With an easy glaze, Honey Paprika Broiled Salmon is tender, juicy, and full of flavor. Best of all, it comes together in under 20 minutes. This is truly the best way to cook salmon.
Broiled salmon fillets are incredibly versatile and they cook fast. It is officially my favorite way to cook salmon. You get that golden crust on top without having to break out a skillet. And you can easily cook this salmon for a crowd. I recently made 4 pounds of salmon cooked this way for a big family gathering. It was served right on the sheet pan, and all I had to do to clean up was take the foil off of it after dinner.
If you’re wondering what to serve with broiled salmon, I’ve got a few ideas. Really, it only needs a vegetable, like broccoli that has been roasted or asparagus that has been broiled (toss it with some oil and salt and broil it on the same pan as the salmon). It’s also delicious served over a salad like a classic Caesar, arugula salad (use it instead of steak). Or try a fresh side dish like Panzanella or lemony potato salad. Also, don’t forget to make some Garlic Bread Hawaiian Rolls to go with the meal. You’ll be glad you did.
As a seafood lover, I’m always looking for new ways to prepare delicious healthy salmon fillets. Lately I’ve been experimenting with different seasonings and spices to add flavor. One combo I tried recently – salmon with paprika – ended up being a huge hit! The smoky, slightly spicy paprika complements the rich taste of salmon perfectly.
But this pairing left me wondering – is paprika really a good match for salmon? Could other spices work just as well or better? I decided to do some research and test out various salmon seasoning options to find the answers. Read on for a definitive guide to seasoning salmon with paprika!
An Overview of Paprika
Before determining if paprika suits salmon let’s first understand what exactly paprika is. Paprika is a spice made from grinding dried peppers into a fine, bright red powder. It hails from Hungary and Spain.
There are several varieties of paprika available:
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Sweet paprika – The most common type, it has a mild, slightly sweet taste.
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Smoked paprika – Dried peppers are smoked before grinding, adding a rich, smoky flavor.
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Hot paprika – Made from hotter pepper varieties, it provides both color and spiciness.
Paprika will give seafood, meat, stews, and other foods a bright color and a spicy kick no matter which kind you choose. It’s a versatile, flavorful seasoning that works on many foods.
Why Paprika Complements Salmon So Well
I tried paprika on salmon, and it’s easy to see why they go so well together. Here are some of the reasons this combo is so successful:
Paprika’s smoky taste accents the salmon’s natural richness. Salmon is an oily, fatty fish with a pronounced flavor. The subtle smokiness of paprika perfectly balances and complements the fish’s robust taste.
The spice gives a nice splash of color. Paprika’s bright red hue livens up a salmon fillet’s orange-pink flesh. This contrast makes for an attractive presentation.
It provides a touch of heat. Salmon can handle bolder, warmer spices. Paprika gives just enough gentle heat to add interest without overpowering the delicate salmon flavor.
The woodsy aroma is appetizing. Paprika has an enticing smoky, almost bacon-like aroma. This seasoning makes salmon smell incredible while cooking!.
Paprika offers versatility. Sweet, smoked, or spicy paprika all pair well with salmon. Use whichever variety suits your tastes.
With its brilliant color, pleasant fragrance, smoky flavor, and mild spiciness, paprika seems tailor-made to season rich fish like salmon. No wonder it’s such a winning combination!
Testing Out Other Spice Options for Salmon
While paprika may complement salmon beautifully, I wanted to determine if other spices could produce equally delicious results. I tested salmon fillets seasoned with everything from classic lemon pepper to trendy za’atar spice blend. Here’s an overview of how other spices compared:
Lemon Pepper – The bright citrus and pepper provided acidic balance, but the lemon overwhelmed the salmon’s natural flavor.
Cajun Spice – The robust Cajun blend of spices totally drowned out the salmon. Too powerful for this mild fish.
Old Bay Seasoning – Surprisingly tasty! The blend of savory spices like celery seed accented the salmon perfectly.
Garlic Powder – Simple but effective. The garlicky flavor nicely offset the salmon’s oiliness.
Dill – Fresh dill’s grassy, herbaceous notes paired masterfully with the rich salmon.
Za’atar – Exotic yet delicious! The medley of sesame, sumac, and herbs added incredible depth of flavor.
Clearly, many spices can complement salmon’s mellow taste. But to me, paprika still comes out on top thanks to its addictive smoky aroma and vibrant hue.
That said, I’d absolutely recommend trying salmon with Old Bay, garlic, dill, or creative blends like za’atar. Feel free to experiment with different seasonings to discover your favorites!
Tips for Cooking Salmon with Paprika
Ready to fire up those salmon fillets seasoned with paprika? Here are some tips for maximizing flavor:
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Use high-quality, fresh paprika for the best taste. Store paprika in an airtight container away from light.
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Allow the fillets to marinate for 15-20 minutes after seasoning. This allows the flavor to penetrate.
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Add a touch of olive oil or melted butter so the paprika will stick to the fish.
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Broil, bake, or grill the salmon. High heat caramelizes the spices beautifully.
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Try smoked paprika for extra richness. Or use spicy paprika if you like some heat.
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Sprinkle extra paprika over the finished dish for a pop of color and flavor.
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Pair salmon with carbs like rice or roasted potatoes to offset the fish’s fattiness.
With minimal effort, you can make restaurant-worthy salmon seasoned to perfection with paprika!
