If you are craving a dish that brings together vibrant flavors and indulgent creaminess, you’re going to love this Creamy Roasted Red Pepper Salmon Recipe. It’s a perfect balance of tender, flaky salmon paired with a luscious roasted red pepper sauce that is silky and bright, making every bite a celebration. Whether you’re whipping this up for a weeknight dinner or impressing guests over the weekend, this recipe delivers comfort and elegance all in one plate.
Ingredients You’ll Need
This recipe is wonderfully straightforward, relying on ingredients that are simple but powerful in enhancing the flavors and creating that irresistible creamy texture. Each item plays a crucial role—from the fresh herbs adding that aromatic lift, to the garlic giving depth, and of course, the roasted red peppers infusing natural sweetness and vibrant color.
- Salmon fillets: Choose fresh, high-quality fillets, about 6 oz each, skin on or off depending on your preference for texture and crispiness.
- Olive oil: Used twice in the recipe, it helps create a crisp cook on the salmon and a rich base for the sauce.
- Salt and pepper: Essential seasonings to bring out the flavors of the salmon and sauce.
- Garlic powder: Adds aromatic depth without overpowering the delicate fish.
- Paprika: Optional but recommended for a subtle smoky note.
- Roasted red peppers: Use either jarred or freshly roasted—this is the star that gives the sauce its gorgeous color and sweet, smoky flavor.
- Heavy cream: Creates the silky texture of the sauce; coconut cream works well for a dairy-free twist.
- Minced garlic: Intensifies the sauce’s flavor with a fresh, pungent bite.
- Lemon juice: Adds bright acidity that balances the richness of the cream.
- Fresh thyme: Brings subtle herbal notes; dried thyme works fine in a pinch.
- Fresh parsley: For garnishing and adding a fresh color pop on the plate.
How to Make Creamy Roasted Red Pepper Salmon Recipe
Step 1: Prepare and Season the Salmon
Begin by patting your salmon fillets dry with paper towels. This helps achieve that lovely crisp skin if you keep it on. Drizzle a tablespoon of olive oil over the fillets, then sprinkle salt, pepper, garlic powder, and paprika evenly on both sides. This simple seasoning sets the stage for a flavorful crust and complements the creamy sauce perfectly.
Step 2: Cook the Salmon
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, place the salmon fillets skin-side down (if skin is on) and cook undisturbed for about 4-5 minutes until the skin is crispy and the salmon is mostly cooked through. Flip carefully and cook for another 2-3 minutes until done to your liking. Then transfer to a warm plate and cover loosely to rest.
Step 3: Prepare the Creamy Roasted Red Pepper Sauce
In the same skillet, lower the heat to medium and add the minced garlic. Sauté briefly until fragrant but not browned, about 30 seconds. Next, add your roasted red peppers along with the lemon juice and thyme. Use an immersion blender or transfer everything to a blender and pulse until smooth. Pour this mixture back into the skillet, then stir in the heavy cream. Season to taste with salt and pepper, letting the sauce simmer gently until warmed and slightly thickened, about 3-5 minutes.
Step 4: Combine Salmon and Sauce
Return the salmon fillets carefully into the skillet with the creamy roasted red pepper sauce. Spoon the sauce over the salmon to coat them generously and let everything meld together on low heat for another minute. This finishing touch lets the salmon soak up those luscious flavors before serving.
How to Serve Creamy Roasted Red Pepper Salmon Recipe
Garnishes
Sprinkle freshly chopped parsley over the plated salmon for a burst of green freshness and a slight herbal crunch. You can also add a lemon wedge on the side for diners to add extra brightness if they wish.
Side Dishes
This dish pairs beautifully with simple sides that won’t compete with the creamy sauce. Think fluffy jasmine rice, buttery mashed potatoes, or even a crisp roasted vegetable medley to add texture contrasts and color brightness to your plate.
Creative Ways to Present
For an elegant touch, serve the salmon fillets atop a bed of sautéed spinach or arugula, letting the pepper sauce drizzle artistically around. Alternatively, plate individual salmon portions alongside a quenelle of creamy polenta or a colorful quinoa salad for a stunning, nourishing meal presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon and sauce together in an airtight container in the refrigerator. The dish will keep well for up to 3 days, allowing the flavors to meld even further overnight.
