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.
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.
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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.