Marry me Salmon

This Marry Me Salmon is as cozy and comforting as it is delicious. Tender, pan-seared salmon simmered in a sun-dried tomato sauce that's creamy and garlicky.

This recipe is simple yet elegant, using pantry staples you probably already have in your kitchen. It comes together in under 30 minutes, plus it cooks in one skillet, making cleanup a breeze!

Serve it with pasta, rice, or mashed potatoes to catch every last bit of that sauce. 

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Salmon: You can use fresh or frozen salmon fillets for this recipe. I recommend skin-off fillets as you put them into a sauce, and the skin will end up soggy, which isn't pleasant! You want salmon fillets that are around 6oz/170g each.
Olive oil: If you have sun-dried tomatoes packed in oil (which I think are the best), then you can use the oil from the jar instead of the olive oil in this recipe.
Onion: I nearly always use regular brown onions. But you can use a red, yellow or white onion. 
Garlic: The recipe suggests 6 cloves, but as I always say, measure garlic with your heart, so add more or less as you wish.
White wine: Use any dry white wine that you enjoy drinking. If you don't consume alcohol, you can just leave it out.
Vegetable broth: I use a low sodium/reduced salt version. You can also use chicken or fish broth/stock.
Cream: Use heavy cream/double cream/thickened cream. Half and Half and single cream won't thicken, and you'll have a thin sauce.
Red pepper flakes: These add a subtle kick to the sauce. Feel free to reduce or increase the amount to suit your family. I often leave them out entirely. (Called chilli flakes in the UK and AUS)
Sundried tomatoes: I prefer the ones packed in oil; they have a great flavor and texture. You can use the oil instead of the olive oil in the recipe.
Fresh basil leaves: Fresh is best here; you will need one of those clam-shell packets. If you don't have fresh basil, add 1 teaspoon of dried thyme leaves to the sauce.
Parmesan: Buy a block and grate it yourself - the difference is fantastic. Your sauce will be smooth and silky and have an incredible depth to the sauce.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Cook the salmon presentation side down first (i.e., have the side where the skin would be pointing up) 
• When you add the garlic to the onion, keep stirring so it doesn't start to color or crisp. You just want to heat it in the oil so it infuses its flavor. Have your wine ready to cool the pan down quickly if you feel your garlic is getting too hot.
• Let the sauce simmer gently without a lid for 5 minutes to thicken slightly. 
• When adding the parmesan, sprinkle it evenly over the surface of the sauce and then stir gently until it has combined and melted.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Add extra veg by frying bell pepper with the onion at the beginning of the sauce, or add some spinach leaves or artichoke hearts towards the end of cooking.
• Add extra creamy, cheesy goodness by mixing room-temperature cream cheese into the sauce before simmering it.
• Add a crunchy topping by sprinkling pangrattato over the top of the salmon after you have bathed them in the sauce. Finish under the broiler for 2 minutes. 
• Flake the salmon into the sauce and then add some cooked shrimp into the sauce simultaneously, and you have a delicious Tuscan-inspired seafood pasta sauce.

Sides: We love this salmon over pasta, usually either this simple lemon herb pasta or this garlic pasta. It is also delicious served with some garlic rice. My younger daughter loves it with mashed potato (she loves everything with mashed potato as she says I make the best mash ever!)
For a super easy dinner, add a green salad and some crusty bread.

Wine: A buttery, oaked Chardonnay would perfectly complement the creaminess sauce and richness of the salmon. Or, for a fresher wine, a Sauvignon Blanc with bright acidity and refreshing citrus notes would cut through the richness beautifully. 

If you prefer red wine, consider a light-bodied Pinot Noir that balances fruitiness with earthiness. It is light enough to let the delicate salmon come through, but the fruitiness will pair beautifully with the sweet sun-dried tomatoes. For something a bit bolder, a medium-bodied Grenache, with its red fruit flavors and a hint of spice, will enhance the sauce without overpowering the fish.