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Creamy Roasted Red Pepper Salmon Recipe

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★★★★★

4.9 from 111 reviews

This creamy roasted red pepper salmon recipe features perfectly seared salmon fillets topped with a luscious, homemade roasted red pepper and coconut milk sauce. The sauce is blended smooth after sautéing onions and garlic, then gently warmed with cherry tomatoes and baby spinach for a vibrant finish. Ideal for a healthy and flavorful dinner, this dish combines the richness of coconut milk with the sweetness of roasted red peppers and the robust flavor of pan-seared salmon.

Ingredients

Scale

Salmon

  • 2 lbs salmon (cut into individual portions)
  • 2 Tbsp avocado oil
  • ½ tsp sea salt (to taste)
  • 1 tsp garlic powder
  • ½ tsp paprika

Roasted Red Pepper 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 Add-ins for Sauce

  • 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 onions and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 2-3 minutes until fragrant. Transfer the onion and garlic 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 smooth and creamy. Set aside.
  3. Heat the Skillet for Salmon: Using the same skillet, heat 2 tablespoons of avocado oil over medium-high heat until the skillet is very hot (400-500°F). A laser thermometer can be used to check the temperature.
  4. Cook the Salmon (Flesh Side Down): Carefully place the salmon fillets skin side up (flesh side down) in the hot skillet to avoid oil splatter. Cook for 6 minutes without moving the fillets.
  5. Flip and Cook Salmon (Skin Side Down): Using a sturdy spatula, gently flip the salmon to cook on the skin side for 4 minutes or until desired doneness. Salmon is fully cooked at 145°F internal temperature but can be enjoyed at 125°F for a juicier texture.
  6. Rest the Salmon: Transfer the cooked salmon to a plate and let it rest for 10 minutes while you finish the sauce.
  7. Finish the Sauce: Pour the blended sauce into a skillet or saucepan and heat over medium heat until it begins to gently bubble. Add optional cherry tomatoes and baby spinach, cooking and stirring until spinach wilts, about 2-3 minutes.
  8. Serve: Plate the salmon fillets and spoon the creamy roasted red pepper sauce over them. Serve alongside steamed rice, mashed potatoes, risotto, couscous, or pasta to soak up the flavorful sauce.

Notes

  • You can use olive oil as a substitute for avocado oil.
  • Adjust the salt to your preference throughout the recipe.
  • Using a laser thermometer helps achieve perfect skillet temperature and salmon doneness.
  • Carefully placing salmon in hot oil reduces splatter and safety risk.
  • Allowing salmon to rest after cooking helps retain its juices.
  • Optional cherry tomatoes and spinach add freshness and color to the sauce.
  • This dish pairs well with grains and roasted vegetables for a complete meal.

Keywords: salmon, roasted red pepper sauce, creamy sauce, pan-seared salmon, healthy dinner, coconut milk sauce, easy seafood recipe

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