Paprika Salmon Recipes

SMOKED PAPRIKA AND HERB BUTTER BAKED SALMON

Steps:

• Thaw salmon according to package directions. Preheat oven to 400F. In a small bowl, mix the melted butter with the seasonings. Place thawed salmon skin side down on a lined baking sheet. Spread the smoked paprika herb butter over the top of the salmon fillet with a pastry brush or the back of a spoon. Bake according to package directions. For a twist, this recipe can also be used on the grill, just follow the grill instructions on the back of the package!

PAPRIKA SALMON

Steps:

• In a small bowl, combine lemon juice, maple syrup, garlic powder, smoked paprika, and salt. Mix together until well-combined
• Pat dry salmon with paper towel. Spread paprika mixture over all sides of the salmon.
• Heat a pan or cast iron skillet over medium-high heat. Add oil.
• When the pan is hot, place the salmon filets on the pan, skin-side down. Cook for 4-5 minutes, or until the sides are opaque. Flip the salmon over and cook for an additional 2-5 minutes, or until it reaches your preferred level of doneness. Note - the thickness of the salmon will affect how many minutes it cooks for. Wild fish is usually thinner and requires less cooking time; farmed fish is thicker and requires more cooking time.
• Remove from heat, serve, and enjoy!

PAPRIKA SALMON

Steps:

• Preheat your oven to 425 degrees F. Line a baking dish with nonstick foil or high-heat-resistant parchment paper and lightly grease it.
• Place the salmon fillets on a large plate or on a cutting board. Spray both sides with olive oil and sprinkle with kosher salt, black pepper, garlic powder, and paprika.
• Place the salmon fillets, skin side down, in the prepared baking dish.
• Bake until the fish is opaque and cooked through, about 15 minutes.

SMOKED PAPRIKA ROASTED SALMON WITH WILTED SPINACH

Steps:

• Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor
• Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade
• Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork
• Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach

SMOKED-PAPRIKA SALMON

Steps:

• Preheat the oven to broil. Set the rack 6 inches from the heat source. Line a broiler pan with foil. (function() { var a="",b=[ "adid=ada-foodhub-3-289840287", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

BAKED PAPRIKA SALMON

Steps:

• Preheat oven to 200C while you prepare your salmon. Prepare the salmon fillets by placing them on a baking tray and topping them with minced garlic, ground paprika, seasoning and olive oil. Using your hands coat the mixture evenly over the salmon and pop in the oven for 10 -12 minutes until cooked through. Serve with an avocado green mixed salad or my roasted vegetable quinoa salad.

LEMON-PAPRIKA ROASTED SALMON

Steps:

• Heat the oven to 400°F. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray.
• In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well.
• Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside.
• In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon.
• Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon.

QUICK MEAL - PAPRIKA ROASTED SALMON

Steps:

• Preheat oven to 220C (200C fan forced, 425F, gas mark 7).
• Line a small baking tray with non-stick baking paper and grease it generously with extra oil, about 2 tablespoons.
• Place salmon fillets on the paper, skin down and a couple of inches apart.
• Rub a tablespoon of oil all over each fillet and sprinkle generously with smoky paprika.
• (Add truss cherry tomatoes to the tray, if using.)
• Bake salmon fillets (along with the tomatoes) in the preheated oven for about 15 minutes.
• Turn off the oven, and with the oven door open, let it rest for another 3 minutes or so.
• Serve salmon with some bread, potatoes, roasted tomatoes or a garden salad.

PAPRIKA-SALMON WITH MANGO AND AVOCADO SALSA

Steps:

• Sustainable Blue's salmon, is raised near the Bay of Fundy in Nova Scotia. What makes this salmon and the way it's farmed incredibly unique is the fact that the salmon are raised in tanks, on land. This is not only an environmentally responsible farming practice but also ensures incredible levels of control during the entire life cycle of the fish. The farm purchases salmon at the egg stage, and then proceeds to slowly transition the fish to salt water when they've matured to mimic the conditions they would experience in the wild as they would migrate from stream to ocean. This practice is done gradually so as to minimize stress to the fish. This controlled environment means the salmon are raised disease-free - without any need for antibiotics or pesticides. As close to wild salmon as you can get! Paprika-Salmon with Mango and Avocado Salsa 1/2 cup rice of your choice 2 tbsp olive oil 1/2 tsp smoked paprika Salt and pepper 2 salmon fillets (8-oz-each) Mango and Avocado Salsa 1/2 mango, diced 1/4 cup diced red onion 1 avocado, diced 1/2 lime, juiced 2 tsp olive oil 1/2 tsp liquid honey Salt and Pepper Cook rice according to package directions. In small bowl, combine 2 tsp of the olive oil, the paprika and a generous pinch each of salt and pepper. Brush all over salmon. In large nonstick pan over medium heat, heat remaining olive oil. Place salmon, skin-side down in hot pan. Cook until skin is crisp and releases easily from pan, about 6 minutes. Turn and cook until fish flakes easily when tested with fork, 1 to 2 minutes. While salmon is cooking, mix together all the salsa ingredients. Serve with fish and rice and an extra squeeze of lime juice.

