Creamy Roasted Red Pepper Salmon Recipe

You know those meals that just feel like a little celebration but come together without the fuss? That s exactly how I d describe this Creamy Roasted Red Pepper Salmon Recipe. The combination of tender, flaky salmon with a luscious, velvety sauce made from roasted red peppers and coconut milk is a total game changer. Whenever I make this, it feels special enough for guests but easy enough for a weeknight dinner – it really hits that sweet spot.

I first stumbled upon this recipe when I wanted something flavorful yet light, and what surprised me the most was how the creamy sauce balanced out the natural richness of the salmon. Plus, it pairs beautifully with so many sides, making it super versatile. I m excited to share it with you because once you try this Creamy Roasted Red Pepper Salmon Recipe, you ll find it becoming a quick favorite in your rotation too!

this Recipe

Ingredients You’ll Need

These ingredients combine to give you that rich, creamy sauce and perfectly cooked salmon every time. I like using avocado oil here because it handles heat well without overpowering the other flavors.

• Salmon: Opt for fresh, wild-caught if possible – it really makes a difference in flavor and texture.
• Avocado oil: Great for high-heat cooking; if you don t have it, mild olive oil works too.
• Sea salt: Use a finishing sprinkle for seasoning throughout this dish.
• Garlic powder: Adds a subtle boost of garlicky aroma to the salmon.
• Paprika: Gives a gentle smokiness and beautiful color to the fish.
• Yellow onion: Sautéed to sweetness to form the sauce base.
• Fresh garlic: Enhances the sauce s depth with fragrant warmth.
• Roasted red peppers: The star ingredient for the creamy sauce – adds sweetness and color.
• Full-fat coconut milk: Creates that rich, creamy texture without dairy.
• Cherry tomatoes (optional): Adds a bright, fresh pop if you like a little acidity.
• Baby spinach (optional): A quick way to incorporate greens into the dish.

Variations

One of the best things about this Creamy Roasted Red Pepper Salmon Recipe is how you can tweak it to suit your mood or dietary preferences. I ve played around with a few adaptations, and it s fun to make it your own.

• Adding heat: Sometimes I stir in a pinch of cayenne or a splash of hot sauce to the sauce for a subtle kick – my family loves that little fiery surprise.
• Greens boost: Throwing in kale instead of spinach can give you a heartier texture and an iron boost.
• Dairy version: If coconut milk s not your thing, try swapping it for heavy cream for a richer but less tropical flavor.
• Make it vegan: Use grilled or roasted cauliflower steaks instead of salmon and you ll still enjoy that creamy red pepper sauce to the max.

How to Make Creamy Roasted Red Pepper Salmon Recipe

Step 1: Whip up that luscious roasted red pepper sauce

Start by heating one tablespoon of avocado oil in a large skillet over medium-high heat – this gets the foundation of your sauce just right. Toss in the chopped yellow onion and sauté until soft and translucent, about 5 minutes. Then add the minced garlic and let it cook until the kitchen smells amazing, roughly 2 to 3 more minutes. From there, transfer this fragrant onion-garlic mixture to a blender. Add the drained roasted red peppers, coconut milk, and sea salt, then blend until completely smooth and creamy. I ve found using a high-powered blender here really helps get that perfect silky texture.

Step 2: Perfectly pan-sear your salmon

Using the same skillet (no need to dirty another pan!), heat two tablespoons of avocado oil over medium-high heat until it s sizzling-about 400 to 500°F if you have a meat thermometer. Carefully place the salmon filet skin-side up (flesh down) into the hot pan. Don t just drop it in; gently ease it down to avoid oil splatters. Let the salmon cook undisturbed for 6 minutes to get a gorgeous, caramelized crust. Then, using a sturdy spatula, flip it gently to cook the other side for about 4 minutes or to your desired doneness. Pro tip: instead of lifting the salmon fully, try rolling it over with the spatula to keep it intact. When done, let it rest for 10 minutes before plating-that s when the juices settle and you get that tender, flaky texture.

Step 3: Bring it all together with the sauce

Pour your creamy roasted red pepper sauce back into the skillet and gently warm over medium heat until it just bubbles – no need to boil vigorously. This is a good time to add in optional cherry tomatoes and baby spinach. Stir gently until the spinach wilts, which takes just a couple of minutes. Then, plate the salmon and spoon as much of that gorgeous sauce over the top as you like. I always go for generous amounts because it s just too good to hold back. Serve it alongside some brown rice or roasted veggies to soak up every last drop.

