Marry Me Salmon

This Marry Me Salmon is a simple one-pan meal featuring crispy-skinned fillets in a rich sun-dried tomato cream sauce. It is a perfect 30-minute dinner that tastes like a special occasion.

5 from 7 votes

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Course: Entree, Main Course

Cuisine: American, Italian-American

Keyword: Easy Seafood, Marry Me Salmon, One Pan Dinner, Sun-Dried Tomato Sauce

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 1330kcal

Equipment

Black Cast Iron Pan: This is the best tool for getting that salmon skin nice and crispy.
Paper Towels: Use these to pat the fish dry so it sears perfectly.
Plate: You will need this to hold the salmon for a few minutes while you make the sauce.
Measuring Cups and Spoons These help you get just the right amount of cream and spices.
Spoon or Spatula: Use this to stir your creamy sauce and move the fish. With these simple tools ready, you are all set to start cooking.

Ingredients

2 salmon fillets, preferably skin-on (about 10 ounces total)
¼ tsp kosher salt
¼ tsp black pepper
¼ cup oil-packed sun-dried tomatoes, thinly sliced
2 tbsp oil from the sun-dried tomato jar
½ medium yellow onion, finely chopped
1 tsp dried oregano, plus more to taste
½ tsp crushed red pepper, plus more to taste
2 tbsp tomato paste
1 cup clam juice (8-ounce bottle)
½ cup heavy cream
Fresh basil leaves, for serving (optional)

Instructions

Pat the salmon dry and sprinkle both sides lightly with salt and pepper.
Heat a medium nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon of the sun-dried tomato oil.
Place the salmon skin-side down in the skillet. Cook until the skin is browned and crispy and the salmon is mostly cooked through, about 5 to 7 minutes. If the skin starts to brown too fast, lower the heat. Transfer the salmon to a plate, skin-side up. It will finish cooking later.
Lower the heat to medium. Add the chopped onion to the skillet and season lightly with salt. Cook, stirring occasionally, until very soft, about 5 to 7 minutes.
Reduce the heat to medium-low. Add the remaining tablespoon of sun-dried tomato oil, the oregano, and crushed red pepper. Stir for a few seconds to wake up the flavors. Add the tomato paste and cook, stirring often, until it darkens slightly, about 3 minutes.
Pour in the clam juice and raise the heat to medium-high. Let it simmer until reduced by about half, 4 to 5 minutes. Lower the heat again, add the cream and sun-dried tomatoes, and stir constantly until the sauce thickens slightly, about 5 minutes. Taste and adjust seasoning if needed.
Place the salmon back into the skillet flesh-side down, keeping the crispy skin out of the sauce. Lower the heat and let it gently simmer until cooked through, about 1 minute. The salmon will continue to cook as it rests. Top with fresh basil if using and serve warm.

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