Name: Roasted Red Pepper Salmon Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1/2 cup jarred roasted red peppers (see notes if using fresh peppers); 1/4 cup smoked nuts (such as almonds or cashews); 1 plum tomato or 2 whole peeled canned tomatoes, chopped; 2 Tablespoons red wine vinegar; 1 large (or 2 small) cloves of garlic; 1/4 teaspoon sweet smoked paprika (or regular paprika); 1/4 teaspoon crushed red pepper; 1/3 cup heavy cream or non-dairy unsweetened creamer (see notes); Fine kosher salt and pepper to taste; 1 Tablespoon refined avocado oil (or any high smoke point oil suitable for searing); 15 to 18 ounces of salmon, skin removed (around 3-4 fillets); Sea salt to taste; Black pepper to taste; 1/2 lemon, sliced, to garnish; 1 Tablespoon fresh chopped herbs to garnish – parsley, basil, or oregano

Oh, I just have to tell you about this Roasted Red Pepper Salmon Recipe that’s become a staple in my dinner rotation. It’s special because it combines that rich, buttery salmon flavor with a beautifully smoky, creamy roasted red pepper sauce that totally elevates the whole dish. I love this recipe for weeknights when I want something that feels fancy but comes together quickly without stress.

When I first tried this Roasted Red Pepper Salmon Recipe, I was amazed by how the sauce adds such depth and personality to the fish. You’ll find that the sauce’s smoky nuts and tangy vinegar balance the salmon’s natural richness perfectly. Plus, it works great for dinner parties or a treat-yourself family meal—it’s always a hit!

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Why You’ll Love This Recipe

Flavor Explosion: The roasted red pepper sauce packs smoky, creamy goodness that brightens the salmon perfectly.
Quick & Easy: You’ll love how fast this comes together, especially when you want a gourmet meal without the fuss.
Versatile: Works for casual dinners or impressing company with minimal extra effort.
Healthy & Satisfying: Packed with omega-3s and flavor, it’s nourishing without being heavy.

Two cooked salmon fillets with a bright orange color rest in a smooth, creamy orange sauce that fills the bottom of a white bowl. Each salmon piece is topped with a thin lemon slice and sprinkled with small green herb leaves and coarse black pepper. More lemon slices and scattered green herbs float in the sauce around the salmon. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are straightforward but work beautifully together to create a sauce that’s both luxurious and vibrant. Look for good quality jarred roasted red peppers or roast your own for that fresh touch, and I recommend smoked nuts for an extra flavor punch in the sauce.

Jarred roasted red peppers: Convenient and flavorful; if you prefer fresh, roasting at home works wonders too.
Smoked nuts (almonds or cashews): Add a smoky depth and creamy texture to the sauce.
Plum tomato or canned peeled tomatoes: Balances the sweetness and acidity in the sauce.
Red wine vinegar: Essentials for brightness and that tangy kick.
Garlic: Adds aromatic warmth and depth.
Sweet smoked paprika: Enhances smokiness without heat.
Crushed red pepper: Just a pinch gives a subtle hint of heat.
Heavy cream or non-dairy creamer: For the silky, creamy finish of the sauce.
Kosher salt & pepper: Basic seasoning to taste.
Refined avocado oil or high smoke point oil: Perfect for searing salmon without burning.
Salmon fillets (skin removed): Look for fresh, firm fillets for the best texture.
Lemon slices and fresh herbs (parsley, basil, or oregano): Brighten and garnish beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up with this Roasted Red Pepper Salmon Recipe—it’s flexible, so feel free to tweak it to match your tastes or whatever you have on hand. You’ll see how small changes can turn this into a new favorite every time.

Use fresh roasted peppers: When in season, I roast fresh red peppers at home for an earthier, fresher sauce.
Swap nuts: I’ve tried walnuts instead of almonds for a richer, slightly bitter note that surprised me in a good way.
Dairy-free option: Using coconut cream or a non-dairy creamer keeps the sauce creamy without dairy, great for dairy-sensitive guests.
Add herbs into sauce: Sometimes, I blend in fresh basil or oregano directly into the sauce for an herbal twist.

How to Make Roasted Red Pepper Salmon Recipe

Step 1: Prepare the Roasted Red Pepper Sauce

First, in your blender or food processor, pulse the smoked nuts on low to roughly chop them—this little step releases their amazing aroma. Then, crank it up to high and blend everything (red peppers, tomato, garlic, vinegar, smoked paprika, crushed red pepper) until silky smooth. Pour the sauce into a small saucepan over low heat, stir in the cream, and gently warm it for about 2 to 4 minutes. Just make sure to stir occasionally so the cream doesn’t scorch, and adjust seasoning with salt and pepper until it sings. This sauce is the star, so don’t rush it!

Step 2: Sear the Salmon Fillets

Preheat your oven to 400°F (200°C). Heat avocado oil in an oven-safe skillet over medium-high heat — it’s important to use a refined oil with a high smoke point to avoid burning. Season your salmon fillets generously with sea salt and freshly ground pepper on both sides. Place them skinless side down in the hot pan and sear for about 2 minutes, then carefully flip and sear the other side for another 2 minutes. This quick sear locks in moisture and gives a lovely crust without overcooking the fish.

