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Creamy Roasted Red Pepper Salmon

Tender pan-seared salmon fillets smothered in a rich, velvety roasted red pepper and garlic cream sauce. A restaurant-quality dinner ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 fillets salmon 6oz each, skin-on or skinless
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 1 pinch salt and pepper to taste
Sauce
  • 12 oz roasted red peppers jarred, drained
  • 2 tbsp unsalted butter
  • 1 small shallot finely chopped
  • 3 cloves garlic minced
  • 0.5 cup chicken broth or vegetable broth
  • 0.75 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes optional
  • 1 tbsp lemon juice freshly squeezed

Equipment

  • Large Skillet
  • Food Processor or Blender
  • Chef's Knife
  • Cutting board

Method
 

  1. Place drained roasted red peppers in a food processor and pulse until smooth. Set puree aside.
  2. Pat salmon dry. Season generously with salt, pepper, garlic powder, and paprika.
  3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear salmon for 4-5 minutes per side until cooked through. Remove and set aside.
  4. In the same skillet, add remaining 2 tbsp butter and sauté shallots until soft. Add minced garlic and cook for 30 seconds.
  5. Deglaze pan with chicken broth, scraping up browned bits. Stir in pepper puree, basil, and pepper flakes. Simmer 2-3 minutes.
  6. Lower heat. Stir in heavy cream and Parmesan cheese until melted and smooth. Stir in lemon juice.
  7. Return salmon to the pan, spooning sauce over the top. Simmer for 1 minute to warm through.
  8. Garnish with fresh parsley and serve immediately over rice or pasta.

Notes

Store leftovers in an airtight container for up to 3 days.