Why You’ll Love This Recipe

I adore how this dish elevates salmon with a velvety, flavorful sauce—it tastes like a restaurant-worthy meal without the fuss. The combination of sun‑dried tomatoes, Parmesan, and red pepper flakes creates a rich, slightly spicy flavor that’s hard to resist. Plus, it’s gluten‑free, hearty, and ideal for feeding a small crowd—or making a memorable one-on-one dinner

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Salmon fillets (3–4 pieces)
• Olive oil
• Dried basil
• Garlic powder
• Onion powder
• Dried thyme
• Red pepper flakes
• Salt
• Black pepper
• Unsalted chicken stock
• Heavy cream
• Chopped sun‑dried tomatoes
• Fresh garlic cloves, minced
• Freshly grated Parmesan cheese
• Fresh basil for garnish

Directions

I combine dried basil, garlic and onion powders, thyme, red pepper flakes, salt, and black pepper in a small bowl to make the seasoning blend.
I rub half of that mix into the salmon fillets.
I heat olive oil over medium-high heat, then sear the fillets about 5 minutes per side until golden. I remove them and set aside
In the same pan, I sauté minced garlic and sun-dried tomatoes (plus a splash of the tomato oil, if available) for a minute or two.
I pour in chicken stock to deglaze the pan.
I stir in heavy cream, Parmesan, and the remaining seasoning, then simmer over medium-low for 10–15 minutes until the sauce thickens nicely
I nestle the salmon back into the sauce and cook for an additional 3–5 minutes, depending on how well done I like it. Then I garnish with fresh basil and serve

Servings and timing

Servings: 3–4 people
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

Dairy‑free: I swap in vegan cream and dairy‑free Parmesan for a plant‑based version
Adjust spice level: I tailor the heat by reducing or increasing red pepper flakes as preferred
Low‑carb option: I serve it over zucchini noodles or cauliflower rice for a lighter meal.
Alcohol twist: I’ve seen versions that use white wine instead of stock for extra depth.

Storage/reheating

I place leftovers in an airtight container and refrigerate them for up to 4 days wellnessbykay.com. To reheat, I gently warm the sauce and add the salmon back in at the end to avoid drying it out.

FAQs

1. What exactly is “Marry Me” sauce?

It’s a rich, creamy sun‑dried tomato sauce first popularized in the viral Marry Me Chicken recipe—now applied to salmon for similar flavor magic

2. Is this recipe gluten‑free?

Yes—it doesn’t include any wheat-based ingredients, making it naturally gluten‑free .

3. How spicy is the dish?

With ¾ tsp of red pepper flakes, the heat is moderate (about a 5/10), but I adjust it to suit our taste—less for mild, more for heat .

4. Can I prep components ahead of time?

Absolutely—I can pre-measure spices, chop tomatoes and garlic, even sear the salmon in advance. When ready, I simmer the sauce and finish the dish.

5. What’s the best way to avoid overcooking salmon?

I sear without moving for 5 minutes per side, then simmer it gently in the sauce for just 3–5 minutes—enough to warm through without drying out .

Conclusion

I think this Marry Me Salmon is my new go‑to for special weeknight meals or when I want to impress without stress. It’s flavorful, creamy, and surprisingly easy—it even earned a few “Wow, I might have to put a ring on it” comments. I hope you love it as much as I do!