Ingredients
- 4 salmon fillets (skinless or skin-on, as you prefer)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup chicken broth (or vegetable broth)
- ½ cup heavy cream
- ⅓ cup sun-dried tomatoes (in oil, drained & chopped)
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Prepare the salmon: Pat salmon fillets dry and season both sides with salt and black pepper.
- Sear the salmon: In a large skillet over medium-high heat, heat olive oil. Add salmon fillets, skin-side down (if using skin-on). Sear for about 4–5 minutes per side, or until golden and cooked through. Remove salmon from the skillet and set aside.
- Make the sauce: In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for about 30 seconds until fragrant.
- Add liquids & flavor: Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, sun-dried tomatoes, oregano, red pepper flakes, and Parmesan cheese. Simmer for 3–5 minutes, stirring until the sauce thickens slightly.
- Combine: Return the salmon fillets to the skillet, spoon sauce over the top, and let it cook for 2–3 more minutes so the flavors meld.
- Finish & serve: Garnish with fresh basil or parsley. Serve hot over rice, pasta, or with crusty bread to soak up the sauce!
If you’d like, I can help write a short description or serving tips too — just say yes!