Quick Spiced Salmon Recipe: Ina Garten’s Red Pepper Aioli Magic

Salmon dinners reach new heights with this spicy red pepper aioli recipe that promises to tantalize your taste buds.

Ina Garten’s culinary magic shines through every succulent bite of perfectly seared fish.

The vibrant red pepper sauce adds a bold, zesty kick that elevates this dish from ordinary to extraordinary.

Fresh ingredients and simple techniques combine to create a restaurant-quality meal you can easily make at home.

Each forkful delivers a harmonious blend of rich salmon and spicy, creamy aioli that will leave you craving more.

The recipe strikes a delightful balance between elegance and comfort, making it ideal for both weeknight dinners and special occasions.

Dive into this mouthwatering dish and experience a flavor explosion that will become a staple in your cooking repertoire.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories: 500 kcal

Servings: 4

The Shopping List for Ina Garten’s Seared Salmon with Spicy Aioli

• Garlic: Adds sharp, robust flavor that elevates the sauce's complexity.
• Mayonnaise: Provides creamy foundation for smooth, rich texture.
• Chipotle Pepper: Delivers smoky, intense heat with deep southwestern character.
• Roasted Red Peppers: Contributes sweet, mellow undertones with vibrant color.
• Lime Juice: Brightens sauce with tangy, zesty freshness.

• Olive Oil: Helps create perfect golden crust and enhances natural fish flavor.
• Salt: Amplifies salmon's inherent richness and balances overall taste.
• Black Pepper: Introduces subtle warmth and aromatic depth.

• Lime Wedge: Offers bright, citrusy accent to cut through richness and add final flavor pop.

Tools to Perfect Ina Garten’s Salmon & Red Pepper Aioli

• Cutting board: For chopping garlic and chipotle pepper.
• Food processor: To purée red peppers and create smooth aioli.
• 12-inch cast-iron skillet: Essential for perfectly searing and roasting salmon.
• Paper towels: Used to pat salmon dry before cooking.
• Large metal spatula: Helps flip salmon during cooking process.
• Aluminum foil: Covers skillet while salmon rests after cooking.
• Measuring spoons: For precise salt and pepper measurements.

Cooking Method for Ina’s Seared Salmon Dish

Salmon Symphony

• Kitchen Preparation Warm your oven to a toasty 400°F and gather your cooking gear for a flavor adventure.
• Spicy Pepper Sauce Blend roasted red peppers, zesty garlic, and smoky chipotle into a creamy, vibrant sauce that will make taste buds dance. Squeeze in fresh lime juice and stir smooth with mayonnaise.
• Salmon Setup Select beautiful fresh salmon fillets and gently coat them with olive oil. Season generously with salt and pepper for maximum flavor impact.
• Searing Magic Heat a robust cast-iron skillet until it's super hot. Carefully place salmon skin-side down and let it develop a gorgeous golden crust for exactly two minutes without disturbing.
• Oven Finishing Transfer skillet directly into preheated oven. Roast salmon for 3-4 minutes until it reaches a tender, succulent texture with a hint of pink in the center.
• Plate and Enjoy Slide salmon onto beautiful plates. Drizzle with your spicy red pepper sauce and add a bright lime wedge for a final zesty touch. Savor every incredible bite of this restaurant-quality meal.

Spicy Tweaks for Ina Garten’s Salmon with Red Pepper Aioli

• Adjust the cooking time based on your preferred salmon doneness, keeping a close eye to prevent overcooking and maintain a moist, tender texture.
• Experiment with different chili peppers like poblano or jalapeño to create unique heat levels and flavor profiles in the aioli.
• Select a well-seasoned cast-iron skillet or heavy-bottomed pan to ensure even heat distribution and a perfect crispy salmon exterior.
• Transform the sauce by adding roasted garlic, fresh herbs like cilantro, or a splash of smoked paprika for an extra flavor dimension.
• Pair the salmon with quick sides like quinoa salad, roasted asparagus, or a light Mediterranean-style couscous to complement the spicy aioli.

