By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 24
67 cal · 15 min
Quick and Easy Canned Wild Alaska Salmon–Stuffed Piquillo Peppers
Recipe GLPR0603dd0235122c
Roasted piquillo peppers stuffed with flaked wild Alaska salmon and topped with a vibrant fresh parsley sauce made from herbs, garlic, and olive oil. This elegant yet simple dish comes together in minutes and makes an excellent protein-rich appetizer or light main course.
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Ingredients
2 cans (14.75 oz each) Canned wild Alaska salmon
24 Roasted piquillo peppers
1 packed cup Fresh parsley, large bunch, tough stems removed, packed
2 Scallions, white and green parts, roughly chopped
1 teaspoon Kosher salt
½ teaspoon Ground black pepper
½ teaspoon Dried red pepper flakes
1 Garlic clove, medium
¼ cup Extra virgin olive oil
¼ cup Water
Directions
Drain the canned salmon thoroughly and place it in a small bowl. Flake the salmon with a fork, breaking it into bite-sized pieces. Set aside.
Combine the fresh parsley, scallion whites and greens, kosher salt, ground black pepper, dried red pepper flakes, and garlic clove in a blender or food processor.
Add the olive oil and water to the blender or food processor.
Blend until smooth, scraping down the sides as needed. The mixture should form a vibrant green sauce with a pourable consistency. Taste and adjust seasonings if desired.
Gently open each piquillo pepper and stuff with approximately 1 tablespoon of flaked salmon, being careful not to tear the pepper.
Arrange the stuffed peppers on a serving platter.
Drizzle the parsley sauce over the top of each stuffed pepper or serve the sauce on the side for dipping. Serve immediately at room temperature or chilled.
Comments
Piquillo peppers are a specialty item you'll struggle to find at mainstream Charlotte chains; Harris Teeter may carry them occasionally, but Food Lion, Publix, Walmart, and ALDI typically don't stock them, making a trip to a Spanish or international market likely. Canned salmon and pantry staples keep costs moderate—expect $1.50 to $2.00 per serving—but the peppers' scarcity and premium price are the real budget hit. The 15 minutes is honest if peppers arrive brined and ready to stuff, though roasting fresh peppers would double it; this is a no-fuss appetizer that reheats well and scales easily for a crowd. Best suited to someone already shopping specialty markets or hosting an event where the Spanish-leaning ingredient roster feels intentional rather than a shopping hassle.
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