Marry Me Salmon Recipe

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  0.8 tsp ¾ teaspoon kosher salt
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  1 tsp Brown sugar
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  1 tsp Garlic powder
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  0.8 tsp Italian seasoning
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  16 oz Salmon
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 Garlic(9g)
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  1 cup Cream, Heavy Whipping
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  0.5 cup Low Sodium Chicken Broth
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  1 tsp Chicken Bouillon, Dry
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  0.8 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  7 oz Tomatoes, Sun-Dried, Packed In Oil
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  0.5 tsp Red pepper flakes
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  Kosher Salt, To Taste
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  0.3 cup Basil, Fresh

Instructions

1. 1Pat the salmon dry with paper towels, then brush with olive oil and rub evenly with the brown sugar, garlic powder, Italian seasoning, salt, and black pepper until completely coated.
2. 2Heat olive oil in a large skillet over medium heat for 1–2 minutes until shimmering, then add the fresh garlic and cook, stirring constantly, for 30 seconds until fragrant.
3. 3Stir the heavy cream, low sodium chicken broth, chicken bouillon, half of the grated Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes into the skillet. Bring to a simmer over medium heat and cook, stirring occasionally, for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
4. 4Nestle the salmon into the sauce and cook over medium-low heat for 10–12 minutes until the salmon flakes easily with a fork and the internal temperature reaches 145°F.
5. 5Remove the skillet from heat, discard the salmon skin if present, and stir in the fresh basil. Season the sauce with salt to taste.
6. 6Divide the salmon and sauce evenly into 4 airtight containers while hot, topping each portion with the remaining grated Parmesan and red pepper flakes.
7. 7Cool to room temperature before sealing, then refrigerate for up to 4 days.
8. 8Reheat gently in a skillet over medium-low heat for 3–5 minutes, stirring occasionally, until warmed through.