This Marry Me Creamy Herb Salmon is a delightful way to make dinner special! With a creamy garlic butter sauce and fresh herbs, it’s a dish that makes your taste buds dance.
I mean, who could resist salmon in a rich sauce? It’s perfect for impressing someone or just treating yourself. Plus, it’s quick to whip up—dinner’s ready in no time!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are key for this dish. If you’re looking for alternatives, you can use trout or even chicken breast if you prefer. Just adjust the cooking time as needed!
Heavy Cream: This adds richness to the sauce, but if you’re watching your calories, you can substitute with half-and-half or coconut cream for a dairy-free option. Keep in mind the flavor might change a bit.
Dijon Mustard: This gives a nice tang to the sauce. If you don’t have Dijon, any mustard will work, but yellow mustard will be milder. You could also try a splash of vinegar for a similar effect.
Fresh Herbs: I love using parsley and basil, but feel free to mix it up! Dill works wonderfully with salmon too. If you don’t have fresh herbs, dried herbs can be used in smaller amounts.
How Do I Achieve the Perfectly Cooked Salmon?
Cooking salmon might seem tricky, but it’s straightforward if you follow a few tips:
- Start with room temperature salmon for even cooking. Let it sit out for 15-20 minutes before cooking.
- For a crispy skin (if you keep it), cook it skin-side down first. The skin acts as protection against overcooking.
- Use medium-high heat to sear the salmon, which gives a nice golden crust. Don’t flip it too soon! Wait until it releases easily from the pan.
- For perfectly flaky salmon, remove it from the heat when it’s slightly undercooked in the center—it will continue to cook while resting.
Follow these tips, and you’ll have salmon that is tender, juicy, and full of flavor every time!
How to Make Marry Me Creamy Herb Salmon With Rich Garlic Butter Sauce
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon crushed red pepper flakes (optional for heat)
- Lemon wedges, for serving
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prep and 15 minutes to cook, so you’re looking at around 30 minutes total. It’s perfect for a quick weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Season the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps the seasoning stick better. Generously season both sides of the fillets with salt and freshly ground black pepper.
2. Sear the Salmon:
In a large skillet, heat the olive oil over medium-high heat. Once hot, gently place the salmon fillets in the pan. Cook them for about 4-5 minutes on one side, until they are golden and seared. Flip the salmon and cook for another 3-4 minutes until the center is cooked through but still moist. Remove the salmon from the pan and keep it warm on a plate.
3. Make the Garlic Butter Sauce:
In the same skillet, lower the heat to medium and add the butter. Once it’s melted, stir in the minced garlic and sauté for about 1-2 minutes until it’s fragrant, but be careful not to let it brown.
4. Add Broth and Cream:
Pour in the chicken broth, using a wooden spoon to scrape any tasty browned bits off the bottom of the pan. Next, stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer.
5. Flavor It Up:
Add the lemon juice, chopped parsley, basil, and if you like a little heat, the crushed red pepper flakes as well. Stir everything together and let it simmer for about 2-3 minutes until the sauce thickens slightly.
6. Combine and Serve:
Return the salmon fillets to the pan and spoon the creamy herb garlic butter sauce over the top to coat them nicely. Let it cook for another 1-2 minutes so the salmon absorbs some of that delicious sauce.
7. Enjoy!
Serve the salmon immediately, garnished with extra fresh herbs and lemon wedges on the side for a bright touch. This dish pairs wonderfully with roasted potatoes and steamed asparagus, or any of your favorite veggies!
Enjoy this rich, flavorful salmon dish that is creamy, garlicky, and packed with fresh herbs—perfect to impress at any dinner!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. The best way to do this is to leave it in the refrigerator overnight or place it in a sealed plastic bag in cold water for quicker thawing. Pat it dry before seasoning to avoid excess moisture in the pan.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or Greek yogurt mixed with a little milk to achieve a creamy texture. For a dairy-free alternative, coconut cream will add richness, but it will change the flavor slightly, giving a hint of coconut.
How Long Will Leftovers Stay Good?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm the salmon in the microwave or on the stovetop over low heat. Be careful not to overcook it again to keep the salmon tender.
Can I Make This Dish Spicier?
Absolutely! If you love heat, you can increase the amount of crushed red pepper flakes or add a dash of hot sauce to the sauce. Just remember to start small and add more to taste to avoid overpowering the dish.