Welcome to the world of “Marry Me Salmon,” a dish so exquisitely flavorful and visually stunning that it just might inspire a momentous question! This recipe masterfully combines succulent, tender salmon fillets with a luscious, creamy sauce, bursting with the vibrant flavors of the Mediterranean. Drawing inspiration from the beloved “Marry Me Chicken,” this seafood rendition captures the same irresistible magic using sun-dried tomatoes, aromatic garlic, rich Parmesan cheese, and a blend of complementary herbs. The result is a meal that’s not only impressive enough for a special occasion but also surprisingly simple to prepare, making it a perfect candidate for an elevated weeknight dinner or a romantic meal for two.
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If you haven’t tried my Marry Me Chicken Soup recipe, what are you waiting for? It’s another comforting and flavor-packed dish that truly lives up to its name!
Introduction to Marry Me Salmon
The culinary world is full of dishes that promise to impress, but few carry a reputation quite like the “Marry Me” series. Originally gaining fame with chicken, this beloved concept has been ingeniously adapted to create a sensational seafood version: Marry Me Salmon. This dish isn’t just a meal; it’s an experience, designed to captivate with its rich flavors, elegant presentation, and surprisingly easy preparation. It’s perfect for those moments when you want to create something truly special, whether it’s a romantic dinner, an intimate gathering, or simply a treat for yourself after a long week.
At its core, Marry Me Salmon features perfectly cooked salmon fillets bathed in a luxurious, creamy Tuscan-inspired sauce. The magic happens through a harmonious blend of sun-dried tomatoes, which offer a concentrated sweet and tangy burst, pungent fresh garlic, vibrant spinach, and the unmistakable savory depth of Parmesan cheese. These ingredients come together in a symphony of flavors that are both comforting and sophisticated. This comprehensive guide will walk you through every step, ensuring your Marry Me Salmon is not just delicious, but utterly unforgettable.
Why “Marry Me” Salmon? The Story Behind the Name
The intriguing name “Marry Me Salmon” isn’t just a clever marketing ploy; it speaks to the dish’s undeniable appeal and capacity to charm. It’s said that the original “Marry Me Chicken” was so delicious and impressive that it could inspire a marriage proposal. This salmon iteration upholds that high standard, transforming a simple fish dinner into an elegant, deeply satisfying culinary event.
The allure lies in the masterful combination of ingredients. The salmon, a universally loved lean protein, serves as the perfect canvas for a rich, aromatic sauce. Sun-dried tomatoes contribute a delightful sweetness and umami depth, while fresh garlic infuses every bite with its signature warmth. Heavy cream and authentic Parmesan cheese form the velvety backbone of the sauce, enveloping the salmon in a blanket of richness. Fresh spinach wilts into the sauce, adding a touch of color, freshness, and earthy balance. The result is a dish that feels indulgent yet balanced, sophisticated yet comforting, making it a perfect choice for those moments when you want to cook something truly special for someone you cherish. It’s a meal that says “I love you” without uttering a single word, leaving a lasting impression on anyone who tastes it.
Key Ingredients for the Perfect Marry Me Salmon
Crafting this “Marry Me Salmon” dish relies on a selection of high-quality ingredients that, when combined, create a symphony of flavors and textures. Here’s a breakdown of the essential components:
- Salmon Fillets: The star of our show, providing healthy fats and a robust base.
- Fresh Garlic: Essential for aromatic depth and classic Tuscan flavor.
- Fresh Spinach: Adds vibrant color, freshness, and a gentle earthy note to the creamy sauce.
- Sun-Dried Tomatoes: Offer concentrated sweet, tangy, and umami flavors, a signature of Tuscan cuisine.
- Heavy Cream: Forms the rich, luxurious base of the sauce.
- Parmesan Cheese: Crucial for savory depth, a silky texture, and overall richness.
- Unsalted Butter: Used to create the roux and build the sauce’s foundation.
- All-Purpose Flour: The thickening agent for the creamy sauce.
- Spices: Smoked paprika, garlic powder, onion powder, salt, and pepper enhance the salmon’s natural flavor and season the sauce.
- Olive Oil: Used for seasoning the salmon and sometimes for pan-searing.
