If you love salmon but want to elevate it with a rich, flavorful twist, this Creamy Sun-Dried Tomato Salmon Recipe is exactly what you need. Picture perfectly seared salmon nestled in a dreamy garlic-Parmesan sauce with vibrant sun-dried tomatoes and fresh spinach — it’s like a restaurant-quality dish you can whip up on any weeknight!
Jump to:
Why You'll Love This Recipe
I honestly can’t get enough of this creamy sun-dried tomato salmon — every time I make it, friends ask for the recipe! It’s fancy enough for dinner guests yet simple and quick for those busy nights.
- Rich and Creamy: The luscious sauce made with heavy cream and Parmesan adds indulgence without overwhelming the salmon.
- Bright Flavor Boost: Sun-dried tomatoes give the dish a tangy, savory punch that pairs perfectly with garlic and spinach.
- Fast and Easy: From prep to plate in just 25 minutes — ideal for weeknight dinners or last-minute entertaining.
- Flexible and Fresh: Garnish with fresh herbs or a squeeze of lemon to brighten things up as you like.
Ingredients & Why They Work
Shopping for this recipe is straightforward, but choosing quality ingredients really makes a difference. Opt for fresh salmon fillets with skin on for more flavor, and grab sun-dried tomatoes packed in oil to preserve that deep, tangy taste. Here’s a quick rundown of what you’ll need and why each ingredient matters.
- Salmon: The star of the dish — firm, flavorful fillets cook quickly and soak up the sauce beautifully.
- Salt: Enhances the natural flavors of the fish and balances the richness of the sauce.
- Black Pepper: Adds a subtle heat and depth without overpowering other ingredients.
- Crushed Red Pepper: For a slight kick that complements the creamy sauce perfectly.
- Oil: Using sun-dried tomato oil adds extra flavor, but olive or avocado oil work great too for searing.
- Butter: Helps build a rich, silky sauce base and adds delicious depth.
- Garlic: The fragrant backbone of the sauce, giving it that irresistible aroma.
- Baby Spinach: Adds freshness, subtle earthiness, and a vibrant green pop.
- Sun-Dried Tomatoes: Brings tang, sweetness, and chewy texture that balance creamy elements.
- Heavy Cream: Creates the luscious, velvety sauce you’ll want to savor.
- Parmesan Cheese: Adds salty, nutty umami that melts into the sauce for richness.
- Fresh Basil, Parsley, Lemon Juice: Optional garnishes that brighten the final dish and add fresh herbal notes.
Make It Your Way
The beauty of this Creamy Sun-Dried Tomato Salmon Recipe is that it’s a perfect blank canvas for your kitchen creativity. Feel free to tweak the ingredients or add your favorite touches to make it truly your own!
- Variation: Swap baby spinach for fresh kale or arugula for a more rustic, peppery bite. I personally love using kale in the colder months—it adds a nice heartiness that warms you up on chilly evenings.
- Spice it up: If you’re a heat lover, add a pinch more crushed red pepper flakes or a dash of smoked paprika to the sauce. It creates a delicious smoky undertone that pairs beautifully with the creamy Parmesan.
- Dairy-free twist: For a dairy-free version, try substituting the heavy cream with coconut cream and using nutritional yeast in place of Parmesan. The richness is still there, with a subtle tropical hint!
- Seasonal swap: During spring and summer, stir in fresh cherry tomatoes instead of the sun-dried variety for a lighter, fresher flavor.
Step-by-Step: How I Make Creamy Sun-Dried Tomato Salmon Recipe
Step 1: Season the Salmon with Care
Start by patting each salmon fillet dry with paper towels—this helps achieve that perfect sear. Sprinkle evenly with salt, black pepper, and a touch of crushed red pepper flakes. These simple seasonings create a flavorful base without overpowering the delicate salmon.
