Pan-Seared Salmon with a Red Pepper Sauce
40aprons.com/salmon-red-pepper-parmesan-cream-sauce/This salmon pan seared recipe features perfectly tender salmon smothered in a decadent, rich, and creamy parmesan roasted red pepper sauce. I make this for my family often, and it’s one of our favorites. It’s so easy to make on a weeknight or for company!
Recipe Makes (Approximate): servings
Equipment
- Large skillet
- Plate
- Medium bowl
Ingredients
- 4 salmon fillets (approximately 6 ounces each)
- 1 tablespoon avocado oil
- seasoning salt (or Redfish Magic seasoning, see Notes)
- 1 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 3 cloves garlic (minced)
- 1 cup roasted red peppers (chopped)
- 1 cup heavy cream (at or close to room temperature)
- ⅓ cup freshly grated parmesan (at room temperature)
Optional Garnishes
- additional freshly grated parmesan
- chopped fresh parsley (or chives)
Instructions
- Liberally season both sides of each salmon fillet with seasoning blend (see Notes).
- Add avocado oil to large skillet and warm over medium-high heat. Once oil is hot, place salmon fillets in skillet with skin-side down. Sear 4 minutes or until skin is golden and crisp.
- Flip fillets and cook skin-side up for 2 to 4 minutes or until desired doneness is reached. Transfer fillets to plate and return skillet to stove.
- Reduce heat to medium-low and pour 1 cup chicken broth into skillet. Deglaze pan, scraping up any browned bits that may be stuck to bottom. Simmer until liquid is reduced by 50%, then pour remaining liquid into medium bowl.
- Return skillet to stove and increase heat to medium. Melt butter in skillet, then add minced garlic and sauté 30 to 60 seconds or until just fragrant.
- Add in chopped roasted red peppers, fresh lemon juice, and heavy cream. Return reduced chicken broth to skillet and stir well. Bring liquid to boil and reduce until slightly thickened, approximately 3 minutes.
- Remove skillet from heat and stir in freshly grated parmesan until cheese is fully incorporated. Return salmon fillets to skillet and spoon plenty of sauce over tops, then serve immediately with desired sides.
Recipe Notes
Seasoning Blend: Seasoning with a little salt is our favorite, but you can use a simple salt and pepper mixture if you prefer it. Just be sure to adjust the salt you add depending on how much salt is already in your seasoning blend.
Make it Dairy-Free: Use coconut cream instead of heavy cream, a vegan butter or a neutral oil, and vegan parmesan.
Salmon Selection: Look for fillets that are about 1 to 1½ inches thick for the most even cooking. If your fillets are thinner, reduce the cooking time accordingly. Wild-caught salmon has a more pronounced flavor, while farm-raised tends to be milder and fattier.
Roasted Red Peppers: Jarred roasted red peppers from the grocery store work perfectly and save time. Make sure to drain and pat them dry before chopping. One 12-ounce jar typically yields about 1 cup chopped.
Room Temperature Dairy: This is important for a smooth, silky sauce. Cold cream and cheese can cause the sauce to break or become grainy. Set them out on the counter while you prep everything else.
Storage and Reheating: Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop over low heat, adding a splash of cream or broth if needed. Reheat salmon gently in a 275°F oven for about 15 minutes to prevent drying out.
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 550calProtein: 39gFat: 41gSaturated Fat: 19gTrans Fat: 1gCholesterol: 176mgSodium: 866mgPotassium: 1010mgTotal Carbs: 5gFiber: 1gNet Carbs: 4gVitamin A: 1285IUVitamin C: 19mgCalcium: 155mgIron: 2mg
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