Why You’ll Love This Recipe
This dish is all about bold yet balanced flavor. The creamy red pepper sauce is silky and decadent without being heavy, and it pairs beautifully with the buttery texture of the salmon. You can make it all in one pan in under 30 minutes, making it perfect for busy nights or when you want to impress guests without spending hours in the kitchen. Plus, it’s naturally low-carb and full of healthy fats and protein, so it’s as nourishing as it is delicious.
Creamy Roasted Red Pepper Salmon: A Restaurant-Worthy Dinner Made Easy
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Creamy Roasted Red Pepper Salmon is a restaurant-quality dish made easy at home. Juicy pan-seared salmon fillets are smothered in a velvety roasted red pepper cream sauce with garlic, Parmesan, and herbs — perfect for a weeknight dinner or a special occasion.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and black pepper, to taste
- 1/2 tsp paprika
- For the Sauce:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (12 oz) jar roasted red peppers, drained and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp lemon juice
- 1 tbsp chopped fresh basil or parsley (for garnish)
Instructions
- Pat salmon fillets dry with paper towels. Season both sides with salt, black pepper, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear salmon skin-side down first for 4–5 minutes, then flip and cook another 3–4 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add olive oil and garlic. Sauté for 30 seconds until fragrant.
- Add roasted red peppers and cook for 2–3 minutes. Transfer mixture to a blender or use an immersion blender to puree until smooth.
- Return the blended sauce to the skillet and stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3–5 minutes until thickened slightly.
- Stir in lemon juice, then return the salmon fillets to the skillet, spooning the sauce over the top. Simmer for 2 minutes to allow flavors to meld.
- Garnish with fresh basil or parsley and serve immediately with rice, pasta, or roasted vegetables.
Notes
- Use skin-on salmon for the best texture and flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Pair with garlic mashed potatoes or steamed asparagus for a complete meal.
- The sauce also works beautifully with chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon Fillets: Choose skin-on fillets for crispy texture and rich flavor. Fresh or thawed salmon works best.
Olive Oil: Used to sear the salmon to golden perfection and add smooth richness to the sauce.
Roasted Red Peppers: The heart of the sauce—sweet, smoky, and full of color. You can use jarred peppers or roast your own.
Garlic: Adds depth and aromatic punch to balance the sweetness of the peppers.
Heavy Cream: Gives the sauce its luscious, velvety texture.
Parmesan Cheese: Infuses the sauce with savory, nutty flavor and helps thicken it slightly.
Chicken or Vegetable Broth: Helps loosen the sauce while adding extra flavor.
Smoked Paprika: Enhances the roasted pepper flavor and gives a touch of warmth.
Lemon Juice: Brightens the sauce and cuts through the richness.
Salt and Black Pepper: Essential for seasoning and balancing all the flavors.
Fresh Parsley or Basil: For garnish and a burst of freshness before serving.
Directions
- Prepare the salmon. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Sear the salmon. In a large skillet, heat olive oil over medium-high heat. Add salmon fillets, skin-side down, and cook for 4–5 minutes per side until golden and nearly cooked through. Remove and set aside.
- Make the sauce base. In the same skillet, add a touch more olive oil if needed. Sauté minced garlic for 30 seconds until fragrant.
- Blend the sauce. In a blender or food processor, combine roasted red peppers, broth, and heavy cream. Blend until smooth.
- Simmer the sauce. Pour the blended mixture back into the skillet. Stir in Parmesan cheese and smoked paprika. Simmer for 3–4 minutes, allowing the sauce to thicken slightly.
- Add lemon juice. Stir in a squeeze of fresh lemon juice for brightness. Taste and adjust seasoning as needed.
- Combine and finish. Return the salmon fillets to the skillet, spooning sauce over the top. Simmer for another 2–3 minutes to heat through and infuse flavor.
- Serve. Garnish with chopped parsley or basil and serve warm with rice, pasta, or roasted vegetables.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4 people. Preparation takes 10 minutes, cooking time is 20 minutes, for a total of 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or cream to keep the sauce smooth. Avoid microwaving for too long to prevent the salmon from drying out.
Variations and Customizations
Cajun-Style Red Pepper Salmon
Add Cajun seasoning to the salmon before searing for a spicy Southern twist.
Dairy-Free Option
Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan.
Pasta Pairing
Serve the salmon and sauce over fettuccine or penne for a luxurious pasta dinner.
Roasted Tomato Addition
Add a few roasted cherry tomatoes to the sauce for a touch of acidity and depth.
Spinach and Mushroom Upgrade
Sauté spinach or mushrooms in the sauce before adding the salmon for extra texture and flavor.
Lemon Butter Red Pepper Sauce
Replace some of the cream with butter for a lighter, silkier sauce.
Herb-Infused Variation
Blend fresh basil or thyme with the sauce for an herbaceous flavor boost.
Crushed Red Pepper Kick
Add a pinch of red pepper flakes for heat and contrast against the creamy sauce.
Grilled Salmon Version
Grill the salmon instead of searing for a smoky, summery touch.
Vegetarian Alternative
Replace the salmon with roasted cauliflower steaks or tofu for a plant-based option.
FAQs
1. Can I use canned roasted red peppers?
Yes, jarred or canned roasted peppers work perfectly and save time.
2. Can I make the sauce ahead of time?
Yes, the sauce can be made 1–2 days ahead and stored in the refrigerator. Reheat gently before serving.
3. Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly thinner—add a bit more Parmesan for thickness.
4. Can I bake the salmon instead of searing it?
Absolutely. Bake at 400°F (200°C) for 12–15 minutes, then add to the sauce.
5. Can I use frozen salmon?
Yes, just thaw it completely and pat dry before cooking.
6. How do I prevent the sauce from curdling?
Keep the heat medium-low after adding cream, and avoid boiling.
7. What sides pair best with this dish?
Rice, pasta, mashed potatoes, or roasted vegetables make perfect companions.
8. Can I add wine to the sauce?
Yes, a splash of white wine enhances flavor—add it before the cream and let it reduce.
9. Can I make this with other fish?
Yes, trout, cod, or halibut work beautifully with this sauce.
10. Is this dish spicy?
Not by default, but you can add smoked paprika or red pepper flakes for gentle heat.
Conclusion
This Creamy Roasted Red Pepper Salmon is a perfect blend of sophistication and simplicity. The velvety sauce, infused with smoky sweetness and balanced with lemon, elevates the salmon to a whole new level. It’s rich yet light, elegant yet effortless—ideal for both weeknight dinners and special occasions. Once you taste that creamy roasted red pepper sauce, you’ll find yourself making this recipe again and again—it’s simply irresistible.
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