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Introduction

You have probably heard of “Marry Me Chicken”—the viral sensation featuring a creamy, sun-dried tomato and parmesan sauce so good it supposedly elicits marriage proposals. But what if we told you this sauce was actually born to pair with seafood?

Marry Me Salmon takes that legendary Tuscan-style cream sauce and pairs it with fatty, tender salmon fillets. The acidity of the sun-dried tomatoes and the sharp bite of the garlic cut perfectly through the richness of the fish, while the heavy cream mirrors the salmon’s natural butteriness. It is elegant, effortless (ready in 20 minutes), and undeniably romantic. Whether you are cooking for a first date or your 50th anniversary, this dish speaks the language of love.

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Ingredients List

To replicate the viral flavor profile, you need ingredients that pack a punch of umami.

The Fish

• 4 Salmon Fillets (6oz each): Skin-on or skinless.
  • Why? Salmon is naturally rich in Omega-3s. We recommend Atlantic or King Salmon for their higher fat content, which stands up well to the rich sauce. Sockeye is leaner and can dry out faster.
• Salt & Black Pepper: For seasoning.
• 1 tbsp Olive Oil: For the sear.

The “Marry Me” Sauce

• 3 cloves Garlic: Minced.
• ½ cup Sun-Dried Tomatoes (packed in oil): Chopped.
  • Pro Tip: Don’t drain them completely! The oil in the jar is liquid gold. Use a tablespoon of it to sauté the garlic for extra flavor intensity.
• 1 cup Heavy Cream: Do not substitute with milk (it will curdle) or half-and-half (too thin).
• ½ cup Parmesan Cheese: Freshly grated. Powdered cheese will make the sauce grainy.
• 1 tsp Dried Oregano & ½ tsp Red Pepper Flakes: For herbaceous warmth and a tiny kick of heat.
• 1 tbsp Tomato Paste: Adds depth and a beautiful blush color to the sauce.
• Fresh Basil: Thinly sliced (chiffonade) for garnish.

Sensory Note: The sauce should be a pale pink-orange, glossy, and smell intensely of toasted garlic and sweet tomato. The salmon should be flaky and tender, not firm or chewy.

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Timing

Unlike chicken, salmon cooks rapidly. This is a fast-paced recipe.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: ~25 minutes

Data Insight: Salmon is best enjoyed at an internal temperature of $125^\circ F$ ($52^\circ C$) for medium-rare to medium. Cooking it to the FDA standard of $145^\circ F$ often results in the release of albumin (that white protein goo), making the fish dry. Because the salmon sits in hot sauce at the end, pull it from the sear early!

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Step-by-Step Instructions

Step 1: The Sear

Pat the salmon fillets completely dry with paper towels. Season generously with salt and pepper.

• Heat olive oil (and a splash of the sun-dried tomato oil) in a large skillet over medium-high heat.
• Place salmon in the pan (skin-side down if using skin-on).
• Sear for 4–5 minutes until the skin is crispy and the fish releases easily from the pan. Flip and sear the flesh side for 1–2 minutes.
• Note: The salmon should not be fully cooked yet. Remove it from the pan and set aside on a plate.

Step 2: The Aromatics

Reduce heat to medium-low.

• In the same pan (don’t wipe it out!), add the garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
• Stir in the sun-dried tomatoes, tomato paste, and dried oregano. Cook for 1 minute to caramelize the paste.

Step 3: The Cream

• Pour in the heavy cream. Use a wooden spoon to scrape up any browned bits (fond) from the salmon left on the bottom of the pan.
• Bring to a gentle simmer (do not boil aggressively).
• Stir in the Parmesan cheese until melted and smooth. The sauce will thicken rapidly.

Step 4: The Union

• Return the seared salmon fillets to the pan, nestling them into the simmering sauce.
• Spoon the sauce over the tops of the fillets.
• Simmer for 2–3 minutes just to warm the fish through and finish cooking it to your desired doneness.

Step 5: Serve

• Remove from heat immediately.
• Garnish generously with fresh basil. Serve hot.

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Nutritional Information

A high-fat, keto-friendly indulgence. Below is the estimated breakdown per fillet with sauce.

Nutrient	Amount per Serving	% Daily Value*
Calories	580 kcal	29%
Total Fat	42g	64%
Saturated Fat	18g	90%
Carbohydrates	8g	3%
Protein	38g	76%
Omega-3s	2.5g	150%

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Variations for the Recipe

• Marry Me Shrimp: Swap salmon for large prawns. Sauté them for just 2 minutes per side, remove, make sauce, and toss them back in.
• Add Greens: Stir in 2 cups of fresh baby spinach right before adding the Parmesan in Step 3. It adds color and nutrients.
• Dairy-Free: Use full-fat canned coconut milk instead of cream and nutritional yeast instead of Parmesan. It changes the flavor profile but is still delicious.
• Lemon Kissed: Add 1 tsp of lemon zest and a squeeze of juice at the end to cut the richness.

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Serving Suggestions

You need a vessel to soak up that “liquid gold” sauce.

• The Carb: Serve over Angel Hair Pasta, Linguine, or creamy Mashed Potatoes.
• Low Carb: Serve over Cauliflower Rice or Zucchini Noodles.
• The Side: Roasted Asparagus or Broccolini complements the creamy sauce perfectly.
• The Bread: Crusty French bread or Focaccia for dipping is mandatory.

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Common Mistakes to Avoid

1. Overcooking the Salmon:
   • The Issue: Cooking the fish completely during the searing stage.
   • The Result: When you add it back to the hot sauce, it overcooks and becomes chalky.
   • The Fix: Undercook the salmon by 2 minutes during the sear. Let the sauce finish the job.
2. Split Sauce:
   • The Issue: Boiling the cream on high heat.
   • The Result: The fat separates, looking oily and curdled.
   • The Fix: Keep the heat on Low/Simmer once the cream hits the pan.
3. Bitter Garlic:
   • The Issue: Burning the garlic in the hot pan left over from searing the fish.
   • The Fix: Let the pan cool down for a minute after removing the fish before adding the delicate garlic.

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Storing Tips for the Recipe

• Refrigeration: Store leftovers in an airtight container for 2 days. Seafood spoils faster than chicken.
• Reheating:Do not microwave on high power, or the sauce will explode and the fish will turn rubbery.
  • Best Method: Reheat gently in a skillet on the stove over low heat, adding a splash of water or milk to loosen the sauce.
• Freezing: Not recommended. Cream sauces tend to separate when thawed, and cooked salmon creates a strong fishy odor when frozen and reheated.

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Conclusion

Marry Me Salmon is the culinary equivalent of a love letter. It looks incredibly sophisticated with its blush-colored sauce and vibrant green basil, but it comes together with the ease of a weeknight stir-fry. It’s rich, savory, and luscious—a meal that promises that whoever you make it for will be asking for a second date (or a ring).

Ready to pop the question? Get that skillet hot! If you try this recipe, please leave a star rating below and let us know: what did you serve it with? Don’t forget to subscribe to our newsletter for more romantic dinner ideas.