Freezing
If you want to freeze this Creamy Roasted Red Pepper Salmon Recipe, separate the salmon fillets from the sauce and freeze them individually. The sauce freezes well but is best thawed gently and reheated with care to retain its creaminess.
Reheating
When reheating, warm the sauce in a skillet over low heat to prevent curdling, then add the salmon fillets to heat through without overcooking. This method helps keep the texture delicate and the flavors vibrant.
FAQs
Can I use fresh red peppers instead of jarred roasted ones?
Absolutely! Roasting fresh red peppers at home gives you lovely smoky sweetness and allows you to control the char to your liking. Simply roast under the broiler or on the grill, then peel and use as directed.
Is it possible to make this recipe dairy-free?
Yes, swap the heavy cream for coconut cream for a dairy-free alternative. It will add a subtle coconut flavor but maintains that creamy texture you love.
What type of salmon works best for this recipe?
Wild-caught salmon such as sockeye or coho offers robust flavor, but farm-raised Atlantic salmon also works well due to its buttery texture. Choose fillets that are similarly sized for even cooking.
Can I prepare the sauce in advance?
Yes, the creamy roasted red pepper sauce can be made ahead and refrigerated for up to 2 days. Reheat gently before adding the salmon to maintain its smooth texture.
What if I don’t have an immersion blender?
No worries! You can carefully transfer the roasted pepper mixture to a blender or food processor, pulse until smooth, then return it to the skillet for finishing the sauce.
Final Thoughts
There is something truly special about this Creamy Roasted Red Pepper Salmon Recipe that makes it a standout meal, whether you’re treating yourself or cooking for loved ones. The blend of smoky, creamy, bright, and savory elements creates a harmony that sings with every bite. I hope you enjoy making this recipe as much as I do sharing it because it’s one of those dishes that feels gourmet yet effortless, destined to become a regular on your dinner table.
Print
Creamy Roasted Red Pepper Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Creamy Roasted Red Pepper Salmon recipe offers a delightful blend of tender, perfectly roasted salmon fillets topped with a luscious, smooth roasted red pepper cream sauce. Ready in just 30 minutes, this dish combines the smoky sweetness of roasted red peppers with garlic, herbs, and a hint of lemon, creating a decadent yet simple seafood dinner perfect for any occasion.
Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each), skin on or off, as preferred
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional, for extra flavor)
For the Creamy Roasted Red Pepper Sauce:
- 2 large roasted red peppers (from a jar or freshly roasted)
- 1/4 cup heavy cream (or coconut cream for dairy-free option)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish, optional)
Instructions
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Rub each fillet with 1 tablespoon olive oil, then season evenly with salt, pepper, garlic powder, and paprika if using. Place the fillets on a baking sheet lined with parchment paper or lightly greased.
- Roast the Salmon: Put the salmon in the oven and roast for about 12-15 minutes, or until the fish easily flakes with a fork and is cooked through. The internal temperature should reach 145°F (63°C). Remove from the oven and set aside to rest.
- Prepare the Sauce Base: While the salmon roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn it.
- Blend the Sauce: Transfer the sautéed garlic to a blender or food processor. Add the roasted red peppers, heavy cream, lemon juice, thyme, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Heat the Sauce: Pour the blended sauce back into the skillet and warm gently over low heat until heated through, stirring occasionally. Do not boil to prevent the cream from curdling.
- Serve: Spoon the creamy roasted red pepper sauce generously over the roasted salmon fillets. Garnish with chopped fresh parsley if desired. Serve immediately with your choice of side dishes like steamed vegetables or rice.
Notes
- Use coconut cream instead of heavy cream to make the sauce dairy-free.
- For a smoky flavor, use smoked paprika in the seasoning.
- If fresh roasted red peppers are not available, jarred roasted red peppers work perfectly.
- Ensure not to overcook the salmon to keep it moist and flaky.
- The sauce can be made ahead and gently reheated before serving.
