Sweet Paprika Salmon Recipes

LEMON-PAPRIKA ROASTED SALMON

Lemon-Paprika Roasted Salmon image

Provided by J. M. Hirsch

Categories Fish Roast Kid-Friendly Quick & Easy Back to School Dinner Lunch Lemon Salmon Healthy Paprika Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates

Yield Servings: 4 mains, plus leftovers

Number Of Ingredients 13

Ingredients

For the salmon:
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Zest and juice of 1 lemon
2 tablespoons olive oil, divided
2 1/2-pound salmon fillet
For the green beans:
1 pound green beans, trimmed
3 cloves garlic, minced
1 teaspoon kosher salt
1/4 cup chopped Marcona almonds

Steps:

Heat the oven to 400°F. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray.
In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well.
Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside.
In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon.
Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon.

SHEET-PAN JERK SALMON

Sheet-Pan Jerk Salmon image

Broiling is one of the quickest ways to cook salmon, and retain its moisture. It heats the outside while keeping the inside tender. When making this jerk salmon, your house may smell like a charcoal grill in the Caribbean. Don't worry if the fish darkens considerably as it cooks; that's when you know it's almost done. Finish it off with a mango slaw or classic carrot salad to make your dinner look as vivid as it tastes.

Provided by Millie Peartree

Categories dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray (optional)
4 (6-ounce) skin-on salmon fillets, about 1 to 1 1/2 inches thick
2 tablespoons olive oil
2 tablespoons jerk seasoning paste (hot or mild)
1 teaspoon sweet or hot paprika
Kosher salt (optional)
Chopped fresh parsley, for serving
mango slaw or classic carrot salad, for serving

Steps:

Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.
Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.
Place on the sheet pan, skin-side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don't be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.

SWEET PAPRIKA SALMON

Sweet Paprika Salmon image

This is a quick and easy salmon recipe for the grill. I found it in the Heart Healthy magazine and it has become our favorite salmon recipe for the grill. You can add more cayenne pepper if you like it spicier - I added 1/4 tsp. and it was great for our tastes and I also used Splenda brown sugar cutting the sugar in half. Putting it here on the 'zaar for safe keeping - I tend to lose recipes that are on bits of paper :-)

Provided by Debi H

Categories Very Low Carbs

Time 17m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 salmon fillets, - 4 - 6 oz. each
1 tablespoon brown sugar
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon lemon peel, finely ground
1/8 teaspoon cayenne pepper
lemon wedge (optional)

Steps:

Thaw fish if frozen. Rinse and pat dry.
In a small bowl, combine brown sugar, paprika, onion powder, garlic salt, black pepper, lemon peel and cayenne pepper.
Gently roll fillets in the seasoning to coat.
Grill fish on lightly greased rack over medium coals 8 to 12 minutes or just until fish flakes easily. Turn once halfway through.
If desired, server with lemon wedges.

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