Baked salmon is already a flavorful meal, but topping it with a Creamy Roasted Red Pepper Sauce takes it to the next level! This easy one-pan salmon recipe is perfect for weeknights, date nights, holidays, or any special gathering.
If you love salmon as much as I do, you know versatility is key! From jerk salmon, to salmon cakes, and air fryer salmon—there’s no shortage of delicious options. But you guys, nothing compares to this pan-baked salmon with creamy roasted red pepper sauce! It’s an absolute keeper.
Tips for the BEST Baked Salmon recipe
The secret to this dish? The sauce! It’s creamy, rich, and full of smoky, tangy flavors. Even non-fish lovers have been converted after trying it! Here are some prep tips to make this dish even easier:
- Use jarred roasted red peppers for convenience. If you’re roasting fresh peppers, do it in advance. After roasting, peel off the skins and remove the seeds for a smooth sauce.
- Blend the sauce ingredients ahead of time. Store it in the fridge until you’re ready to cook—this allows the flavors to deepen.
- Let the salmon come to room temperature for about 10–15 minutes before cooking. This ensures even cooking and the best texture.
Ingredients and substitutes
Below is an overview of the ingredients and instructions for roasted red pepper salmon. Please be sure to scroll down to the recipe card below for the complete details and nutrition information!
Roasted Red Pepper Sauce
Made with minimal ingredients in just 5 minutes, sauce is simple yet packed with flavor!
- Roasted red peppers – Use jarred or roast fresh peppers for a deeper flavor.
- Smoked nuts – Almonds or cashews add a nutty richness.
- Tomato – Adds natural sweetness and depth. Use a plum tomato or a couple whole peeled canned tomatoes.
- Red wine vinegar or sherry cooking wine – Brings acidity to balance the flavors.
- Garlic – For an aromatic, savory base.
- Paprika or smoked paprika – Adds warmth and a subtle smokey touch.
- Crushed red pepper flakes – A hint of spice for just the right amount of heat.
- Heavy cream or dairy-free alternative – Creates a smooth, creamy texture.
- Kosher salt and pepper – To season and enhance all the flavors.
You can substitute the cream with full-fat coconut milk or another unsweetened non-dairy creamer. Just keep in mind that coconut milk will add a slight coconut flavor, but it will still create a creamy, rich texture for the sauce
For the Rest of the Dish
- Salmon fillets – Skin removed for easy serving.
- Avocado oil or another high smoke point oil – Helps create a golden sear.
- Sea salt and black pepper – Simple seasoning to let the salmon shine.
- Lemon – Fresh slices or lemon zest for a bright, citrusy finish.
- Herbs – Fresh parsley, basil, or oregano for an aromatic touch.
How to Make Roasted Red Pepper Salmon
This dish comes together in just 4 simple steps for an effortless, flavor-packed meal!
Step 1: Make the Roasted Red Pepper Sauce
Blend together roasted red peppers, smoked nuts, chopped tomato, red wine vinegar (or sherry cooking wine), garlic, paprika, crushed red pepper, salt, and black pepper.
Tip – Blend at low speed first to chop the nuts, then increase to high speed to and blend until smooth.
Once smooth, transfer to a saucepan over low heat and stir in the cream. Heat gently until warm and well combined (about 2–4 minutes), then set aside.
Step 2: Sear the Salmon
Preheat the oven to 400°F. In an oven-safe skillet, heat the oil over medium-high heat. Pat the salmon dry then season both sides of the salmon with sea salt and black pepper. Sear for 2 minutes per side, until a golden crust forms.
Note – This is key for crispy skin and beautiful flakey texture! Avoid moving the salmon around too much—let it cook undisturbed for the best caramelization!
Step 3: Bake with the Sauce
Pour the prepared red pepper sauce into the pan with the salmon and let it simmer for 2 minutes. Transfer the entire pan to the oven. For extra flavor, add a few slices of yellow onion to the pan before placing the salmon in the oven. Bake for 10 minutes, or until the salmon flakes easily with a fork.
Pro Tip: The salmon is ready when the thickest part of the fillet hits 140 to 145°F. I usually take it out of the oven at around 135°F, allowing it to finish cooking. At this point, it should be opaque and flake easily with a fork.
Step 4: Finish and Serve
Let the salmon rest for 5 minutes, then brush it with extra sauce before serving. Garnish with fresh herbs, lemon slices, and a sprinkle of grated Parmesan cheese, if desired. Enjoy with your favorite sides!
What to Serve with Red Pepper Salmon
This dish pairs beautifully with:
- Quinoa or roasted potatoes for a hearty meal
- Cauliflower rice or green beans for a lighter option
- A simple salad for freshness
- Gluten-free pasta (tossed with a bit of the extra sauce!)
