Make the creamy roasted red pepper sauce first. Heat one tablespoon avocado or olive oil in a large skillet on medium-high. Sauté chopped onion for 5 minutes, stirring occasionally, until softened.
Add fresh garlic and sauté 2-3 minutes until fragrant. Keep the skillet for salmon and blend or process the onion-garlic mixture. Blend drained roasted red peppers, coconut milk, and sea salt until creamy. Hold until use.
Over medium-high heat, heat two tablespoons of avocado oil (or high-temperature cooking oil) in a large skillet with onion and garlic to cook salmon.
Heat the skillet for a few minutes until sizzling. Aim for 400–500°F. Before adding salmon fillets, check skillet temperature with a laser thermometer.
Heat skillet and place salmon fillets skin-side up (flesh-side down). Put the fillets gently in the skillet to avoid splashing hot oil. The grease-preventing mesh cover goes here.
Cook salmon flesh-side for 6 minutes. Flip the salmon carefully with a metal spatula and cook until done on the skin side, 4 minutes. Roll salmon with a spatula instead of picking it up. Prevents grease mess.
A 145-degree internal temperature indicates cooked salmon. 125-degree salmon is popular for its texture. Below 145, salmon is juicy and tender.
Use a meat thermometer in the filet's thickest part to check its temperature. While making the sauce, let the pan-seared salmon rest for 10 minutes on a plate.