Baked salmon is a nutritious, delicious meal on its own, but it’s even better with a dreamy, creamy roasted red pepper sauce on top! This one-pan salmon recipe is the perfect dinner to make again and again! Great for holidays, date night in, family gatherings, or any occasion!
It’s a quick, 20 minute low carb/keto dinner that is also gluten free, sugar free, and there’s a paleo-friendly option, too. Great for any occasion, or to help you start off eating right in the new year. Either way, it’s a keeper!
This post is sponsored by KitchenAid. These folks know how to do kitchen appliances right!
I eat a LOT of salmon, and when it comes to cooking salmon, versatility always wins! This is probably not a secret to those of you who hang out in our Cotter Crunch Facebook Community. I have recipes on this site for jerk salmon, salmon salad, and pan seared salmon, to name a few. But, you guys. Nothing comes close to tasting as good as this amazing pan baked salmon with pepper sauce!
The secret to the BEST baked salmon
The secret is the creamy pepper sauce. I’m serious! It will make even non fish/salmon lovers ADORE salmon. I have proof from 2 non fish-eating friends. Plus, the sauce is super easy to make, and it’s budget friendly. The key is getting the ingredients blended evenly, so the result is a sauce that is creamy and smooth. My KitchenAid K400 Blender is my new must-have tool to get this job done!
Blender Recipes – KitchenAid Style
Being someone who uses a blender on a very regular basis, I am officially impressed by the new KitchenAid K400 Blender. Its asymmetric blades can tackle those tough ingredients, like the almonds used in this pepper sauce, and the 5-speed variable speed dial actually lets you control taste and texture to fit your personal preference. Take it from me, being able to adjust the speed as you blend ingredients makes a HUGE difference in blender recipes like blender soups, sauces and emulsions (hollandaise sauce and homemade mayo, for example).
When you first place ingredients into a blender, you need to start with a low and slow speed, then adjust from there to create desired texture.
And, for example, when you make the roasted red pepper sauce for this baked salmon recipe, you definitely want variable speed. You need a low speed to grind the nuts, but then you increase the speed with a touch of a button and everything blends into a perfectly smooth sauce.
IGTV recipe video for proof! The secret’s in the sauce. 😉
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It’s beyond easy, and fair warning: You may want to pour the sauce over everything. Or drink it through a straw.
Ingredients you Need for the Pepper Sauce
Ya’ll, these ingredients will blow your mind. Why? Because they truly are so basic, yet tasty together!
- Roasted bell peppers (we buy the kind in the jars!)
- Roasted nuts
- Tomato
- Garlic
- Seasoning
- Non dairy milk/cream or heavy cream.
Yep, that’s it! Now, that being said, let’s talk about the fish!
My trick for cooking salmon fillets
Since we’re cooking the saucy baked salmon dish all in one pan, I like to use an oven safe skillet and quickly sear/pan sear the salmon first. That creates a crispy and buttery texture for the salmon, a flavor that even non fish eaters will love!
We then pour the pepper sauce on top and bake it to finish it off.
OMG —> DIVINE!
Can you freeze baked salmon?
Yes, yes you can freeze baked salmon! As a matter of fact, you can even buy frozen salmon, thaw and cook it, then freeze the cooked salmon. Now that’s what I call the perfect meal prep. If you plan to freeze it, be sure to place it into an airtight container. It should keep well frozen for 3 to 4 months.
You can freeze the sauce too. But keep in mind that the cream may separate from the rest of the sauce. It’s not a problem, though. Just stir it back together when you reheat it.
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Baked Salmon with Roasted Red Pepper Sauce
- Total Time: 26 minutes
- Yield: 3 servings 1x
- Diet: Gluten Free
Description
Baked salmon is a nutritious, delicious meal, but it’s even better with a creamy roasted red pepper sauce on top! This one-pan salmon recipe is perfect for Christmas dinner.
Ingredients
For Roasted Red Pepper Sauce
- 1/2 cup jarred roasted red peppers (see notes if using fresh peppers)
- 1/4 cup smoked nuts (almonds and/or cashews)
- 1 plum tomato, chopped
- 2 Tablespoon red wine vinegar or sherry cooking wine
- 1 clove of garlic
- Pinch of paprika
- 1/4 teaspoon crushed red pepper
- 1/3 cup or 3–4 ounces heavy cream (or non dairy unsweetened creamer/milk)
- Fine kosher salt and pepper to taste
(printable sauce recipe can be found here)
For Baked Salmon
- 3 fillets or 15–18 ounces of salmon, skin removed
- 1 Tablespoon coconut oil, ghee, or other high smoke point oil
- 1/2 lemon, cut into slices
- 1 Tablespoon fresh oregano
- Sea salt
- Black pepper
Instructions
Roasted Red Pepper Sauce
- Blend all sauce ingredients except for cream.
- Add sauce to small saucepan over low heat and stir in cream. Stir on low heat until warm, smooth, and combined, about 2-4 minutes. Set aside.
Baked Salmon
- Preheat oven to 400 F.
- Heat oil in oven-safe pan over medium-high heat.
- Sear one side salmon in hot oil for 2 minutes, then flip salmon over and sear other side for 2 minutes.
- Add prepared roasted pepper sauce to pan with salmon. Heat for 2 minutes, then transfer pan to oven.
- Bake at 400F for 10 minutes, or until salmon is no longer pink.
- Garnish with sliced lemon, oregano. Season with sea salt and pepper, to taste.
Notes
If you don’t have jarred peppers, you may use fresh red peppers. Roast 1 large or 2 small red bell peppers, remove skin, slice and remove seeds. Adjust sauce consistency with cream.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 6 oz.
- Calories: 351
- Sugar: 3.5 g
- Sodium: 177.3 mg
- Fat: 20.6 g
- Saturated Fat: 6.5 g
- Carbohydrates: 8.2 g
- Fiber: 2.5 g
- Protein: 35.7 g
- Cholesterol: 90.8 mg
Keywords: baked salmon, oven baked salmon, roasted red peppers, blender recipe, pepper sauce
Alright my friends, let me know if you have any questions about this dish. Oh and for sure let me know if you make the sauce and/or salmon! I think it will be a keeper. 😉
Cheers,
LC!
MORE HOMEMADE GLUTEN FREE SAUCES HERE!
This recipe is part of our Go-To Homemade Gluten Free Sauces collection. Check it out!
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!
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Oh I am so glad. It’s a favorite here too Kathleen!
Delicious!
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Made this last week, amazing!
Any ideas for sides to serve with it? Preferably low carb…
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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.
Uh… your recipe disappeared.
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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!
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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.
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Hehe I sent you an email. 😉