Pan-Roasted Salmon with Red Pepper and Garlic Butter
Salmon fillets pan-roasted with a savory butter sauce enriched with roasted red peppers and minced garlic for a rich, flavorful finish. This mediterranean-inspired seafood ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, unsalted butter, finely chopped roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each), skin on salmon fillets
- 4 tbsp unsalted butter
- 1/2 cup, finely chopped roasted red peppers
- 3 cloves, minced garlic cloves
- 1 tbsp lemon juice
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook for 5-6 minutes until the skin is crisp.
- Step 3: Flip the salmon and cook for an additional 3 minutes until just cooked through. Remove salmon from the skillet and set aside.
- Step 4: Reduce heat to medium and add 4 tbsp unsalted butter, 3 minced garlic cloves, and 1/2 cup finely chopped roasted red peppers to the skillet. Cook for 2-3 minutes, stirring, until the garlic is fragrant and the butter is melted.
- Step 5: Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley. Spoon the butter sauce over the salmon fillets before serving.
Frequently asked questions
How long does Pan-Roasted Salmon with Red Pepper and Garlic Butter take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Roasted Salmon with Red Pepper and Garlic Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Pan-Roasted Salmon with Red Pepper and Garlic Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Roasted Salmon with Red Pepper and Garlic Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Roasted Salmon with Red Pepper and Garlic Butter?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Family requested seconds! The red pepper and garlic combo made it feel fancy but effortless.
- ★★★★★
Simple but stunning. The salmon stayed juicy while the butter sauce melted into every bite.
- ★★★★★
My husband loved the Mediterranean twist on salmon. The red pepper added such a vibrant flavor without heat!
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