Marry Me Salmon
A creamy and aromatic salmon dish that combines tender fillets with a luscious sauce, perfect for date nights or family dinners.
Ingredients
For the Salmon
- 4 pieces skinless salmon fillets Fresh and delicious, offering a juicy texture.
- 2 tbsp olive oil For perfect searing.
- 2 tsp Italian seasoning Enhances flavors with a herbal note.
- 1 tsp salt Essential for amplifying taste.
- 1 tsp garlic powder Provides depth and aroma.
- ½ tsp oregano Adds complexity.
- ½ tsp black pepper For warmth.
- ½ tsp red pepper flakes A subtle kick.
For the Sauce
- 3 tbsp butter Foundation for the sauce.
- ½ tbsp minced garlic Aromatic essence.
- 1 cup heavy cream Base of the creamy sauce.
- ½ cup chicken broth Adds depth and richness.
- 1 tsp lemon juice A splash of brightness.
- 2 tbsp softened cream cheese For smooth consistency.
- ½-¾ cup grated parmesan Adds flavor and richness.
- 1 tbsp fresh parsley, chopped Bright garnish.
- 2 tbsp fresh basil, chopped Sweet herb complement.
Instructions
Preparation
- Pat the salmon dry with paper towels to ensure a beautiful sear.
- Season both sides of the fillets with Italian seasoning, salt, garlic powder, oregano, black pepper, and red pepper flakes.
Cooking
- Heat olive oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes on each side until golden brown.
- Remove the salmon from the skillet and keep warm.
- Melt butter in the same skillet and sauté the minced garlic until fragrant, about 30 seconds.
- Pour in the heavy cream and chicken broth, then bring to a gentle simmer, stirring occasionally.
- Whisk in softened cream cheese and grated parmesan until the sauce is smooth and creamy.
- Return the salmon to the skillet and spoon sauce over each fillet, simmer briefly to meld flavors.
- Garnish with chopped parsley and basil, then serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to maintain moisture. Variations can include spinach or sun-dried tomatoes in the sauce.