Name: Seared Salmon with Roasted Red Pepper Sauce
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Cuisine: American
Ingredients: ½ cup jarred roasted red peppers (drained); ½ cup heavy cream; ½ cup chicken broth; ½ teaspoon salt; ¼ teaspoon red pepper flakes; 1 tablespoon olive oil; 4 salmon fillets (thawed); ½ teaspoon salt; ½ teaspoon black pepper; ½ cup sweet yellow onion (chopped); 2 cloves garlic (minced); 2 cups baby spinach

Why You’ll Love Seared Salmon with Roasted Red Pepper Sauce Recipe

This recipe combines rich, flaky salmon with a velvety, slightly smoky sauce made from roasted red peppers. It’s quick to prepare, packed with nutrients, and delivers restaurant-quality results at home. The balance of creamy, savory, and mildly spicy flavors makes every bite satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup jarred roasted red peppers, drained
½ cup heavy cream
½ cup chicken broth
½ teaspoon salt
¼ teaspoon red pepper flakes
1 tablespoon olive oil
4 salmon fillets, thawed
½ teaspoon salt
½ teaspoon black pepper
½ cup sweet yellow onion, chopped
2 cloves garlic, minced
2 cups baby spinach

Directions

In a food processor or high-powered blender, combine the roasted red peppers, heavy cream, chicken broth, salt, and red pepper flakes. Blend until mostly smooth, then set aside.

Heat olive oil in a large skillet over medium heat. Pat the salmon fillets dry with paper towels and season with salt and pepper. Sear the salmon for about 3 minutes on each side until nicely browned. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and garlic. Sauté for about 5 minutes until softened and fragrant. Add the spinach and cook for another 2–3 minutes until wilted.

Reduce the heat to medium-low and pour in the prepared sauce. Stir to combine, then return the salmon to the skillet. Let everything simmer for 3–4 minutes until the salmon is heated through and coated with the sauce.

Serve hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 19 minutes
Total time: 29 minutes

Variations

You can substitute the salmon with other fish like cod or trout. For a lighter version, use half-and-half instead of heavy cream. Add a squeeze of lemon juice for brightness or include fresh herbs like basil or parsley for extra flavor. If you prefer more heat, increase the red pepper flakes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven to avoid overcooking the salmon. Add a splash of broth or cream if the sauce thickens too much. Freezing is not recommended, as the sauce may separate.

FAQs

Can I use fresh roasted red peppers instead of jarred?

Yes, freshly roasted peppers work great and can enhance the flavor even more.

How do I know when salmon is cooked?

The salmon should flake easily with a fork and appear opaque in the center.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance and stored in the refrigerator for up to 2 days.

What can I serve with this dish?

It pairs well with rice, pasta, or roasted vegetables.

Can I use frozen salmon?

Yes, just make sure it is fully thawed and patted dry before cooking.

Is this recipe spicy?

It has a mild heat, but you can adjust the red pepper flakes to your preference.

Can I make this dairy-free?

You can substitute the cream with coconut milk or a dairy-free alternative.

Why is my salmon sticking to the pan?

Make sure the pan is hot and the salmon is dry before searing.

Can I bake the salmon instead of searing?

Yes, you can bake it separately and then add it to the sauce.

How do I thicken the sauce if needed?

Let it simmer longer or add a small slurry of cornstarch and water.

Conclusion

Seared salmon with roasted red pepper sauce is a simple yet impressive dish that delivers bold flavor with minimal effort. With its creamy sauce and perfectly cooked fish, it’s a recipe that’s sure to become a favorite in your kitchen.