Choosing Your Salmon
The foundation of any great salmon dish begins with the quality of the fish itself. When selecting salmon for this recipe, look for fresh, vibrant fillets that are firm to the touch and have a bright, almost iridescent color. If buying whole fillets, aim for pieces around 5-6 ounces each, ensuring even cooking. Wild-caught salmon often has a richer flavor and firmer texture, while farmed salmon tends to be fattier and more buttery. Both work beautifully in this recipe, so choose based on your preference and availability. Ensure the salmon smells fresh, like the ocean, and not overly fishy. If using frozen salmon, thaw it completely in the refrigerator overnight before proceeding with the recipe.
The Aromatic Core: Garlic and Fresh Spinach
Fresh garlic is non-negotiable for this recipe. Its pungent, aromatic qualities are fundamental to the “Marry Me Salmon” sauce. While pre-minced garlic can be a time-saver, nothing compares to the robust flavor of freshly minced cloves. A helpful tip from Brandi: consider buying pre-peeled whole garlic cloves from the grocery store. This saves you the tedious peeling without sacrificing the fresh, bold taste. For the spinach, always opt for fresh. Its vibrant green color and subtle earthy flavor are key. If you must use frozen, ensure it’s completely thawed and thoroughly squeezed dry to prevent excess water from thinning your rich cream sauce.
The Tangy Burst: Sun-Dried Tomatoes
Sun-dried tomatoes are a pivotal ingredient, bringing a concentrated burst of sweet, tangy, and savory flavor that defines the Tuscan-inspired profile of this dish. Choose sun-dried tomatoes packed in oil for the best flavor and texture; they tend to be more plump and pliable. If using dry-packed sun-dried tomatoes, rehydrate them first in warm water or the cream sauce itself. Finely dicing them ensures that their intense flavor is evenly distributed throughout the sauce without overwhelming any single bite.
Creating the Rich, Creamy Base: Heavy Cream and Butter
The luxurious creaminess of the sauce is achieved through heavy whipping cream and unsalted butter. These ingredients provide the richness and texture that make the sauce so irresistible. The butter is first combined with flour to create a roux, a classic French technique that thickens the sauce and prevents a watery consistency. Heavy cream is then slowly added, forming a smooth, opulent base that beautifully coats the salmon. Using unsalted butter gives you full control over the final seasoning of your dish.
The Secret to a Silky Sauce: Parmesan Reggiano Cheese
For the ultimate “Marry Me Salmon” experience, the type of Parmesan cheese you choose makes a significant difference. I wholeheartedly recommend using genuine Parmigiano-Reggiano. This venerable Italian cheese, often hailed as the “King of Cheeses,” offers a depth of flavor and a superior texture that regular Parmesan simply cannot match.
Parmigiano-Reggiano is aged for a minimum of 12 months, and often up to 36 months or more. This extended aging process develops its distinct complex, nutty, fruity, and savory (umami) profile. In contrast, generic Parmesan cheeses, especially the pre-grated varieties, typically have a milder, less nuanced taste. When grated fresh from the block, Parmigiano-Reggiano has a finely granular texture that melts into a wonderfully smooth, velvety consistency, creating a truly luxurious sauce. This is vastly different from pre-shredded alternatives, which are often coated with anti-caking agents like cellulose or potato starch. These additives prevent clumping in the package but also hinder the cheese from melting smoothly, resulting in a slightly gritty or less integrated sauce texture. Opting for a block of Parmigiano-Reggiano and grating it yourself ensures the purest flavor and the most exquisite creamy finish for your Marry Me Salmon.
Essential Preparation Tips for Flawless Salmon
Achieving perfectly cooked, moist, and flavorful salmon requires more than just following the recipe; it involves a few key preparation techniques that can elevate your dish from good to extraordinary. Paying attention to these details will ensure your “Marry Me Salmon” is a resounding success.
To Skin or Not to Skin? The Salmon Dilemma
When preparing your salmon, the choice of whether to leave the skin on or remove it is entirely up to personal preference. However, I consistently advocate for cooking salmon with the skin intact, and here’s why:
Firstly, the skin acts as a natural protective barrier, shielding the delicate salmon flesh from direct heat. This significantly reduces the risk of the fish drying out or becoming overcooked, helping to maintain its inherent moisture and tenderness. If you often find your salmon turning out dry, especially when cooked skin-off, try leaving the skin on next time – you might be pleasantly surprised by the difference in texture. Once cooked, the skin often crisps up beautifully, offering a delightful textural contrast. Even if you don’t enjoy eating the skin, it usually glides off effortlessly after cooking, making removal simple and mess-free, saving you the hassle of trying to slice it off a raw, delicate fillet.
