Marry Me Salmon

Skin on or skin off is a matter of preference. Do what works best for you.

I always leave the skin on because it glides off easily once the salmon is cooked. No need to use up time slicing it off beforehand. The skin acts as a barrier, protecting the flesh from drying out or overcooking. If you are used to overcooking your salmon, and you are preparing it without the skin, this is likely why it's turning out too dry. Try leaving it on.

The skin also helps keep the salmon intact during cooking, making it easier to flip or transfer from pan to plate.

For the best flavor, use Parmigiano-Reggiano, it's the real deal in block form that you grate yourself. It melts smoother, tastes richer, and brings that nutty, salty depth you just don’t get from the pre-grated stuff. It’s aged longer, made with stricter standards, and it shows. If you want the sauce to taste restaurant-level and actually get creamy instead of chalky, use the block.

You should avoid cooking cold salmon straight from the fridge because it will lead to uneven cooking and negatively affect both the texture and flavor. Allow the salmon to come to room temperature (about 15–20 minutes) before cooking ensures that it cooks more uniformly.

Cold salmon will cook unevenly, with the outside cooking much faster than the inside. This often results in the outside being overcooked and dry, while the inside remains undercooked or raw. The proteins on the outside seize up and become tough or rubbery, while the interior may not have had enough time to gently cook through, resulting in an inconsistent texture.

Salmon is best when it's moist and tender. The air fryer method is pretty much foolproof. It's hard to mess up. If you are searing the salmon on the stove or baking it, it's important to not cook it for longer than it needs.

Remove the salmon from heat when it is almost done, as it will continue cooking off the heat due to residual heat. This helps prevent overcooking.

Salmon is perfect when it hits about 125–130°F for medium. It’s still juicy, flakes easily with a fork, and finishes cooking off the heat thanks to carryover.

If you want it well-done, go up to 145°F, but just know the higher you go, the drier and chalkier it gets. You’re looking for the salmon to go from translucent to opaque, once it’s mostly opaque with a hint of translucency in the center, pull it. That’s your window.

The sauce will thicken up more and more as it stands. This is a good thing because it allows you to reheat the sauce without worrying that it will become too thin. Serve this dish immediately for best results. If your sauce starts to thicken, add a few drops of liquid and stir to thin it out. You can use cream, milk, broth, water, etc. Add more spices to suit your taste if you need it.

You can use half-and-half as a 1:1 ratio substitute. It's a mix of milk and cream, so it provides a creamy texture but with less fat than heavy cream. The sauce will still be rich, but lighter, and not as thick.

Plain Greek yogurt will give the dish a tangier flavor and a creamy consistency. You can use ½-3/4 cup. Be sure to add it off the heat (or on low heat) to avoid curdling. This option is lower in fat and adds some protein.

Full fat coconut milk is a 1:1 substitute for heavy cream. Coconut milk or cream offers a dairy-free alternative with a rich, creamy texture. It will add a subtle coconut flavor to the dish.

You can store leftovers tightly covered and sealed in the fridge for 3-4 days.

Reheating on the stove is the best for saucy dishes. Place the salmon and sauce in a nonstick pan or skillet. Add a splash of water, broth, or cream to loosen the sauce if it has thickened. Heat on low to medium-low heat, gently stirring the sauce around the salmon to warm it evenly.

For the oven or air fryer: Place the salmon in an oven-safe dish and spoon the sauce over the top. Cover the dish loosely with aluminum foil to prevent the salmon from drying out. Reheat at 275 degrees until warm.

For the microwave, reheat at 50% power (medium heat) in 30-second intervals, checking and stirring the sauce between each interval. This prevents overcooking while ensuring the salmon warms evenly.

You can freeze the dish tightly covered and sealed for 2-3 months. Because this is a cream sauce you will notice separation once you defrost and reheat it. Defrost in the fridge overnight.