Creamy Roasted Red Pepper Salmon Recipe

Ash Tyrrell

Creamy Roasted Red Pepper Salmon Recipe

I have to tell you, the first time I made this creamy roasted red pepper salmon, 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.

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Total Time 40

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

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.