Presenting Your Ina Garten-Style Salmon Just Right

• Pair with Zesty Sides: Complement the salmon's rich flavor with a crisp arugula salad dressed in lemon vinaigrette or roasted asparagus with parmesan shavings.
• Create a Mediterranean Platter: Arrange the seared salmon alongside warm pita bread, tzatziki sauce, and a fresh Greek salad for a vibrant, colorful meal.
• Elevate with Wine Pairing: Select a chilled Sauvignon Blanc or Pinot Grigio to balance the spicy aioli and enhance the salmon's delicate texture.
• Garnish with Fresh Herbs: Sprinkle chopped dill, chives, or parsley over the salmon to add a bright, fresh element that complements the spicy red pepper sauce.

Store, Chill, or Reheat: Ina Garten’s Salmon Advice

• Refrigerate Wisely: Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Keep the aioli separate to maintain the best texture and flavor.
• Reheat Gently: Warm salmon slowly in the oven at 275°F for 10-15 minutes to prevent drying out. Avoid microwave reheating, which can make the fish tough and rubbery.
• Freeze Carefully: Wrap individual salmon portions tightly in plastic wrap, then place in a freezer bag. Freeze for maximum 1 month. Thaw overnight in the refrigerator before reheating.
• Prep Ahead: Make the spicy red pepper aioli up to 3 days in advance. Store in a sealed container in the refrigerator, allowing flavors to meld and intensify before serving with fresh salmon.

Brilliant Seared Salmon With Spicy Red Pepper Aioli Recipe

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4.6 from 32 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Ina Garten’s seared salmon with spicy red pepper aioli creates a Mediterranean-inspired dish balancing rich fish with zesty sauce. Crisp exterior and silky center make this elegant recipe perfect for sophisticated dinner guests you can impress easily.

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Ingredients

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• 4 (6 oz/170 g) center-cut salmon fillets, boneless and skinless
• 1 cup mayonnaise (Hellmann’s)
• 2 tsp minced garlic (2 cloves)
• 1 tbsp chopped chipotle pepper in adobo sauce
• ¼ cup roasted red peppers, seeded and chopped
• 1 tbsp lime juice, freshly squeezed
• 1 lime, quartered, for serving
• Kosher salt
• Black pepper, freshly ground
• Olive oil, good quality

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Instructions

1. Skillet Preparation: Heat a cast-iron skillet over high heat for 5 minutes, reaching 400°F (200°C) to create the perfect searing environment.
2. Aioli Creation: Pulse garlic, chipotle pepper, lime juice, and roasted red peppers in a food processor until smooth. Incorporate mayonnaise, seasoning with salt and black pepper to craft a velvety spicy sauce.
3. Salmon Preparation: Thoroughly dry salmon fillets with paper towels, massage with olive oil, and season comprehensively with salt and black pepper, ensuring complete coverage.
4. Searing Process: Carefully place salmon skin-side down in the scorching skillet, cooking undisturbed for 2 minutes to develop a golden, crispy exterior that seals in moisture.
5. Oven Finishing: Flip fillets with a metal spatula and transfer the skillet directly to the preheated oven. Roast for 3-4 minutes, targeting a rare to medium-rare doneness.
6. Resting and Serving: Remove from oven and loosely tent with foil, allowing salmon to rest for 3-5 minutes. Plate with the prepared chipotle aioli and garnish with fresh lime wedges for a vibrant citrus accent.

Notes

• Skillet Selection: Choose a heavy-cast iron skillet for optimal heat retention and perfect searing of salmon.
• Moisture Matters: Thoroughly pat salmon completely dry before seasoning to achieve an incredibly crispy skin and prevent steaming.
• Temperature Precision: Use a meat thermometer to check salmon’s internal temperature, targeting 125°F for medium-rare doneness.
• Rest and Relax: Allow salmon to rest after cooking, which helps redistribute juices and ensures a tender, succulent final texture.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 36 g
• Saturated Fat: 5 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 38 g
• Cholesterol: 80 mg