This dish features tender salmon topped with a yummy roasted red pepper sauce. It’s colorful, tasty, and sure to impress your family or friends!
The sauce adds a sweet and smoky flavor that pairs perfectly with the fish. I love serving it with rice or veggies for a well-rounded meal. So easy to make yet looks fancy!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here! If you can’t find fresh, frozen fillets work well too. Just make sure to thaw them completely before cooking for the best texture.
Red Bell Peppers: Roasting these gives a rich, smoky flavor. If you’re in a hurry, you can use jarred roasted red peppers, though fresh adds more depth.
Heavy Cream vs. Crème Fraîche: I usually go for heavy cream for a rich sauce, but you can swap it with crème fraîche for a tangy twist. Coconut cream is also a great dairy-free alternative.
Herbs: Fresh basil and dill brighten up the dish, but feel free to use whatever fresh herbs you have on hand. Parsley or chives can be delicious too.
How Can I Get My Salmon Perfectly Cooked?
Cooking salmon just right can be tricky! You want it tender and flaky, not dry. Here’s how to achieve that:
- Dry the Fillets: Pat your salmon dry with a paper towel. This helps achieve a nice sear.
- Use a Hot Skillet: Preheat your skillet to medium-high heat and let the oil get hot before adding salmon. This creates a beautiful crust.
- Cook Skin-Side First: If your salmon has skin, start cooking skin-side down. Leave it to cook without moving it for 4-5 minutes, as this helps crisp the skin.
- Flip Gently: When flipping the salmon, use a spatula to support the fillet. Cook for another 2-4 minutes, depending on thickness.
Check for doneness by gently flaking the thickest part with a fork. It should be slightly translucent in the middle but will continue cooking off the heat.
How to Make Salmon With Roasted Red Pepper Sauce
Ingredients You’ll Need:
Main Ingredients:
- 4 salmon fillets (about 6 oz each)
- 2 large red bell peppers, roasted and peeled
- 2 cloves garlic
- 1 small shallot
- 1/2 cup heavy cream or crème fraîche
- 1 tablespoon olive oil (plus more for cooking salmon)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh herbs for garnish (such as basil and dill)
- Lemon wedges, for serving
- Optional: shaved Parmesan cheese for garnish
Time Needed:
This recipe will take about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes. It’s perfect for a weeknight dinner but also fancy enough for entertaining!
Step-by-Step Instructions:
1. Roast the Red Peppers:
First, preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast them in the oven until their skins are charred and blistered, which will take about 25-30 minutes. Remember to turn them occasionally for even roasting. If you want to speed up the process, you can also use the broiler setting. Once roasted, take them out and put them in a bowl, covering it with plastic wrap. Let them steam for around 10 minutes—this will help loosen the skins. After steaming, peel off the skins and remove any seeds and stems.
2. Prepare the Roasted Red Pepper Sauce:
Next, grab a blender or food processor. Add the peeled roasted peppers, garlic, shallot, olive oil, smoked paprika, salt, and pepper. Blend everything until smooth. Then, transfer the puree to a saucepan and heat it over medium heat. Stir in the heavy cream or crème fraîche and allow it to warm through gently. Taste and adjust the seasoning if needed, then keep the sauce warm on low heat.
3. Cook the Salmon:
Now it’s time to cook the salmon! Pat the salmon fillets dry with a paper towel, then season both sides with salt, pepper, and a pinch of smoked paprika. Heat a tablespoon of olive oil in a skillet over medium-high heat. If your salmon has skin, place it skin-side down first and cook for about 4-5 minutes until the skin is nice and crispy. Carefully flip the fillets and cook the other side for an additional 2-4 minutes, until the salmon is perfectly cooked and flakes easily with a fork.
4. Plate the Dish:
For the final touch, spoon a good amount of the roasted red pepper sauce onto each plate, creating a lovely bed for the salmon. Then, place the cooked salmon fillets on top of the sauce. To make it extra special, garnish with fresh herbs like basil and dill, and if you like, sprinkle some shaved Parmesan cheese on top. Don’t forget to add a lemon wedge on the side for a little squeeze of freshness!
Enjoy your delicious salmon with roasted red pepper sauce! It pairs wonderfully with steamed vegetables, rice, or some crusty bread to soak up that amazing sauce.
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 under cold running water before cooking. Pat it dry to ensure a good sear.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or milk, but keep in mind that the sauce won’t be as rich. For a dairy-free alternative, coconut cream works great and adds a nice flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the salmon in the oven or microwave, and heat the sauce in a saucepan over low heat to avoid curdling.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the roasted red pepper sauce in advance and store it in the fridge for up to 5 days. Just reheat gently before serving, and you may need to add a little extra cream or water to loosen it up if it thickens.
