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Crispy Salmon with Roasted Red Pepper Sauce

Crispy salmon with roasted red pepper sauce features golden seared fillets topped with a smooth, creamy pepper sauce. The quick skillet simmer thickens the sauce so it clings to every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Roasted Red Pepper Sauce
  • 1 cup roasted red peppers, drained
  • 0.5 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 2 garlic
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 0.5 tsp Italian seasoning
  • 0.25 tsp salt and pepper to taste
Garnish
  • 1 fresh parsley
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the salmon fillets dry with paper towels to help the surface crisp.
  2. Season both sides with garlic powder, paprika, salt, and black pepper so the coating clings during searing.
Blend the red pepper sauce
  1. Blend roasted red peppers, heavy cream, Parmesan cheese, garlic, olive oil, lemon juice, and Italian seasoning until smooth for a creamy sauce base.
Sear the salmon
  1. Heat the olive oil and butter in a skillet over medium-high heat until the butter foams and sizzles.
  2. Place the salmon in the skillet skin-side down if using skin-on fillets to maximize crisping on the contact side.
  3. Cook for 4–5 minutes until the underside is crisp and golden, watching for deep browning at the edges.
  4. Flip the salmon and cook another 3–4 minutes until cooked through, using visual firmness and a slight translucence check near the thickest part.
  5. Remove the salmon from the skillet so the skillet is ready for the sauce.
Simmer and serve
  1. Pour the sauce into the same skillet and simmer for 3–5 minutes until slightly thickened, stirring until glossy and coats the back of a spoon.
  2. Return the salmon to the skillet or spoon the sauce over each fillet so the sauce heats without steaming the crisp.
  3. Garnish with fresh parsley and serve with lemon wedges for brightness right before eating.

Notes

For best crisping, make sure the salmon is very dry before seasoning and searing. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low until warmed through (avoid high heat to preserve texture). Freezing is not recommended because the sauce may separate and the salmon can soften. For a lighter option, swap heavy cream for half-and-half, simmering 1–2 minutes longer to reach a thicker consistency.