Sweet Paprika Salmon Recipes

EASY HONEY GARLIC SALMON

Steps:

• Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat.
• Season salmon with salt, pepper and paprika. Set aside.
• Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together.
• Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired).
• Optional -- Add the lemon wedges around the salmon (adds a stronger lemon taste). Baste salmon one more time then transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
• To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or with a salad.

HONEY GARLIC GLAZED SALMON

Steps:

• Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
• Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
• Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
• Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
• Garnish with minced parsley if desired.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

LEMON-PAPRIKA ROASTED SALMON

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.

SWEET PAPRIKA SALMON

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.

PAPRIKA SALMON

Steps:

• Preheat the oven to 425°F.
• Place the peppers onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 20 minutes, or until scorched in places. Place the peppers into a bowl, cover with plastic wrap and set aside.
• Place a good solid baking sheet into the oven to heat up for about three minutes.
• In a bowl, mix together the olive oil, paprika, sea salt and freshly ground black pepper. Brush this spiced oil all over the salmon.
• Lightly oil the hot baking sheet and place the salmon onto it, skin-side down. Bake for 10-12 minutes, or until the salmon is cooked but still a little pink inside.
• When the peppers are cool enough to handle, peel off the skin and cut the flesh into strips, discarding the core and seeds.
• For the dressing, whisk all the dressing ingredients together in a bowl until slightly thickened. Place the salad leaves into a bowl, drizzle over the dressing and stir to coat the leaves.
• To serve, place the sald onto serving plates and top with the salmon, skin-side up.
• Arrange the pepper strips and capers on top of the salmon.

SMOKY AND SPICY ROASTED SALMON

Steps:

• Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
• In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
• Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
• Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.