Roasted Red Pepper Salmon
Oven-roasted salmon topped with light and creamy red pepper sauce. This is a simple yet incredibly satisfying dinner that your whole family will love!
Roasted Red Pepper Salmon will be a family favorite with an oven-roasted tender, flaky filet topped with the most incredible light and savory sauce. This simple recipe comes together quickly but doesn’t hold back on flavor.
Don’t pass up on using leftovers! This salmon with roasted red pepper sauce is great for leftovers and will make a quick lunch the next day.
Reasons to Love This Recipe
The red pepper sauce is creamy, savory, and slightly sweet made from pureed roasted red peppers. The smooth sauce compliments the juicy, flaky roasted salmon for a delicious bite.
- Easy – The salmon is simply seasoned and roasted. The sauce is a one-pan recipe building flavor on top of flavor for a creamy and savory addition.
- Full of Flavor – Salmon is a mild-flavor fish and when paired with this full-flavor red pepper sauce, the results are divine.
- Timely – This dish comes together very quickly. While the salmon is roasting, you’ll start the sauce. It should all finish around the same time so you can have dinner on the table in no time!
Simple ingredients pack a big punch of flavor for this baked salmon in the roasted red pepper sauce recipe.
- Salmon – Choose fresh salmon fillets that are vibrant, pink, and moist. If available, look for wild-caught salmon. Remember, fresh salmon shouldn’t smell fishy. Or, use frozen vacuum-sealed fillets.
Substitution Tip: If salmon isn’t your favorite but you still want to try this red pepper sauce, use a different protein. Try Mahi Mahi, grouper, shrimp, or another mild flaky fish.
- Oil + seasoning – Just salt and pepper to season the salmon. More flavor will be found in the sauce!
- Roasted red peppers – Use jarred roasted red peppers for a quick sauce. Roast your own red peppers if you have time.
- Garlic – For vibrant garlic flavor, use fresh garlic.
- Basil – Fresh chopped basil adds a sweet aroma.
- Half and Half – We love a good creamy sauce and a half and half is a great balance between milk and cream.
- Parmesan – For the best flavor, buy a wedge of Parmesan cheese and grate it yourself.
How to Make Roasted Red Pepper Salmon
Here is a quick rundown on how to make roasted red pepper salmon. For full instructions, see the recipe card below.
- Coat the salmon in olive oil. Season with salt and pepper. Bake for 8-12 minutes at 425F.
While the salmon is baking, prepare the sauce.
- In a small saucepan, saute the peppers, garlic, and basil, stirring occasionally. Carefully transfer the pepper mixture to a food processor and puree until smooth.
- Return the pepper puree to the pan and stir in the cream, Parmesan, and season with salt and pepper. Simmer until heated through.
- Serve the sauce over the salmon filets with an additional squeeze of lemon, if desired.
Use a different cooking method – Instead of roasting the salmon in the oven, you can try one of these cooking methods:
- Grill – Add smokiness to the salmon by cooking on the grill with woodchips on a foil pack off to the side. You’ll get those beautiful grill marks and a juicy, tender salmon.
- Air Fryer – Just as simple as the oven, but that much easier. Plus, the crispy texture on the outside with juicy, delicate flakes is amazing.
- Stovetop – Use a grill pan or saute pan to cook the salmon without the fuss of turning on the oven.
One Pan Sauce – If you don’t have a food processor, use an immersion blender right in the pan to smooth your roasted red pepper sauce.
Choose quality ingredients – For the best results, use a quality jar of roasted red peppers. The flavor difference is there. I love this brand for its simple ingredients.
We love this salmon recipe and try to find ways to make it as often as possible. It’s very easy to customize this recipe to suit your taste buds.
- Spicy – One ingredient adds the perfect amount of heat to this salmon dish with red pepper sauce, and that is red pepper flakes. Just 1/4 teaspoon or so in the sauce when added at the beginning will spice it up. Or, simply garnish your plate when finished. It will be spicier when cooked into the sauce.
- Roasted Red Pepper Rice – Instead of just sauce, toss cooked rice into the sauce and serve with roasted asparagus.
