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Creamy Roasted Red Pepper Salmon Recipe

★★★★★

4.7 from 101 reviews
  • Author: Charlotte
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Creamy Roasted Red Pepper Salmon recipe features perfectly pan-seared salmon fillets served with a luscious, smooth roasted red pepper and coconut milk sauce. Enhanced with sautéed garlic and onions, the sauce brings a velvety texture and vibrant flavor that pairs beautifully with the tender salmon. Optional cherry tomatoes and baby spinach add color and freshness, making it a wholesome, comforting meal perfect for weeknights or special occasions.

Ingredients

Scale

Salmon

  • 2 lbs salmon (cut into individual portions)
  • 2 Tbsp avocado oil
  • 1/2 tsp sea salt (to taste)
  • 1 tsp garlic powder
  • 1/2 tsp paprika

Sauce

  • 1 Tbsp avocado oil
  • 1 cup yellow onion (chopped)
  • 5 large cloves garlic (minced)
  • 1 (16-oz) jar roasted red peppers (drained)
  • 1 (15-oz) can full-fat coconut milk
  • 1 tsp sea salt (to taste)

Optional Additions

  • 1 cup cherry tomatoes
  • 5 ounces baby spinach

Instructions

  1. Make the Roasted Red Pepper Sauce: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for another 2-3 minutes until fragrant. Transfer this mixture to a high-powered blender or food processor.
  2. Blend the Sauce: Add the drained roasted red peppers, full-fat coconut milk, and sea salt to the blender with the onion and garlic. Blend until completely smooth and creamy. Set the sauce aside.
  3. Prepare the Salmon: Heat 2 tablespoons of avocado oil in the same skillet over medium-high heat until sizzling hot (approximately 400-500°F). If available, use a laser thermometer to check the temperature.
  4. Cook the Salmon – First Side: Gently place the salmon fillets skin side up (flesh side down) onto the hot skillet to avoid oil splatter. Cook for 6 minutes without moving, allowing a golden crust to form.
  5. Cook the Salmon – Second Side: Use a sturdy spatula to carefully flip the salmon fillets skin side down. Cook an additional 4 minutes, or to desired doneness. Salmon is fully cooked at 145°F, but can be served at 125°F for a moister texture.
  6. Rest the Salmon: Remove the salmon from the pan and let it rest on a plate for 10 minutes while finishing the sauce.
  7. Heat the Sauce: Pour the roasted red pepper sauce into a skillet or saucepan over medium heat. Bring to a gentle simmer. If using cherry tomatoes and baby spinach, stir them in and cook until spinach wilts, about 2-3 minutes.
  8. Serve: Plate the salmon portions and generously spoon the warm roasted red pepper sauce over the top. Serve alongside steamed rice, mashed potatoes, risotto, couscous, pasta, or roasted vegetables to soak up the sauce.

Notes

  • Use a laser thermometer to monitor skillet temperature and prevent sticking or burning.
  • Adjust salt to taste in both the salmon seasoning and the sauce.
  • The coconut milk adds richness and creaminess without dairy.
  • Optional vegetables add color, nutrients, and fresh flavors to the sauce.
  • Resting the salmon after cooking helps retain juices for tender results.
  • For safety and texture preferences, choose salmon doneness between 125°F and 145°F.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Keywords: salmon recipe, roasted red pepper sauce, creamy sauce, pan-seared salmon, healthy salmon dish, gluten free salmon, coconut milk sauce

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Find it online: https://tastyadventureguide.com/creamy-roasted-red-pepper-salmon-recipe/