Crispy Salmon with Roasted Red Pepper Sauce
Golden, pan-seared salmon with crispy skin served with a silky roasted red pepper sauce. Sweet peppers, olive oil, and garlic create a vibrant, flavorful sauce that’s both healthy and luxurious, ideal for holiday meals.
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
🧺 Ingredients
Salmon
4 salmon fillets (150–180g each), skin-on
2 tbsp olive oil
Salt & black pepper
Roasted Red Pepper Sauce
2 red bell peppers, roasted, peeled, and chopped
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
½ tsp smoked paprika (optional)
½ tsp salt
¼ tsp black pepper
2–3 tbsp water or vegetable broth
1 tsp lemon juice
Optional Garnish
Fresh parsley or chives
Lemon wedges
🍽️ Instructions
Step 1: Roast Red Peppers
Preheat oven to 200°C (400°F).
Place red peppers on a baking sheet, roast 20 minutes until skin blisters, turning once.
Let cool slightly, peel off skins, and chop.
Step 2: Make the Sauce
Heat olive oil in a pan over medium heat.
Sauté onion until soft, add garlic and cook 1 minute.
Add roasted peppers, smoked paprika, salt, and pepper.
Blend with water or broth until smooth (use a hand blender or food processor).
Stir in lemon juice. Keep warm.
Step 3: Cook Salmon
Pat salmon dry, season with salt & pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place salmon skin-side down, cook 4–5 minutes until crispy.
Flip and cook 3–4 minutes until cooked through.
Step 4: Serve
Plate salmon and spoon roasted red pepper sauce over or beside it.
Garnish with parsley/chives and lemon wedges.
💡 Tips
Ensure the skillet is hot before adding salmon for a crispy skin.
Use fresh, firm salmon for best results.
For a slightly smoky flavor, char the roasted peppers directly over a gas flame if possible.
Pair with roasted vegetables, quinoa, or couscous for a full meal.
❓ Frequently asked questions FAQ
Q: Can I make the sauce ahead?
Yes — keep refrigerated up to 2 days. Warm gently before serving.
Q: Can I bake the salmon instead of pan-frying?
Yes — bake at 200°C (400°F) for 12–15 minutes. The skin won’t be as crispy but still delicious.
Q: Can I use jarred roasted peppers?
Yes — drain well and rinse to remove excess brine for best flavor.
🧮 Nutrition information
Calories: 380
Protein: 35g
Carbs: 8g
Fat: 24g
Fiber: 2g