SMOKED PAPRIKA SALMON CHUNKS

Steps:

• Put the salmon chunks in a bowl. Combine the paprika, lemon pepper and salt in another small bowl then sprinkle on the salmon and toss and coat. Over medium high blaze, heat an 8-10" cast iron skillet. Put the olive oil in and let it get hot. When cooking the salmon, you'll go back and forth between medium and medium high. Put about 6 chunks in at a time (do no crowd the skillet) and pan sear on the first side about a 90 seconds. Turn with tongs and cook on the flip side another about 90 seconds. Gently flip to some of the other sides of each cube/chunk and cook another about 60-90 seconds. Remove to a plate, loosely cover with doubled foil and repeat with the remaining salmon. In the same skillet over medium heat (after all salmon is cooked), pour the wine to deglaze the pan. Whisk in the honey, mustard and dill. Stir and blend cooking on medium about 3-5 minutes. Turn off heat. Pour sauce in a small container for serving.

CAJUN SALMON ONE SHEET PAN

Steps:

• Clean and cut the baby potatoes in half. Then place them in a large pot and pour water into it; enough to cover the potatoes. Season with salt.
• Bring it to a boil or until fork tender. Drain the water and let the pot with cooked potatoes simmer for 2-3 minutes until all excess water is gone. Set aside.
• In a small bowl, combine garlic, thyme, parsley, Cajun/Creole seasoning, and canola oil. Mix thoroughly. Set aside.
• Place the salmon steaks on a plate and season with salt and pepper. Brush the salmon steaks with the spice mixture. Set aside.
• In separate bowls/plates, coat the veggies (tomatoes, green beans, and cooked potatoes) with the same Cajun spice mixture.
• Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or parchment. Spray with a cooking spray or lightly oil.
• Place the seasoned salmon, tomatoes, potatoes and green beans on a parchment-lined sheet pan.
• Allow the salmon and vegetables to bake for 15-18 minutes or until cooked through. Cooking time will vary depending on the thickness of your salmon and preference.

PAPRIKA SALMON

Steps:

• Preheat the oven to 425°F.
• Place the peppers onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 20 minutes, or until scorched in places. Place the peppers into a bowl, cover with plastic wrap and set aside.
• Place a good solid baking sheet into the oven to heat up for about three minutes.
• In a bowl, mix together the olive oil, paprika, sea salt and freshly ground black pepper. Brush this spiced oil all over the salmon.
• Lightly oil the hot baking sheet and place the salmon onto it, skin-side down. Bake for 10-12 minutes, or until the salmon is cooked but still a little pink inside.
• When the peppers are cool enough to handle, peel off the skin and cut the flesh into strips, discarding the core and seeds.
• For the dressing, whisk all the dressing ingredients together in a bowl until slightly thickened. Place the salad leaves into a bowl, drizzle over the dressing and stir to coat the leaves.
• To serve, place the sald onto serving plates and top with the salmon, skin-side up.
• Arrange the pepper strips and capers on top of the salmon.

SALMON IN THE AIR FRYER

Steps:

• Coat salmon fillets in oil. Generously season with salt, pepper, garlic powder, smoked and regular paprika.
• Place in the basket of the air fryer and cook for 7-8 minutes at 390 F.
• The internal temperature of the salmon should be 145 F and you should be able to easily flake it.
• (If the fish does not appear cooked enough, you can easily put it back in the air fryer and cook for 1-2 minutes more).

HONEY MUSTARD GLAZED SALMON

Steps:

• In a bowl, combine mustard, paprika, garlic powder, black pepper, honey, and lemon juice.
• Arrange the salmon fillets in a roasting tin and glaze them with the prepared mustard mixture. Then, garnish with chopped chives and lemon slices.
• Cover the prepared salmon with foil and roast it for 15 minutes at 200°C (392°F). Then, remove the foil and broil the fish for a further 10 minutes or until the salmon is cooked through and the glaze is lightly browned.

