Ina Garten Seared Salmon With Spicy Red Pepper Aioli

Ina Garten’s Seared Salmon With Spicy Red Pepper Aioli is made with salmon fillets, garlic, chipotle pepper, lime juice, roasted red peppers, mayonnaise, and olive oil. This delicious seared salmon recipe creates a tasty dinner that takes about 20 minutes to prepare and can serve up to 4 people.

This Seared Salmon With Spicy Red Pepper Aioli Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon (canned) chopped chipotle pepper in adobo sauce
• 1 tablespoon freshly squeezed lime juice
• ¼ cup jarred roasted red peppers, seeded and chopped
• 1 cup good mayonnaise, such as Hellmann’s
• Kosher salt and freshly ground black pepper
• 4 (6-ounce) boneless, skinless, center-cut salmon fillets
• Good olive oil
• 1 lime, quartered, for serving

How To Make Seared Salmon With Spicy Red Pepper Aioli?

1. Preheat the oven: to 400°F (200°C).
2. Make the aioli: Chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Process until smooth and set aside.
3. Prepare the salmon: Heat a large (12-inch / 30-centimeter) dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat them dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1½ teaspoons of salt and ¾ teaspoon of black pepper.
4. Sear the salmon: Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving.
5. Roast the salmon: Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes until the centers are rare. Cover the pan loosely with aluminum foil and let the salmon rest for 3 to 4 minutes for medium-rare, or 5 minutes for medium.
6. Serve: Serve the salmon hot with the spicy red pepper aioli and a wedge of lime for squeezing.

Recipe Tips:

• Use a Hot Skillet: Make sure the skillet is very hot before adding the salmon. This helps create a crispy sear on the outside while keeping the inside tender.
• Pat the Salmon Dry: Before cooking, pat the salmon fillets with paper towels. This step is important for a good sear and prevents the fish from steaming in the pan.
• Don’t Move the Salmon: When searing the salmon, leave it undisturbed for 2 minutes. This allows the crust to form and prevents sticking.
• Cover Loosely with Foil: After roasting, cover the salmon loosely with aluminum foil while resting. This helps keep the salmon moist and finish cooking evenly.
• Serve Aioli Cold: Prepare the aioli in advance and keep it chilled. Serving it cold contrasts perfectly with the hot, seared salmon

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover seared salmon with spicy red pepper aioli cool until it reaches room temperature. Place the salmon and aioli in separate airtight containers and refrigerate for up to 2 days.
• Reheat: Heat a non-stick pan over medium heat. Add a splash of olive oil and cook the salmon for 2-3 minutes on each side until warmed.

Nutrition Facts

Serving Size: 1 fillet (of 4 servings)

• Calories: 273
• Total Fat: 13.9g
• Saturated Fat: 1.9g
• Cholesterol: 93.6mg
• Sodium: 117.7mg
• Potassium: 856.3mg
• Total Carbohydrate: 2.3g
• Dietary Fiber: 0.7g
• Sugars: 0.7g
• Protein: 34.3g

Try More Ina Garten Recipe:

• Ina Garten Roasted Sausages Peppers & Onions
• Ina Garten Steak Fajitas
• Ina Garten Lobster Avocado Sandwiches
• Ina Garten Smashed Hamburgers With Carmelized Onions