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This velvety roasted red pepper salmon pairs flaky, perfectly cooked salmon with a rich roasted red pepper sauce that'll turn your regular weeknight meal into something special. The smooth coconut milk base complements the sweet notes of roasted peppers, giving you a fancy restaurant-style dish without much fuss.
I originally created this meal when hosting friends with food limitations, and it's now my favorite impressive dinner. The stunning sauce color always gets a "wow" reaction when I bring it out.
Ingredients
- Salmon fillets: Cut to equal sizes for consistent cooking and proper portions
- Avocado oil: Picked for its ability to handle high heat without burning when cooking fish
- Garlic powder and paprika: Make a basic yet tasty coating for the fish
- Jarred roasted red peppers: Cut down prep work while adding deep, rich flavor
- Full-fat coconut milk: Gives a luxurious thickness without any dairy products
- Fresh garlic and onion: Create the flavor base for your sauce
- Optional cherry tomatoes: Bring spots of freshness and tang
- Optional baby spinach: Sneak extra veggies right into your sauce
Detailed Cooking Guide
- Create the Sauce Foundation:
- Soften diced onions in avocado oil over medium-high heat until they turn clear, around 5 minutes. This builds your sauce's flavor base. Toss in chopped garlic and cook another 2-3 minutes until it smells amazing but hasn't browned. Keep an eye on it since garlic burns fast.
- Mix the Sauce:
- Put your cooked aromatics in a blender with drained roasted red peppers, coconut milk, and sea salt. Blend until totally smooth. You'll get a pretty orange-red sauce with a silky feel. Put it aside while cooking your fish.
- Cook the Salmon:
- Get your pan really hot (around 400-500°F). Put salmon pieces flesh-side down carefully to avoid hot oil splatters. Don't touch them for 6 minutes so they form a nice crust. Gently roll them over instead of lifting straight up, then cook skin-side down about 4 minutes until done how you like.
- Let the Salmon Sit:
- Move cooked salmon to a plate and don't touch it for 10 minutes. This key step lets juices move back through the fish, keeping it moist and tender. While waiting, finish your sauce.
- Complete the Sauce:
- Pour the blended mixture into a pan and warm until it bubbles lightly. If using, add cherry tomatoes and spinach, stirring until spinach softens. This takes just 2-3 minutes and adds lovely color contrast plus extra nutrients.
- Dish Up:
- Set salmon on plates or in shallow bowls and spoon plenty of sauce over it. Let sauce pool around the fish, ready to be soaked up by whatever side dish you've made.
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We love this meal most during winter when the bright color and taste bring warmth to our dinner table. My little girl always wants extra sauce for everything on her plate, and I totally get why.
Perfect Salmon Doneness
Getting your salmon cooked just right really makes this dish stand out. While safety rules say 145°F, lots of folks prefer salmon around 125°F for something juicier and more tender. The fish keeps cooking a bit after you take it off heat, so I usually aim for 120°F at the thickest part when I remove it from the pan. Stick a meat thermometer in the thickest section for best results. Your salmon should break apart easily with a fork but still be moist inside.
Make-Ahead Options
This dish works great for planning ahead or having guests over. You can make the roasted red pepper sauce up to three days early and keep it in a sealed container in your fridge. Just warm it slowly on the stove before serving. When entertaining, get the sauce ready ahead of time, then quickly cook the salmon right before your guests show up. This way you'll spend less time cooking while they're there but still serve something tasty and good-looking.
Serving Suggestions
This salmon tastes best with sides that can soak up the tasty sauce. Plain steamed rice works well, but you might try risotto for special nights or cauliflower rice if you want fewer carbs. Oven-roasted veggies like asparagus, broccoli, or brussels sprouts go well with the rich flavors. For a full meal, I often add a simple green salad with lemon dressing to cut through the creaminess of the sauce.
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Treat yourself to this colorful and fancy meal that's as quick to make as it is impressive to serve.
Frequently Asked Questions
- → What works instead of coconut milk?
Heavy cream is a great alternative to coconut milk. For lighter options, use half-and-half, cashew cream, or thicken non-dairy milk with cornstarch. Substitutes may change the flavor slightly, but coconut milk keeps it mildly sweet.
- → How will I know the salmon's done?
As per the FDA, salmon should reach 145°F internally, but chefs often suggest around 125°F for a softer and juicier texture. The fillet should flake easily but have a little translucency inside. A thermometer makes it easy to check.
- → Can I just use jarred roasted peppers?
Yes! Jarred roasted red peppers are simple and flavorful. Drain them before blending. To roast your own, use 3-4 large bell peppers, then peel, seed, and use them as a jarred replacement.
- → What sides match this salmon best?
This dish shines with sides that soak up sauce, like rice, quinoa, couscous, or creamy mashed potatoes. For veggies, roasted broccoli, asparagus, or leafy greens nicely balance the richness. Crusty bread works great too!
- → Can I prepare the sauce early?
Yes, you can make the sauce up to 3 days ahead and refrigerate it in a sealed container. Warm it gently on the stove before serving. It's a time-saver for busy days—just cook fresh salmon last minute.
- → Is this dish spicy at all?
This meal is mild, with just a little warmth from garlic and paprika. Want more heat? Add red pepper flakes during blending or toss in chopped chili with the onions and garlic on the stovetop.