Broiled Salmon with Sweet Red Pepper Sauce

"Can also cook the salmon over the grill."
photo by Jubes photo by Jubes
photo by Jubes
photo by CountryLady photo by CountryLady
Ready In:




  • Preheat broiler.
  • Broil peppers on both sides until black and blistered.
  • Place in metal bowl and cover with plastic wrap and allow to sweat for 10-15 minutes.
  • Lower oven heat to 400 degrees F.
  • Wrap garlic in foil; roast in oven 5- 10 minutes or until soft; peel and set aside.
  • Peel peppers over a bowl to catch any juice; discard stems and seeds.
  • Puree peppers in a blender or food processor in their juice along with garlic, vinegar, and oil; set aside.
  • Broil salmon 2-3 minutes per side.
  • Serve red pepper sauce drizzled over salmon.

Questions & Replies

Got a question? Share it with the community!


  1. I'm not a huge fan of bell peppers (they don't like me), but I wanted to try something different over salmon and this sounded great. IT WAS AMAZING!!!! The flavor was incredible - not too sweet. And the recipe was easy. No special skills needed. It does make a lot so be sure to save it and use it later on other foods - lke crackers and cheese. I'm making it again tonight for my mom. She loves red peppers and salmon so I thought this would be perfect for her to try also. EDITED TO ADDED: This was AWESOME over my grilled hot Italian Sauce links. I had sauce left over from the salmon and just had to eat more of it. It was great used as a dipping sauce for my sausage and as a condiment on italian bread with the sausage, peppers and onions on it made into a sandwich. YUMMY!!!!
  2. *Reviewed for ZWT4* Fantastic! Loved it! You cant beat simple broiled/grilled salmon. The sweet red pepper/capsicum sauce was brilliant. Roasting the peppers made them sweet and juicy and the red wine vinegar was a good partner. I added some freshly ground black pepper but that was just my personal taste. I have to say that freshly roasted peppers really make this sauce special. Photo also to be posted
  3. This was a good sauce. I would reccomend it for a moderate-tasting salmon or salmon which has been frozen (vs. fresh) as although it does not overpower the salmon flavor, it does act to 'change' the taste rather than compliment a fresh (Ex: Sock-eye) taste.
  4. I must admit that I cheated & took the easy route for dinner tonight! I used "jarred" roasted red peppers & my own garlic that was roasted with dry, white wine (#80545) & served the sauce on salmon steaks - let DH do the grilling. The vinegar cut the sweetness of the red peppers in the sauce & was also good over plain steamed white rice. Thanx Sue!
  5. Used this sauce over salmon steaks. Very good!


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at I may occasionally post something extra I have here. If you have questions, you can always contact me at
View Full Profile

Find More Recipes