Marry Me Salmon (Printable Version)
Golden pan-seared salmon in a luscious parmesan cream sauce with sun-dried tomatoes and fresh herbs.
# What You Need:
→ Salmon
01 - 4 skinless salmon fillets (6 oz each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ For Searing
04 - 2 tablespoons olive oil
→ Cream Sauce
05 - 1 tablespoon unsalted butter
06 - 3 cloves garlic, minced
07 - 1/2 cup chicken or vegetable broth
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/3 cup sun-dried tomatoes, chopped
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon crushed red pepper flakes
13 - 1 tablespoon fresh lemon juice
→ To Finish
14 - 2 tablespoons chopped fresh basil or parsley
# How to Make It:
01 - Pat salmon fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets and sear for 3 to 4 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
03 - Reduce heat to medium. Add butter and minced garlic to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Pour in chicken or vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Simmer for 3 to 4 minutes, stirring frequently, until sauce thickens enough to coat the back of a spoon.
06 - Add fresh lemon juice to the sauce. Return salmon fillets to the skillet, spooning the sauce generously over each piece. Simmer for 2 minutes until heated through. Garnish with chopped fresh basil or parsley and serve immediately.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- Leftovers reheat beautifully, though they rarely last that long
02 -
- Dont crowd the pan when searing or your salmon will steam instead of getting that gorgeous crust
- The sauce continues thickening off heat, so pull it slightly earlier than you think
03 -
- Patting salmon completely dry before seasoning is the secret to getting a golden crust instead of steamed fish
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge