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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.
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.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- 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!
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 same425°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.
- Blackened Salmon
- Grilled Salmon
- Baked Salmon
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Recipe Card
4.96 from 286 votes
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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 minutes mins
Cook Time15 minutes mins
Total Time25 minutes 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.
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.
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Nutrition per Serving
Serving: 1salmon fillet | Calories: 355kcal | Carbohydrates: 2g | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Sodium: 361mg | Fiber: 1g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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About the Author
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.
