Crispy Salmon with Roasted Red Pepper Sauce

Imagine golden, crackling salmon skin giving way to tender, flaky flesh, all bathed in a velvety, smoky roasted red pepper sauce. Crispy Salmon with Roasted Red Pepper Sauce is more than a weeknight dinner — it’s a restaurant-quality experience you can create at home. The combination of perfectly seared salmon and a rich, coconut-milk-based pepper sauce makes this dish both comforting and impressive. It comes together in under 40 minutes, making it accessible for even the busiest home cooks. You’ll learn how to achieve perfectly crispy salmon skin, build a silky sauce from scratch, and serve a complete, stunning meal.

Why You’ll Love This Recipe

Crispy Salmon with Roasted Red Pepper Sauce checks every box a great recipe should. First, the texture contrast is extraordinary — deeply seared, crackling salmon skin meets a sauce that is impossibly smooth and creamy. Second, the flavor profile is bold yet balanced. Smoky roasted red peppers, fragrant garlic, and rich coconut milk create a sauce that feels luxurious without requiring complicated technique. Third, this recipe is naturally dairy-free and gluten-free, making it easy to serve to guests with dietary restrictions. Fourth, the entire dish comes together in roughly 35 to 40 minutes, meaning you never have to sacrifice a weeknight for a spectacular meal. Optional add-ins like cherry tomatoes and baby spinach make the dish even more nutritious and visually stunning. Whether you are cooking for yourself or entertaining a crowd, this recipe delivers every single time.

Ingredients List for the Crispy Salmon with Roasted Red Pepper Sauce

Everything you need for this recipe is straightforward and easy to find at any grocery store. Gather these ingredients before you start cooking for the smoothest experience.

• 2 lbs salmon (cut into individual portions)

• 2 Tbsp avocado oil

• 1/2 tsp sea salt (to taste)

• 1 tsp garlic powder

• ½ tsp paprika

• 1 Tbsp avocado oil

• 1 cup yellow onion (chopped)

• 5 large cloves garlic (minced)

• 1 (16-oz) jar roasted red peppers (drained)

• 1 (15-oz) can full-fat coconut milk

• 1 tsp sea salt (to taste)

• 1 cup cherry tomatoes (optional)

• 5 ounces baby spinach (optional)

Pro Tips

Follow these three critical techniques to guarantee the best results every time you make crispy salmon with roasted red pepper sauce.

Pat the salmon completely dry. Moisture is the enemy of crispy skin. Before seasoning, use paper towels to thoroughly pat each fillet dry. Any remaining surface moisture will create steam in the pan, preventing that beautiful, golden sear.

Use a screaming hot skillet. The skillet must reach 400–500°F before the salmon touches it. A properly heated pan creates immediate contact searing, locking in moisture and producing that signature crunch. Use avocado oil or another high-smoke-point oil to handle the heat safely.

Do not move the salmon while it sears. Resist the urge to nudge, press, or lift the fillets during cooking. Allowing the salmon to cook undisturbed lets a proper crust form naturally. It will release from the pan on its own when it’s ready to flip.

Instructions

Step 1: Make the Roasted Red Pepper Sauce: Heat 1 tablespoon of avocado oil or olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic and sauté for another 2-3 minutes, until very fragrant.

Step 2: Transfer the onion and garlic mixture to a high-powered blender or food processor. Add the drained roasted red peppers, coconut milk, and sea salt. Blend until completely smooth and creamy. Set aside until ready to use.

Step 3: Cook the Salmon: Heat 2 tablespoons of avocado oil (or high-temperature cooking oil of choice) in a large skillet over medium-high heat. Allow the skillet to get sizzling hot (about 400–500°F).

Step 4: Carefully place the salmon fillets flesh-side down (skin side up) onto the hot skillet. Cook for 6 minutes on the flesh side.

Step 5: Using a spatula, gently flip the salmon to the skin side and cook for 4 minutes, or until your desired doneness. Salmon is fully cooked at 145°F, but many prefer it slightly softer at 125°F.

Step 6: Transfer the pan-seared salmon to a plate and allow it to rest for 10 minutes while you finish the sauce.

Step 7: Finish the Sauce: Pour the roasted red pepper sauce into a skillet or saucepan. Heat over medium heat until it gently bubbles. Add the cherry tomatoes and spinach (if using) and cook, stirring, until the spinach wilts, about 2–3 minutes.

Step 8: Serve: Place the salmon on bowls or plates and pour your desired amount of roasted red pepper sauce over the top. Serve with steamed rice, mashed potatoes, risotto, couscous, pasta, or any side that can soak up the sauce.

Variations

This recipe is wonderfully adaptable. Here are two to three popular ways to make it your own.

Spicy Version: Add half a teaspoon of crushed red pepper flakes or a small pinch of cayenne to the blender when making the roasted red pepper sauce. This gives the dish a warm, building heat that complements the smokiness of the peppers beautifully.

Herb-Infused Sauce: Blend a small handful of fresh basil or sun-dried tomatoes directly into the sauce for an Italian-inspired twist on this pan-seared salmon with red pepper sauce. The basil adds brightness while sun-dried tomatoes deepen the overall richness.

Protein Swap: This same roasted red pepper sauce works equally well with seared shrimp, chicken thighs, or even pan-fried tofu for a plant-based alternative. The method stays the same — only the protein changes.

Storage and Serving

Storing Leftovers: Store leftover crispy salmon with roasted red pepper sauce in an airtight container in the refrigerator for up to three days. Keep the salmon and sauce in separate containers when possible to preserve the texture of the fish. Reheat the sauce gently in a saucepan over low heat. Reheat salmon in a skillet over medium heat for two to three minutes per side.

Freezing: The roasted red pepper sauce freezes exceptionally well for up to two months. Store it in a freezer-safe container and thaw overnight in the refrigerator before reheating.

Serving Suggestions: This dish pairs beautifully with steamed jasmine rice, creamy mashed potatoes, or al dente pasta. For a lighter option, serve it alongside roasted vegetables or a crisp green salad to balance the richness of the coconut-based sauce.

FAQs

Can I use skinless salmon for this recipe?
Yes, absolutely. Skinless salmon will still sear beautifully. Simply reduce the total cook time slightly and monitor internal temperature carefully to avoid overcooking.

Can I make the roasted red pepper sauce ahead of time?
Yes. The sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Reheat it gently before serving.

What if I don’t have a high-powered blender?
A standard blender or food processor will work, though you may need to blend the sauce longer to achieve a completely smooth consistency. Strain it through a fine mesh sieve if needed.

Is this recipe dairy-free?
Yes. Full-fat coconut milk replaces dairy entirely, making this salmon with roasted red pepper sauce naturally dairy-free and creamy at the same time.

How do I know when the salmon is done?
Use an instant-read thermometer. Salmon reaches full doneness at 145°F internally. For a softer, more tender result, many cooks prefer pulling it at 125°F to 130°F.

Print