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