What this dish is and why it works

Red pepper pesto is a bright, slightly sweet sauce built on roasted red peppers instead of basil, which means it pairs with salmon without overwhelming it. The peppers give you body and colour; garlic and acid keep it sharp; good oil makes it silky. Cooked salmon — whether you pan-sear it, roast it, or grill it — sits on top of or alongside the pesto, and the two flavours meet without one erasing the other. The sauce is also forgiving: you can make it hours ahead, adjust the seasoning at the last minute, and serve it warm or at room temperature.

This is a dish that works for a weeknight dinner or a table of guests, because the technique is straightforward and the result looks intentional without fussing. The pesto also keeps for several days in the refrigerator, so you can make it when you have time and use it across two or three meals.

Key Takeaways

  • Red pepper pesto is made from roasted red peppers, garlic, nuts (usually pine nuts or almonds), olive oil, and acid, and tastes nothing like basil pesto.
  • You can use jarred roasted red peppers to save time, or roast fresh peppers yourself under the broiler or over a flame until the skin blackens.
  • The pesto should be thick enough to coat a spoon but loose enough to spoon onto a plate; add water or more oil if it seizes up.
  • Salmon fillets cooked skin-side down in a hot pan until the skin crisps will stay moist inside and give you a textural contrast against the soft pesto.
  • Make the pesto a day ahead if you want, and warm it gently in a low oven or on the stovetop just before plating.

Roasting and preparing the peppers

If you are starting with fresh red peppers, you have two routes: the broiler or a direct flame. The broiler is steadier and less dramatic. Set your oven rack six inches from the heat, turn the broiler to high, and lay whole peppers on a sheet pan. Roast them for 12 to 15 minutes, turning every few minutes with tongs, until the skin is blackened all over. The flesh underneath will still be firm — that is correct. Transfer them to a bowl, cover it with plastic wrap or a plate, and let them steam for 10 minutes. The skin will loosen. Peel it off under cool running water, working gently so you do not tear the pepper flesh. Remove the stem and seeds. You should have about 1 cup of soft, sweet pepper meat.

If you are using a gas flame, hold a pepper with tongs directly over the flame, turning it slowly until the skin blackens all over. This takes about 8 minutes per pepper and gives you a slightly deeper flavour, though the difference is small. The steaming and peeling step is the same.

Jarred roasted red peppers, drained well, will work just as reliably and save you 20 minutes. Taste one before you commit: some brands are packed in vinegar, which changes the pesto's balance. If yours are vinegary, rinse them gently and pat them dry.

Building the pesto

Combine your roasted peppers (about 1 cup), 2 or 3 garlic cloves (minced or grated), and 1/3 cup of nuts — pine nuts are traditional, but almonds or walnuts work and cost less — in a food processor. Pulse until the nuts are broken down but still have some texture; you are not making a paste. Add 1/2 teaspoon of salt, a few grinds of black pepper, and 1 tablespoon of red wine vinegar or sherry vinegar. Pulse again.

With the processor running, pour in 1/3 cup of good olive oil in a thin stream. Stop and scrape down the sides. The pesto should look thick and spoonable, not runny. If it seems too thick — if it looks like it might seize up — add water a tablespoon at a time until it loosens. Taste it. Red pepper pesto should taste bright and a little sharp from the vinegar, with the pepper's sweetness underneath. If it tastes flat, add more salt or a squeeze of lemon juice. If it tastes too acidic, add a little more oil.

You can also make this by hand with a mortar and pestle or a knife and cutting board, which gives you more control over the texture. Mince the garlic and nuts together first, then work in the peppers, then add the salt and vinegar, then stir in the oil. This takes longer but produces a pesto with more personality.

Cooking the salmon

For four people, use four fillets of about 5 to 6 ounces each, skin on. Pat them dry with paper towels — this is the single most important step for crispy skin. Season the flesh side with salt and pepper. Do not season the skin yet.

Heat a large skillet (cast iron or stainless steel, not nonstick) over medium-high heat until it is very hot. You should see a faint shimmer of smoke. Add a thin film of oil with a high smoke point — grapeseed, avocado, or refined vegetable oil. Place the salmon skin-side down in the pan. Do not move it. Listen for a steady sizzle. After 4 to 5 minutes, the skin should be golden and crisp and the salmon should release easily from the pan. Flip it, season the skin side with salt, and cook for another 2 to 3 minutes, depending on thickness. The flesh should be opaque at the edges and still slightly translucent at the very centre — it will continue to cook as it rests.

If you prefer to roast the salmon instead, preheat your oven to 400°F, season the fillets on both sides, and roast them skin-side down on a sheet pan for 10 to 12 minutes. The skin will not crisp as much, but the flesh will be very moist and the timing is more forgiving.

Plating and serving

Warm the pesto gently if you made it ahead — a few minutes in a low oven (300°F) or stirring it over low heat on the stovetop. Do not let it bubble or the oil will separate. Spoon a generous pool of pesto onto each plate. Lay the salmon on top, skin-side up so the crispness shows. Drizzle a little more pesto around the plate if you like, or leave it clean. A squeeze of fresh lemon juice over the salmon at the table is always welcome.

Serve this with something that will soak up the pesto: crusty bread, soft polenta, or rice. A simple green salad dressed with lemon and oil is also good, because it cuts through the richness of the oil without competing with the pepper flavour.

Storing and reheating

The pesto keeps in an airtight container in the refrigerator for up to four days. If the oil has separated and risen to the top, stir it back in. Leftover cooked salmon can be stored separately for two days and eaten cold or reheated gently in a 275°F oven for about 5 minutes, though it will be drier than it was fresh. The pesto and salmon do not need to be stored together.

You can also freeze the pesto for up to three months if you leave out the oil, then stir the oil in after thawing. This is useful if you make a large batch and want to keep some on hand. Thaw it in the refrigerator overnight before using.

Variations and swaps

If red peppers are expensive or out of season, roasted yellow or orange peppers will give you a milder, slightly more delicate pesto. You can also blend in a small handful of fresh basil at the end if you want to bridge the gap between this and traditional pesto, though the pepper should still be the main flavour. A tablespoon of capers or a few chopped olives stirred in at the end adds a briny note that some people love.

For the nuts, hazelnuts are excellent and give the pesto an almost earthy depth. Walnuts make it slightly more assertive. Sunflower seeds or pumpkin seeds work if you have a nut allergy, though they will not give you quite the same richness. Toast them lightly first to bring out their flavour.

Frequently Asked Questions

Can I make red pepper pesto without a food processor?

Yes. Mince the garlic and nuts together with a knife on a cutting board, then finely chop the roasted peppers and combine everything in a bowl. Stir in the vinegar and salt, then whisk in the oil slowly. It takes longer but gives you more control over the texture, and many cooks prefer the result.

What if my pesto breaks or looks grainy?

This usually happens if the oil goes in too fast or the pesto gets too warm. Stop, let it cool slightly, and whisk in a tablespoon of water or a little more vinegar. If that does not work, start with a fresh garlic clove in a clean bowl and slowly whisk the broken pesto into it, as if you were making mayonnaise. It will come back together.

How do I know when the salmon is done?

The flesh should be opaque at the edges and still slightly translucent at the very centre. If you have a thermometer, the thickest part should read 120°F. It will continue to cook as it rests, so take it off the heat a minute or two before it looks completely done.

Can I make this pesto ahead for a dinner party?

Yes, make it up to a day ahead and store it in an airtight container in the refrigerator. Warm it gently just before serving. You can cook the salmon up to an hour ahead and serve it at room temperature, or cook it fresh while your guests are seated and warm the pesto while the salmon rests.