Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup jarred roasted red peppers, drained (about 8 oz)
- 1/2 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 400°F (200°C). Pat salmon dry with paper towels and season both sides with salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon skin-side down for 3–4 minutes until golden. Flip and cook 2 more minutes.
- In a blender, combine roasted red peppers, heavy cream, broth, garlic, oregano, and red pepper flakes. Blend until completely smooth.
- Pour sauce around the salmon in the skillet. Transfer to oven and bake 7–10 minutes until salmon reaches 125–130°F for medium doneness.
- Remove from oven and rest 2–3 minutes. Stir lemon juice into sauce, garnish with parsley, and serve immediately.
Notes
- For a thicker sauce, simmer it briefly on the stovetop before adding to salmon.
- Transfer salmon to a baking dish if you don’t have an oven-safe skillet.
- Salmon is best cooked to 125–130°F for medium doneness.
- The sauce can be made up to 2 days ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Pan-Seared & Baked
- Cuisine: American, Mediterranean