Secondly, the skin helps the salmon hold its shape during cooking, which is particularly beneficial when pan-searing or grilling, as it prevents the fillet from falling apart. This makes flipping or transferring the fish much easier, ensuring your presentation is as impressive as the flavor. For those who do enjoy crispy salmon skin, it’s a culinary treat rich in omega-3 fatty acids. Just ensure it’s properly seasoned and cooked until golden and shatteringly crisp.
The Golden Rule: Bring Salmon to Room Temperature
A crucial step often overlooked is allowing your salmon fillets to come to room temperature before cooking. Taking them straight from the refrigerator to a hot pan or oven can lead to significantly uneven cooking and compromise both texture and flavor. Cold salmon will cook much faster on the outside, potentially resulting in an overcooked, dry exterior while the center remains undercooked or raw. The sudden change in temperature causes the proteins on the outside to seize up quickly, making the flesh tough and rubbery.
For optimal results, remove your salmon from the fridge approximately 15-20 minutes before you plan to cook it. This brief rest period ensures that the fillets cook more uniformly from edge to center. The gentler, more even heat penetration allows the proteins to cook gradually, resulting in a perfectly tender, flaky, and moist salmon throughout. This simple habit can drastically improve the quality of your cooked salmon, ensuring a consistently delicious outcome every time.
How to Avoid Overcooked Salmon: Tips for Perfect Doneness
Achieving moist and tender salmon is the hallmark of a perfectly cooked fillet. Overcooking is a common pitfall, leading to dry, chalky, and less flavorful fish. While some cooking methods, like the air fryer, can be quite forgiving, it’s essential to pay attention to doneness regardless of your chosen technique.
One of the most effective ways to prevent overcooking is to remove the salmon from the heat when it is *just shy* of being fully cooked. Fish, like other proteins, continues to cook for a short period after it’s taken off the heat due to residual heat, a phenomenon known as “carryover cooking.” This means if you wait until it looks completely done in the pan, it will likely be overcooked by the time it reaches your plate. Aim to pull it a minute or two early, especially if using a skillet or oven.
Keep a close eye on visual cues, but always consider a meat thermometer your best friend for precision. Understanding the ideal internal temperature will guarantee a flawless result, preserving the salmon’s natural moisture and delicate texture. For more detailed guidance, refer to the next section on how to tell when salmon is fully cooked.
Mastering Doneness: How to Tell When Salmon is Fully Cooked
Knowing exactly when your salmon is perfectly cooked is key to avoiding dry, tough fish. Here are reliable indicators to help you achieve ideal doneness every time:
- **Internal Temperature is King:** For medium doneness, aim for an internal temperature of 125°F to 130°F (52°C to 54°C) measured at the thickest part of the fillet. Remember, it will continue to cook slightly (carryover cooking) after being removed from the heat. If you prefer well-done salmon, the target internal temperature is 145°F (63°C). A reliable meat thermometer is the most accurate tool for this.
- **Flake Test:** Gently press down on the thickest part of the salmon with a fork. If it flakes easily, separating into distinct layers, it’s a good sign it’s done. The flakes should still appear moist, not dry and chalky. If it crumbles, it’s likely overcooked.
- **Color Change:** Raw salmon is translucent and deep orange. As it cooks, it gradually turns opaque and a lighter pink. When it’s mostly opaque throughout but still has a slight translucency in the very center, it’s often perfectly cooked. Avoid waiting until it’s entirely opaque, as this often means it’s already overcooked.
- **Albumin (White Stuff):** As salmon cooks, sometimes a white, cloudy substance called albumin may appear on the surface. This is a natural protein that coagulates and is a sign that the fish is cooking. While unavoidable, excessive albumin can indicate slightly higher heat or longer cooking times, which can lead to dryness. Cooking at a slightly lower temperature or for less time can minimize its appearance.
How to Make Marry Me Salmon: Step-by-Step Guide
Making this “Marry Me Salmon” dish is surprisingly straightforward, offering a gourmet experience with minimal fuss. The beauty of this recipe lies in its adaptability, allowing you to cook the salmon using your preferred method while the rich, creamy sauce comes together effortlessly. Detailed measurements and full instructions are provided in the recipe card below, but here’s a comprehensive guide to mastering each component.
