Seared Salmon with Spicy Red Pepper Aioli

Ellen Whiteman

Seared Salmon with Spicy Red Pepper Aioli is a delicious and flavorful dish that combines the richness of salmon with the heat of spicy red pepper aioli. The salmon fillets are seared to perfection and served with a tangy and creamy aioli made from roasted red peppers, chipotle peppers, mayonnaise, garlic, and lime juice. This dish is perfect for pescatarians and anyone who loves a spicy kick in their seafood. Serve it with a side of lime wedges for an extra burst of freshness.

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🐟 Pescatarian
Red Pepper

15 mins

7 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 10g
Fiber - 2g
Sodium - 500mg


Total: 10Serves: 4
2 teaspoons minced garlic

2 cloves

1 tablespoon chopped chipotle pepper in adobo sauce


1 tablespoon freshly squeezed lime juice
1/4 cup jarred roasted red peppers

seeded and chopped

1 cup good mayonnaise
kosher salt
freshly ground black pepper
4 6-ounce boneless skinless center-cut salmon fillets
good olive oil
1 lime

quartered, for serving


Step 1 : 

Preheat the oven to 400 degrees.

Step 2 : Aioli

Chop the garlic and chipotle pepper together on a cutting board to make a coarse paste.

Step 3 : Aioli

Place the paste in a food processor, add the lime juice and roasted red peppers, and purée.

Step 4 : Aioli

Add the mayonnaise, ¼ teaspoon salt, and ¼ teaspoon black pepper and process until smooth. Set aside.

Step 5 : Salmon

Place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes.

Step 6 : Salmon

Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1½ teaspoons salt and ¾ teaspoon black pepper.

Step 7 : Salmon

Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving!

Step 8 : Salmon

Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven.

Step 9 : Salmon

Roast for 3 to 4 minutes, until the centers are rare.

Step 10 : Salmon

Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium.

Step 11 : Salmon

Serve the salmon hot with the aioli and a wedge of lime for squeezing.

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