This paprika salmon is delicious! Paprika pairs well with the bold flavor of salmon. It's an easy recipe, too, ready in less than 30 minutes. You can reheat the leftovers or use them cold in salads.
This recipe is one of my favorite ways of preparing salmon fillets (this simple baked salmon with olive oil, garlic, and thyme is another good one, and grilled salmon is a summer classic). I've been making it often lately because salmon is so inherently delicious, and everyone in my family enjoys it seasoned with paprika. It's a good combination of two bold, distinct flavors.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
Olive oil: This is by far my favorite oil to cook with. It's so delicious! But if you'd rather use an oil with a higher smoke point, you can use avocado oil.
To season: Kosher salt, black pepper, garlic powder, and paprika.
Salmon fillets: They should be about ½-inch thick.
Variations
- Instead of spraying the fish with olive oil, you can brush it with melted butter. This won't work with frozen fillets or with very cold ones, though, because the melted butter will harden.
- Add more spices. Sometimes, I add a generous pinch of onion powder and ground cumin.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Spray the salmon fillets with olive oil. Sprinkle them with kosher salt, black pepper, garlic powder, and paprika. Be generous with the paprika!
Bake the salmon until cooked through. This should take about 15 minutes in a 425°F oven. Serve immediately.
Expert Tip
We're using sweet paprika in this recipe. Not smoked paprika and not hot paprika (here's a look at types of paprika). So read the label on your paprika and make sure you're picking the correct spice.
Having said that, smoked paprika is not a bad choice if you enjoy smoky flavors, and hot paprika will work if you like spicy foods. But the first time you make this recipe, I recommend using regular paprika.
Recipe FAQs
Yes! It's perfect for bold-flavored fish like salmon. I actually use it with white fish, too - check out these recipes for baked cod and grilled halibut.
Yes, although the oil and spices adhere better to thawed salmon, so try to thaw it overnight in the fridge if you can.
If you use frozen fillets, they'll need to cook longer. Try 25 minutes instead of 15.
I don't. I love salmon skin! It's fatty and delicious. However, unlike pan-fried salmon, the skin doesn't crisp up when baked in the oven, so if you don't like the texture, you can go ahead and remove it.
Serving Suggestions
I like to serve paprika salmon with side dishes that I can bake in the same 425°F oven. So, I often serve it with any of the following sides:
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently in the microwave at 50% power. Sometimes, I flake them cold and use them as a salad topping the next day for lunch.
More Salmon Recipes
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Recipe Card
Oven-Baked Paprika Salmon
Video
Ingredients
- 2 salmon fillets - 6 ounces each, ½-inch thick, pin bones removed
- Olive oil spray
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425°F. Line a rimmed 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 them 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, for about 15 minutes. Check with an instant-read thermometer - its internal temperature should reach 145°F. Serve immediately.
Notes
- If you prefer an oil with a high smoke point, use avocado oil.
- We're using sweet paprika in this recipe. Not smoked paprika and not hot paprika (here's a look at types of paprika). So read the label on your paprika and make sure you're picking the correct spice.
- Having said that, smoked paprika is not a bad choice if you enjoy smoky flavors, and hot paprika will work if you like spicy foods. But the first time you make this recipe, I recommend using regular paprika.
- You can use frozen salmon, although the oil and spices adhere better to thawed salmon, so try to thaw it overnight in the fridge. If you use frozen fillets, they'll need to cook longer. Try 25 minutes instead of 15.
- You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently in the microwave at 50% power. Sometimes, I flake them cold and use them as a salad topping the next day for lunch.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