Crafting the Irresistible Tuscan-Style Cream Sauce
The heart of “Marry Me Salmon” is its velvety, flavor-packed cream sauce. This sauce is designed to be made efficiently, ideally while your salmon is cooking, to bring the whole dish together in under 30 minutes.
- **Prepare Your Roux:** Begin by melting unsalted butter in a medium saucepan or skillet over medium heat. Once fully melted, sprinkle in the all-purpose flour. Stir continuously for 1-2 minutes to create a smooth roux. This mixture will serve as the thickening agent for your sauce, ensuring a luscious consistency. If you’re pan-searing your salmon, you can use the same skillet after removing the cooked fish to capture all those delicious browned bits, adding extra depth to your sauce.
- **Build the Creamy Base:** Gradually whisk in the heavy cream (or your chosen substitute like half-and-half) until smooth. Then, add the minced garlic and freshly grated Parmigiano-Reggiano cheese. Continue to stir gently until the cheese has fully melted and integrated, creating a homogenous, creamy mixture.
- **Incorporate Flavorful Add-ins:** Stir in the fresh spinach and diced sun-dried tomatoes. Continue cooking and stirring until the spinach has wilted completely and the sauce is smooth and glossy. The heat will help release the flavors from the tomatoes and garlic, infusing the cream.
- **Season to Perfection:** This is where you make the sauce truly your own. Add a half to a full teaspoon of Italian seasoning if desired. Taste the sauce frequently, adjusting with salt, black pepper, or additional spices until it perfectly suits your palate. The sauce will naturally thicken further as it stands, so don’t worry if it seems slightly thin at first.
Air Fryer Salmon: Quick, Crispy, and Foolproof
The air fryer is a fantastic tool for cooking salmon, delivering crispy skin and tender flesh in record time, making it my preferred method for efficiency.
- **Season the Salmon:** Pat your salmon fillets dry with paper towels. Drizzle them generously with olive oil, then sprinkle evenly with smoked paprika, garlic powder, onion powder, salt, and black pepper. Gently rub the spices into both sides of the salmon.
- **Prepare Air Fryer:** Lightly spray the air fryer basket with cooking oil or a non-stick spray to prevent sticking.
- **Air Fry:** Place the seasoned salmon fillets, skin-side down (if applicable), in a single layer in the air fryer basket, ensuring not to overcrowd it. Air fry at 370°F (185°C) for 10-12 minutes. For most 5-6 ounce fillets, 10 minutes is often sufficient. Use a meat thermometer to check for an internal temperature of 145°F (63°C) at the thickest part for well-done, or 125-130°F (52-54°C) for medium.
Baked Salmon: Simple and Hands-Off
Baking salmon is a reliable, hands-off method perfect for when you’re preparing other components of your meal.
- **Preheat Oven:** Preheat your oven to 400°F (200°C).
- **Season and Prepare:** Drizzle salmon fillets with olive oil and rub in smoked paprika, garlic powder, onion powder, salt, and pepper. Place each seasoned fillet on a piece of aluminum foil or parchment paper large enough to create a loose packet. For extra moisture, you can add a lemon slice or a sprig of fresh herbs on top of each fillet before sealing.
- **First Bake:** Seal the foil or cover with another sheet of parchment paper to create a tent. Bake for 10 minutes. This steaming effect helps keep the salmon incredibly moist.
- **Second Bake & Finish:** Unwrap or remove the top layer of foil/parchment paper. Continue baking for another 2-5 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) for well-done, or 125-130°F (52-54°C) for medium. Check the temperature at the thickest part. The exposed surface will slightly crisp up during this final stage.
Pan-Seared Salmon: Crispy Skin, Tender Flesh
Pan-searing delivers a beautifully crispy skin and a tender, flaky interior, making it a favorite for many.
- **Season the Salmon:** Pat your salmon fillets very dry with paper towels (this is key for crispy skin). Drizzle with olive oil and rub in smoked paprika, garlic powder, onion powder, salt, and pepper.
- **Heat Skillet:** Place a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a thin layer of olive oil to coat the bottom of the pan and prevent sticking. Heat until the oil is shimmering and just barely smoking.
