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Crispy Salmon with Roasted Red Pepper Coconut Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

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