Creamy Salmon with Sun-Dried Tomatoes (Printable)

Pan-seared salmon in a luscious Parmesan cream sauce with sun-dried tomatoes and herbs.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skinless
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons olive oil

→ Cream Sauce

05 - 1 tablespoon unsalted butter
06 - 3 cloves garlic, minced
07 - 1/2 cup chicken or vegetable broth
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/3 cup sun-dried tomatoes, chopped
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon crushed red pepper flakes
13 - 1 tablespoon fresh lemon juice

→ To Finish

14 - 2 tablespoons chopped fresh basil or parsley

# How-To Steps:

01 - Pat salmon fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing gently to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets in the pan and sear for 3-4 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
03 - Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Pour in chicken or vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes until slightly reduced.
05 - Stir in heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Simmer for 3-4 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
06 - Add fresh lemon juice to the sauce. Return salmon fillets to the skillet, spooning the sauce generously over each piece. Simmer for 2 minutes until everything is heated through.
07 - Remove from heat. Sprinkle with chopped fresh basil or parsley. Serve immediately over rice, pasta, or with crusty bread to soak up the sauce.

# Expert Advice:

01 -
  • This comes together in under 30 minutes but tastes like something from a fancy Italian restaurant
  • The sauce is so good youll want to spoon it over everything, even the vegetables you swore you wouldnt eat
02 -
  • Patting salmon completely dry before searing is the difference between golden and sad gray fish
  • The sauce will thicken rapidly once you add the cream, so keep stirring and dont walk away
03 -
  • Room temperature salmon cooks more evenly than cold straight from the fridge
  • Grate your own Parmesan instead of buying pre-grated for way better melting

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