- **Sear Skin-Side Down:** Carefully place the seasoned salmon fillets into the hot pan, skin-side down. Do not overcrowd the pan; cook in batches if necessary. Do not move the salmon for the first 4 minutes. This allows the skin to get perfectly crispy.
- **Monitor Doneness & Flip:** Observe the sides of the salmon. As it cooks, you’ll see the color change from translucent to opaque, moving up the fillet. When about three-fourths of the way up the side has changed color, it’s time to flip. This usually takes 3-4 minutes.
- **Finish Cooking:** Using a sturdy silicone spatula, carefully flip the salmon. Cook skin-side up for another 2-4 minutes, or until the internal temperature reaches your desired doneness (125-130°F for medium, 145°F for well-done).
- **Rest & Serve:** Remove the salmon from the pan immediately to prevent overcooking from residual heat.
Assembly and Serving Your Marry Me Salmon
Once your salmon is perfectly cooked and your creamy Tuscan-style sauce is simmering, it’s time to bring it all together. To serve, simply place a beautifully cooked salmon fillet on your plate and generously drizzle or spoon the warm, rich cream sauce over the top. The vibrant colors of the spinach and sun-dried tomatoes against the salmon and creamy backdrop make for an aesthetically pleasing presentation. Serve immediately for the best flavor and texture experience. Garnish with a sprinkle of fresh parsley or a dash of red pepper flakes for an extra touch. This dish is truly a complete meal on its own, but it also pairs wonderfully with a variety of side dishes, which we will explore further below.
Sauce Solutions: What to Do if Your Cream Sauce is Too Thick
It’s common for cream sauces, especially those thickened with a roux and cheese, to thicken considerably as they cool or stand. This isn’t a problem; in fact, it can be an advantage, allowing the sauce to hold its body better during reheating. However, if your “Marry Me Salmon” sauce becomes too thick for your liking before serving, it’s incredibly easy to remedy.
The roux (flour and butter mixture) combined with the melting Parmesan cheese creates a stable, rich emulsion. As the sauce cools, fats solidify slightly, and starches swell, leading to a thicker consistency. If you find your sauce too robust, simply add a few drops or a tablespoon of liquid at a time and stir gently until you reach your desired consistency. You have several options for thinning agents: heavy cream or milk will maintain the richness of the sauce, while chicken or vegetable broth or even water will lighten it slightly. Always add liquids gradually, stirring well after each addition to avoid making it too thin. Taste the sauce again after thinning and adjust the seasonings (salt, pepper, Italian seasoning) if needed to ensure the flavors remain perfectly balanced. Always serve this dish immediately after preparation for the freshest taste and best texture.
Smart Substitutions for Heavy Cream
While heavy cream provides an unparalleled richness and silky texture to the “Marry Me Salmon” sauce, there are several effective substitutes if you’re looking for a lighter option or a dairy-free alternative:
- **Half-and-Half:** This is a straightforward 1:1 substitute for heavy cream. As a blend of milk and cream, it will yield a creamy sauce but with a lower fat content and a slightly thinner consistency. The flavor will still be rich, but noticeably lighter than with full heavy cream. It’s a great option for a less decadent but still satisfying sauce.
- **Plain Greek Yogurt:** For a tangier flavor profile and a boost of protein, plain full-fat Greek yogurt can be a good choice. Use about ½ to ¾ cup of Greek yogurt. To prevent curdling, it’s crucial to whisk it into the sauce off the heat or over very low heat, adding it gradually. This option will result in a thicker, slightly less smooth sauce but offers a healthier twist.
- **Full-Fat Coconut Milk/Cream:** If you need a dairy-free option, full-fat coconut milk or coconut cream works as a 1:1 substitute. It provides a wonderfully rich and creamy texture, making it an excellent plant-based alternative. Be aware that it will impart a subtle, sweet coconut flavor to the dish, which can complement the other ingredients surprisingly well, adding an exotic twist to the Tuscan profile.
- **Evaporated Milk:** This can also be used as a 1:1 substitute for a creamy, slightly lighter sauce. Evaporated milk has had about 60% of its water content removed, making it thicker and more stable than regular milk. It’s less likely to curdle and provides a good creamy consistency.
Keep in mind that while these substitutes work, they will alter the texture and flavor of the sauce to varying degrees. The sauce may not be as thick or as velvety as one made with heavy cream, but it can still be delicious and satisfying.
