Savory Spanish Smoked Paprika Baked Salmon Recipe (5 Ingredients, 20 Minutes) by Elisa Schmitz
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Smoked paprika fans, I've got a great recipe for you. Smoked paprika, which originates in Extremadura’s La Vera region in Spain, is an essential spice in many Spanish recipes. Smoked paprika adds complex flavor to a variety of dishes, including this savory smoked paprika baked salmon recipe.
With just five ingredients and ready in only about 20 minutes, this Spanish smoked paprika baked salmon recipe is a quick and easy dinner that's nutritious and delicious. It's an amazing addition to a Mediterranean diet!
This flavorful baked salmon recipe offers the health benefits of salmon, which is considered one of the most nutritious foods in the world; the health benefits of lemon, which is packed with vitamins and antioxidants; and the health benefits of paprika, which may have cancer-fighting properties. But, as with many baked salmon recipes, the best part about this seafood recipe is that it comes together quickly and tastes incredible.
You need only five gluten-free ingredients and about 20 minutes to make this simple Mediterranean recipe. Here's your quick shopping list: fresh salmon, extra virgin olive oil, fresh lemon juice, garlic powder and smoked paprika. That's all it takes! After about 15 minutes of baking, you'll be ready to serve up the smoky goodness.
Serve this flavorful low-sodium salmon with your favorite side dishes for a delicious dinner. I served it with a salad for a low-calorie, high-protein meal. I also served it topped with my Mediterranean smoked paprika sauce for even more creamy flavor. So good!
Cuisine: Spanish / Mediterranean
Prep Time: 5 minutes
Cook Time: 15 minutes (ovens vary)
Total Time: 20 minutes
Servings: 3
Ingredients
- 1 pound fresh salmon filet
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Recipe Notes
- If you prefer more smoked paprika flavor, you can add more, to taste. Or, top the salmon with the delicious smoked paprika sauce (or both).
- I prefer to squeeze my own fresh lemon juice, but you could use bottled lemon juice in a pinch.
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave.
Here's how to make it:
- Place the salmon filet, skin side down, in a casserole dish or baking pan (I lined mine with aluminum foil for easier cleanup).
- In a small mixing bowl or measuring cup, add the olive oil, lemon juice, garlic powder and smoked paprika. Stir to blend.
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Rub the mixture over the salmon. Season with sea salt and black pepper, to taste, if desired.
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Bake the salmon at 375 degrees F for about 15 minutes, or until desired doneness. Salmon is done when it reaches 145 degrees F on a food thermometer.
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Remove salmon from oven and serve. Sprinkle with additional paprika, or top with smoked paprika sauce, if desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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