If you are craving a dish that feels both indulgent and fresh, then you absolutely have to try this Salmon with Roasted Pepper Cream Sauce. The tender, perfectly seared salmon fillets get an incredible flavor boost from a velvety sauce made by blending smoky roasted red peppers with rich cream and fragrant garlic. This is not just a meal; it’s a luscious experience that highlights the natural beauty of simple ingredients coming together to create something truly special. Whether you’re cooking for a weeknight dinner or impressing guests, this dish is guaranteed to delight your taste buds.

Salmon with Roasted Pepper Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its simple yet carefully chosen ingredients. Each item plays a crucial role to balance flavor, texture, and color — making sure the final dish looks as good as it tastes.

Salmon fillets (4 pieces, about 6 ounces each): Choose fresh, skinless fillets for a tender, flaky texture.
Red bell peppers (2 pieces): Roasted to bring out their natural sweetness and smokiness.
Heavy cream (1 cup): Adds a rich and silky dimension to the sauce.
Olive oil (1 tablespoon): For searing the salmon to a golden perfection.
Garlic (3 cloves, minced): Provides a fragrant punch that complements the roasted peppers beautifully.
Paprika (1 teaspoon): Adds subtle warmth and depth to the salmon seasoning.
Salt and pepper (to taste): Essential for enhancing and balancing every flavor.
Fresh parsley (for garnish): Brightens the final presentation with a touch of green and fresh aroma.

How to Make Salmon with Roasted Pepper Cream Sauce

Step 1: Roast the Red Peppers

Start by preheating your oven to 400°F (200°C). Place the whole red bell peppers on a baking sheet and roast them for about 25 minutes until their skins are nicely charred and blistered. This roasting process draws out the natural sugars and imparts a smoky depth that’s essential for the sauce. When done, remove the peppers and let them cool enough to handle comfortably.

Step 2: Season the Salmon

While the peppers roast, gently season your salmon fillets with salt, pepper, and paprika on both sides. This simple seasoning helps build layers of flavor that will stand out once cooked. Remember that these spices work with the sauce to create a perfectly balanced dish, so don’t be shy but keep it balanced.

Step 3: Sear the Salmon

Heat the olive oil in a skillet over medium-high heat until shimmering. Carefully place the salmon fillets in the pan and cook them for 4-5 minutes per side, until they develop a beautiful golden crust and flake easily with a fork. This stage is where texture is key — you want the outside slightly crisp while the inside remains juicy and tender. Set the cooked salmon aside once done.

Step 4: Prepare the Roasted Pepper Cream Sauce

Take the cooled red peppers and peel off their charred skins; removing the seeds too, to avoid any bitterness. Place the peeled peppers into a blender along with the minced garlic and heavy cream. Blend the ingredients until the sauce is smooth and luxuriously creamy. This homemade sauce is where the magic of “Salmon with Roasted Pepper Cream Sauce” truly shines.

Step 5: Warm the Sauce

Pour your roasted pepper cream sauce back into the skillet and gently warm over low heat for about 5 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed. This helps meld the flavors together and brings a luscious warmth to the sauce, making it perfect for coating the salmon.

Step 6: Plate and Serve

Place each salmon fillet on a serving plate and generously drizzle with the warm roasted pepper cream sauce. Garnish with some freshly chopped parsley for a pop of color and fresh aroma. Your “Salmon with Roasted Pepper Cream Sauce” is now ready to impress!

How to Serve Salmon with Roasted Pepper Cream Sauce

Garnishes

Fresh parsley is an ideal garnish, adding a cheerful green contrast and a hint of herbal brightness that complements the creamy sauce. You can also sprinkle a few lemon zest shavings or a tiny drizzle of good-quality olive oil to elevate the presentation and freshness.

Side Dishes

This dish pairs wonderfully with simple sides that don’t compete with the rich flavors. Think tender asparagus lightly steamed or roasted, buttery garlic mashed potatoes, or even a crisp mixed green salad with a light vinaigrette. Rice pilaf or quinoa also make great bases to soak up the delicious sauce.

Creative Ways to Present

For an elegant touch, serve the salmon atop a bed of creamy polenta or a swirl of herbed mashed cauliflower. You could also plate the fillet with vertical streaks of the sauce beneath, topped with edible flowers or microgreens to dazzle your guests. This dish is as much about visual delight as it is about taste.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the salmon and the roasted pepper cream sauce separately in airtight containers in the refrigerator. This helps preserve the texture of the fish and the creaminess of the sauce for up to 2 days.

Freezing

Freezing is not recommended for this particular dish since the sauce contains cream which can separate upon thawing, and the salmon’s delicate texture may suffer. For best results, enjoy freshly made.

Reheating

When reheating, gently warm the sauce on low heat while covering the salmon with foil in the oven at 275°F (135°C) to prevent it from drying out. Avoid microwaving if possible, as it can alter both texture and flavor.

FAQs

Can I use other types of fish instead of salmon?

Absolutely! While salmon is perfect for its rich flavor and texture, you can try this sauce with other firm fish like cod, halibut, or sea bass. Just adjust cooking times accordingly to avoid overcooking.

Is it possible to make this sauce dairy-free?

Yes! Substitute the heavy cream with coconut cream or cashew cream for a dairy-free version. Keep in mind, the flavor will change slightly but remain delicious and creamy.

How spicy is the Salmon with Roasted Pepper Cream Sauce?

This recipe has a gentle warmth thanks to the paprika, but it is not spicy hot. You can easily adjust the paprika amount or add a pinch of cayenne if you prefer more heat.

Can I prepare the roasted peppers ahead of time?

Definitely! You can roast the peppers a day ahead and keep them refrigerated in a sealed container. This step actually saves time on the day you plan to cook the salmon.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully with the richness of the Salmon with Roasted Pepper Cream Sauce, balancing the creamy and smoky flavors.

Final Thoughts

Making Salmon with Roasted Pepper Cream Sauce is one of those rewarding kitchen adventures where simple ingredients come together to create something truly memorable. The combination of tender salmon and that smoky, creamy sauce will have you reaching for seconds and sharing the recipe with anyone who visits. So go ahead, treat yourself and your loved ones to this delightful dish—you won’t regret it!

Salmon with Roasted Pepper Cream Sauce Recipe

★★★★★

5.1 from 22 reviews

Author: Jack
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

A delicious and elegant salmon dish featuring pan-seared fillets topped with a creamy roasted red pepper sauce. This recipe combines smoky roasted red peppers blended with garlic and cream to create a rich, flavorful complement to tender, seasoned salmon fillets. Perfect for a nutritious weeknight dinner or a special occasion.

Instructions

Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for about 25 minutes until their skins are charred and blistered. Remove from the oven and let them cool slightly.
Season the Salmon: While the peppers roast, season the salmon fillets evenly on both sides with salt, pepper, and paprika for a balanced and flavorful base.
Sear the Salmon: Heat the olive oil in a skillet over medium-high heat until hot. Add the salmon fillets and cook them for 4-5 minutes per side, or until golden brown and fully cooked. Remove from heat and set aside.
Prepare the Roasted Pepper Sauce: Once the roasted peppers are cool enough to handle, peel off their charred skins and remove the seeds. Place the peppers in a blender along with the minced garlic and heavy cream, then blend until smooth and creamy.
Heat the Sauce: Pour the blended roasted pepper cream sauce back into the skillet and warm it over low heat for about 5 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
Serve: Plate each salmon fillet and generously drizzle with the roasted pepper cream sauce. Garnish with freshly chopped parsley for a fresh, vibrant finish.

Notes

Roasting the peppers and removing the skins adds a smoky depth to the sauce, enhancing its flavor.
You can substitute the heavy cream with coconut cream for a dairy-free option, adjusting the taste accordingly.
Make sure not to overcook the salmon to keep it moist and tender.
Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated before serving.
For an extra kick, add a pinch of red pepper flakes to the sauce while warming.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting, Searing, Blending
Cuisine: American