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Roasted Red Pepper Salmon Recipe

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4.5 from 148 reviews

This Roasted Red Pepper Salmon recipe features tender salmon fillets baked to perfection and served with a creamy, smoky roasted red pepper sauce made with smoked nuts, tomatoes, and a touch of cream. The dish combines rich flavors with a vibrant, slightly spicy sauce that complements the delicate fish beautifully, making it an elegant yet simple meal perfect for a weeknight dinner or special occasion.

Ingredients

Units Scale

Roasted Red Pepper Sauce

  • 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

For Baked Salmon

  • 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

Instructions

  1. Prepare the Sauce: In a high-powered blender or food processor, start blending at low speed to chop the smoked nuts finely. Then increase the speed to high and blend until the mixture becomes smooth, creating a thick and creamy base.
  2. Cook the Sauce: Transfer the blended sauce to a small saucepan and place it over low heat. Stir in the heavy cream and cook gently for 2 to 4 minutes while stirring occasionally, until the sauce is warm, smooth, and well combined. Season with kosher salt and pepper to taste. Set the sauce aside.
  3. Preheat Oven: Heat your oven to 400°F (200°C) to prepare for baking the salmon.
  4. Sear the Salmon: Heat the refined avocado oil in an oven-safe pan over medium-high heat. Season both sides of the salmon fillets with sea salt and freshly ground black pepper. Place the salmon in the hot pan and sear for 2 minutes on one side, then carefully flip and sear for an additional 2 minutes on the other side. This will lock in moisture and develop a flavorful crust.
  5. Add Sauce and Heat: Pour the prepared roasted red pepper sauce into the pan alongside the salmon. Allow the salmon and sauce to warm together for 2 minutes on the stovetop.
  6. Bake the Salmon: Transfer the entire pan to the preheated oven and bake for 10 minutes, or until the salmon flakes easily when tested with a fork, indicating it is cooked through but still moist.
  7. Rest and Serve: Remove the pan from the oven and let the salmon rest for 5 minutes. Optionally, brush the salmon with additional sauce for extra flavor before serving. Garnish with sliced lemon and fresh chopped herbs such as parsley, basil, or oregano. Adjust seasoning as needed and enjoy.

Notes

  • If using fresh red peppers, roast them under a broiler or on an open flame until skins are charred, then peel and use 1/2 cup.
  • Non-dairy unsweetened creamers suitable for cooking can substitute heavy cream for a dairy-free option.
  • The smoked nuts add a unique depth of flavor—almonds or cashews work best.
  • Use an oven-safe pan to easily transition from stovetop searing to oven baking without transfer.
  • Letting the salmon rest after baking helps retain juices and enhances texture.

Find it online: https://cookedbyclara.com/roasted-red-pepper-salmon-recipe/