I have to tell you, the first time I made this Creamy Roasted Red Pepper Salmon Recipe, I was blown away by how bold and luxurious the flavors were. The salmon comes out perfectly seared with a golden crust, while the roasted red pepper sauce is rich, silky, and packed with flavor.
I love how easy this recipe is to make, even on a weeknight, yet it feels like a restaurant-quality meal. The best part? You can customize it in so many ways depending on what ingredients you have on hand.
Every bite feels indulgent but wholesome, making it one of my favorite salmon dinners to whip up, especially when rotating meals with classics like the Easy One Pan Maple Glazed Salmon Recipe.
Ingredients
Here’s what I use to make this creamy roasted red pepper salmon taste amazing:
- 2 lbs salmon, cut into individual portions – I always go for fattier cuts like Atlantic or King salmon for the best flavor.
- 2 Tbsp avocado oil – perfect for high-heat searing without smoking; you can use olive oil, but it may burn.
- ½ tsp sea salt – balances the flavors of the fish and sauce.
- 1 tsp garlic powder – enhances the natural flavor of salmon.
- ½ tsp paprika – adds subtle smokiness and depth.
For the Roasted Red Pepper Sauce:
- 1 Tbsp avocado oil – for sautéing the onions and garlic.
- 1 cup yellow onion, chopped – provides sweetness and depth.
- 5 cloves garlic, minced – fresh garlic gives a more pronounced flavor than pre-minced.
- 1 (16-oz) jar roasted red peppers, drained – saves time; you can roast fresh peppers if you prefer.
- 1 (15-oz) can full-fat coconut milk – creates a creamy texture; heavy cream works if not dairy-free.
- 1 tsp sea salt – enhances the sauce’s flavors.
- 1 cup cherry tomatoes, optional – adds freshness and acidity.
- 5 oz baby spinach, optional – adds nutrients without overpowering the sauce.
Note: Serves 4
Variations
There are so many ways to tweak this recipe to match your tastes:
- For a dairy-free version, stick with coconut milk or use almond or cashew cream.
- Swap the salmon for cod, halibut, or tilapia if you want a different type of fish.
- Add capers, sun-dried tomatoes, or olives to the sauce for extra depth.
- For a citrusy kick, stir in a teaspoon of lemon zest and a drizzle of lemon juice.
- Spice lovers can add red pepper flakes for heat.
Cooking Time
Here’s how long it takes to make this recipe:
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Equipment You Need
- Large 12-inch skillet – perfect for searing the salmon and sautéing vegetables.
- High-powered blender or food processor – to create a smooth, creamy red pepper sauce.
- Metal or sturdy spatula – essential for flipping the salmon without breaking it.
- Meat thermometer – ensures your salmon is cooked to your preferred doneness.
How to Make Creamy Roasted Red Pepper Salmon
Prepare the Roasted Red Pepper Sauce
Start by heating a tablespoon of avocado oil in a skillet over medium-high heat. Sauté the chopped onion for about 5 minutes until soft, then add the garlic and cook for another 2–3 minutes until fragrant. Transfer this mixture to a blender with roasted red peppers, coconut milk, and salt, and blend until smooth. Set aside until ready to use.
Cook the Salmon
Heat 2 tablespoons of avocado oil in a skillet over medium-high heat until it’s sizzling hot, around 400–500°F. Place the salmon fillets flesh-side down and cook for 6 minutes. Flip carefully using a spatula and cook for another 4 minutes or until the salmon reaches your desired doneness. Let the fillets rest for 10 minutes before serving.
Combine and Serve
Pour the red pepper sauce into a skillet and gently heat over medium heat. Add spinach and cherry tomatoes, stirring until the spinach wilts, about 2–3 minutes. Plate the salmon and spoon the sauce generously over each fillet. Serve with your favorite sides like rice, pasta, or crusty bread to soak up every drop of that creamy sauce.
Additional Tips for Making this Recipe Better
From my experience making this salmon, here are a few tips:
- I always use avocado oil for searing; it prevents smoking and keeps the salmon crust crispy.
