Creamy Roasted Red Pepper Salmon
If you’re looking for a dish that’s both elegant and effortless, Creamy Roasted Red Pepper Salmon is your new go-to. This recipe brings together tender, flaky salmon with a velvety roasted red pepper sauce that’s rich, smoky, and bursting with flavor. It’s restaurant-worthy yet simple enough for a weeknight dinner, the perfect combination of indulgence and ease.
Why You’ll Love This Recipe
This dish is a showstopper that requires minimal effort but delivers maximum flavor. The roasted red pepper cream sauce adds a luscious, slightly sweet contrast to the savory salmon, while garlic, Parmesan, and herbs tie everything together. Whether you’re cooking for guests or just want to elevate your weeknight meal, this recipe makes every bite feel special.
- Ready in under 30 minutes
- Perfect for meal prep or entertaining
- Packed with heart-healthy omega-3s
- Naturally gluten-free
Time Taken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving – Approximate)
- Calories: 420 kcal
- Protein: 36g
- Fat: 26g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
(Values may vary depending on specific ingredients used.)
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ½ teaspoon smoked paprika
For the Creamy Roasted Red Pepper Sauce:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup roasted red peppers (jarred or freshly roasted)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional for spice)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Season and cook the salmon:
Pat the salmon fillets dry and season both sides with olive oil, salt, pepper, and smoked paprika.
Heat a skillet over medium-high heat and sear the salmon for 3–4 minutes per side, until golden and cooked through. Remove from the skillet and set aside. - Make the roasted red pepper sauce:
In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant. Add the roasted red peppers and cook for 2–3 minutes.
Transfer the mixture to a blender or use an immersion blender to puree until smooth. - Finish the sauce:
Return the blended sauce to the skillet. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes until the sauce thickens slightly. - Combine and serve:
Nestle the cooked salmon back into the skillet, spooning the creamy sauce over the top. Let it warm through for another minute or two. Garnish with fresh herbs and serve immediately.
You Must Know
For the best texture, avoid overcooking your salmon, it should flake easily with a fork but stay moist inside. If using jarred roasted red peppers, drain them well to prevent excess liquid from thinning the sauce. A quick sear locks in flavor and gives the salmon a beautiful golden crust.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce.
- Avoid microwaving; it can dry out the salmon and curdle the sauce.
Ingredient Substitutions
- Salmon: Substitute with trout, cod, or halibut.
- Heavy Cream: Use half-and-half, coconut cream, or cashew cream for a lighter or dairy-free option.
- Parmesan Cheese: Swap with nutritional yeast for a vegan version or Pecorino Romano for a saltier bite.
- Roasted Red Peppers: Try sun-dried tomatoes or roasted cherry tomatoes for a different twist.
Serving Suggestions
Serve this dish with creamy mashed potatoes, lemon butter pasta, or wild rice. For a lighter meal, pair it with roasted asparagus, sautéed spinach, or a crisp green salad. It also complements garlic bread or quinoa for a wholesome dinner.
Cultural and Historical Context
This recipe draws inspiration from Mediterranean cuisine, where roasted red peppers, garlic, and olive oil are pantry staples. Combining these classic flavors with salmon creates a fusion of coastal and rustic elements; rich, vibrant, and nourishing. The sauce has Italian roots, similar to romesco or roasted pepper cream sauces found throughout southern Europe.
Seasonal Adaptations
- Spring: Add fresh peas, artichokes, or a squeeze of lemon for brightness.
- Summer: Use grilled salmon and serve with corn salad or couscous.
- Fall: Add roasted butternut squash or mushrooms to the sauce.
- Winter: Serve with creamy polenta or over pasta for a cozy meal.
Success Stories
“This was restaurant-level delicious! My family couldn’t believe it only took 30 minutes.”
“I used coconut cream instead of heavy cream and it turned out amazing — rich, flavorful, and dairy-free!”
Freezer Meal Conversion
You can freeze the roasted red pepper sauce separately for up to two months. When ready to serve, thaw and reheat gently, then add freshly cooked salmon. Avoid freezing the cooked fish, as it may lose its texture.
Pro Tips
- Always use room-temperature salmon for even cooking.
- Don’t overcrowd the pan; sear in batches if needed.
- Add the Parmesan gradually to prevent clumping in the sauce.
- Blend the sauce until smooth for a silky finish.
Chef’s Special Tips
Deglaze the pan with a splash of white wine before adding the cream for a deeper flavor. A pinch of smoked paprika or cayenne enhances the roasted pepper’s sweetness. Finish the dish with a drizzle of good-quality olive oil for that restaurant-style polish.
Final Thoughts
Creamy Roasted Red Pepper Salmon is a stunning, flavorful dish that proves gourmet doesn’t have to be complicated. The velvety roasted red pepper sauce brings out the natural richness of salmon, creating a meal that’s both comforting and elegant. Whether you’re hosting a dinner party or cooking for yourself, this recipe is sure to impress every time.