Smoked paprika roasted salmon is a truly easy recipe, and its bold smoky flavor is simply wonderful.
I’ve been making it quite often lately because salmon is so good for you (especially if you use wild-caught). And everyone in my family really enjoys it seasoned with smoked paprika. It’s a good combination of two bold, distinct flavors.
The ingredients you’ll need
You’ll only need a few simple ingredients to make smoked paprika roasted salmon (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’re worried about its relatively low smoke point, you can use avocado oil instead.
Kosher salt: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Garlic powder and smoked paprika. Make sure the spices you use are fresh! A stale spice can easily ruin a dish. Speaking from experience…
Salmon fillets: Try to use sustainable salmon if you can.
Does paprika go with salmon?
Yes! Smoked paprika might be a bit too strong flavored for delicate white fish, and could overpower them. But it is just perfect for seasoning a bold-flavored fish such as salmon.
I love preparing salmon simply, with butter and sage. But there’s something about the bold flavor of smoked paprika that really enhances this dish rather than overpowering it.
How to 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:
1. Simply brush the fish pieces with a tasty marinade of olive oil, salt, garlic powder, and smoked paprika.
2. Then bake them until cooked through. This should take about 15 minutes at 425F.
This is an ideal recipe for easy 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 then 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 your 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.