- Let the salmon rest after cooking to keep it juicy and tender.
- I sometimes reduce the sauce slightly on the stove for an even thicker, richer texture.
- Use a laser thermometer if you have one; it helps achieve perfect doneness every time.
- I like to prep all sauce ingredients before cooking the salmon to save time and streamline the process.
How to Serve Creamy Roasted Red Pepper Salmon
I like to serve this salmon in shallow bowls with a generous pour of sauce. Garnish with fresh herbs like parsley or basil for color and a hint of brightness. Pair it with sides that soak up the sauce, such as brown rice, mashed potatoes, risotto, or even low-carb options like cauliflower rice or zucchini noodles.
For a finishing touch, sprinkle with freshly grated parmesan if you’re not dairy-free, and serving it alongside a light dessert such as the Delicious Raspberry Cream Cheese Bites Recipe makes the meal feel complete.
Nutritional Information
Here’s a quick glance at the nutrition per serving:
- Calories: 654 kcal – a filling and satisfying main dish.
- Protein: 50 g – packed with heart-healthy protein.
- Carbohydrates: 14 g – mainly from vegetables and optional sides.
- Fat: 43 g – rich and creamy, mostly from healthy fats in salmon and coconut milk.
Make Ahead and Storage
Storing: Keep leftover salmon in an airtight container in the refrigerator for up to 3 days. The sauce holds up well and keeps the fish moist.
Freezing: You can freeze the sauce separately in a freezer-safe container for up to 2 months. I double-bag it in a zip-lock to prevent freezer burn.
Reheating: Gently reheat the sauce on low-medium heat on the stove. Warm the salmon in the oven at 275°F to avoid overcooking, then pour the heated sauce on top.
Why You’ll Love This Recipe
Here’s why this dish is a must-try:
- Quick and easy – perfect for weeknight dinners or last-minute meals.
- Restaurant-quality flavor – creamy, bold, and luxurious without complicated techniques.
- Adaptable – easily swap ingredients to suit dietary needs or preferences.
- Nutrient-packed – salmon, spinach, and peppers make it a wholesome option.
- Versatile – pairs beautifully with rice, pasta, vegetables, or bread to soak up the sauce.
With its silky roasted red pepper sauce and perfectly seared salmon, this recipe is a crowd-pleaser that never disappoints. It’s indulgent, flavorful, and surprisingly simple to make, proving that weeknight meals can also feel like a special occasion.
Creamy Roasted Red Pepper Salmon Recipe
Ingredients
Method
- Start by heating a tablespoon of avocado oil in a skillet over medium-high heat. Sauté the chopped onion for about 5 minutes until soft, then add the garlic and cook for another 2–3 minutes until fragrant. Transfer this mixture to a blender with roasted red peppers, coconut milk, and salt, and blend until smooth. Set aside until ready to use.
- Heat 2 tablespoons of avocado oil in a skillet over medium-high heat until it’s sizzling hot, around 400–500°F. Place the salmon fillets flesh-side down and cook for 6 minutes. Flip carefully using a spatula and cook for another 4 minutes or until the salmon reaches your desired doneness. Let the fillets rest for 10 minutes before serving.
- Pour the red pepper sauce into a skillet and gently heat over medium heat. Add spinach and cherry tomatoes, stirring until the spinach wilts, about 2–3 minutes. Plate the salmon and spoon the sauce generously over each fillet. Serve with your favorite sides like rice, pasta, or crusty bread to soak up every drop of that creamy sauce.
Notes
- I always use avocado oil for searing; it prevents smoking and keeps the salmon crust crispy.
- Let the salmon rest after cooking to keep it juicy and tender.
- I sometimes reduce the sauce slightly on the stove for an even thicker, richer texture.
- Use a laser thermometer if you have one; it helps achieve perfect doneness every time.
- I like to prep all sauce ingredients before cooking the salmon to save time and streamline the process.