Satisfying Salmon Recipes with Paprika
If you want to enjoy the classic pairing of paprika salmon, try out these easy yet scrumptious recipes:
Baked Paprika Salmon
Ingredients:
- 4 salmon fillets
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 Tbsp sweet paprika
- 1⁄4 tsp black pepper
Directions:
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Preheat oven to 425°F. Line a baking dish with foil.
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Place fillets skin-side down in the dish. Brush with olive oil on all sides.
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In a bowl, mix salt, garlic powder, paprika, and pepper. Rub the mixture onto the salmon.
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Bake 15-18 minutes until opaque and flaky.
Smoky Paprika Roasted Salmon
Ingredients:
- 4 salmon fillets
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 Tbsp smoked paprika
- 1⁄4 tsp black pepper
Directions:
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Preheat oven to 425°F. Place fillets in a baking dish skin-side down.
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Brush fillets with oil. Mix salt, garlic powder, smoked paprika, and pepper in a bowl.
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Coat fillets with the spice mixture. Roast for 15-18 minutes until cooked through.
One-Pan Salmon and Veggies with Paprika
Ingredients:
- 4 salmon fillets
- 1 lb. green beans, trimmed
- 2 cups cherry tomatoes
- 2 Tbsp olive oil
- 1 Tbsp sweet paprika
- Salt and pepper to taste
Directions:
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Preheat oven to 425°F.
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On a parchment-lined baking sheet, toss green beans and tomatoes with oil.
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Place salmon fillets alongside veggies and season all with paprika, salt, and pepper.
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Roast 15-18 minutes until salmon flakes easily and veggies are tender.
Mix up your salmon routine by seasoning it with incredible paprika! These recipes make enjoying this pairing at home simple.
Frequently Asked Questions About Salmon with Paprika
If you’re new to cooking salmon with paprika, you may have some questions about this tasty combo. Here are answers to some commonly asked queries:
Does paprika really go well with salmon?
Absolutely! Paprika’s smoky sweetness, mild heat, and vibrant color complement rich salmon perfectly. The spice accentuates the fish without overpowering it.
Should I use smoked or regular paprika?
Both work well! Smoked paprika adds extra richness. Regular sweet paprika provides color and a touch of peppery flavor. Use whichever variety you prefer.
Can I use hot paprika on salmon?
You can, though the salmon may be a bit delicate for super spicy paprika. Stick to regular or smoked paprika, or use just a small amount of hot paprika for a touch of heat.
What’s the best way to cook salmon with paprika?
High-heat roasting, broiling, grilling, or pan searing all allow the paprika flavor to shine. Bake or grill the fillets for 15-20 minutes per inch of thickness.
What should I serve with paprika salmon?
Rice, roasted potatoes, sautéed veggies like green beans or asparagus, and fresh green salads make excellent accompaniments. Their mild flavors won’t compete with the seasoned salmon.
Discovering an Exciting New Salmon Seasoning
If you’re feeling uninspired by bland broiled salmon fillets, I can’t recommend seasoning them with paprika enough. The spice’s smoky aroma, vibrant hue, and pleasant bite absolutely takes salmon to the next level. It adds so much flavor with such minimal effort.
While paprika is not the
A word about Mayonnaise
Let’s just address the elephant in the kitchen here. Mayonnaise. Trust me on this. The mayonnaise works better than any ingredient I tested to help the flavorful ingredients to stick and the salmon to stay tender. Any trace of mayonnaise flavor cooks off and anyone you serve this to would never guess it’s in there. Kenji López-Alt calls mayonnaise “the secret ingredient that improves meat [including fish] every time”, and it is now my “secret” marinade weapon.
Yes, you can use any dried herbs and spices or spice blends you like. The mayonnaise holds the seasonings together and helps make the fish tender. (I have tried it with Tex Mex seasoning for salmon tacos or blackening seasoning. ).
When salmon is broiled or baked, the skin is usually not crisp, and it’s best to discard it. You can cook the skin of the salmon until it’s crispy on the stove if you sear it first.
Yes, you can put the seasoning mix on top of the salmon up to 4 hours ahead of time and it will taste even better.
Ideal Temperature for Cooked Salmon
The USDA recommends cooking salmon to 145°F. I find that you should actually remove the salmon when an instant read thermometer registers 130°F. This avoids overcooking. As long as the sheet pan is hot, it will keep cooking for another minute or two, and it will usually be almost done to the USDA’s standards.
- Salmon – Any type of salmon will work. You can use a single large piece of salmon or small slices that have already been cut.
- Mayonnaise—This might seem like an odd ingredient, but trust me on this one. The seasonings stay on the fish while it cooks because of the mayonnaise, which also helps the fish stay moist and tender. The finished dish does not taste like mayonnaise.
- Paprika – This is great any type. I tried it both ways and didn’t like either paprika or smoked paprika better. The smoked paprika just adds extra smoky flavor.
- Honey: The sour and sour flavor of the paprika is balanced by a touch of sweetness.
- Worcestershire sauce gives the marinade a great savory taste. You can skip it if you don’t have it, but the taste is great.
- Salt, black pepper, and garlic powder can be used to make food taste even better. Make sure you use garlic powder instead of garlic salt, which would make the food too salty.
- Serve with lemon or lime wedges. Fresh lemon or lime juice makes salmon taste its best, so serve it with wedges or squeeze them over the top of the dish when it’s done.
