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Crispy Salmon with Roasted Red Pepper Sauce

Crispy salmon with roasted red pepper sauce is made by pan-searing skin-on fillets until crackly, then serving them over a silky roasted red pepper cream sauce. The sauce blends roasted peppers into a smooth base and simmers briefly to thicken for a glossy finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets skin-on
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Roasted Red Pepper Sauce
  • 1 can (12 oz) roasted red peppers drained
  • 3 garlic cloves
  • 0.5 cup heavy cream
  • 0.25 cup chicken broth
  • 0.25 cup Parmesan cheese grated
  • 1 tbsp butter
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • salt to taste
  • black pepper to taste
Garnish
  • 1 fresh parsley chopped
  • 1 lemon wedges
  • extra Parmesan cheese

Equipment

  • 1 cast iron skillet

Method
 

Prepare and season the salmon
  1. Pat the salmon fillets completely dry with paper towels.
  2. Season both sides with garlic powder, smoked paprika, onion powder, dried oregano, kosher salt, and black pepper.
Pan-sear the salmon
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Place the salmon skin-side down and cook for 5-6 minutes until the skin is crisp, with a steady sizzle.
  3. Flip and cook another 3-4 minutes until the salmon flakes easily, keeping the fillets flat in the pan.
  4. Remove the salmon and keep warm.
Blend and thicken the roasted red pepper sauce
  1. In the same skillet, melt the butter and sauté the garlic for 30 seconds until fragrant.
  2. Add the roasted red peppers and chicken broth, then blend until smooth using an immersion blender or by transferring carefully to a blender.
  3. Return the sauce to the skillet and stir in the heavy cream, Parmesan cheese, Italian seasoning, and smoked paprika.
  4. Simmer for 3-4 minutes until slightly thickened, stirring occasionally for a glossy consistency.
Serve
  1. Spoon the roasted red pepper sauce onto serving plates and top with the crispy salmon.
  2. Garnish with fresh parsley, extra Parmesan cheese, and lemon wedges.

Notes

Pro tip: dry-surface salmon is key—pat very thoroughly so the skin renders and crisps instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet so the skin stays closer to crisp. Freezing isn’t recommended because the sauce and fish texture can deteriorate. For a lighter option, use half-and-half instead of heavy cream, noting the sauce will be slightly less thick.