Customization Corner: Substitutions and Add-ins Ideas
One of the joys of cooking is the ability to adapt recipes to your taste and what you have on hand. The “Marry Me Salmon” recipe is incredibly versatile, allowing for numerous substitutions and additions to make it uniquely yours:
- **Alternative Proteins:** While salmon is the star, the creamy Tuscan sauce pairs beautifully with other proteins. Consider cod, halibut, or tilapia for a different white fish option that will absorb the sauce’s flavors wonderfully. Chicken breast or thighs (as in the original “Marry Me Chicken”) also work wonderfully, particularly if pan-seared or baked until golden.
- **Vegetable Boosters:**
- **Tomatoes:** Instead of sun-dried tomatoes, fresh cherry or grape tomatoes can be halved and added during the last few minutes of sauce cooking for a burst of fresh, juicy acidity. Roasted red peppers (from a jar, drained and diced) offer a smoky, sweet alternative that complements the creamy base.
- **Greens:** Beyond spinach, consider kale (chopped and stems removed) for a heartier green that adds more texture and nutrients. Swiss chard or even baby arugula (stirred in at the very end) could also work.
- **Other Vegetables:** Sliced mushrooms (sautéed until golden before adding to the sauce) can add an earthy depth. Diced zucchini or colorful bell peppers (red, yellow, or orange) can bring extra color, a slight crunch, and more vitamins.
- **Fresh Herbs:** Elevate the aroma and flavor with fresh herbs. Basil, parsley, thyme, and oregano are classic Tuscan choices that complement the salmon and creamy sauce perfectly. Stir them in at the very end, just before serving, to preserve their fresh flavor and vibrant color.
- **Spicy Kick:** For those who love a bit of heat, a pinch of red pepper flakes added to the sauce along with the other spices can provide a welcome warmth that balances the richness.
- **Citrus Brightness:** A squeeze of fresh lemon juice at the end can brighten the entire dish, cutting through the richness of the cream sauce and enhancing the salmon’s natural flavor. A lemon wedge served alongside is also a great idea.
- **Tangy & Briny Additions:** Capers can introduce a briny, tangy counterpoint that adds complexity. Sliced black or Kalamata olives will also add a Mediterranean touch and a salty bite, complementing the sun-dried tomatoes.
Don’t hesitate to experiment with these ideas to find your favorite combination! Just be mindful of how each addition might affect the overall flavor profile and adjust seasonings accordingly.
Storing and Reheating Your Marry Me Salmon
This dish is so delicious, you might not have leftovers! But if you do, here’s how to properly store and reheat your “Marry Me Salmon” to ensure it remains as enjoyable as the first time. Proper storage not only preserves flavor but also ensures food safety, allowing you to savor this gourmet meal for days to come.
Refrigeration Tips
Leftover “Marry Me Salmon” should be stored in an airtight container in the refrigerator within two hours of cooking. Prompt refrigeration is key to inhibiting bacterial growth. Properly stored, it will maintain its quality and freshness for 3-4 days. Ensure the container is tightly sealed to prevent any odors from permeating other foods in your fridge and, crucially, to keep the salmon moist and prevent it from drying out. Avoid leaving cooked salmon at room temperature for extended periods.
Reheating Strategies to Preserve Flavor and Texture
The key to reheating salmon is to do it gently to avoid drying it out. The creamy sauce, thankfully, helps protect the fish, but careful heating is still recommended:
- **Stovetop (Recommended for Saucy Dishes):** This method is ideal for saucy dishes as it warms both the salmon and sauce evenly and gently. Place the salmon and its creamy sauce in a nonstick pan or skillet over low to medium-low heat. If the sauce has thickened significantly in the fridge, add a splash of water, chicken broth, or a touch more cream or milk to loosen it up and restore its original consistency. Stir the sauce gently around the salmon as it warms, which helps distribute the heat and prevents sticking. Cook until just warmed through, avoiding high heat which can dry out the salmon.
- **Oven or Air Fryer:** Transfer the salmon and sauce to an oven-safe dish. To prevent the salmon from drying out and to ensure the sauce doesn’t reduce too much, cover the dish loosely with aluminum foil. Reheat in a preheated oven at a low temperature, around 275°F (135°C), until it’s gently warmed through, typically 10-15 minutes. The air fryer can also be used, following similar low-temperature settings and covering with foil. This method provides even, gentle heat.
