• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Seafood Recipes » Paprika Salmon

    Paprika Salmon

    Last updated: Apr 18, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Paprika goes really well with the bold flavor of salmon and especially wild-caught sockeye salmon.

    It's an easy recipe too, ready in less than 30 minutes. And you can reheat the leftovers, or use them cold in salads.

    Paprika salmon served on a plate with slices of lemon.

    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 quite 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty salmon recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    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 instead.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Spices: I like to use garlic powder and paprika.

    Salmon fillets: I really enjoy the deep color and intense flavor of wild-caught salmon.

    Instructions

    Like all baked salmon recipes, this is an easy one. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Your first step is to spray the fish pieces with olive oil.

    Next, sprinkle them with kosher salt, black pepper, garlic powder, and paprika. Be generous with the paprika!

    The last step is to bake the salmon until cooked through. This should take about 15 minutes in a 425°F oven. That's it!

    A photo collage showing the steps for making paprika salmon.

    Expert tip

    Make sure the spices you use are fresh! A stale spice can easily ruin a dish, and this is especially true for paprika. Since paprika is an important part of this recipe, you should double-check to make sure it's fresh.

    Frequently asked questions

    Does paprika go with salmon?

    Yes! Paprika might be a bit too strong flavored for delicate white fish and could overpower them (though a little sprinkling of it doesn't hurt, in my opinion).

    But it is just perfect for seasoning a bold-flavored fish such as salmon.

    Can I use frozen salmon?

    Yes, although I do feel that the oil and spices better adhere to thawed salmon. So try to thaw it overnight in the fridge if you can.

    If you do opt for using frozen fillets, they'll need to cook for a longer time. Try 25 minutes instead of 15.

    Can I use farmed salmon?

    You can, but I like the taste of wild-caught sockeye salmon and feel that it's bolder, more intense, and is better suited to paprika than milder and oilier farmed salmon.

    Should I remove the skin?

    I don't. I love salmon skin! It's so fatty and delicious. It doesn't really crisp up when baked in the oven, though.

    So if you don't like the texture, you can go ahead and remove it - here's a guide on how to remove salmon skin before cooking.

    Or, if you get your fish at the seafood counter, you can ask them to do it for you.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can use any paprika that you like in this recipe. I usually use sweet paprika, which is the regular kind. But smoked paprika is wonderful too, and if you like spicy foods, hot (Hungarian) paprika is another great option. All of them work in this recipe thanks to the bold flavor of the salmon.
    • Instead of spraying the fish with olive oil, you can brush it with melted butter. Yum.
    • Try adding a sprinkle of onion powder in addition to the garlic powder. It's really good!

    Serving suggestions

    Anything goes with this recipe, really. It's so versatile. But I like to serve it with side dishes that I can bake in the same 425°F oven. So I often serve this dish with any of the following sides:

    • Roasted fennel
    • Roasted cherry tomatoes
    • Parmesan roasted cauliflower

    Storing leftovers

    You can keep the leftovers 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 them as a salad topping the next day for my lunch.

    Salmon seasoned with paprika, served on a plate with lemon slices.

    Related recipes

    • Blackened Salmon
    • Grilled Salmon
    • Baked Salmon
    • Poached Salmon

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Paprika Salmon
    4.96 from 263 votes
    Pin Recipe Share on Facebook Print Recipe

    Paprika Salmon

    Paprika goes really well with the bold taste of salmon, and especially wild-caught sockeye salmon. It's an easy recipe too, ready in less than 30 minutes.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 355kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 2 (6 oz) wild salmon fillets ½-inch thick
    • Olive oil spray
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 1 teaspoon paprika

    INSTRUCTIONS

    • 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.

    WATCH THE VIDEO:

    NOTES

    • You can use any paprika that you like in this recipe. I usually use sweet paprika, which is the regular kind. But smoked paprika is wonderful too, and if you like spicy foods, hot (Hungarian) paprika is another great option. All of them work in this recipe thanks to the bold flavor of the salmon.
    • Ideally, the salmon should be fresh or frozen and thawed. But if you must bake it from frozen, try baking it for 25 minutes.  

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1salmon fillet | Calories: 355kcal | Carbohydrates: 2g | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Sodium: 361mg | Fiber: 1g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Keto Seafood Recipes

    • Lobster Salad
    • Broiled Scallops
    • Keto Fried Fish
    • Shrimp in Cream Sauce

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Comforting soups

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023