This creamy marry me salmon is the perfect dish for a busy weeknight, as it comes together so quickly, yet it’s elegant enough for a relaxed weekend lunch. Either way, it’s filled with flavors, easy to make, and done in just 30 minutes using one pan.
To make this dish I used fresh salmon fillets. You can also use frozen salmon. Just make sure to fully thaw it out beforehand. You also want to make sure to pat the salmon fillets dry with paper towels. That way, they can absorb all the flavors in the pan.
To make the cream sauce, I used a combination of low-fat milk and vegetable broth. You can also use full-fat milk, nonfat milk, or even a plant-based milk. As for the broth, chicken broth or even beef broth can also be used.
TIPS & TRICKS to Make this Recipe: It took me about 3 minutes per side to cook the salmon fillets. Of course the size and thickness of the fillets you use will change the cooking times. Just make sure to not overcook the salmon. Otherwise, it gets a tough texture.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make CREAMY Marry Me Salmon
CREAMY Marry Me Salmon
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 4 salmon fillets 4 oz / 115 grams each
- 1 small onion (finely chopped)
- 5 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 8 grams
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme 0.50 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/4 tsp crushed red pepper 0.65 grams
- 1 cup low fat milk 240 ml
- 3/4 cup vegetable broth 180 ml
- 1/2 cup chopped sundried tomatoes packed in oil 55 grams
- 2 tbsp grated Manchego cheese 15 grams
- 1/4 cup chopped fresh basil 5 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- lemon wedges & chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, add the salmon fillets over some paper towels and pat dry, then season with salt & pepper on both sides
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Add the salmon fillets into the hot fry pan, all in a single layer and skin side down, cook for 3 minutes per side or until just cooked through, then remove from the pan and set aside
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Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after about 3 minutes and the onions are slightly translucent, add in the flour, mix continuously for 2 minutes, then add in the oregano, thyme, paprika, and crushed red pepper, quickly mix together, then add in the milk and vegetable broth, continue to gently mix together for a couple of minutes
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After about 5 minutes and you've ended up with a slightly creamy sauce, add in the chopped sundried tomatoes, grated cheese, chopped basil, and lemon juice, mix together, then add the salmon fillets back into the pan, all in a single layer, lower to a low heat and simmer for 2 to 3 minutes or until the salmon is heated through
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Serve directly out of the pan garnished with lemon wedges and chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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05 . Sep . 2025Josh
02 . Sep . 2025It was delicious and easy to make. I added some extra basil and garlic but made the rest of the dish as written. It’s hard to believe that lowfat milk made such a rich sauce.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
03 . Sep . 2025Ariadna
28 . Aug . 2025Spectacular! I’ve had Marry me chicken before, and I wasn’t sure it would work with salmon… but this one is even better!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
29 . Aug . 2025Tony
17 . Aug . 2025Very tasty but the liquid volumes for a single serving seemed to be too high.. The same with the sun dried tomato’s and cheese. I need to try it again with the correct ratios of ingredients. Is this deliberate or an error in scaling down?
Spain on a Fork
The measurements are correct for 4 servings, as stated on the recipe card, if you wan to make a single serving, divide the quantities by 4 🙂 much love
18 . Aug . 2025Me
14 . Aug . 2025Very good
Spain on a Fork
Thank you! Much love 🙂
14 . Aug . 2025