Introduction

Marry Me Salmon is a rich, creamy, and flavorful dish that’s surprisingly easy to prepare. With tender salmon fillets bathed in a luscious garlic-herb cream sauce, it’s a meal that will impress anyone at the dinner table.

The image shows two thick, grilled salmon fillets with a crispy, golden-brown crust on top, placed on a white plate. Both fillets are covered with a creamy white sauce that has green herbs mixed in, giving it a speckled texture. The sauce pools around the base of the salmon, adding a shiny, smooth layer. On top of the front salmon fillet, a small sprig of fresh green rosemary is placed, adding a pop of color and texture. The background is a white marbled surface, giving a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (6 oz each)
1 cup heavy cream
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine
2 tablespoons fresh herbs (rosemary, thyme, parsley)
Salt and pepper to taste

Instructions

Step 1: Season salmon fillets generously with salt and pepper on both sides.
Step 2: Heat olive oil and butter in a large skillet over medium-high heat until melted and hot.
Step 3: Add salmon fillets skin-side down and cook for 4-5 minutes without moving, until the skin is crisp and the salmon is mostly cooked through. Flip and cook for another 2 minutes. Remove salmon from skillet and set aside.
Step 4: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Step 5: Pour in white wine to deglaze the pan, scraping up any browned bits, and let it reduce by half, about 2 minutes.
Step 6: Stir in heavy cream and fresh herbs, simmer gently until sauce thickens slightly, about 3-4 minutes.
Step 7: Return salmon fillets to the skillet and spoon the sauce over them, cooking for an additional minute to warm through.
Step 8: Serve immediately, garnished with extra herbs if desired.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut cream for a slightly different but delicious flavor.
Use fresh lemon juice to brighten the sauce if you prefer a tangier taste.
Pair with steamed vegetables or a light salad to balance the rich sauce.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent overcooking the salmon and curdling the sauce.

How to Serve

Two thick, grilled salmon fillets with a golden brown, slightly crispy skin are shown on a white plate. The salmon has a moist, pink interior and is covered by a creamy light yellow sauce thick with chopped green herbs. A small sprig of fresh green rosemary sits atop the front fillet as a garnish. The creamy sauce pools under the fillets, contrasting with the salmon’s seared texture. The photo is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets?

Yes, but make sure to thaw them completely and pat dry before cooking to ensure even cooking and a crispy skin.

What if I don’t have white wine?

You can substitute with chicken broth or a splash of lemon juice for acidity, but the flavor will be somewhat different.

Marry Me Salmon Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

Marry Me Salmon is an elegant yet easy-to-make dish featuring perfectly seared salmon fillets in a creamy garlic herb sauce infused with white wine. This recipe highlights rich flavors and fresh herbs, creating a restaurant-quality meal ideal for special occasions or a romantic dinner at home.

Author: Zane
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Salmon

4 salmon fillets (6 oz each)
Salt and pepper to taste
1 tablespoon olive oil

Cream Sauce

1 cup heavy cream
3 cloves garlic, minced
2 tablespoons butter
1/4 cup white wine
2 tablespoons fresh herbs (rosemary, thyme, parsley)

Instructions

Season the Salmon: Generously season each salmon fillet with salt and pepper on both sides to enhance flavor.
Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Place the fillets skin-side down (if skin-on) and cook for about 4-5 minutes until golden and crisp. Flip and cook the other side for another 3-4 minutes until salmon is cooked through but still moist. Remove salmon and set aside on a plate.
Make the Cream Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Add Herbs and Cream: Stir in the fresh herbs and then slowly add the heavy cream. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly. Adjust seasoning with salt and pepper to taste.
Combine and Serve: Return the salmon fillets to the skillet, spooning the cream sauce over them to coat. Let them warm together for 1-2 minutes. Serve immediately with sauce spooned over each fillet.

Notes

Use fresh herbs for the best flavor; you can substitute dried herbs if necessary but reduce quantity by half.
White wine can be replaced with chicken broth if preferred or to avoid alcohol.
To ensure even cooking, allow salmon to come to room temperature before cooking.
Pair this dish with a light salad or roasted vegetables for a complete meal.
For a lighter version, substitute heavy cream with half-and-half or a coconut cream alternative for dairy-free.

Keywords: salmon, creamy garlic sauce, white wine sauce, fresh herbs, easy gourmet dinner, seared salmon