Grilled Salmon and Zucchini with Red Pepper Sauce

Ann Dunaway Teh

Grilled Salmon and Zucchini with Red Pepper Sauce

The red pepper sauce elevates grilled salmon and zucchini to another flavor level. The sauce would be great on just about any fish or other meats as well.
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Seafood
Cuisine American, spanish
Servings 4
Calories 287 kcal


  • Grill


For the Red Pepper Sauce:

  • 1/3 cup sliced almonds toasted
  • 1/4 cup roasted red peppers chopped
  • 1/4 cup grape tomatoes
  • 1/2 tsp garlic minced
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp paprika
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

For the Salmon and Zucchini:

  • 1 1/4 lb salmon skinned and cut into 4 portions
  • 2 medium zucchini halved lengthwise
  • cooking spray
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper


  • Preheat grill to medium.
  • Place almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, salt and pepper in a food processor or blender and blend until smooth; set aside.
  • Coat salmon and zucchini on both sides with cooking spray, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the zucchini is soft and browned, about 3 minutes per side.
  • On a clean cutting board, slice the zucchini into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce.
  • Serve the salmon with the remaining sauce.


Make Ahead:
  • The red pepper sauce can be easily made ahead of time on this recipe. It will keep for several days. This sauce is great on other meats like chicken and steak. Double the recipe sauce and use on another dinner in the same week.
  • Prepare the zucchini over the weekend so you can skip the cutting step during the week.
Chef's Notes:
  • To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
  • To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.


Calories: 287kcalCarbohydrates: 6gProtein: 23gFat: 19gSaturated Fat: 3gCholesterol: 55mgSodium: 510mgFiber: 2gSugar: 3g
Keyword almonds, red pepper, salmon
Tried this recipe?Let us know how it was!

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