How to Serve Creamy Roasted Red Pepper Salmon Recipe

Garnishes

I love topping this salmon with a sprinkle of fresh chopped parsley or basil for a burst of color and herbal brightness. A wedge of lemon on the side always helps cut through the richness of the sauce, brightening every bite without overpowering it.

Side Dishes

For sides, I m a big fan of fluffy brown rice or creamy mashed potatoes that soak up the sauce beautifully. Roasted vegetables, especially asparagus or green beans tossed with a little garlic and olive oil, add a perfect crisp contrast to the tender salmon and silky sauce.

Creative Ways to Present

When I want to impress for a special occasion, I serve this dish on a wide shallow bowl to hold all that lovely sauce and garnish with toasted pine nuts for a bit of crunch. Another fun idea is layering the salmon atop a bed of creamy polenta – it feels fancy yet approachable, and the sauce really sings in this combo.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which you might!), store the salmon and sauce separately in airtight containers in the fridge. Kept this way, they stay fresh for up to 3 days. I always try to separate them to keep the salmon from soaking too much and getting soggy.

Freezing

While I haven t frozen the cooked salmon itself often because I prefer it fresh, the roasted red pepper sauce freezes beautifully. Just portion it out into small containers or freezer bags, and thaw in the fridge overnight when you want a quick sauce for fish or even grilled veggies.

Reheating

To reheat, warm the sauce gently on the stove until just bubbling. For the salmon, I recommend reheating in the oven at a low temperature (around 275°F) wrapped in foil to avoid drying it out. Microwave reheating tends to make salmon rubbery, so this slow, gentle method works best from my experience.

FAQs

Final Thoughts

This Creamy Roasted Red Pepper Salmon Recipe is one I genuinely enjoy making almost anytime I want something comforting but special-feeling. It s taught me how a few quality ingredients, paired thoughtfully, can turn simple cooking into a little celebration at the table. I m confident you ll love how perfectly the creamy sauce complements the salmon, and once you try it, it ll become one of those go-to recipes you can always rely on for a delicious, fuss-free dinner. Give it a try – I promise it ll become one of your favorites, too.

Creamy Roasted Red Pepper Salmon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 103 reviews

• Author: Jessica
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: American

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Description

This Creamy Roasted Red Pepper Salmon is a flavorful and healthy dish featuring pan-seared salmon fillets served with a rich and velvety roasted red pepper and coconut milk sauce. Enhanced with sautéed onions, garlic, and optional spinach and cherry tomatoes, this recipe delivers a perfect balance of creamy texture and fresh taste, ideal for a satisfying dinner served alongside rice, couscous, or roasted vegetables.

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Ingredients

Units USM Scale 1x2x3x

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

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
• 1 cup cherry tomatoes (optional)
• 5 ounces baby spinach (optional)

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Instructions

1. Make the Roasted Red Pepper Sauce: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional 2-3 minutes until fragrant. Transfer the onion and garlic mixture to a high-powered blender or food processor. Add drained roasted red peppers, coconut milk, and sea salt. Blend until smooth and creamy. Set aside.
2. Cook the Salmon: Heat 2 tablespoons of avocado oil in the same skillet used for the sauce over medium-high heat until it reaches a sizzling temperature around 400-500°F. Carefully place salmon fillets skin side up (flesh side down) onto the hot skillet. Cook the flesh side for 6 minutes without moving. Using a metal spatula, gently flip the salmon and cook skin side for 4 minutes or until desired doneness. Use a meat thermometer to ensure the internal temperature is 145°F for fully cooked or 125°F for a softer texture. Remove salmon from skillet and let rest for 10 minutes.
3. Finish the Sauce & Serve: Pour the prepared roasted red pepper sauce into a skillet or saucepan and heat over medium until it gently bubbles. Add cherry tomatoes and baby spinach if using, cooking and stirring until the spinach wilts, approximately 2-3 minutes. Place the rested salmon portions on plates or bowls, spoon the warm sauce over the salmon, and serve with your choice of sides such as steamed brown rice, mashed potatoes, or roasted vegetables.

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Notes

• Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
• Use a laser thermometer, if available, to accurately check skillet temperatures for optimal searing.
• To avoid grease splatter, gently place and flip salmon fillets and consider using a mesh splatter guard.
• Adjust salmon cooking time to personal preference for doneness, remembering it will continue to cook slightly while resting.
• Pair this dish with neutral starches like rice or couscous to soak up the delicious sauce.

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Nutrition

• Serving Size: 1 salmon portion with sauce (~8 oz salmon + 1/4 sauce)
• Calories: 450
• Sugar: 4 g
• Sodium: 400 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 90 mg