Marry Me Salmon Recipe

Introduction

Marry Me Salmon is a rich, flavorful dish that’s sure to impress with its creamy tomato sauce and perfectly seared salmon. This recipe balances tangy sun-dried tomatoes and clam juice to create a sauce that’s both vibrant and comforting. It’s an elegant yet simple meal for weeknights or special dinners.

Ingredients

• 2 salmon fillets, preferably skin-on (10 ounces total)
• Kosher salt and black pepper
• 1/4 cup thinly sliced oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
• 1/2 medium yellow onion, finely chopped
• 1 teaspoon dried oregano, plus more to taste
• 1/2 to 1 teaspoon crushed red pepper, plus more to taste
• 2 tablespoons tomato paste
• 1 (8-ounce) bottle clam juice (1 cup)
• 1/2 cup heavy cream
• Fresh basil leaves, for serving (optional)

Instructions

1. Step 1: Pat the salmon dry and lightly sprinkle salt and pepper all over.
2. Step 2: Heat a medium nonstick or cast-iron skillet over medium-high heat, then add 1 tablespoon of oil from the jar of sun-dried tomatoes.
3. Step 3: Sear the salmon skin side down until the skin is browned and crisp and the flesh is opaque about three-quarters of the way up, 5 to 7 minutes. Reduce the heat if the skin starts to burn. Transfer the salmon to a plate skin side up. Note that the salmon will finish cooking in the sauce later.
4. Step 4: Reduce the heat to medium. Add the chopped onion to the skillet and season with salt. Cook, stirring occasionally, until softened considerably, about 5 to 7 minutes.
5. Step 5: Turn the heat to medium-low. Add the remaining 1 tablespoon of sun-dried tomato oil to the skillet. Stir in the dried oregano and crushed red pepper for a few seconds to release their flavors. Add the tomato paste and cook, stirring frequently, until it darkens slightly, about 3 minutes.
6. Step 6: Pour in the clam juice and raise the heat to medium-high. Cook, stirring occasionally, until the liquid reduces by half, about 4 to 5 minutes. Lower the heat to medium-low and add the heavy cream along with the sliced sun-dried tomatoes. Stir constantly until the sauce thickens slightly, about 5 minutes. Taste and adjust salt, pepper, oregano, and crushed red pepper as desired.
7. Step 7: Return the salmon to the skillet, placing it flesh side down without letting sauce touch the crispy skin. Reduce heat to low and simmer until the salmon is cooked through, about 1 minute. The salmon will continue cooking as it rests. Serve topped with fresh basil leaves if desired.

Tips & Variations

• For extra crisp skin, make sure the salmon is very dry before searing.
• If you don’t have clam juice, substitute with seafood broth or chicken broth for a similar depth of flavor.
• Adjust crushed red pepper to your heat preference or omit for a milder sauce.
• Serve this dish over pasta, rice, or alongside crusty bread to soak up the delicious sauce.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to avoid overcooking the salmon. This dish is best enjoyed fresh but can be rewarmed carefully to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely and pat it dry before cooking to ensure a crisp skin and even cooking.

What if I don’t have sun-dried tomatoes in oil?

You can use dry-packed sun-dried tomatoes rehydrated in warm water, but add a little olive oil to the pan to replace the flavor and moisture from the oil-packed variety.

Marry Me Salmon Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

Marry Me Salmon is a flavorful skillet-cooked salmon dish featuring a creamy, spicy sun-dried tomato and clam juice sauce. The salmon is seared to crisp the skin before finishing in a rich sauce infused with oregano, crushed red pepper, and tomato paste, delivering a perfect balance of heat and creaminess that complements the tender fish beautifully.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salmon

• 2 salmon fillets, preferably skin-on (10 ounces total)
• Kosher salt and black pepper, to taste

Sauce

• 1/4 cup thinly sliced oil-packed sun-dried tomatoes
• 2 tablespoons oil from the jar of sun-dried tomatoes
• 1/2 medium yellow onion, finely chopped
• 1 teaspoon dried oregano, plus more to taste
• 1/2 to 1 teaspoon crushed red pepper, plus more to taste
• 2 tablespoons tomato paste
• 1 (8-ounce) bottle clam juice (1 cup)
• 1/2 cup heavy cream

Garnish

• Fresh basil leaves, for serving (optional)

Instructions

1. Prepare the salmon: Pat the salmon fillets dry with paper towels and season both sides lightly with kosher salt and black pepper. This ensures a crispy skin and well-seasoned flesh.
2. Sear the salmon: Heat a medium nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon of the sun-dried tomato oil. Place the salmon skin-side down and cook until the skin is browned and crisped and the flesh is opaque about three-quarters of the way up, about 5 to 7 minutes. If the skin begins to burn, reduce the heat. Transfer the salmon to a plate skin side up. The salmon will finish cooking later in the sauce.
3. Sauté the onions: Reduce the heat to medium and add the finely chopped onion to the skillet. Season with a pinch of salt and cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes.
4. Add spices and tomato paste: Lower the heat to medium-low and add the remaining 1 tablespoon of sun-dried tomato oil. Stir in the dried oregano and crushed red pepper, allowing them to bloom for a few seconds. Next, add the tomato paste and cook, stirring frequently, until it darkens slightly in color, about 3 minutes, to develop depth of flavor.
5. Deglaze and reduce: Pour in the clam juice and increase heat to medium-high. Stir occasionally, cooking until the liquid reduces by half, about 4 to 5 minutes. This concentrates the flavors.
6. Finish the sauce: Lower the heat to medium-low and stir in the heavy cream and sliced sun-dried tomatoes. Cook, stirring constantly, until the sauce is slightly thickened, about 5 minutes. Taste and adjust seasoning with additional salt, black pepper, oregano, and crushed red pepper as desired.
7. Finish cooking the salmon in the sauce: Return the salmon to the skillet with the flesh side down, being careful not to wet the crispy skin with the sauce. Reduce the heat to low and simmer gently until the salmon is cooked through, about 1 minute. The fish will continue to cook slightly after removing from heat.
8. Serve: Optionally garnish with fresh basil leaves. Serve immediately to enjoy the creamy, spicy sauce paired with tender salmon.

Notes

• Use skin-on salmon to achieve a crispy texture and prevent the fish from falling apart during cooking.
• Adjust the amount of crushed red pepper to your preferred level of spice.
• The clam juice adds a subtle briny sweetness that complements the tomato and cream—do not substitute with other liquids for best flavor.
• Be careful not to overcook the salmon; the brief simmer in the sauce finishes cooking perfectly without drying out the fish.
• For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream alternative.

Keywords: salmon recipe, creamy salmon, sun-dried tomato sauce, seafood main dish, quick dinner, skillet salmon