This salmon dish paired with a vibrant roasted red pepper sauce is a treat for your taste buds. It’s healthy, colorful, and super easy to make!
I love how the sweet and smoky flavors of the sauce make the salmon shine. Plus, it looks so pretty on the plate—perfect for impressing friends or just treating yourself! 😊
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal for this dish. If you can’t find salmon, try using trout or even chicken breast as an alternative. Both will work well but may alter the cooking times.
Red Bell Peppers: Fresh red peppers bring a sweet and smoky flavor. If you don’t have fresh ones, jarred roasted red peppers are a great shortcut. They’re already cooked and will save you time!
Heavy Cream: This adds richness to the sauce. You can substitute it with half-and-half or coconut milk for a lighter option, but keep in mind this will slightly change the flavor.
Garlic & Shallot: Both add depth to the sauce. If you’re running low on shallots, use a small onion instead. Fresh is better, but you can use powdered garlic in a pinch.
How Do You Get Crispy Salmon Skin?
Cooking salmon to a perfect crisp takes some attention. Here’s how to achieve that nice crust:
- Make sure your salmon is dry! Patting it with a paper towel removes excess moisture.
- Use a hot skillet with enough oil to coat the bottom. Heat it for a few minutes before adding the salmon.
- Let the salmon cook without moving it for the first 4-5 minutes. This allows a crispy crust to form.
- When flipping the salmon, use a spatula to gently lift it so you don’t damage the crust.
Following these steps will give you that beautiful golden crust while keeping the inside tender and juicy!
Salmon With Roasted Red Pepper Sauce
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Roasted Red Pepper Sauce:
- 2 large red bell peppers (or 1 jar of roasted red peppers, drained)
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tablespoon butter
- 1 teaspoon smoked paprika
- Juice of 1/2 lemon
For Garnishing:
- Fresh basil leaves, thinly sliced, for garnish
- Grated Parmesan cheese (optional, for garnish)
How Much Time Will You Need?
This delicious dish will take about 30 minutes in total. You’ll spend 10 minutes roasting the peppers and creating the sauce, and another 10-12 minutes cooking the salmon. The rest of the time is for prepping and plating! Enjoy not only a beautiful dish but also a delightful cooking experience!
Step-by-Step Instructions:
1. Roast the Red Peppers:
Start by preheating your oven to 450°F (230°C). If you’re using fresh red bell peppers, place them whole on a baking sheet. Roast them for about 20 minutes, turning them occasionally, until the skins are blackened and blistered. Once done, transfer them to a sealed bowl or plastic bag to steam for 10 minutes. This will help you easily peel off the skins later. If you’re using jarred roasted peppers, just skip to the next step!
2. Make the Red Pepper Sauce:
In a medium skillet over medium heat, add 1 tablespoon of olive oil and the butter. Once melted, add the minced garlic and chopped shallot. Sauté for around 2-3 minutes, until they become fragrant and translucent.
Next, add the roasted red peppers and cook for another 2 minutes, allowing the flavors to blend nicely. Transfer this mixture into a blender or food processor, along with the heavy cream, smoked paprika, and lemon juice. Blend until smooth. Give it a taste and adjust the salt and pepper based on your preference. Return the sauce to the skillet and keep it warm on low heat.
3. Cook the Salmon:
Season both sides of the salmon fillets with salt, pepper, and a pinch of smoked paprika for extra flavor. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully place the salmon fillets into the skillet without overcrowding. Let them cook without moving for about 4-5 minutes until a crispy, golden crust forms.
Then, gently flip the fillets using a spatula and cook for another 3-4 minutes. The salmon should be cooked through but still moist inside. You can check doneness by using a fork to see if it flakes easily.
4. Plate and Serve:
For serving, spoon a generous amount of the warm roasted red pepper sauce onto each plate first. Place a salmon fillet over the sauce and let it rest beautifully atop the vibrant color. To finish, garnish with fresh sliced basil leaves and a sprinkle of grated Parmesan cheese if you’d like it extra cheesy!
Serve immediately, and enjoy this fresh and flavorful dish!
This recipe highlights tender, crispy salmon on a luscious, creamy roasted red pepper sauce, with fresh basil for an aromatic and festive touch. Perfect for any occasion!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the fridge overnight or quickly in a sealed plastic bag submerged in cold water. Pat it dry before cooking to avoid excess moisture.
Can I Make the Roasted Red Pepper Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day in advance. Store it in an airtight container in the fridge. When ready to serve, just reheat gently on the stove, adding a splash of cream if it thickens up too much.
How Do I Store Leftovers?
Any leftover salmon and sauce should be stored separately in airtight containers. The salmon will stay fresh for up to 2 days in the refrigerator, while the sauce can last about 3-4 days. Reheat gently on the stove for best results.
What Sides Pair Well With This Dish?
This salmon dish pairs wonderfully with a variety of sides! Consider serving it with rice or quinoa to soak up the sauce, or opt for steamed vegetables or a light salad for a fresh accompaniment.
