Dinner
Marry Me Skillet Salmon with Sun-Dried Tomatoes
Seared salmon finishes under the broiler in a Parmesan cream sauce with thyme and sun-dried tomatoes.
- Yield
- 4 servings
- Cuisine
- American
Serving ideas
Spoon the sauce over the plated salmon and finish with torn basil.
Ingredients
See the ingredient checklist
- 1/2 cup finely chopped drained oil-packed sun-dried tomatoes
- 2 tbsp oil from the sun-dried tomato jar, divided
- 4 skinless salmon fillets, about 6 oz each
- kosher salt
- ground black pepper
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp red pepper flakes
- 3/4 cup low-sodium fish or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan
- torn fresh basil leaves
Before you cook
Use an ovenproof skillet for the broiler step.
How to make Marry Me Skillet Salmon with Sun-Dried Tomatoes
Set a rack in the upper third and heat the broiler. Heat 1 tablespoon tomato oil in an ovenproof skillet over medium-high. Season salmon and sear 3 minutes on the first side and 1 to 2 minutes on the second. Transfer to a plate.
Over medium heat, cook garlic, thyme, pepper flakes and tomatoes in the remaining oil for about 1 minute. Add broth, cream and Parmesan. Season and simmer for 2 to 3 minutes, until slightly thickened.
Return salmon and any juices to the skillet. Broil 4 to 6 minutes, watching closely, until the fish flakes.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Marry Me Skillet Salmon with Sun-Dried Tomatoes
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Ingredients
- ½ cup finely chopped drained oil-packed sun-dried tomatoes
- 2 tbsp oil from the sun-dried tomato jar, divided
- 4 skinless salmon fillets about 6 oz each
kosher salt- ground black pepper
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp red pepper flakes
- ¾ cup low-sodium fish or vegetable broth
- ½ cup heavy cream
- ¼ cup finely grated Parmesan
- torn fresh basil leaves
Instructions
- Set a rack in the upper third and heat the broiler. Heat 1 tablespoon tomato oil in an ovenproof skillet over medium-high. Season salmon and sear 3 minutes on the first side and 1 to 2 minutes on the second. Transfer to a plate.
- Over medium heat, cook garlic, thyme, pepper flakes and tomatoes in the remaining oil for about 1 minute. Add broth, cream and Parmesan. Season and simmer for 2 to 3 minutes, until slightly thickened.
- Return salmon and any juices to the skillet. Broil 4 to 6 minutes, watching closely, until the fish flakes.