Common Questions
Yes! Cooked salmon can be frozen in an airtight container for 3–4 months. The sauce can also be frozen, though the cream may separate—just stir it back together when reheating.
Absolutely! This method works with a variety of sauces—think lemon butter, Creamy Mustard Sauce, or even a pesto sauce. ,
Searing locks in moisture and creates a delicious crust, but if you’re short on time, you can bake the salmon directly in the sauce. Just increase the baking time slightly.
Roasted Red Pepper Salmon Recipe
- Total Time: 0 hours
- Yield: 3-4 1x
- Diet: Gluten Free
Description
Make this roasted red pepper salmon with a creamy, flavorful sauce in under an hour for an easy one-pan baked salmon meal. Dairy-Free options.
Ingredients
Roasted Red Pepper Sauce (blog post linked)
- ½ cup jarred roasted red peppers (see notes if using fresh peppers)
- ¼ cup smoked nuts (such as almonds or cashews)
- 1 plum tomato or 2 whole peeled canned tomatoes, chopped
- 2 Tablespoon red wine vinegar
- 1 large (or 2 small) cloves of garlic
- ¼ teaspoon sweet smoked paprika (or regular paprika)
- ¼ teaspoon crushed red pepper
- ⅓ cup heavy cream or non-dairy unsweetened creamer (see notes)
- Fine kosher salt and pepper to taste
For Baked Salmon
- 1 Tablespoon refined avocado oil (or any high smoke point oil suitable for searing)
- 15 to 18 ounces of salmon, skin removed (around 3-4 fillets)
- Sea salt to taste
- Black pepper to taste
- ½ lemon, sliced, to garnish
- 1 Tablespoon fresh chopped herbs to garnish – parsley, basil, or oregano
Instructions
For the Sauce
- In a high-powered blender or food processor, blend at low speed to chop the nuts.
- Increase speed to high and blend until smooth.
- Transfer the sauce to a small saucepan over low heat and stir in the cream.
- Cook for 2–4 minutes, stirring occasionally, until warm and smooth. Season to taste. Set aside.
Baked Salmon
- Preheat the oven to 400°F.
- Heat oil in an oven-safe pan over medium-high heat.
- Season both sides of the salmon with sea salt and freshly ground black pepper.
- Sear salmon for 2 minutes on one side, then flip and sear for another 2 minutes.
- Pour the prepared roasted red pepper sauce into the pan with the salmon and heat for 2 minutes.
- Transfer the pan to the oven and bake for 10 minutes, or until the salmon flakes easily with a fork.
- Let rest for 5 minutes, then brush with extra sauce before serving, if desired.
- Garnish with sliced lemon and fresh herbs. Season to taste.
Notes
Substitutes – Substitute heavy cream with ⅓ cup full-fat coconut milk or unsweetened non-dairy creamer for a creamy texture. Coconut milk adds a slight coconut flavor. but it will still create a creamy sauce.
For fresh roasted red peppers, Roast 1 large or 2 small red bell peppers, remove skin, slice and remove seeds. Adjust sauce consistency with cream.
Freezer Tips – For best texture, freeze the sauce and salmon separately. Store the cooked salmon in an airtight, freezer-safe container for up to 2 months. To reheat, thaw in the fridge overnight, then warm the salmon in a 350°F oven for 10-12 minutes. Reheat the sauce separately over low heat, stirring until smooth.
- Prep Time: 10
- Cook Time: 15-17
- Category: seafood
- Method: oven and stove top
- Cuisine: american
Nutrition
- Serving Size: 4 ounce fillet in sauce
- Calories: 234
- Sugar: 2.4 g
- Sodium: 131.6 mg
- Fat: 12.3 g
- Saturated Fat: 1.6 g
- Carbohydrates: 6 g
- Fiber: 1.9 g
- Protein: 26.6 g
- Cholesterol: 58 mg
Lindsay,
I’m going to be making this tonight and was wondering if I could leave the salmon skins on and bake longer in the oven, finish with a broil. Do you think that would work?
I Think that should work! Just be sure it doesn’t overcook. Keep me posted Gabi!
For those with peanut and tree nut allergies, what can be used as a substitute? Has anyone tried the recipe without adding almonds or cashews or any nut?
In the sauce? You could try a chickpea sauce instead. It might be more hummus like texture, but you could thin it out. Worth a shot.If you use chickpea, I would toast or roast them first in a spice or salt/pepper just to bring out more flavor.
I have a nut and soy allergy which includes chickpeas…any ideas?really want to try this recipe!
Can you have seeds? Pumpkin seed or sunflower?