- Make it dairy-free – Instead of half in half, use coconut milk. Coconut milk will give you the creamiest results. Other plant-based kinds of milk, like unsweetened almond or cashew milk, would work well too but it won’t be as creamy. Just be sure not to overheat dairy-free milk so it doesn’t separate.
How to Store
This salmon recipe is wonderful for leftovers. Try serving it over a fresh salad or roasted vegetables to enjoy for lunch the next day.
- Leftovers: Store leftovers in an air-tight container for up to 3 days in the refrigerator.
- Meal Prep: Divide the recipe into individual servings in meal prep containers.
- Freezing: Freeze sauce for up to 3 months. Defrost in the refrigerator overnight and reheat in the microwave until heated all the way through. I do not recommend freezing cooked salmon since the texture and flavor of the fish will change.
Yes, this sauce can be frozen for up to 2 months in an air-tight container. Portion the sauce into individual servings by portioning it into a cupcake pan. Once frozen, place the frozen sauce disc into a freezer-safe bag and pull when you want a quick sauce to top pasta for lunch.
Yes, you could substitute the basil for oregano or parsley.
When roasting salmon at 425F, it should take about 8-12 minutes to cook, depending on the thickness of the salmon. Check for doneness by using a fork and piercing the salmon. It should be tender and flaky.
More Oven Roasted Dinner Recipes
- Herb Roasted Chicken
- Tex-Mex Spaghetti Squash
- Maple Mustard Salmon
- Lemon Roasted Chicken and Potatoes
Oven roasted salmon topped with light and creamy red pepper sauce. This is a simple yet incredibly satisfying dinner that your whole family will love!
- 4 salmon fillets, 6 ounces each
- Olive oil
- Kosher salt and fresh ground black pepper
- Lemon, optional
Red Pepper Sauce
- 2 Tbsp. olive oil
- 1 (7 oz.) jar roasted red peppers, drained and chopped, about 1 cup
- 1 Tbsp. minced garlic
- 1 Tbsp. chopped fresh basil or 1 tsp. dried
- 1/2 cup half and half or heavy cream
- 2 Tbsp. grated Parmesan cheese, plus extra for serving
- 1/4 tsp. red pepper flakes, optional
- Kosher salt and fresh black pepper, to taste
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Pat the salmon dry with a paper towel and place it on the baking sheet. Drizzle oil over the top of each salmon fillet, just enough to coat, and rub all over. Season with salt and pepper, to taste.
- Bake for 8-12 minutes or until cooked through and easily flaked. Remove the salmon from the oven and give it a nice squeeze of fresh lemon juice over the top, if desired.
Red Pepper Sauce
- While the salmon is in the oven prepare the sauce. In a small saucepan, heat olive oil over medium heat. Add chopped peppers, garlic, and basil. Cook for 5 minutes, stirring occasionally until flavors come together and become very fragrant.
- Transfer the pepper mixture to a food processor or blender. Make sure to scrape out every bit of garlic and all of the olive oil with a rubber spatula. Puree until smooth, scraping down the sides as needed.
- Return the pureed mixture back to the same pan and stir in half and half, Parmesan, and season with salt and pepper to taste. Add red pepper flakes, if desired. Cook until heated through, about 1 minute.
- Serve salmon topped with sauce and more Parmesan cheese.
- Half and Half Substitute: Instead of half in half, use coconut milk. Coconut milk will give you the creamiest results. Other plant-based kinds of milk, like unsweetened almond or cashew milk, would work well too but it won’t be as creamy. Just be sure not to overheat dairy-free milk so it doesn’t separate.
- Sauce: Roasted red peppers can taste bitter, especially after blended up. So it’s important to make sure the sauce does not taste the same way. Before serving, taste the sauce and if needed add another 1-2 Tablespoons of cream to balance out the bitterness. Also, a squeeze of fresh lemon juice will brighten up the sauce. It should taste creamy, lightly sweet, and charred.
- Serving Size: 6 oz. salmon with 1/4 sauce
- Calories: 524
- Sugar: 1.3 g
- Sodium: 595.8 mg
- Fat: 26.9 g
- Carbohydrates: 4.6 g
- Protein: 68 g
- Cholesterol: 179.8 mg
Recipe originally published February 2016, but updated to include new information.