Go Back
Homemade Crispy Salmon with Roasted Red Pepper Sauce photo

Crispy Salmon with Roasted Red Pepper Sauce

This Crispy Salmon with Roasted Red Pepper Sauce is a vibrant delight! Enjoy the perfect crunch paired with a creamy, flavorful sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 2 lbs salmon cut into individual portions
  • 2 Tbsp avocado oil for cooking salmon
  • 1/2 tsp sea salt to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
For the Sauce:
  • 1 Tbsp avocado oil for sauce
  • 1 cup yellow onion chopped
  • 5 cloves garlic minced
  • 1 jar roasted red peppers drained (16 oz)
  • 1 can full-fat coconut milk (15 oz)
  • 1 tsp sea salt to taste
  • 1 cup cherry tomatoes optional
  • 5 ounces baby spinach optional

Equipment

  • Large Skillet
  • Blender or food processor
  • Cutting board and knife
  • Measuring cups and spoons
  • Serving plates

Method
 

Preparation Steps:
  1. Begin by patting the salmon portions dry with paper towels. This step is crucial for achieving that coveted crispy skin. Season both sides with sea salt, garlic powder, and paprika.
  2. In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Once the oil is shimmering, it’s ready for the salmon.
  3. Carefully place the salmon skin-side down in the skillet. Cook for about 4-5 minutes without moving it, allowing the skin to get nice and crispy. Flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
  4. In the same skillet, add 1 tablespoon of avocado oil and the chopped yellow onion. Sauté for about 5 minutes until the onion is translucent. Add minced garlic and sauté for another minute until fragrant.
  5. Add the drained roasted red peppers and full-fat coconut milk to the skillet. Stir to combine and season with sea salt. Allow it to simmer for a few minutes. Then, transfer the mixture to a blender and blend until smooth and creamy.
  6. If you’re using cherry tomatoes and baby spinach, add them to the sauce in the skillet after blending. Cook for another 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

Notes

  • Use olive oil instead of avocado oil for a different flavor profile.
  • Swap full-fat coconut milk for light coconut milk to reduce calories.
  • Add additional vegetables like bell peppers or zucchini for extra nutrients.