SWEET PAPRIKA SALMON

Steps:

• Thaw fish if frozen. Rinse and pat dry.
• In a small bowl, combine brown sugar, paprika, onion powder, garlic salt, black pepper, lemon peel and cayenne pepper.
• Gently roll fillets in the seasoning to coat.
• Grill fish on lightly greased rack over medium coals 8 to 12 minutes or just until fish flakes easily. Turn once halfway through.
• If desired, server with lemon wedges.

PAPRIKA GRILLED SALMON SPRING SALAD RECIPE

Steps:

• For the vinaigrette: Combine red wine vinegar, half of the lemon juice, and shallot in a medium nonreactive bowl and set aside at least 5 minutes before using. Whisk in mustard, 1 1/2 teaspoons of the sugar, a pinch of salt, and pepper until smooth. While whisking constantly, add oil in a thin stream until well incorporated. Taste and add more salt, sugar, or pepper as desired.
• For the salad: Place potatoes in a large saucepan, cover by 1 inch with heavily salted water and bring to a boil over high heat. Lower heat to medium-high and boil until potatoes are knife tender, about 10 to 15 minutes. Add asparagus and peas and cook 2 to 3 more minutes until they're bright green and knife tender.
• Drain and run under cold water to cool off. When potatoes are cool enough to handle, cut in half, toss potatoes, peas, and asparagus with a drizzle of olive oil and set aside until ready to use. (Can be made up to 1 day ahead.)
• Trim tops off the fennel, quarter and core it and then using a mandolin, slice paper thin. Toss it with the remaining lemon juice and a pinch of salt and set aside until ready to use. Pluck a few sprigs of fennel fronds and save for garnish.
• For the salmon: Combine paprika, remaining 1 teaspoon sugar, and salt in a bowl and mix well. Pat salmon dry and rub with the spice mixture. Allow to marinate for at least 2 hours in the refrigerator. Let sit at least 15 minutes at room temperature before cooking.
• Heat an outdoor grill to medium (about 350°F to 450°F) and rub the grill grates with a towel dipped in vegetable oil. Using another paper towel, remove excess rub, and pat dry on both sides of the fish. Drizzle over 1 tsp of canola oil and rub all over the fish. Place the salmon on the grill, and cover the grill. Cook, flipping once, until grill marks appear and salmon turns opaque pink, about 4 to 5 minutes per side.
• Remove from grill, tent with foil, and let rest a few minutes. Flake the salmon into bite-sized pieces and season with a pinch of salt and some freshly ground black pepper. To serve, divide arugula among bowls, evenly divide asparagus, peas, potatoes, and fennel. Drizzle with vinaigrette and top each plate with the salmon and a few sprigs of fennel fronds.

SMOKED PAPRIKA SALMON RECIPE WITH MANGO SALSA

Steps:

• Season the salmon fillets with the spice rub. Drizzle lime juice on the fillets.
• Heat olive oil in a frying pan and place the fillets skin side down. (Fry the fillets in batches so you don't overcrowd the pan.)
• Cook on medium-high heat for 2 to 3 minutes. then flip and cook the other side for 2 to 3 minutes.
• Preheat the oven to 200°C/400°F.
• Season the salmon and sprinkle lime juice. Place in an oven-proof dish and spray olive oil. Bake in the oven for about 8-10 minutes until your desired doneness. (If you want it well done, bake for 10 minutes.)
• Combine all ingredients and let it sit for 5 minutes. Serve with paprika salmon. Or break the salmon into chunks and serve on tortillas with mango salsa topped with honey mustard coleslaw and spicy avocado sauce.

SMOKY SHEET PAN SALMON AND POTATOES

Steps:

• Preheat oven to 425°F. Zest 1 orange to yield 1 teaspoon and place zest in a small bowl. Remove rind from oranges and cut flesh into segments. Place segments in a medium bowl. Add oil, paprika, and oregano to orange zest; stir to combine.
• Toss potatoes with 2 tablespoons oil mixture and ¾ teaspoon salt on a parchment-lined large rimmed baking sheet. Bake until golden and mostly tender, about 25 minutes.
• Sprinkle salmon with ½ teaspoon salt and rub with remaining 1½ tablespoons oil mixture. Place salmon, skin side down, on baking sheet with potatoes. Bake until salmon is cooked to desired degree of doneness, 12 to 15 minutes for medium.
• Meanwhile, add avocados, cilantro, lime juice, and remaining ¼ teaspoon salt to orange segments; stir to combine. Serve over salmon and potatoes.

MARY BERRY'S CRUSTED SALMON WITH SAMPHIRE AND PRESERVED LEMON SAUCE

Steps:

• Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet. Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust. Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15-18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked - it should be holding the juices. To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper - go easy on the salt as the lemons are preserved in brine. Process until finely chopped. When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted. Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside. Mary's tips: Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.