Step 2: Sear to Golden Perfection
Heat 2 tablespoons of sun-dried tomato oil (or your preferred oil) in a large skillet over medium-high heat until it shimmers. Add the salmon fillets with space between them—you want them to sizzle, not steam. Cook 3-4 minutes per side until a golden crust forms and the salmon flakes easily. If your fillets have skin, place them skin-side down first for a crispy finish. Once done, transfer the salmon to a clean plate and carefully wipe out any excess oil from the skillet using paper towels.
Step 3: Build a Flavorful Sauce Base
Turn the heat down to medium and melt 4 tablespoons of butter in the skillet. Toss in 2 cloves of minced garlic and cook for about 30 seconds, just until fragrant—don’t let it brown or burn! This fragrant foundation sets the tone for the creamy sauce to come.
Step 4: Add Sunshine with Spinach and Sun-Dried Tomatoes
Stir in 1 cup of packed baby spinach and ¼ cup of chopped, drained sun-dried tomatoes. Cook for roughly 1 minute, just until the spinach wilts, transforming the sauce with vibrant greens and tangy bursts of tomato flavor.
Step 5: Creamy Goodness Comes Next
Reduce the heat to low and slowly pour in 1 cup of heavy cream, stirring gently to combine. Let the sauce come to a gentle simmer—be sure to stir frequently so it doesn’t stick or burn. If your sauce thickens too much, add a splash of broth or water to keep it luscious and smooth.
Step 6: Finish with Parmesan Magic
Remove the skillet from heat and stir in ½ cup of freshly grated Parmesan cheese until it melts completely into the sauce. The cheese adds that irresistible, silky texture and richness we all crave. It’s the secret that makes this dish so comforting.
Step 7: Nestle and Serve
Gently place the seared salmon fillets back into the skillet, nestling them right into the creamy sauce. Serve immediately, and if you like, sprinkle with fresh basil or parsley and a squeeze of lemon juice for a bright finish. Don’t forget a little extra Parmesan on top for good measure—you deserve it!
Top Tip
These tips will help you master the Creamy Sun-Dried Tomato Salmon Recipe with ease and confidence, ensuring each bite is full of flavor and perfectly cooked every time.
- Use Sun-Dried Tomato Oil: Cooking the salmon in the oil packed with sun-dried tomatoes adds an incredible depth of flavor that really elevates the dish. It’s a simple swap that makes a big difference.
- Don’t Overcook the Salmon: I learned the hard way that salmon can go from tender and juicy to dry very quickly. Aim for an internal temperature of 125°F (52°C) for medium-rare or 130°F-135°F (54°C-57°C) for medium to keep it moist and flaky.
- Wipe the Pan Before Making the Sauce: After searing the salmon, wiping out excess oil means your butter and garlic won’t fry too quickly or burn. This step keeps your sauce smooth and rich without any bitterness.
- Wilt the Spinach Just Right: Cooking the spinach just until it’s wilted preserves its bright color and fresh flavor, preventing it from becoming mushy and losing that nice pop against the creamy sauce.
How to Serve Creamy Sun-Dried Tomato Salmon Recipe
Garnishes
Fresh herbs like basil and parsley add a burst of color and freshness that complements the richness of the cream sauce beautifully. A squeeze of lemon juice right before serving brightens the entire dish and balances the creamy, savory flavors. Don’t forget an extra sprinkle of Parmesan cheese for an indulgent finishing touch!
Side Dishes
This recipe pairs wonderfully with simple, light sides like roasted asparagus, garlic green beans, or a crisp mixed green salad. For something heartier, serve it alongside buttery mashed potatoes or creamy risotto to soak up every last drop of that luscious sun-dried tomato cream sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Sun-Dried Tomato Salmon in an airtight container in the refrigerator. It will keep well for 2-3 days—just be sure to cool it completely before sealing to preserve freshness.
Freezing
Freezing this dish isn’t recommended. The delicate cream sauce can separate and change texture after thawing, so it’s best enjoyed fresh or refrigerated.
