Pan-seared salmon fillets with crisp, golden crusts are served over a silky, roasted red pepper cream sauce and garnished with fresh herbs and edible blossoms. This elegant dish is restaurant-worthy yet simple enough for a gourmet weeknight dinner.
Why You’ll Love This Recipe
Seared Salmon with Creamy Red Pepper Sauce is a refined yet approachable dish that balances flavor and texture beautifully. The rich, buttery salmon contrasts wonderfully with the tangy sweetness of the roasted red pepper cream sauce. It’s quick enough to prepare on a busy evening but special enough to serve for guests. This dish brings gourmet flair to your table with minimal effort and maximum flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 salmon fillets (skin-off, about 6 oz each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Edible flowers (optional, for garnish)
For the Creamy Red Pepper Sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup roasted red peppers, chopped
- 1/4 cup vegetable or chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Directions
- Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a nonstick skillet over medium-high heat.
- Add the salmon fillets and sear for 4–5 minutes per side, or until golden brown and just cooked through. Remove from the pan and set aside.
- In a small saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute.
- Stir in the chopped roasted red peppers and broth. Simmer for 3–4 minutes.
- Blend the mixture using an immersion blender or transfer to a blender and purée until smooth. Return the sauce to the saucepan.
- Stir in the heavy cream and simmer for another 2–3 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
- To serve, spoon the red pepper sauce onto plates, place the salmon fillets over the sauce, and garnish with chopped parsley and edible flowers if using. Serve immediately.
Servings and timing
This recipe serves 3 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Spicy kick: Add a pinch of red pepper flakes to the sauce for heat.
- Herbed sauce: Blend fresh basil or tarragon into the sauce for added depth.
- Lighter version: Use half-and-half or coconut cream instead of heavy cream for a lighter, dairy-free option.
- Grilled salmon: Instead of pan-searing, grill the salmon fillets for a smoky flavor.
- Vegetarian adaptation: Substitute salmon with grilled tofu or roasted cauliflower steaks and serve with the same sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat the salmon and sauce in a covered skillet over low heat. Avoid microwaving the salmon, as it may dry out.
- Freezing: Not recommended, as the cream sauce may separate upon thawing.
FAQs
Can I use frozen salmon for this recipe?
Yes, just make sure the fillets are fully thawed and patted dry before cooking to ensure a proper sear.
What type of skillet is best for searing salmon?
A nonstick or stainless steel skillet works best to get a golden crust without sticking.
Can I use jarred roasted red peppers?
Absolutely. Jarred roasted red peppers are convenient and work well in this sauce.
Is there a substitute for heavy cream?
Yes, you can use coconut cream, half-and-half, or a plant-based cream alternative.
How do I know when the salmon is cooked?
The salmon should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) indicates it’s fully cooked.
Can I make the sauce ahead of time?
Yes, the sauce can be made a day ahead and gently reheated before serving.
Is this dish gluten-free?
Yes, the ingredients used are naturally gluten-free. Just ensure any store-bought items like broth are labeled accordingly.
What side dishes pair well with this recipe?
Serve with roasted vegetables, mashed potatoes, steamed asparagus, or a fresh green salad.
Can I add cheese to the sauce?
For a richer flavor, a small amount of grated Parmesan can be stirred into the sauce before serving.
How can I make this dish more elegant for a dinner party?
Plate the salmon over a swirl of sauce with microgreens, edible flowers, or a drizzle of herb oil for a restaurant-style presentation.
Conclusion
Seared Salmon with Creamy Red Pepper Sauce is a stunning yet simple meal that brings elegance to everyday dining. The seared salmon is tender and flavorful, while the roasted red pepper sauce adds a velvety richness that elevates the entire dish. With its quick preparation and sophisticated flavor, this recipe is a standout choice for both casual meals and special occasions.
Print
Seared Salmon with Creamy Red Pepper Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 3
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Modern American
Description
Pan-seared salmon with a golden crust served over a creamy roasted red pepper sauce, garnished with herbs and edible flowers. A refined and flavorful dish suitable for a gourmet dinner at home.
Ingredients
- 3 salmon fillets (skin-off, about 6 oz each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Edible flowers (optional, for garnish)
- For the Creamy Red Pepper Sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup roasted red peppers, chopped
- 1/4 cup vegetable or chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a nonstick skillet over medium-high heat.
- Add salmon and sear for 4–5 minutes on each side, until golden brown and cooked through. Remove and set aside.
- In a small saucepan, melt butter and sauté garlic for 1 minute.
- Add roasted red peppers and broth; simmer for 3–4 minutes.
- Blend mixture using an immersion blender or regular blender until smooth. Return to pan.
- Stir in cream and simmer for 2–3 more minutes until thickened. Season with salt and pepper.
- Pour sauce onto serving plates, place seared salmon over the sauce, and garnish with fresh parsley and edible flowers.
- Serve immediately.
Notes
- Ensure salmon is patted dry to achieve a crisp sear.
- Use jarred roasted red peppers for convenience.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
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