Roasted Red Pepper Salmon Recipe

If you’re craving something vibrant, comforting, and packed with flavor, this Roasted Red Pepper Salmon Recipe is exactly what you need. I absolutely love how the rich, slightly smoky roasted red pepper sauce marries perfectly with tender, flaky salmon – it feels fancy but comes together surprisingly easily. You’ll find that this dish is a great way to impress guests or pamper yourself on a weeknight when you want something wholesome yet exciting.

When I first tried this recipe, I was amazed by the depth of flavor the sauce brought without requiring a mountain of ingredients. Plus, with the sauce made in minutes and the salmon baked right alongside it, cleanup is a breeze. Whether you’re feeding a family or just looking for a healthy, elegant dinner option, this Roasted Red Pepper Salmon Recipe becomes a go-to in my kitchen for good reason.

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Ingredients You’ll Need

Each ingredient in this Roasted Red Pepper Salmon Recipe plays an important role in building flavor and texture. I always recommend grabbing quality jarred roasted red peppers or roasting your own for that extra freshness, and picking salmon fillets on the thicker side if possible for even cooking.

• Jarred roasted red peppers: Convenient and full of smoky sweetness; fresh roasted is great too if you roast them yourself.
• Smoked nuts (almonds or cashews): These add a lovely nutty depth to the sauce and a slight crunch if not fully pureed.
• Plum tomato or canned whole peeled tomatoes: Tomato adds subtle acidity and freshness, balancing the sweetness of the peppers.
• Red wine vinegar: Brightens the sauce and helps cut through the richness.
• Garlic cloves: Essential aromatics for savory flavor.
• Sweet smoked paprika: Adds smoky warmth – paprika type is flexible depending on your spice tolerance.
• Crushed red pepper: For just a touch of heat; you can adjust or omit if you prefer mild.
• Heavy cream or unsweetened non-dairy creamer: Creaminess that brings the sauce together silky smooth.
• Fine kosher salt and pepper: Season to taste to enhance all the flavors.
• Refined avocado oil (or high smoke point oil): Perfect for searing without burning the fish.
• Salmon fillets (skin removed): I find 15 to 18 ounces works for 3 to 4 portions with a good balance of flesh thickness.
• Lemon slices: Adds a fresh, citrusy brightness when garnishing.
• Fresh chopped herbs (parsley, basil, oregano): Brighten and freshen the finished dish beautifully.

Variations

I like to tinker with this Roasted Red Pepper Salmon Recipe depending on what’s on hand or the season. Once you know the basics, it’s fun to make it your own with simple swaps or added flavors.

• Dairy-free option: I often swap heavy cream for coconut cream or unsweetened almond creamer and the sauce still turns out luxuriously smooth.
• Extra spicy: When my family wants a bit of a kick, I double up on the crushed red pepper and add a pinch of cayenne – so good!
• Herb swap: Instead of parsley, switching to fresh dill or tarragon changes the flavor profile nicely, especially in warmer months.
• Pan sauce alternative: After baking, I sometimes finish the sauce by adding a splash of white wine and letting it reduce — turns the sauce into a luscious glaze.

How to Make Roasted Red Pepper Salmon Recipe

Step 1: Blend and Warm the Roasted Red Pepper Sauce

Start by placing the smoked nuts into a high-powered blender or food processor. Pulse on low just to chop them up a bit — this ensures you’ll still have a bit of texture in the sauce which I love. Then, crank the speed up to high and blend everything until the sauce is silky smooth. Transfer it to a small saucepan over low heat, stir in your cream (or non-dairy creamer), and let it warm gently for 2 to 4 minutes. Stir occasionally to prevent scorching, and season with salt and pepper to your liking. This little warming step helps all those flavors meld beautifully before the sauce meets the salmon.

Step 2: Prepare and Sear the Salmon

Preheat your oven to 400°F (200°C) while you get the salmon ready. Heat the avocado oil in an oven-safe skillet over medium-high heat — this type of oil stands up well to the high temperature without smoking. Season the salmon fillets generously on both sides with sea salt and freshly ground black pepper. When the pan is hot, lay the salmon in, skin side down if it has skin or just one side if removed, and sear without moving for 2 minutes. Flip carefully and sear the other side for another 2 minutes. This quick sear locks in moisture and gets a beautiful golden crust going.

Step 3: Add Sauce and Bake to Finish

Once both sides are seared, pour the warmed roasted red pepper sauce directly around and over the salmon in the pan. Let everything heat together for about 2 minutes on the stove top, then transfer the whole pan to your preheated oven. Let your salmon bake undisturbed for about 10 minutes, or until it flakes easily with a fork but still feels moist inside. Be careful not to overcook — I found that setting a timer and checking early prevented dry edges. When done, remove from the oven and give it a little rest for 5 minutes so the juices redistribute nicely. I like to brush on a little extra sauce right before serving for an extra hit of flavor.

Step 4: Garnish and Serve

Finish it off with fresh lemon slices and a sprinkle of chopped herbs like parsley or basil. Not only do these brighten the dish visually, but they add a fresh note that balances the richness. Now, dive in and enjoy your colorful, comforting Roasted Red Pepper Salmon Recipe!

How to Serve Roasted Red Pepper Salmon Recipe

Garnishes

I almost always garnish with thin lemon slices and fresh chopped parsley or basil – they add a pop of color and a zesty freshness that lifts the whole dish. Sometimes I’ll toss on a few microgreens or a sprinkle of toasted pine nuts for extra texture and flair.

Side Dishes

My favorite sides to pair with this salmon are simple roasted asparagus or garlic sautéed green beans, and a fluffy couscous or quinoa salad drizzled with a light lemon vinaigrette. A creamy mashed potato or cauliflower puree also works beautifully to soak up the delicious sauce.

Creative Ways to Present

For special occasions, I’ve plated the salmon on a bed of herbed risotto with a drizzle of extra sauce artistically swirled around. Another time, I served it atop grilled polenta cakes with a side of roasted cherry tomatoes—looks stunning and tastes incredible. Small touches like edible flowers and vibrant herb sprigs can really make your presentation pop.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), store the salmon and sauce in separate airtight containers in the fridge. This keeps the salmon’s texture from becoming mushy by itself and lets you reheat the sauce gently. I recommend eating it within 2 days for the best flavor and freshness.

Freezing

I’ve frozen the sauce on its own successfully in freezer-safe containers or bags for up to a month. The salmon doesn’t freeze as well cooked, so if you want to prep ahead, freeze the fillets raw and add the sauce after baking when you’re ready to serve.

Reheating

For leftovers, I gently reheat the salmon in a low oven (about 275°F) wrapped in foil to avoid drying out, then warm the sauce on the stovetop. Avoid microwaving if you can—it tends to make the salmon rubbery and the sauce separate.

FAQs

Final Thoughts

This Roasted Red Pepper Salmon Recipe has become such a beloved staple in my kitchen, not just because it’s straightforward, but because it delivers flavor that feels special. It’s the kind of recipe I recommend to friends when they want to serve something healthy and impressive without stress. Give it a try—I bet it’ll become one of your favorite ways to enjoy salmon too!

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