Serves 4
25 min
Crispy One-Pan Salmon With Creole Cream Sauce
Recipe GLPRc5fdb4e501f96e
Pan-seared salmon fillets topped with a creamy Creole sauce loaded with colorful bell peppers. The fish is seasoned with warming spices like paprika, garlic, and thyme, then seared until golden and crispy. A rich, lightly spiced cream sauce with sautéed peppers brings everything together for a restaurant-quality main course ready in just 25 minutes.
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Ingredients
1 3/4 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 salmon fillets (6 ounces each)
2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
1 1/2 cups heavy cream
2 tablespoons unsalted butter
1 green onion stalk, chopped
Directions
In a small bowl, combine the kosher salt, paprika, black pepper, onion powder, garlic powder, dried thyme, and cayenne pepper. Mix well to create the seasoning blend.
Pat the salmon fillets dry with paper towels. Generously coat both sides of each fillet with the spice mixture, pressing gently so it adheres.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the salmon fillets skin-side down in the pan. Sear for 5–6 minutes until the skin is crispy and the flesh pulls away easily from the skin.
Flip the salmon fillets and cook for an additional 3–4 minutes until the internal temperature reaches 145°F at the thickest part. Transfer the cooked salmon to a plate.
In the same skillet, reduce heat to medium. Add the butter and let it melt. Add the sliced red, green, and yellow bell peppers and sauté for 3–4 minutes, stirring occasionally, until they are slightly softened and lightly caramelized.
Pour the heavy cream into the skillet with the peppers. Stir to combine and let the mixture simmer gently for 2–3 minutes, allowing the flavors to meld and the sauce to warm through.
Return the salmon fillets to the skillet, nestling them into the sauce. Scatter the chopped green onion over the top and serve immediately while hot.