Step 3: Add Sauce and Bake

Now, pour your beautiful roasted red pepper sauce over and around the salmon in the pan and let it warm together on the stove for 2 minutes—this melds the flavors brilliantly. Then transfer the entire skillet to the oven and bake for 10 minutes, or until the salmon flakes easily with a fork but still stays moist. Be careful not to overbake; salmon can dry out quickly, so keep an eye near the end.

Step 4: Rest, Garnish, and Serve

Once out of the oven, let the salmon rest for 5 minutes—that’s a small trick I learned that keeps it juicy. Brush on extra sauce if you like for another layer of flavor, and garnish with fresh lemon slices and herbs like parsley or basil. The citrus brightness really cuts through the rich sauce, and fresh herbs add a nice pop of color and freshness. Then dig in and enjoy!

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Pro Tips for Making Roasted Red Pepper Salmon Recipe

Use Room Temperature Salmon: I always let my salmon sit out for 15 minutes before cooking—it sears more evenly this way.
Don’t Skip the Sear: That initial 2-minute sear on each side creates a caramelized crust that locks in flavor and moisture.
Warm Sauce Gently: Heat the sauce slowly and avoid boiling to keep it silky smooth.
Watch the Bake Time: Overbaking dries salmon—10 minutes is perfect for 3/4 inch fillets, adjust if yours are thicker or thinner.

How to Serve Roasted Red Pepper Salmon Recipe

The dish shows two large, cooked salmon fillets with a light orange color, sitting in a shallow layer of thick, creamy, bright orange sauce. The salmon fillets are topped with thin lemon slices and sprinkled with small black pepper specks. Fresh green herbs are scattered over the sauce and on the fish, adding spots of green color. The food is inside a black pan with white handles, placed on a white marbled surface with a part of a blue-striped cloth visible nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of fresh herbs like parsley or basil on top—it adds brightness and makes the plate pop visually. A squeeze of fresh lemon juice right before serving is a must for me; it cuts the richness and uplifts the whole dish. If you want, some thinly sliced scallions or toasted pine nuts sprinkled on top add nice texture and flavor surprises as well.

Side Dishes

I usually pair this Roasted Red Pepper Salmon Recipe with something simple but complementary. Steamed or roasted asparagus, garlic mashed potatoes, or a lightly dressed green salad work beautifully. Sometimes I go with herbed quinoa or wild rice to soak up every bit of that luscious sauce. You really can’t go wrong!

Creative Ways to Present

For a special occasion, I’ve plated this salmon on a long rectangular platter with sauce drizzled artistically around. Adding edible flowers or microgreens gives a restaurant-quality wow factor. I’ve also served it on a bed of sautéed spinach or buttered polenta for a cozy, elegant vibe that guests rave about.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the salmon and sauce into an airtight container and refrigerate promptly. It keeps beautifully for up to 2 days, though I recommend enjoying it fresh for the best texture and flavor. The sauce stays creamy and delicious, so don’t hesitate to save it.

Freezing

I’ve frozen the sauce separately in small portions for convenience, and it defrosts well in the fridge overnight. I don’t usually freeze cooked salmon because it changes texture a bit, but if you do, wrap it tightly to avoid freezer burn and try to eat within a month.

Reheating

The best way to reheat leftover salmon with sauce is gently on the stove over low heat. Add a splash of water or broth if the sauce thickens too much. Microwave works in a pinch, but the stovetop keeps the salmon moist and the sauce luscious.

FAQs

Can I use fresh roasted red peppers instead of jarred?

Absolutely! Roasting your own red peppers at home gives a fresher, more vibrant flavor. Just char the peppers over an open flame or under the broiler until the skin blackens, then peel and use as directed in the recipe.
What’s the best way to prevent salmon from sticking to the pan?

Make sure your pan and oil are hot before adding the salmon. Pat the fish dry with paper towels and avoid moving it too soon; letting it sear properly creates a natural release.
Can I make the sauce ahead and store it?

Yes! The sauce keeps well in the fridge for up to 3 days. Warm it gently before adding it to the salmon for the best flavor and texture.
Is this recipe suitable for dairy-free diets?

Definitely. You can swap heavy cream for a non-dairy unsweetened creamer or coconut cream to keep the sauce creamy without dairy.
What sides go best with roasted red pepper salmon?

Simple, fresh sides like roasted vegetables, quinoa, or greens work beautifully—anything that complements but doesn’t overpower the rich, smoky sauce.

Final Thoughts

This Roasted Red Pepper Salmon Recipe has truly become a comfort food favorite in my kitchen. I love how effortlessly it makes weeknight dinners feel special, and I know you’ll appreciate how few ingredients come together for maximum flavor. Give it a try—you might find yourself reaching for those smoked nuts and roasted peppers more often than you’d expect. Trust me, your family and friends will thank you!

Roasted Red Pepper Salmon Recipe

Why You’ll Love This Recipe

Ingredients You’ll Need

Variations

How to Make Roasted Red Pepper Salmon Recipe