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Crispy Salmon with Roasted Red Pepper Sauce

Crispy Salmon with Roasted Red Pepper Sauce features seared, skin-on salmon with a smoky creamy roasted red pepper sauce. The sauce is blended until smooth, then warmed in the same skillet for quick, elegant weeknight flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets Skin-on for crisping; pat very dry.
  • 0.375 tsp kosher salt Divide evenly between seasoning and blending.
  • 0.25 tsp black pepper Divide evenly between seasoning and blending.
  • 2 tbsp olive oil For searing in the skillet.
Roasted Red Pepper Sauce
  • 1 jar (12 oz) roasted red peppers Drain well before blending.
  • 3 tbsp heavy cream Helps the sauce stay creamy and smooth.
  • 2 cloves garlic Blend into the sauce.
  • 1 tbsp lemon juice Adds brightness to balance the peppers.
  • 2 tbsp fresh parsley, chopped For garnish right before serving.

Equipment

  • 1 large skillet

Method
 

Season the salmon
  1. Pat the salmon dry, then season with half the kosher salt and half the black pepper.
  2. Let the seasoned salmon sit while you blend the sauce, so the seasoning adheres and the surface stays dry.
Blend the roasted red pepper sauce
  1. Blend the roasted red peppers, heavy cream, garlic, lemon juice, and the remaining kosher salt and black pepper until smooth, 30–60 seconds.
Sear and cook the salmon
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Place the salmon in the skillet skin-side down and sear for 4–5 minutes, until the skin is crispy.
  3. Flip the salmon and cook for 2–3 minutes more, until the fish is opaque and flakes easily.
  4. Remove the salmon to a plate, then pour the red pepper sauce into the same skillet and warm through for 2–3 minutes, stirring occasionally.
Serve
  1. Spoon the sauce onto plates and top with the crispy salmon.
  2. Garnish with fresh parsley and serve immediately.

Notes

Pro tip: drying the salmon well is the key to crisp skin—use paper towels and avoid letting it sit wet. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently so the salmon doesn’t dry out. Freezing isn’t recommended due to texture changes in both salmon and sauce. For a lighter option, use half-and-half instead of heavy cream for a thinner but still flavorful sauce.