Roasted Paprika Salmon with Nectarine Salsa and Coconut Rice
Smoky, sweet, and perfectly juicy, this paprika salmon is one of those back-pocket recipes I make on repeat. It’s fast, flavorful, and a low-effort, big reward type of situation. The spice rub is a simple mix of pantry staples like smoked paprika, garlic powder, and brown sugar, and once it hits the hot oven, it turns into caramelized, deeply savory magic. Serve it with coconut rice and a huge scoop of avocado nectarine salsa and you’ve got the kind of dinner that looks and tastes fancy but comes together in under 30 minutes.
Erica’s Thoughts
This is one of those recipes that I come back to again and again. It is truly one of my favorite ways to eat fish. The concept here is simple: salmon and rice. But no one wants to eat plain salmon and rice, right? Plain salmon and rice reminds me of that one gym bro. Thanks, but no thanks, Chad.
I’m here to tell ya that you can eat healthy, balanced meals that are flavorful and totally craveable.
What I absolutely love about this roasted paprika salmon:
- It’s aggressively seasoned in the best way. Deep, caramelized, garlicky, a little smoky and a little sweet.
- Salmon is a rich source of protein, which is essential for maintaining muscle and supporting bone health.
- A 6oz serving of salmon contains about 2400-3600mg omega-3 fatty acids (EPA and DHA). So for a 6oz serving, you’re getting well above the recommended daily intake of omega-3s, which is about 250-500 mg per day for general heart health. (source) SCORE.
- It is super versatile and goes with a variety of different side dishes. The spice rub uses simple everyday ingredients you probably already have in your pantry.
My girls were even big fans of this! They generally won’t eat salmon, but they both ate multiple bites of this, which is a major win for me. For our family dinner, I served this easy recipe with coconut rice, nectarine salsa, tortilla chips and some smashed avocado with lime, because my girls love scooping avocado up with chips. Weeknight dinner-ing at its finest, my friends.
Simple Ingredients You’ll Need to Make Paprika Salmon
Salmon: I use a 1½ pound wild-caught Alaskan salmon fillet that I get from Costco. Wild salmon eat a diet rich in krill and other small crustaceans, which are packed with astaxanthin, a naturally occurring antioxidant and pigment that gives them that vibrant red-orange hue. Their diet is not controlled, so wild-caught fish is generally leaner with denser muscle tissue due to swimming long distances.
Seasoning blend: Smoked paprika (my fave spice!), brown sugar for a touch of sweetness, pinch of salt to lift the overall flavor, black pepper and garlic powder. You can find all of these in the spices/baking aisle of the grocery store.
Lime zest: Lime zest and juice adds brightness that lifts the whole dish. You could also use lemon zest and lemon juice.
Olive oil: Extra virgin olive oil brings the spice rub together, helps the salmon retain moisture and promotes even roasting. You can sub avocado oil or melted butter.
How to Make this Paprika Salmon Recipe:
Preheat your oven to 425°F (218°C). Line a large sheet pan with parchment paper or a silicone baking mat.
In a small bowl, mix together the smoked paprika, brown sugar, kosher salt, garlic powder, black pepper, lime zest, and extra virgin olive oil. Stir until a thick paprika mixture forms.
Pat the salmon dry with paper towels and place it skin side down on the prepared baking sheet. You can roast the salmon as one large fillet (this is what I do) or cut it into multiple salmon filets. Rub the spice mix all over the salmon.
Place the salmon skin-side down on the prepared baking sheet and roast for 12-15 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F (62.8°C). You can use an instant read thermometer for the most accurate temperature.
Make in an entire meal and serve flaky salmon with fluffy coconut rice, strawberry nectarine salsa, and a squeeze of fresh lime.
Expert Tips
- Take care not to overcook. Salmon continues to cook for a minute or two after it comes out of the oven. If using wild salmon, start checking for doneness at 12 minutes. It’s usually thinner and cooks faster than farmed salmon.
- Use a microplane or the small holes of a box grater to zest your lime.
- You can easily double this recipe to feed a crowd. Use two baking sheets to make sure your salmon fillets aren’t crowded.
- Serve with a fresh fruit salsa or make it a bowl type of situation over rice with avocado, pickled onions and cucumbers.
- Finish everything up with fresh herbs like cilantro, basil or green onions.
- If you like things spicy, add a pinch of red pepper flakes or cayenne pepper to the spice rub!
FAQs
Yes. Smoked paprika adds a layer of smoky depth that I just love but for people who don’t love ‘smoked flavor’, sweet paprika is just as delicious.
