Pepper freshly ground (1g)
  • 1 tbsp Unsalted Butter (15g)
  • 4 cloves Garlic, minced
  • 1/4 cup Low-Sodium Chicken Broth (60ml)
  • 1 cup Heavy Cream (240ml)
  • 1/2 cup Sun-Dried Tomatoes, chopped oil-packed (90g)
  • 2 cups Fresh Spinach packed (60g)
  • 1/2 cup Parmesan Cheese, freshly grated (50g), plus more for garnish
  • 1/4 cup Fresh Basil, in ribbons (10g)

Equipment

  • 1 Large Cast Iron Skillet (12-inch)
  • 1 Fish Spatula

Instructions
 

  1. Pat salmon fillets completely dry and season all sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for 5-6 minutes until a golden-brown crust forms. Flip and cook for another 2-3 minutes. Remove from skillet and set aside.
  2. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 30-60 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits.
  3. Stir in the heavy cream, chopped sun-dried tomatoes, and grated Parmesan cheese. Bring to a simmer, stirring until the sauce thickens. Season with salt and pepper. Add the fresh spinach and stir until just wilted.
  4. Return the seared salmon to the skillet, nestling it into the sauce. Simmer for one minute to warm through. Spoon sauce over the fillets, garnish with fresh basil ribbons and more Parmesan cheese, and serve immediately.

Notes

Don't Crowd the Pan: Cook salmon in batches if needed for the best crust.
Use Full-Fat Cream: This is key for a rich sauce that won't separate.
Fresh is Best: Use fresh basil and freshly grated Parmesan for the best flavor and texture.
Don't Overcook: Remember the salmon will cook a little more when you return it to the sauce.
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