Smoked paprika roasted salmon is a healthy and easy recipe, and its bold smoky flavor is simply wonderful.
This recipe for smoked paprika roasted salmon 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 quite often lately, because salmon is so healthy (especially if you use wild-caught salmon), and everyone in my family really enjoys it seasoned with smoked paprika.
The ingredients you’ll need
You’ll only need five simple ingredients to make this tasty main dish (exact measurements are included in the recipe card below):
- Olive oil
- Kosher salt
- Garlic powder
- Smoked paprika
- Salmon fillets
Does paprika go with salmon?
Yes! Salmon and smoked paprika are two bold flavors that complement each other really well.
I love preparing salmon simply, with butter and sage. But there’s something about the bold flavor of smoked paprika that really enhances the salmon, rather than overpowering it.
Smoked paprika is one of my favorite spices. It really enhances meats and I use it in many recipes, including cheese-stuffed meatballs and beef kabobs. While smoked paprika might be a bit too strong flavored for delicate white fish, it is just perfect for salmon.
How do you make smoked paprika roasted salmon?
Scroll down to the recipe card for the detailed instructions. But like all baked salmon recipes, this is an easy one. Here are the basic steps:
- Simply brush the salmon fillets with a tasty marinade of olive oil, salt, garlic powder, and smoked paprika.
- Then bake until cooked through, about 15 minutes at 425F.
It’s an ideal recipe for weeknight dinners. You don’t even have to defrost the salmon if it’s still frozen! Although you’ll need to cook it for a bit longer if it’s still frozen (see the recipe card for details).
What side dishes go with this dish?
I like to serve this dish with side dishes that I can bake in the same 425°F oven. So I often serve it with any of the following sides:
What about leftovers?
You can keep leftovers of this smoked paprika roasted salmon recipe in the fridge, in a sealed container, for up to 3 days. Reheat them very gently in the microwave on 50% power. Sometimes I flake them cold and use as a salad topping the next day for my lunch.
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Smoked Paprika Roasted Salmon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 4 (6 oz) salmon fillets
- Preheat oven to 425 degrees F.
- In a small bowl, mix the olive oil, kosher salt, garlic powder and smoked paprika.
- Place the salmon fillets in a baking dish, skin side down. Brush them on both sides with the olive oil mixture. Bake until cooked through, about 25 minutes if cooking from frozen, 15 minutes if cooking fresh fillets.