Reheating
Reheat gently in a skillet over low heat, stirring the sauce occasionally to keep it smooth and prevent curdling. Avoid high heat or microwaving directly as it can overcook the salmon and cause the cream to split.
Frequently Asked Questions:
Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before cooking to achieve a nice sear and prevent excess moisture from diluting the sauce.
For a lighter option, you can use half-and-half or full-fat coconut milk, though this will slightly alter the flavor and richness of the sauce.
To make it dairy-free, substitute butter with a plant-based alternative and use dairy-free cream and cheese alternatives. Keep in mind the texture and taste will differ from the traditional version.
Salmon is done when it flakes easily with a fork but remains moist inside. Using a digital thermometer, aim for 125°F (52°C) for medium-rare or 130°F-135°F (54°C-57°C) for medium.
Final Thoughts
This Creamy Sun-Dried Tomato Salmon Recipe has become one of my go-to dishes when I want something impressive yet effortless. The rich, garlicky sauce mingling with tender salmon is pure comfort food at its finest. I hope you enjoy making it as much as I do—it's a surefire way to impress your dinner guests or treat yourself to a delicious, cozy meal any night of the week.
Print
Creamy Sun-Dried Tomato Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Marry Me Salmon is a delicious, creamy skillet salmon recipe featuring perfectly seared fillets nestled in a luscious sauce of garlic, sun-dried tomatoes, spinach, heavy cream, and Parmesan cheese. This elegant yet easy dish is perfect for a special weeknight dinner or entertaining guests.
Ingredients
Salmon
- 1½ pounds salmon or 4-5 salmon fillets
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 tablespoon oil (sun-dried tomato oil, olive oil, or avocado oil)
Sauce
- 4 tablespoon butter
- 2 cloves garlic, minced
- 1 cup baby spinach, packed
- ¼ cup sun-dried tomatoes, chopped and drained
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated (plus more for serving)
Optional Garnishes
- Fresh basil
- Fresh parsley
- Lemon juice
Instructions
- Season the salmon. Pat the salmon fillets dry with paper towels. Season both sides evenly with salt, black pepper, and crushed red pepper flakes.
- Sear the salmon. Heat the sun-dried tomato oil (or your choice of oil) in a large skillet over medium-high heat. When hot, add the salmon fillets, leaving space between each. Cook for 3-4 minutes on each side until nicely browned and cooked to desired doneness. Remove salmon to a clean plate and wipe excess oil from the pan with paper towels.
- Prepare the sauce base. Reduce heat to medium and melt butter in the skillet. Add minced garlic and cook for about 30 seconds until fragrant.
- Add the vegetables. Stir in baby spinach and chopped sun-dried tomatoes. Cook for approximately 1 minute until spinach is just wilted.
- Make the cream sauce. Lower the heat to low and stir in heavy cream. Gently bring to a simmer, stirring frequently. If the sauce is too thick, add a little broth or water to reach your preferred consistency.
- Finish the sauce. Remove the skillet from heat and stir in freshly grated Parmesan cheese until melted and smooth.
- Combine and serve. Carefully nestle the cooked salmon fillets into the cream sauce. Serve immediately, garnished with fresh basil, parsley, lemon juice, or additional Parmesan cheese if desired.
Notes
- Use the oil packed with sun-dried tomatoes in this recipe for extra flavor, or substitute with olive oil or avocado oil if unavailable.
- Salmon is fully cooked when it flakes easily with a fork but remains moist. For medium-rare, aim for an internal temperature of 125°F (52°C); for medium, 130°F-135°F (54°C-57°C).
- Leftovers keep well in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended as it may affect the cream sauce texture.
- You can substitute baby spinach with fresh kale or arugula for a different leafy green flavor.
- If sun-dried tomatoes are very dry, soak them briefly in warm water before chopping.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 145 mg
Leave a Reply