Oven-Baked Paprika Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Oven-Baked Paprika Salmon
Description
The recipe uses two salmon fillets seasoned with olive oil, salt, pepper, garlic powder, and sweet paprika. The paprika chosen is not smoked or hot, giving the salmon a gentle, slightly sweet depth without overwhelming the fish's delicate flavor. The fillets are baked skin-side down at 425°F on a prepared baking dish until their internal temperature reaches 145°F to ensure they are fully cooked but still moist.
Baking salmon this way preserves its tenderness while infusing subtle aromatic notes from the seasoning. The high oven temperature helps the exterior develop a light caramelization on the surface, enhancing flavor and texture.
This oven-baked salmon pairs well with a variety of sides from simple greens to rice or potatoes, fitting well into any meal where a clean, unembellished salmon dish is desired.
The recipe notes suggest alternatives such as avocado oil for a higher smoke point and mention that frozen salmon can be used but should be thawed overnight for best seasoning adherence. Leftovers store up to three days refrigerated and reheat gently at half power to maintain moisture and texture.
Ingredients
- 2 salmon 6 ounces each, ½-inch thick, pin bones removed, fillets
- olive oil spray form
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425°F. Line a rimmed 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 them 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, for about 15 minutes. Check with an instant-read thermometer - its internal temperature should reach 145°F. Serve immediately.
Notes
- Use avocado oil instead of olive oil for higher smoke point when desired.
- Sweet paprika is recommended; avoid smoked or hot paprika on first attempt, though they can be used based on preference.
- Thaw frozen salmon overnight in the fridge to ensure better adherence of oil and spices; frozen fillets require longer baking time (about 25 minutes).
- Leftover cooked salmon can be stored in a sealed container in the refrigerator for up to 3 days, and reheated gently in the microwave at 50% power to keep it moist.
- Flaked cold leftover salmon can be repurposed as a salad topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1salmon fillet | |
| Calories | 355kcal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 361mg | 15% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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