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Marry Me Salmon

Golden seared salmon fillets finished in a creamy garlic, sun-dried tomato, and Parmesan sauce with thyme and basil for an impressive one-skillet dinner ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets skin-on or skinless; similar thickness for even cooking
  • 1 tbsp olive oil
  • 2 tbsp butter
  • salt and pepper to taste
  • 3 garlic cloves minced
  • 0.25 cup sun-dried tomatoes chopped; oil-packed preferred
  • 0.25 cup heavy cream
  • 0.25 cup chicken broth
  • 0.25 cup Parmesan cheese freshly grated from a block
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • fresh parsley chopped, for garnish

Equipment

  • Large non-stick or stainless skillet (12-inch)
  • spatula

Method
 

  1. Heat olive oil and butter in a large skillet over medium heat until butter is melted.
  2. Season salmon fillets with salt and pepper. Sear skin-side down for 3 to 5 minutes until golden. Remove and set aside.
  3. In the same pan, add minced garlic and chopped sun-dried tomatoes. Saute for 1 minute until fragrant.
  4. Pour in heavy cream and chicken broth. Stir to combine and simmer for 2 to 3 minutes.
  5. Stir in grated Parmesan, thyme, basil, salt, and pepper until cheese is melted and sauce is smooth.
  6. Return salmon to the pan flesh-side down in the sauce. Cook for 5 to 7 minutes until cooked through and flakes easily. Internal temperature should reach 145 degrees F.
  7. Remove from heat, rest 2 to 3 minutes, garnish with fresh parsley, and serve immediately.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of broth or cream.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a covered skillet over low heat with a splash of broth. Microwave on medium power in 30-second intervals to avoid overcooking.
Salmon tip: Do not overcook. Check doneness early. A slightly translucent center is fine as residual heat finishes it.
Sun-dried tomato tip: Use oil-packed for best flavor and texture. Dry-packed tomatoes are too firm in this sauce.
Parmesan tip: Always grate from a block. Pre-shredded can make the sauce gritty.