- **Microwave:** While not always ideal for delicate fish, the microwave can be used carefully. Place the salmon and sauce in a microwave-safe dish. Reheat at 50% power (medium heat) in short 30-second intervals. After each interval, check the temperature and gently stir the sauce. This staggered approach helps prevent the salmon from overcooking and ensures the sauce warms evenly without separating. Over-microwaving can make salmon rubbery and dry.
No matter the method, aim to warm it just until hot, rather than cooking it further, to maintain the best texture and prevent the salmon from becoming tough.
Freezing for Future Enjoyment
Yes, you can freeze “Marry Me Salmon” for later! It freezes well for 2-3 months when stored in an airtight, freezer-safe container. To freeze, allow the dish to cool completely before transferring it to the container. You might consider freezing individual portions for easy meal prep, which can be especially convenient for future quick dinners.
When you’re ready to enjoy it, defrost the salmon overnight in the refrigerator. Be aware that cream-based sauces can sometimes separate slightly upon thawing and reheating. This is a common occurrence due to the milk solids and fats in the cream, but don’t worry, this is normal and usually easily fixed! A good whisking or adding a tiny bit more cream/milk/broth while reheating on the stovetop can help bring the sauce back together to a smooth consistency. Reheating slowly over low heat is particularly beneficial after freezing to reintegrate the sauce.
Perfect Pairings for Your Marry Me Salmon
To complete your “Marry Me Salmon” experience, serving it with the right side dishes can elevate the meal to new heights. The rich, creamy, and savory flavors of this Tuscan-inspired dish pair beautifully with sides that offer complementary textures and tastes. Here are some fantastic recipes that will perfectly round out your meal:
- Chipotle Rice Recipe: The zesty, slightly spicy notes of chipotle and lime rice offer a vibrant contrast that cuts through the richness of the cream sauce. It’s a fantastic choice for a more substantial meal, adding a delightful kick.
- Air Fryer Asparagus: Crisp-tender asparagus, roasted to perfection, provides a fresh, green element that balances the dish with its slight bitterness and satisfying crunch. It’s a quick and healthy option.
- Mashed Sweet Potatoes and Brown Sugar: For a comforting and slightly sweet accompaniment, these mashed sweet potatoes offer a lovely textural contrast and a hint of warmth that pairs wonderfully with salmon.
- Roasted Ranch Potatoes with Seasoning: Flavorful and hearty, roasted potatoes seasoned with ranch bring a savory, herbaceous element that makes the meal incredibly satisfying. They’re crispy on the outside and fluffy on the inside.
- Southern Cooked Cabbage: A classic Southern side, tender cooked cabbage provides a light yet flavorful vegetable option that complements the richness of the salmon and sauce without overpowering it.
- Southern Creamed Spinach: For an extra dose of creamy indulgence, a side of Southern creamed spinach enhances the overall rich theme of the meal beautifully, echoing the flavors within the salmon dish.
Beyond these specific recipes, a simple side salad with a light vinaigrette, crusty bread to soak up every last drop of the luscious sauce, or a light quinoa salad would also be excellent choices, providing a perfect counterpoint to the rich main course.
Explore More Irresistible Salmon Recipes
If you’ve fallen in love with the versatility and deliciousness of salmon through this “Marry Me Salmon” recipe, you’re in luck! There’s a whole world of salmon dishes to explore, each offering a unique flavor profile and cooking experience. Salmon is not only incredibly flavorful but also packed with omega-3 fatty acids and protein, making it a fantastic choice for healthy and satisfying meals. Here are some other fantastic salmon recipes from our collection that you’re sure to enjoy, whether you’re looking for comfort food, a light salad, or an impressive centerpiece:
- Creamy Salmon Corn Chowder: A hearty and comforting soup featuring tender salmon chunks, sweet corn, and a rich, creamy broth – perfect for a cozy meal on a chilly evening.
- Salmon Fettuccine Alfredo: Indulge in a luxurious pasta dish combining flaky salmon with a velvety Alfredo sauce, creating a sophisticated and satisfying meal that’s surprisingly easy to make.
- Salmon Pasta Salad: A refreshing and light option, this pasta salad features tender salmon, fresh vegetables, and a delightful dressing, ideal for lunches, picnics, or light dinners.
- Pan Seared Cast Iron Salmon: Master the art of perfectly crispy-skinned, tender-fleshed salmon with this essential guide to pan-searing in a cast-iron skillet, a technique that truly brings out salmon’s best.
