Marry Me Salmon
MERMAN'S REVENGE RECIPE
MARRY ME SALMON
Blackened salmon tucked into a creamy garlic, Parmesan and sun-dried tomato sauce with herbs, red pepper and a fresh lemon finish.
LET'S COOK
DIRECTIONS
SEASON THE SALMON
Pat the salmon fillets dry and season both sides with Merman's Revenge Blackened Seasoning .
GET A GOLDEN SEAR
Melt the butter in a skillet over medium-high heat. Add the salmon and cook for about 3–4 minutes per side, until nicely browned and just cooked through. Transfer the fillets to a plate.
START THE GARLIC SAUCE
Reduce the heat to medium. Add the garlic, oregano and thyme to the same skillet and cook for about 30 seconds, stirring until fragrant.
MAKE IT CREAMY
Pour in the vegetable broth and heavy cream, then add the Parmesan, sun-dried tomatoes and red pepper flakes. Stir and simmer for 2–3 minutes, until the sauce becomes creamy and slightly thickened.
RETURN THE SALMON
Nestle the Blackened salmon back into the skillet. Spoon the creamy Parmesan sauce over the fillets and let everything warm together briefly.
FINISH IT BRIGHT
Remove from the heat and finish with chopped parsley and a squeeze of fresh lemon juice. Spoon plenty of the sun-dried tomato cream sauce over the salmon before serving.
MADE WITH
BLACKENED SEASONING
Bold savory herbs and blackened flavor give the salmon a flavorful seared crust that balances the rich Parmesan and sun-dried tomato sauce.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
DRY SALMON SEARS BETTER
Pat the fillets dry before adding the Blackened Seasoning. Less surface moisture means better browning in the skillet.
DON'T OVERCOOK THE SALMON
Pull the salmon once it's just cooked through. It will warm again when you return it to the finished cream sauce.
SAVE THAT SAUCE
The creamy Parmesan and sun-dried tomato sauce is half the reason to make this. Spoon plenty over each fillet when you plate.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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