Best Paprika Salmon Recipes

PAPRIKA SEARED SALMON WITH CARROT-GINGER PUREE AND RED PEPPER COULIS

Steps:

• To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.
• To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.
• To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.
• To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute.
• Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.

SMOKED PAPRIKA ROASTED SALMON WITH WILTED SPINACH

Steps:

• Mix orange juice, 2 Tbsp of the oil and 1 tsp of the thyme in a small bowl.
• Place salmon in a large glass dish. Add the marinade; turn to coat well.
• Cover and refrigerate for 30 minutes (or longer for extra flavor.).
• Mix sugar, paprika, cinnamon, orange peel, remaining 1 tsp thyme and sea salt in a small bowl.
• Remove salmon from marinade. Discard any remaining marinade.
• Place in a greased foil-lined baking pan. Rub top of salmon evenly with smoked paprika mixture.
• Roast salmon in preheated 400 degree oven 10-15 minutes or until fish flakes easily with a fork.
• Meanwhile, heat remaining 1 tsp of oil in a large skillet on medium heat.
• Add spinach; cook and stir 2 minutes or until wilted.
• Serve Salmon over spinach.

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.

SALMON STEAKS WITH SPICY PAPRIKA RUB

Steps:

• Heat grill to medium. Rub Spicy Paprika Rub on both sides of salmon steaks.
• Lightly oil grates. Place salmon on grill; cover grill, and cook until fish just flakes with a fork, about 4 minutes per side.

ROASTED SALMON WITH SMOKED PAPRIKA GLAZE

Steps:

• Directions:
• 1. Start by preheating the oven to 400°F Line a rimmed cookie sheet with foil.
• 2. Rinse the salmon and pat it dry. We cut the salmon into 5 pieces of 5-6 ounces each and then a few smaller pieces for lighter eaters or leftovers. Place the salmon on the foil-lined cookie sheet skin-side down.
• 3. In a bowl, combine the rest of the ingredients and stir well. Pour half of it into a ramekin to reserve for the table. Brush the rest of the glaze on the flesh side of the large pieces of salmon.
• 4. Roast the salmon in the oven for 10 minutes. Check for doneness, but find that it is not quite ready. Cook it for a few more minutes.
• 5. With tongs, lift the salmon off the foil onto the dinner plates. Leave behind the skin of the salmon and serve immediately. SERVES 5.

SMOKED PAPRIKA SALMON WITH SPINACH

Steps:

• Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
• Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
• Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
• Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.

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.

SMOKED PAPRIKA SALMON

Steps:

• Mix oragne juice, 2 tbs of oil and 1 tsp thyme in small bowl. Place salmon in large glass dish. Add marinade; turn to coate well. Cover. Refrigerate 30 min or longer. Mix sugar, smoke paprika, cinnamon, orange peel, remaining 1 tsp thyme and sea salt insmall bowl. Remove salmon from marinade. Place in gresed foil-lined baking pan. Discard remaining marinade. Rub top of salmon evenly with smoked parika mixture. Roast salmon in preheated 400 degree F oven 10-15 minutes or until fish flakes. Heat 1 tsp oil in large skillet on medium heat. Add spinach; cook and stire 2 min or until wilted. Serve salmon over spinach

GRILLED SALMON PAPRIKA

Steps:

• Rinse salmon, pat dry and place in an 11 x 7 baking dish.
• In a small bowl, combine paprika, cumin and salt.
• Drizzle agave over salmon, the sprinkle with paprika mixture.
• Marinate for 30 minutes to 5 hours.
• Grill salmon (skin side down) for 4-5 minutes, then turn over.
• Grill on other side for 3 minutes, or until salmon is cooked through.

SMOKED PAPRIKA ROASTED SALMON WITH WILTED SPINACH

Steps:

• 1. Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor. 2. Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade. 3. Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork. 4. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.

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.