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Salmon with Sweet Peppers and Chorizo

4 Servings

40 minutes

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The rich flavor and firm texture of salmon pair perfectly with sweet peppers made into pipérade, a Basque relish-like stew of peppers, tomatoes, onion and garlic. Piment d’esplette is the authentic seasoning for pipérade, but instead we use a combination of sweet paprika and cayenne, both of which are probably already in your pantry. And for smoky, meaty flavor, we sauté slices of Spanish chorizo; the rendered fat helps cook the vegetables and the browned chorizo simmers with peppers for a few minutes at the end. We prefer salmon at medium doneness—that is, cooked until the center is translucent. To cook the fish until opaque throughout, simmer the fillets for a few minutes longer, or until the center reaches 125°F to 130°F. Serve with warm, crusty bread.




Don’t forget to place the salmon skin side up in the pan. This way, while the fillets cook gently in the pepper mixture, the skin, which we remove before serving, protects the surface from drying out. Also, don’t allow the pepper mixture to simmer vigorously while the fish is in the skillet. Medium heat should ensure a gentle simmer, but adjust the burner as needed.

40 minutes


  • 4

    6-ounce center-cut salmon fillets

  • Kosher salt and ground black pepper


Joanne D.
February 12, 2023
Quick and delicious!
Made with fire roasted tomatoes and simmered the sauce a bit before putting the salmon. Delicious!
Marc W.

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