I love wild-caught Alaskan salmon (it’s a bit leaner and has that gorgeous red color) but any variety of salmon will work well here.
This spice rub would be delicious on chicken, pork tenderloin or white fish, but the cooking time will vary if you change the protein source. You could also check out my meal prep chicken and blackened mahi mahi recipes, which have similar vibes and more specific cooking times.
Yes. Preheat your grill to 425°F and place the salmon on a large piece of foil. Fold up the sides to create a pouch and grill for 12-15 minutes, depending on the thickness of your salmon fillets.
Store leftover salmon in an airtight container in the fridge for up to 4 days. I like to reheat salmon for 3-4 minutes in the air fryer to re-crisp it up. Or add an ice cube to your container and reheat in the microwave (the ice cube helps prevent the fish from drying out).
What should I serve with paprika salmon?
Nectarine, strawberry and avocado salsa
Spinach and arugula summer salad
Root vegetables with browned butter
or use it to make fish tacos!
A healthy recipe that is perfect for any night of the week, enjoy!
Print
Roasted Paprika Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salmon
- Method: Roast
- Cuisine: American
- Diet: Gluten Free
Description
This easy paprika salmon is a little smoky, a little sweet, perfectly tender, and amazing paired with juicy fruit salsa and coconut rice.
Ingredients
- 1 1/2 lb salmon
- 2 teaspoons smoked paprika
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- zest of 1 whole lime
- 2 tablespoons olive oil
- for serving: coconut rice, nectarine salsa, lime wedges, fresh herbs like cilantro, basil and/or green onions
Instructions
- Preheat oven to 425°F (218°C). Line a large baking sheet with a silicone mat or parchment paper.
- In a small bowl, mix together 2 teaspoons smoked paprika, 2 teaspoons brown sugar, 1 teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, zest of 1 whole lime and 2 tablespoons olive oil until a spice paste comes together.
- Place salmon on the prepared baking sheet and pat it dry with a few paper towels. Spread the paste all over the salmon, using your hands to make sure the whole fillet(s) is evenly coated.
- Roast for 12-15 minutes until the internal temperature of the salmon reaches 145°F (62.8°C) and flakes easily with a fork. (see note on cook time)
- Serve hot with a squeeze of lime and fresh cilantro or basil. I highly recommend rounding out the meal with fluffy coconut rice and juicy nectarine salsa.
Notes
Cook time: Salmon cook time depends on the thickness of the fillet. I use wild-caught Alaskan salmon which is a pretty lean and quite thin, and my salmon is done in exactly 12 minutes. If you use farm-raised or Atlantic salmon, those fillets are generally a bit thicker and may take up to 15-16 minutes to cook.
Grill instructions: Set grill to medium or if it’s temperature controlled to 425°F. Place salmon on a large piece of aluminum foil and fold up the sides, pinching the seam at the top to form a little pouch/tent. Place on the grill and grill for 12-15 minutes, based on the thickness of the salmon.
Air fryer instructions: Preheat air fryer to 390°F for 2-3 minutes. Carefully place the salmon in the basket, skin-side down. If your fillet is large, you will likely need to cut it into portions to fit easily. Air fry at 390°F for 9-10 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (62.8°C).
Refer to the above blog post for answers to frequently asked questions, expert tips, ingredient information and step-by-step photos.
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Nutrition
- Serving Size: 6oz salmon
- Calories: 295
- Sugar: 1.6 g
- Sodium: 444.6 mg
- Fat: 15.1 g
- Carbohydrates: 2.7 g
- Fiber: 0.5 g
- Protein: 38.2 g
- Cholesterol: 86.9 mg
Excellent summertime meal! I often find myself reluctantly making salmon because I’m bored of the same flavor but this recipe really gave it a new life. It is so delicious with the smokey sweet spice rub and the bright, fresh, and sweet nectarine salsa on top. The salsa would pair nicely with white fish as well but is extra delicious with the salmon. It’s a very quick meal to make, under 20 minutes for sure. Yum!
I’m eating this right now and I could wait to leave a review – IT IS INCREDIBLE!!!!!! I want this every single day. Easy to make and family friendly
Wonderful recipe! The paprika glaze was heavenly on a sockeye salmon and I did the yummy nectarine strawberry salsa with it. This is worthy of a company dinner!
Yaaaay, thanks Stephani! I have to say I agree! It’s a go-to when I know I’m having salmon lovers for dinner 🙂
This is such a quick and easy dish! It was loved by my whole family (1&4 year old included) a perfect fresh and flavorful meal! Definitely adding to my rotation!