No 😭 my son wrecked me! I was normal before him. Then came all nut, seed, raw fruits and veggies, even AVOCADO!! 😭 allergist said my pollen allergy is so bad that it detects it in food. It’s great 🙄
okay honestly, maybe add more peppers and a wee liquid smoke for that smokey flavor. You could also try to thicken it with cooked cauliflower. Does that make sense?
I will try! Thanks!!!
Absolutely love this! I’m a big salmon-on-the-grill person but this stovetop/oven version is fantastic. I’ll be making this again. Love that it has simple ingredients. So tasty…..and quick!
Wonderful! I’m so glad you enjoyed it Donna!
OMG!! ONE OF MY FAVORITES!! Hubby loves it too. Make it at least 2-3x month! THANK YOU!
Oh I am so glad. It’s a favorite here too Kathleen!
Delicious!
Made this last week, amazing!
Any ideas for sides to serve with it? Preferably low carb…
I think it pairs nicely with roasted or grilled asparagus, steamed green beans, or broccoli. This is a favorite https://www.cottercrunch.com/instant-pot-steamed-artichokes-mediterranean/
Is there something I can substitute for the nuts in this recipe? This sounds amazing but my boyfriend is sadly allergic 🙁
Hmmm, I haven’t tried it nut free, but you could try pumpkin seeds or roasted sunflower seeds.
I’m sorry! Maybe it’s your browser?? It’s showing up for me.
hi lindsay !
I JUST WANT TO ASK YOU INSTEAD OF HEAVY CREAM WHAT ELSE I CAN USE IT ?
You could try cashew cream or coconut milk or creamer, unsweetened. Almond milk might work too but it won’t be as rich. DOes that make sense?
Oh my goodness! I made this last night. It was AH-mazing!! Definitely a keeper. I used my Vitamix to blend the sauce, seared the salmon in a cast iron skillet, poured the sauce over the salmon and threw the cast iron into the oven. It was so good, I’m still thinking about it. Thanks for a creative and delicious recipe! (I just stumbled across your website looking for recipes for salmon. So glad I found you!)
Yaayy!! So glad to hear that you loved this! Thanks, Tiffani! So glad you found my blog! Let me know if you have any questions!
Wondering if you had a suggestion to make a nut-free sauce?
I’m thinking you could replace the nuts with 2 tbsp tahini or so. Thoughts?
That’s what I was thinking as well, but wanted to get your opinion. Thanks!
keep me posted!
I finally made it on xmas eve for dinner. I
1. Grilled my own red peppers on the stove that gave it extra smoky taste
2. I substituted the sherry vinegar with balsamic vinegar
3. Once the sauce was ready,i couldnt resist from tasting with my fingers many time kz it was incredibly yummy. Truly truly divine. Like a magical sauce that brings you to an outer burst of flavour in the mouth.
4. I didnt bake the salmon in the oven as we try to minimise the use of oven during hot days. I live in a tropical island. So i used a large pan, poured the sauce n added the partly fried salmon pieces n let it cook for some extra minutes till the sauce thickens more and the fish is cooked.
5. Wow just a perfect way of cooking salmon. It had such a lovely flavour.
6. My sister is vegetarian. So i substituted the salmon with fried paneer(an indian firm cheese similar to halloumi and tofu) and added some roasted butternut chunky pieces n aubergine. I served it wirh some steamed broccoli. It looked delicious.
Thank you for such a good delectable sauce.
So glad it was a success for you Chamila! And what a great idea for a vegetarian option…sounds so delicious! Thank you for coming back and letting me know!
This dish is right up my alley! Love the look of that sauce. Merry Christmas, Lindsay!
I never thought about making salmon this way before. Roasted red peppers are my jam. So delicious, and a great light recipe after the holidays.
This salmon looks delicious Lindsay! I’d really enjoy that red pepper sauce. I will need to look into Kitchenaid’s mixer. I’m due for a new one.
Another fantastic recipe! Easy to make and delicious!
Query:
Do u happen to know how to make this recipe using fresh red peppers? We dont have these ready made peppers u mentioned and am doing this for dinner too.
I was going to do a usual salmon curry but because i want an extra flare for the festivities, i will do yours.
So please lemme know for the red peppers. Thanks.
Sure! You can roast 1 large or 2 small red bell peppers, remove skin, slice and remove seeds, then use in place of The ones in jar. Does that make sense? Adjust sauce consistency with cream.
Thank you for the promt reply lindsay.
Ill do that with fresh peppers.
My pleasure! Keep me posted.
I happen to be planning a salmon dinner tonight, this is so timely! Looks like Kitchen Aid is making a copycat Vitamix. Well the more the merrier, I say.
Hehe I sent you an email. 😉