Creamy Roasted Red Pepper Salmon

This creamy roasted red pepper salmon combines tender, perfectly seared salmon fillets with a luxurious roasted red pepper sauce that will transform your weeknight dinner into something extraordinary. The velvety coconut milk sauce balances the natural sweetness of roasted peppers, creating a restaurant-quality dish with minimal effort.

I first made this dish when entertaining friends who had dietary restrictions, and it's become my go-to impressive dinner ever since. The beautiful color of the sauce never fails to elicit "wows" when I bring it to the table.

Ingredients

• Salmon fillets: Perfectly portioned to ensure even cooking and ideal serving sizes
• Avocado oil: Chosen for its high smoke point ideal for searing fish without burning
• Garlic powder and paprika: Create a simple but effective seasoning base for the fish
• Jarred roasted red peppers: Saving you time while delivering deep, complex flavor
• Full-fat coconut milk: Providing the creamy richness without any dairy
• Fresh garlic and onion: Forming the aromatic foundation of the sauce
• Optional cherry tomatoes: Adding pops of brightness and acidity
• Optional baby spinach: Incorporating vegetables directly into your sauce

Step-by-Step Instructions

Prepare the Sauce Base:

Cook chopped onions in avocado oil over medium-high heat until they become translucent and soft, about 5 minutes. This creates the flavor foundation for your sauce. Add minced garlic and continue cooking for 2-3 minutes until wonderfully fragrant but not browned. Garlic burns quickly, so watch it carefully during this step.

Blend the Sauce:

Transfer your sautéed aromatics to a blender, then add drained roasted red peppers, coconut milk, and sea salt. Blend until completely smooth and velvety. The sauce should have a beautiful orange-red color and silky consistency. Set this aside while you cook the salmon.

Sear the Salmon:

Heat your skillet until very hot (ideally 400-500°F). Place salmon fillets flesh-side down on the hot surface carefully to avoid oil splatter. Let them cook undisturbed for 6 minutes to develop a gorgeous crust. Gently flip using a rolling motion rather than lifting entirely, and cook skin-side down for about 4 minutes or until your preferred doneness.

Rest the Salmon:

Transfer cooked salmon to a plate and let it rest for 10 minutes. This crucial step allows the juices to redistribute throughout the fish, ensuring moist, tender results. While the salmon rests, you can finish your sauce.

Finish the Sauce:

Pour your blended sauce into a skillet and heat until gently bubbling. If using, add cherry tomatoes and spinach, stirring until spinach wilts. This takes just 2-3 minutes and adds beautiful color contrast and additional nutrients.

Serve:

Place salmon on plates or shallow bowls and generously spoon the finished sauce over top. The sauce should partially pool around the salmon, ready to be soaked up by your chosen side dish.

Pin it

My family particularly loves this dish during the colder months when the vibrant color and flavor bring sunshine to our table. My daughter always asks for extra sauce to pour over everything on her plate, and I can hardly blame her.

Perfect Salmon Doneness

Cooking salmon to the perfect temperature makes all the difference in this dish. While food safety guidelines recommend 145°F, many chefs and home cooks prefer salmon at around 125°F for a juicier, more tender result. The fish will continue cooking slightly after removing from heat, so I typically aim for 120°F at the thickest part when I remove it from the pan. Use a meat thermometer inserted into the thickest part of the fillet for accurate results. The salmon should flake easily with a fork but still maintain moisture.

Make-Ahead Options

This recipe works wonderfully for meal prep or entertaining. The roasted red pepper sauce can be made up to three days ahead and stored in an airtight container in the refrigerator. Simply reheat it gently on the stovetop before serving. For entertaining, prepare the sauce in advance, then quickly sear the salmon just before guests arrive. This approach minimizes last-minute cooking while maximizing flavor and presentation.

Serving Suggestions

This salmon shines when paired with sides that can soak up the delicious sauce. Steamed rice works beautifully, but consider trying risotto for special occasions or cauliflower rice for a lower-carb option. Roasted vegetables like asparagus, broccoli, or brussels sprouts complement the richness of the dish. For a complete meal, I often serve this with a simple side salad dressed with lemon vinaigrette to balance the creaminess of the sauce.

Pin it

Enjoy this dish as a vibrant and luxurious meal that’s as quick to prepare as it is impressive to serve.

Frequently Asked Questions

→ What can I substitute for coconut milk in the sauce?

Heavy cream makes an excellent substitute for coconut milk in this sauce. For a lighter option, you could use half-and-half, cashew cream, or a non-dairy milk thickened with a tablespoon of cornstarch. Each alternative will change the flavor profile slightly, with coconut milk providing the most subtle sweetness.

→ How do I know when my salmon is perfectly cooked?

The FDA recommends cooking salmon to an internal temperature of 145°F for food safety, but many chefs and culinary experts prefer salmon cooked to about 125°F for a more tender, moist texture. The salmon should flake easily with a fork but still maintain some translucency in the center. Using a meat thermometer inserted into the thickest part of the fillet is the most reliable method.

→ Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers are actually recommended for this dish and provide great flavor with minimal effort. Just be sure to drain them well before blending into the sauce. If you prefer to roast your own peppers, you'll need about 3-4 large red bell peppers, roasted, peeled and seeded as a substitute for the 16oz jar.

→ What sides pair well with this salmon dish?

This salmon works beautifully with sides that can absorb the delicious sauce. Brown or white rice, quinoa, couscous, risotto, or mashed potatoes are excellent options. For vegetables, roasted asparagus, broccoli, or a simple green salad provide nice contrast to the rich sauce. Crusty bread is also perfect for soaking up any extra sauce.

→ Can I make the sauce ahead of time?

Yes, the roasted red pepper sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Gently reheat the sauce on the stovetop before serving. This make-ahead option is great for busy weeknights—just cook the fresh salmon when you're ready to serve.

→ How spicy is this dish?

This dish is mild with a subtle warmth from the paprika and garlic, but it's not spicy. If you prefer some heat, you can add red pepper flakes to the sauce while blending, or a chopped fresh chili when sautéing the onions and garlic.