- Traeger Smoked Salmon: Infuse your salmon with incredible smoky flavor using a Traeger grill, resulting in a tender, flavorful fillet that’s perfect for entertaining or a gourmet dinner with minimal effort.
- Oven Baked Salmon: A simple yet elegant method for cooking salmon in the oven, ensuring a moist and flavorful result every time, ideal for busy weeknights or feeding a crowd.
Each of these recipes offers a unique way to enjoy salmon, highlighting its versatility and health benefits. Dive in and discover your next favorite salmon dish!
Marry Me Salmon Recipe
Brandi Crawford
Pin Recipe
Equipment
- Cast Iron Skillet
- Cosori 7-quart Air Fryer
Ingredients
Salmon
- 1 1 ½ pounds salmon I like to use 4 fillets around 5-6 ounces each.
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
Marry Me Tuscan-Style Cream Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream or half and half
- 3-4 garlic cloves Minced
- ½-1 cup grated Parmesan Reggiano cheese
- ¼ cup diced sun-dried tomatoes
- 2-3 cups fresh spinach Defrosted and drained if using frozen.
- ½-1 teaspoon Italian Seasoning Optional for the cream sauce.
Instructions
Marry Me Tuscan-Style Cream Sauce
- Decide how you will prepare the salmon and follow the instructions below for how to make it using an air fryer, oven, or a skillet on the stove. I use the air fryer method because I can make the cream sauce while the salmon cooks in 10 minutes. It saves time.
- Place a saucepan or skillet on the stove at medium heat. (If you are pan searing the salmon you can use the same pan). Add the butter and allow it to melt.
- Once the butter has melted add in the flour and stir. This will create a roux that will thicken the cream sauce.
- Add in the heavy cream, garlic and grated Parmesan Reggiano. Stir until combined.
- Add the spinach and sun-dried tomatoes and stir. Cook until the spinach has wilted and the cream sauce is smooth.
- Add the optional Italian Seasoning and taste the sauce repeatedly. Add salt and pepper or adjust the spices if necessary to suit your taste.The sauce will thicken up more and more as it stands. You can add cream, milk, water, or broth to the sauce to thin it out if you wish.
Air Fryer Salmon
- Drizzle the salmon with olive oil and sprinkle the spices throughout. Rub the spices into the salmon.
- Spray the air fryer basket with cooking oil. Place the seasoned salmon in the air fryer basket.
- Air fry the salmon for 10-12 minutes at 370 degrees. Mine was ready right at 10 minutes. Use a meat thermometer and test that the inside of the salmon has reached 145 degrees.
Baked Salmon
- Preheat oven to 400 degrees.
- Drizzle the salmon with olive oil and sprinkle the spices throughout. Rub the spices into the salmon.
- Add the seasoned salmon to a piece of foil large enough to hold the salmon and to wrap and cover it.
- Bake for 10 minutes.
- Unwrap the salmon so it is no longer fully covered. Bake for for another 2-5 minutes. Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.Parchment Paper Salmon: Line a baking sheet with parchment paper and add the salmon. Cover with another piece of parchment paper.Bake for 10 minutesRemove the parchment paper and bake for another 5 minutes.
Pan Seared Salmon
- Drizzle the salmon with olive oil and sprinkle the spices throughout. Rub the spices into the salmon.
- Place a skillet on medium-high heat with olive oil to coat and prevent sticking.
- When the pan is hot, add the seasoned salmon to the pan with the skin side up.
- Allow the salmon to cook for 4 minutes. Do not move the salmon after you have placed it in the skillet.
- Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about ¾ths of the way up, it’s time to flip. This usually only takes 3-4 minutes.
- Flip the salmon. I find a silicone spatula works best.
- Cook skin side down for 4 minutes.
- Remove the salmon from the pan.
Assembly
- Serve the salmon drizzled in cream sauce.
Notes
If you want a smooth cream sauce, I recommend you use the cheese labeled Parmesan Reggiano. It comes in a block and you grate it (this doesn’t take long). It adds a richer, more complex flavor compared to regular parmesan. Parmigiano-Reggiano, often called the “King of Cheeses,” is an Italian cheese that’s aged longer (usually 12 to 36 months), which gives it a deeper, nuttier, and more savory flavor.
You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
Nutrition
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.