Creamy Roasted Red Pepper Salmon: A Restaurant-Quality Dinner in 30 Minutes

If you are looking for a way to elevate your weeknight dinner rotation without spending hours in the kitchen, this Creamy Roasted Red Pepper Salmon is the answer. It combines the rich, buttery texture of perfectly pan-seared salmon with a vibrant, velvety sauce made from sweet roasted red peppers, garlic, and cream. The result is a dish that looks and tastes like it came from a high-end bistro but is surprisingly easy to whip up at home.

This recipe is a masterclass in balancing flavors. The natural richness of the salmon pairs beautifully with the slight smokiness and sweetness of the roasted peppers. A touch of parmesan adds umami depth, while fresh herbs cut through the creaminess to brighten the palate. Whether you are cooking for a special date night or just need a comforting meal after a long day, this salmon dish delivers on all fronts.

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Why You Will Love This Recipe

Salmon is a staple protein for many because it cooks quickly and is packed with omega-3 fatty acids. However, it can often become monotonous if you only bake it with lemon and dill. This recipe changes the game entirely.

• Vibrant Flavor Profile: The sauce is the star here. Blending jarred roasted red peppers creates a base that is sweet, tangy, and deeply savory.
• Quick and Easy: From prep to plate, this meal takes about 30 minutes. Most of the work is just searing the fish and simmering the sauce.
• Versatile: While we love serving this over white rice to soak up that “liquid gold” sauce, it works equally well over pasta, mashed potatoes, or even zucchini noodles for a low-carb option.
• Pantry Friendly: Aside from the fresh salmon and cream, you likely have most of the ingredients (garlic, onions, jarred peppers, spices) in your kitchen right now.

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Ingredients

To make this creamy salmon dish, you will need the following simple ingredients:

For the Salmon

• 4 salmon fillets (about 6oz each), skin-on or skinless depending on preference
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Salt and black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp paprika

For the Creamy Roasted Red Pepper Sauce

• 1 jar (12-16 oz) roasted red peppers, drained
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/2 cup chicken or vegetable broth
• 3/4 cup heavy cream (or heavy whipping cream)
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil (or Italian seasoning)
• 1/2 tsp red pepper flakes (optional for heat)
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped (for garnish)

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Instructions

Follow these simple steps to create the perfect creamy salmon dinner:

1. Prepare the Roasted Pepper Puree

Place the drained roasted red peppers into a food processor or blender. Pulse until completely smooth. Set this puree aside; this will be the base of your sauce.

2. Season and Sear the Salmon

Pat the salmon fillets dry with paper towels (this ensures a good sear). Season both sides generously with salt, pepper, garlic powder, and paprika.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the salmon fillets. If using skin-on salmon, place them skin-side down first. Cook for 4-5 minutes per side until golden brown and cooked through to your liking. Remove the salmon from the pan and set aside on a plate.

3. Sauté Aromatics

In the same skillet (do not wipe it out—keep those flavor bits!), add the remaining 2 tablespoons of butter. Add the chopped shallot and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

4. Build the Sauce

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Stir in the pureed roasted red peppers, dried basil, and red pepper flakes. Let the mixture simmer for 2-3 minutes to reduce slightly.

5. Make it Creamy

Reduce the heat to low. Slowly pour in the heavy cream and stir to combine. Once the sauce is a uniform orange color, stir in the grated Parmesan cheese until melted and smooth. Stir in the lemon juice. Taste the sauce and adjust salt and pepper if needed.

6. Combine and Serve

Return the cooked salmon fillets to the skillet, nesting them into the sauce. Spoon the sauce over the fish to coat it well. Let everything warm together for 1 minute. Garnish generously with fresh chopped parsley and serve immediately over rice or pasta.

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Tips for Perfect Pan-Seared Salmon

Pat it Dry: Moisture is the enemy of a good sear. Always pat your fish dry before seasoning. If the fish is wet, it will steam instead of sear.

Don’t Overcrowd the Pan: If you are doubling the recipe, cook the salmon in batches. Crowding the pan lowers the temperature and prevents that beautiful golden crust from forming.

Room Temperature Fish: Try to take your salmon out of the fridge 15 minutes before cooking. Cold fish hitting a hot pan can cook unevenly.

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Variations and Substitutions

• Add Greens: Stir in two handfuls of fresh spinach into the sauce right before adding the cream. It will wilt down in seconds and adds a nice nutritional boost.
• Dairy-Free Option: Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese for a dairy-free version.
• Protein Swap: This roasted red pepper sauce is incredibly versatile. If you aren’t a fan of salmon, try it with chicken breast, shrimp, or even white fish like cod or halibut.
• Spice it Up: If you like heat, double the red pepper flakes or add a teaspoon of Calabrian chili paste to the sauce.

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Serving Suggestions

This dish is rich and flavorful, so it pairs best with simple sides that can soak up the sauce.

• Rice: Basmati or Jasmine rice is perfect for catching every drop of the sauce.
• Pasta: Serve over linguine, fettuccine, or orzo.
• Vegetables: Roasted asparagus, steamed broccoli, or garlic green beans make excellent green sides to balance the meal.
• Bread: A slice of crusty baguette or garlic bread is essential for “cleaning the plate.”

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Storage and Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if it has thickened too much in the fridge. You can also microwave it at 50% power to avoid drying out the salmon.