Amazing Marry Me Salmon Recipe

Introduction

This Amazing Marry Me Salmon is a flavorful and elegant dish that combines crispy seared salmon with a creamy sun-dried tomato and clam juice sauce. It’s perfect for a special dinner yet simple enough for a weeknight treat.

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 heat if the skin starts to burn. Transfer to a plate skin side up—the salmon will finish cooking in the sauce later.
4. Step 4: Reduce heat to medium. Add the chopped onion to the skillet and season with salt. Cook, stirring occasionally, until softened considerably, 5 to 7 minutes.
5. Step 5: Lower heat to medium-low. Add the remaining 1 tablespoon sun-dried tomato oil, then stir in oregano and crushed red pepper for a few seconds to bloom their flavors. Add tomato paste and stir frequently until it darkens slightly, about 3 minutes.
6. Step 6: Pour in the clam juice and raise heat to medium-high. Cook, stirring occasionally, until reduced by half, about 4 to 5 minutes. Lower heat to medium-low, add the heavy cream and sun-dried tomatoes, and cook while stirring constantly until sauce thickens slightly, about 5 minutes. Taste and adjust seasoning with salt, pepper, oregano, and crushed red pepper as desired.
7. Step 7: Return salmon to the skillet, placing it flesh side down without letting the sauce touch the crispy skin. Reduce heat to low and simmer until salmon is cooked through, about 1 minute. It will continue to cook after removing from heat. Serve topped with fresh basil leaves if using.

Tips & Variations

• For extra crispy skin, make sure the salmon is patted very dry before searing and avoid moving it too much during cooking.
• If you can’t find clam juice, substitute with seafood stock or a mild fish broth for similar flavor.
• Adjust crushed red pepper to your heat preference or omit for a milder sauce.
• Serve 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 over low heat to avoid drying out the fish. This dish is best enjoyed fresh but can be kept for a quick, flavorful meal the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before cooking to achieve a crispy skin and even sear.

What can I use instead of sun-dried tomato oil?

If you don’t have sun-dried tomato oil, use olive oil and add a little extra sun-dried tomatoes for flavor.

Amazing Marry Me Salmon Recipe

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4.7 from 93 reviews

This Amazing Marry Me Salmon recipe features perfectly seared salmon fillets in a rich, creamy sun-dried tomato and clam juice sauce, seasoned with oregano and crushed red pepper for a delightful balance of flavors. The salmon is seared to achieve a crispy skin, then simmered gently in the luscious sauce, making it a quick yet impressive meal perfect for any occasion.

• Author: Lily
• 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 sun-dried tomato 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

Garnish

• Fresh basil leaves, for serving (optional)

Instructions

1. Season the salmon: Pat the salmon fillets dry with a paper towel and lightly sprinkle kosher salt and black pepper over both sides of the fish, preparing it for searing.
2. Heat the skillet: Place a medium nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon of the oil from the sun-dried tomato jar to the pan, warming it until ready for the salmon.
3. Sear the salmon skin-side down: Place the salmon in the skillet skin side down and cook until the skin is browned and crisp and the flesh is opaque about three-quarters of the way up, approximately 5 to 7 minutes. If the skin begins to burn, reduce the heat. Transfer the salmon to a plate skin side up; it will finish cooking in the sauce later.
4. Cook the onions: Lower the heat to medium and add the finely chopped onion to the skillet. Season with salt and cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes.
5. Add seasonings and tomato paste: Reduce heat to medium-low and pour in the remaining 1 tablespoon of sun-dried tomato oil. Stir in the dried oregano and crushed red pepper, cooking briefly to bloom their flavors. Add the tomato paste and stir frequently until it darkens slightly, about 3 minutes.
6. Reduce clam juice and add cream: Pour in the clam juice and increase the heat to medium-high. Cook while stirring occasionally until the liquid is reduced by half, around 4 to 5 minutes. Then, reduce heat to medium-low, add the heavy cream and the sun-dried tomatoes, and stir constantly until the sauce thickens and reduces slightly, about 5 minutes. Taste and adjust seasoning with additional salt, black pepper, oregano, and crushed red pepper as desired.
7. Simmer the salmon in sauce: Return the salmon to the skillet by placing it flesh side down into the sauce carefully, avoiding getting sauce on the crispy skin. Lower the heat to low and simmer gently until the salmon is cooked through, about 1 minute. The salmon will continue cooking slightly after being removed from the heat.
8. Garnish and serve: Serve the salmon topped with fresh basil leaves if desired for an aromatic and fresh finishing touch.

Notes

• Use skin-on salmon fillets to achieve the best crispy texture during searing.
• If you prefer a spicier dish, increase the crushed red pepper, or reduce for a milder version.
• Be careful not to burn the sun-dried tomato oil while cooking; reduce heat as necessary.
• The clam juice adds an umami depth mimicking a seafood broth; if unavailable, a seafood stock can be substituted.
• The salmon will continue to cook slightly after being removed from the heat; avoid overcooking during simmering.
• Serve immediately for best texture and flavor.

Keywords: salmon, sun-dried tomato, cream sauce, seafood, dinner, quick recipe, seared salmon