Can I freeze baked salmon in red pepper sauce?

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.

Can I use a different sauce for the baked salmon?

Absolutely! This method works with a variety of sauces—think lemon butter, Creamy Mustard Sauce , or even a pesto sauce. ,

Do I have to sear the salmon before baking?

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

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

Units Scale

Roasted Red Pepper Sauce (blog post linked)

1/2 cup jarred roasted red peppers (see notes if using fresh peppers)
1/4 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
1/4 teaspoon sweet smoked paprika (or regular paprika)
1/4 teaspoon crushed red pepper
1/3 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
1/2 lemon, sliced, to garnish
1 Tablespoon fresh chopped herbs to garnish - parsley, basil, or oregano

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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