Crispy Salmon with Roasted Red Pepper Coconut Sauce Recipe

Introduction

Crispy Salmon with Roasted Red Pepper Sauce is a flavorful and elegant dish perfect for any night of the week. The salmon turns beautifully crisp on the outside while staying tender inside, paired with a creamy, vibrant roasted red pepper sauce that elevates every bite.

Ingredients

• 2 lbs salmon cut into individual portions
• 2 Tbsp avocado oil
• 1/2 tsp sea salt, to taste
• 1 tsp garlic powder
• ½ tsp paprika

Roasted Red Pepper Sauce:

• 1 Tbsp avocado oil
• 1 cup yellow onion, chopped
• 5 large cloves garlic, minced
• 1 (16-oz) jar roasted red peppers, drained
• 1 (15-oz) can full-fat coconut milk
• 1 tsp sea salt, to taste
• 1 cup cherry tomatoes (optional)
• 5 ounces baby spinach (optional)

Instructions

1. Step 1: Prepare the roasted red pepper sauce by heating 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another 2–3 minutes until fragrant.
2. Step 2: Transfer the onion and garlic mixture to a high-powered blender or food processor. Add the drained roasted red peppers, coconut milk, and sea salt. Blend until completely smooth and creamy. Set the sauce aside.
3. Step 3: Heat 2 tablespoons of avocado oil in the same skillet over medium-high heat until very hot and sizzling (around 400 to 500°F). Carefully place the salmon fillets skin side up with the flesh side down on the hot skillet. Cook undisturbed for 6 minutes.
4. Step 4: Using a sturdy spatula, gently flip the salmon so the skin side is down. Cook for an additional 4 minutes or until salmon reaches your preferred level of doneness (145°F for fully cooked, 125°F for a softer texture).
5. Step 5: Remove the salmon from the skillet and let it rest on a plate for 10 minutes while you finish the sauce.
6. Step 6: Pour the roasted red pepper sauce into a clean skillet or saucepan and heat over medium until it begins to gently bubble. Add cherry tomatoes and baby spinach if using, cooking and stirring until the spinach wilts, about 2–3 minutes.
7. Step 7: Serve the salmon on plates or bowls with a lip. Spoon the warm roasted red pepper sauce over the salmon. Pair with steamed rice, mashed potatoes, roasted vegetables, or your favorite side that will soak up the tasty sauce.

Tips & Variations

• Use a meat thermometer to check salmon doneness for best results—remove at 125°F for moist, tender fish or 145°F for a firmer texture.
• Add a splash of lemon juice to the sauce for a bright, fresh twist.
• Swap avocado oil with olive oil or another high-heat oil if preferred.
• Incorporate fresh herbs like basil or parsley into the sauce for extra flavor variation.

Storage

Store cooked salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave to avoid overcooking the fish. The sauce can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before cooking to achieve the best crispy texture.

Is coconut milk necessary for the roasted red pepper sauce?

Coconut milk adds creaminess and a subtle sweetness, but you can substitute with heavy cream or a non-dairy alternative if preferred.

Crispy Salmon with Roasted Red Pepper Coconut Sauce Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

This Crispy Salmon with Roasted Red Pepper Sauce recipe features perfectly pan-seared salmon fillets served with a creamy, flavorful roasted red pepper sauce made from sautéed onions, garlic, coconut milk, and roasted red peppers. Optional additions of cherry tomatoes and baby spinach make this dish vibrant and nutritious, perfect to pair with rice, mashed potatoes, or your favorite grain for a wholesome meal.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Salmon

• 2 lbs salmon, cut into individual portions
• 2 Tbsp avocado oil
• 1/2 tsp sea salt, to taste
• 1 tsp garlic powder
• 1/2 tsp paprika

Roasted Red Pepper Sauce

• 1 Tbsp avocado oil
• 1 cup yellow onion, chopped
• 5 large cloves garlic, minced
• 1 (16-oz) jar roasted red peppers, drained
• 1 (15-oz) can full-fat coconut milk
• 1 tsp sea salt, to taste
• 1 cup cherry tomatoes (optional)
• 5 ounces baby spinach (optional)

Instructions

1. Make the Roasted Red Pepper Sauce: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for another 2-3 minutes until fragrant. Transfer the onion and garlic mixture to a high-powered blender or food processor. To the blender, add the drained roasted red peppers, coconut milk, and sea salt. Blend until completely smooth and creamy. Set aside.
2. Cook the Salmon: Heat 2 tablespoons of avocado oil in the same skillet over medium-high heat until sizzling hot, about 400 to 500°F. Carefully place the salmon fillets skin side up (flesh side down) onto the hot pan, gently placing them to avoid oil splatter. Cook for 6 minutes on the flesh side. Using a sturdy spatula, gently flip the salmon and cook for an additional 4 minutes on the skin side or until desired doneness is reached. Salmon is fully cooked at 145°F but can be served at 125°F for a softer texture. Remove the salmon from heat and let rest for 10 minutes.
3. Finish the Sauce and Serve: Pour the prepared roasted red pepper sauce into a skillet or saucepan and heat over medium heat until it gently bubbles. Add optional cherry tomatoes and baby spinach, cooking and stirring just until the spinach wilts, about 2-3 minutes. Serve the salmon fillets topped with the warm roasted red pepper sauce. Pair with steamed rice, mashed potatoes, risotto, couscous, or pasta noodles to soak up the flavorful sauce.

Notes

• Use a high smoke point oil like avocado oil for searing salmon to achieve a crispy crust.
• To prevent grease splatter, gently place and flip the salmon fillets using a sturdy spatula.
• You can use a meat thermometer to check salmon doneness: 145°F is fully cooked, 125°F is medium-rare and juicier.
• Optional cherry tomatoes and baby spinach add color and nutrients but can be omitted if preferred.
• The sauce can be prepared ahead and gently reheated before serving.
• Serve with brown rice and roasted vegetables for a complete, balanced meal.

Keywords: Crispy Salmon, Roasted Red Pepper Sauce, Pan-Seared Salmon, Healthy Salmon Recipe, Coconut Milk Sauce