Creamy Roasted Red Pepper Salmon Recipe

If you’re looking for a truly delightful dinner that’s as stunning as it is delicious, this Creamy Roasted Red Pepper Salmon Recipe will quickly become your go-to. Imagine perfectly seared salmon fillets swimming in a luscious, velvety roasted red pepper sauce made from sweet roasted peppers, creamy coconut milk, and fragrant garlic and onions. This dish is bursting with flavor, gorgeous colors, and textures that dance on your palate, making each bite a memorable experience. Whether you’re impressing guests or simply treating yourself to a nourishing meal, this recipe offers wholesome ingredients paired with rich, comforting goodness that’s incredibly simple to prepare.

Ingredients You’ll Need

The beauty of the Creamy Roasted Red Pepper Salmon Recipe lies in its straightforward ingredient list. Each item is essential for layering flavor, texture, and that vibrant color palette that makes this dish so inviting.

• Salmon (2 lbs, cut into individual portions): Choose fresh, high-quality salmon for the best flavor and texture.
• Avocado oil (3 Tbsp): Ideal for its high smoke point and mild flavor, perfect for sautéing and searing.
• Sea salt (½ tsp + 1 tsp, to taste): Enhances all the natural flavors without overpowering them.
• Garlic powder (1 tsp): Adds a subtle background punch of garlic flavor to the salmon.
• Paprika (½ tsp): Offers a mild smokiness and rich hue to the seasoning blend.
• Yellow onion (1 cup, chopped): Gives sweet and savory depth to the sauce base.
• Fresh garlic cloves (5 large, minced): Infuses the sauce with aromatic warmth.
• Roasted red peppers (1 jar, 16 oz, drained): The star ingredient — brings vibrant color and smoky sweetness.
• Full-fat coconut milk (1 can, 15 oz): Adds creamy richness and a smooth texture to the sauce.
• Cherry tomatoes (1 cup, optional): Provide fresh bursts of acidity and brighten the dish visually.
• Baby spinach (5 ounces, optional): Adds a healthy, leafy green touch and subtle earthiness.

How to Make Creamy Roasted Red Pepper Salmon Recipe

Step 1: Make the Roasted Red Pepper Sauce

Begin by heating one tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped onion and let it soften, stirring now and then, for about five minutes. When the onion turns translucent and slightly caramelized, toss in the minced garlic and sauté for another two to three minutes until fragrant. This sautéed base creates the savory heart of our sauce. Once ready, transfer this mixture to a high-powered blender or food processor.

Into the blender goes the jar of drained roasted red peppers, the coconut milk, and a pinch of sea salt. Blend everything until the sauce is irresistibly creamy and smooth. Set it aside for later – you’ll come back to this luscious sauce after the salmon is cooked.

Step 2: Cook the Salmon

Heat two tablespoons of avocado oil in the same skillet over medium-high heat. It’s important to get your pan sizzling hot, ideally between 400 and 500 degrees Fahrenheit, for that perfect sear. If you have a laser thermometer handy, it’s worth testing the temperature. Carefully place the salmon fillets skin side up, laying them gently onto the hot oil to avoid splashes. Cook for 6 minutes on the flesh side without moving them to develop a golden crust.

When it’s time to flip, use a sturdy metal spatula and try rolling the fillets over gently instead of lifting to minimize oil splatter. Cook the skin side for 4 minutes, or until you reach your desired doneness. While USDA recommends 145 degrees F internally, many chefs prefer 125 degrees for a softer, juicier texture. Use a thermometer to find your perfect point.

Transfer the cooked salmon onto a plate and let it rest for about 10 minutes. Resting allows the juices to redistribute, keeping the fish tender and moist.

Step 3: Finish the Sauce and Assemble

Bring the roasted red pepper sauce back to a gentle simmer in your skillet over medium heat. Now’s the time to stir in optional cherry tomatoes and baby spinach, cooking just until the spinach wilts, about two to three minutes. This step brightens the sauce and adds depth with juicy bursts of acidity and fresh greens.

Serve the salmon on plates or shallow bowls with plenty of the creamy roasted red pepper sauce spooned generously over the top. This dish pairs beautifully with steamed brown rice or roasted vegetables that soak up the sauce and complement the salmon’s richness.

How to Serve Creamy Roasted Red Pepper Salmon Recipe

Garnishes

Fresh herbs like parsley or basil are wonderful to sprinkle on top—they add pops of color and a fresh note that enhances the sauce’s sweetness. A lemon wedge on the side invites a quick squeeze of brightness that cuts through the creaminess beautifully.

Side Dishes

Complementing the rich flavors of the salmon and sauce, light and simple side dishes shine. Think fluffy couscous, garlic mashed potatoes, or even a vibrant quinoa salad. Roasted asparagus or green beans bring a crisp contrast that balances the meal perfectly.

Creative Ways to Present

For a dinner party, consider plating the salmon atop a bed of creamy polenta or alongside ribbons of zucchini noodles to keep it light. You can layer the sauce beneath the salmon or drizzle it artfully over the top for visual appeal. Serving in shallow bowls makes the dish feel welcoming and emphasizes the sauce’s luscious texture.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salmon and sauce in separate airtight containers in the refrigerator. The sauce keeps well for up to 3-4 days, while the salmon is best enjoyed within 2 days for optimal freshness.

Freezing

You can freeze the sauce solo for up to three months—just thaw it overnight in the fridge before reheating. Salmon doesn’t freeze as well once cooked because it can become dry, so try to enjoy it fresh or refrigerated.

Reheating

Gently reheat the sauce on the stove over low-medium heat, stirring occasionally to maintain its creaminess. Warm the salmon separately at low temperature in the oven or microwave, taking care not to overcook it as it can dry out quickly.

FAQs

Can I use other types of fish instead of salmon?

Absolutely! While this recipe is fantastic with salmon, firm, meaty fish like cod or halibut would also work beautifully with the creamy roasted red pepper sauce.

Is coconut milk necessary for the sauce?

Coconut milk provides the sauce’s signature creaminess and hint of sweetness, but you could substitute with heavy cream or a cashew cream for a different, yet still rich, experience.

How spicy is the Creamy Roasted Red Pepper Salmon Recipe?

This recipe leans toward sweet and savory rather than spicy. If you want a bit of heat, adding a pinch of cayenne or red pepper flakes to the sauce is a great option.

Can I prepare this recipe vegan or vegetarian?

For a plant-based twist, skip the salmon and serve the creamy roasted red pepper sauce over grilled tofu, tempeh, or roasted vegetables for a hearty and satisfying meal.

What’s the best way to reheat this dish without losing flavor?

Warm the sauce gently on the stove, and reheat the salmon in the oven at low heat (around 275°F) to retain moisture and prevent overcooking.

Final Thoughts

There’s truly nothing like sitting down to a plate of this Creamy Roasted Red Pepper Salmon Recipe after a busy day. The way the succulent salmon pairs with that rich, velvety sauce feels like both a comfort and celebration on a plate. I hope you’ll give this recipe a try soon—it’s a wonderful way to bring a splash of color, flavor, and ease into your weeknight meals or special occasions alike!

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