This creamy roasted red pepper salmon is a real treat. The sauce is rich and flavorful, making every bite feel special. Plus, it’s super easy to whip up!
I love how the bright colors make my plate pop! Serve it with rice or veggies, and you’ve got a meal that looks as good as it tastes. You’ll feel like a chef! 😊
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal for this dish. If you’re looking for a budget-friendly option, consider using skinless salmon steaks. Cod or tilapia can also work as substitutes, though they’ll change the overall flavor.
Roasted Red Peppers: Jarred roasted red peppers save time, but homemade ones are super flavorful. If you can’t find them, try using sun-dried tomatoes for a different twist on taste.
Heavy Cream: For lower fat, you can substitute with half-and-half or coconut milk. However, do note that this may change the creaminess of the sauce slightly, but it’ll still be tasty!
Butter: If you prefer a dairy-free option, use olive oil or a plant-based butter alternative. This still gives a nice richness to the sauce!
How Do I Get the Salmon Perfectly Cooked?
Cooking salmon to perfection can be tricky, but here’s a simple method. Start by heating your skillet to medium-high. Adding the salmon skin-side down first gives it a better texture.
- Cook for 3-4 minutes until the skin is crispy.
- Then flip and reduce the heat slightly, cooking for another 2-3 minutes.
- Remove when still slightly undercooked in the middle; it will continue to cook in the sauce.
This stovetop method helps keep the salmon moist and flaky, ensuring a delicious bite every time!
Creamy Roasted Red Pepper Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 cup roasted red peppers (jarred or homemade), chopped
- 1/2 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- 1 tbsp Dijon mustard
- 1 tbsp butter
- Fresh basil leaves, chopped (for garnish)
- Cooked rice (for serving)
- Roasted asparagus and blistered cherry tomatoes (optional side vegetables)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and roughly 15 minutes for cooking. Overall, you’re looking at around 30 minutes from start to finish. Perfect for a quick weeknight dinner or an impressive meal for guests!
Step-by-Step Instructions:
1. Getting Ready:
First, preheat your oven to 400°F (200°C) if you’re planning to roast the salmon. If you’re using a stovetop, simply prepare your skillet! This will help it heat up nicely while you season your salmon.
2. Season the Salmon:
Generously season each salmon fillet with salt and black pepper. This adds great flavor, so don’t be shy!
3. Searing the Salmon:
Heat the olive oil in a large skillet over medium-high heat. Once hot, place the salmon skin-side down (if it has skin). Sear for about 3-4 minutes until the skin is crispy and golden brown. Then, carefully flip the salmon and cook for another 2-3 minutes until it’s almost cooked through. Remove the salmon from the skillet and set aside on a plate.
4. Making the Sauce:
In the same skillet, add the butter. Once it’s melted, add the minced garlic and sauté for about 30 seconds until fragrant. Next, stir in the chopped roasted red peppers and cook for another 1-2 minutes to warm them up.
5. Bringing it All Together:
Now, pour in the chicken or vegetable broth and heavy cream. Stir in the smoked paprika, Dijon mustard, and if you like a little kick, the red pepper flakes. Cook for 3-4 minutes until the sauce begins to thicken up.
6. Blend the Sauce:
For a nice creamy texture, use an immersion blender to blend the sauce until smooth. If you don’t have one, carefully transfer the sauce to a regular blender, blend, and return to the skillet.
7. Finish Cooking the Salmon:
Bring the salmon back to the skillet and spoon some of that delicious sauce over the top. Reduce the heat to low, cover, and let it simmer for 3-4 minutes until the salmon is fully cooked and warm.
8. Serve and Garnish:
To serve, place a salmon fillet over a bed of cooked rice. Spoon plenty of that creamy roasted red pepper sauce over the top, and don’t forget to garnish with freshly chopped basil leaves. If you’d like, add a side of roasted asparagus and blistered cherry tomatoes for a beautiful and complete meal!
Enjoy your vibrant, creamy roasted red pepper salmon with tender veggies and rice! It’s sure to be a hit at your table. 😊
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking for even cooking results. Thaw in the fridge overnight or place sealed salmon fillets in a bowl of cold water for quicker thawing.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or coconut milk. Just keep in mind that while coconut milk will add a unique flavor, it can still keep the sauce creamy!
How Do I Store Leftover Salmon?
Store any leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in the microwave or on the stovetop with a splash of broth or cream to maintain moisture.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the sauce in advance and store it in the refrigerator for up to 3 days. When you’re ready to serve, just reheat it gently and add freshly cooked salmon to it.
