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5 from 9 votes

Salmon in Creamy Sauce

This Salmon in Creamy Sauce has deliciously flaky salmon fillets smothered in a rich sauce. The roasted red peppers and Parmesan cheese add sweet and salty notes that are so flavorful.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: creamy salmon recipe
Servings: 4 servings
Calories: 539kcal
Author: Tania Sheff


  • 12 oz. jar of roasted peppers, divided
  • 4 salmon fillets (about 4 oz. each)
  • ½ tsp. paprika or to taste
  • ½ tsp. salt
  • 2 tbsp. olive oil
  • ¼ cup vegetable broth
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • ¼ tsp. red pepper flakes
  • ¾ cup heavy cream (or Half&Half)
  • ½ cup shredded Parmesan
  • 3 tbsp. chopped parsley


  • Puree 6 oz. of roasted peppers in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
  • Season the salmon fillets with salt and paprika.
  • Add about 2 tablespoons of olive oil to a large non-stick skillet. When it’s hot, add the salmon and fry for about 4-5 minutes on each side, until just cooked through (time will depend on the thickness of the fish). Remove the salmon from the skillet.
  • To the same skillet, add the onions and garlic. Cook for 2 minutes, stirring, and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.
  • Add the chopped and pureed peppers. Cook, stirring occasionally, for 5-7 minutes, until it starts looking thicker, and the roasted peppers sweeten.
  • Reduce the heat to low. Add the cream and Parmesan cheese, and season with some salt and pepper, if needed. Stir and bring to a gentle simmer.
  • Return the salmon to the skillet, cover it with the sauce, and simmer for 1 minute, just to heat it through. Sprinkle some fresh parsley on top. Serve.



Variations to this recipe

  • Make it dairy-free. If you can't tolerate dairy products, enjoy this Salmon in Creamy Sauce with coconut milk in place of the heavy cream and skip the Parmesan cheese. You could also use nutritional yeast for a similar flavor profile to the salty grated cheese.
  • Add vegetables or spinach. Adding broccoli florets or asparagus spears is a delicious addition to this salmon dish. The bright color contrast would also look great on your table.
  • Try this dish with homemade roasted peppers. Homemade tastes even better than store-bought, and making your own isn't hard at all. Once you make some, you can keep the extra stored for another recipe that uses these tasty peppers.
  • Add some herbs. Salmon tastes great with fresh herbs. Try tarragon, dill, parsley, or chives for a flavor boost.

How to Store and Reheat it

Store this Salmon in Cream Sauce in an airtight container in the refrigerator for up to 3 days. You can reheat it in the skillet or in the microwave, but be careful to just warm through and not overcook it.


Calories: 539kcal | Carbohydrates: 8g | Protein: 40g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 163mg | Sodium: 1708mg | Potassium: 1110mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2593IU | Vitamin C: 56mg | Calcium: 257mg | Iron: 3mg