Name: Marry Me Salmon Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 4 pieces salmon fillets (about 6 oz each), skin-on or skinless; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/4 cup chicken broth (or fish/vegetable broth for pescatarian/vegetarian); 1 teaspoon Dijon mustard; 1/2 teaspoon Italian seasoning; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish

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Introduction

Marry Me Salmon is a quick and elegant dish featuring tender salmon fillets baked in a creamy, garlicky sauce that’s packed with flavor. Perfect for a weeknight dinner or a special occasion, this recipe promises a rich and satisfying meal in just 25 minutes.

Four pieces of cooked salmon with a light brown crust lie in a shallow pool of creamy yellow sauce with green herbs mixed in. The salmon pieces are placed close together on a white plate, and the sauce has a smooth texture with some small bubbles and chopped herbs on top. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces salmon fillets (about 6 oz each), skin-on or skinless
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1/4 cup chicken broth (or fish/vegetable broth for pescatarian/vegetarian)
1 teaspoon Dijon mustard
1/2 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
Step 2: Heat an oven-safe skillet over medium heat and melt the butter. Add the minced garlic and sauté for 30 to 45 seconds until fragrant, being careful not to let it brown.
Step 3: Pour in the heavy cream and chicken broth. Stir in the Dijon mustard and Italian seasoning. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes until it thickens slightly.
Step 4: Place the salmon fillets into the skillet, skin-side down if applicable. Spoon some of the sauce over the tops of the fillets.
Step 5: Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork or reaches your preferred doneness.
Step 6: Remove from the oven and spoon extra sauce over the salmon. Garnish with chopped fresh parsley before serving.

Tips & Variations

For a lighter sauce, substitute half the heavy cream with half-and-half or milk, but the sauce will be less rich.
If you don’t have an oven-safe skillet, cook the sauce and sear the salmon in a regular pan, then transfer salmon and sauce to a baking dish before baking.
Add a squeeze of fresh lemon juice to the sauce for a bright, fresh note.
For a dairy-free version, use coconut cream instead of heavy cream and olive oil instead of butter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the sauce from separating. Avoid microwaving to maintain the creamy texture.

How to Serve

The image shows four pieces of cooked salmon placed on a white plate. Each salmon piece has a light pink color with a slight char on top, and they are topped with chopped green herbs. The salmon sits in a creamy, yellow sauce that covers the plate but does not fully cover the salmon pieces. The texture of the sauce looks smooth and rich. The white marbled surface underneath the plate is partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before cooking to ensure even cooking and prevent excess moisture in the sauce.

Is it necessary to use an oven-safe skillet?

An oven-safe skillet makes it easy to transition from stovetop to oven without transferring ingredients. If you don’t have one, you can finish the salmon in a baking dish after preparing the sauce and searing the fish separately.