Marry Me Salmon
An elegant, buttery, and garlicky salmon dish with a silky cream sauce, perfect for a special dinner or date night, all in under 30 minutes.
Ingredients
For the Salmon
- 4 pieces salmon fillets (about 6 oz each) can be skin-on or skinless
- 2 tablespoons unsalted butter for cooking
- 3 cloves garlic, minced adds flavor to the sauce
- 1 cup heavy cream for the creamy sauce
- 1/4 cup chicken broth or use fish or vegetable broth for pescatarian/vegetarian
- 1 teaspoon Dijon mustard adds tang to the sauce
- 1/2 teaspoon Italian seasoning for added herbs
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish for finishing the dish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the salmon dry and season lightly with salt and pepper.
- Heat an oven-safe skillet over medium heat and melt the butter.
- Add the minced garlic and sauté for 30–45 seconds until fragrant — don’t let it brown.
Cooking
- Pour in the heavy cream and chicken broth, then stir in the Dijon mustard and Italian seasoning.
- Bring the sauce to a gentle simmer and let it reduce for 2–3 minutes so it thickens slightly.
- Place the salmon fillets into the skillet, skin-side down (if they have skin). Spoon some of the sauce over the tops.
- Transfer the skillet to the preheated oven and bake for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork or reaches your desired doneness.
- Remove from oven, spoon extra sauce over fillets, and garnish with chopped parsley before serving.
Notes
For the creamy sauce, you can swap heavy cream for half-and-half plus cornstarch for a lighter version; coconut cream works for dairy-free but will alter flavor. Freezing cooked salmon in the sauce is possible for up to 2 months.