It’s an easy recipe too, ready in less than 30 minutes. And you can reheat the leftovers, or use them cold in salads. This recipe is one of my favorite ways of preparing salmon fillets (this simple baked salmon with olive oil, garlic and thyme is another good one, and grilled salmon is a summer classic). I’ve been making it quite often lately because salmon is so inherently delicious and everyone in my family enjoys it seasoned with paprika. It’s a good combination of two bold, distinct flavors.
Ingredients
You’ll only need a few simple ingredients to make this tasty salmon recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Olive oil: This is by far my favorite oil to cook with. It’s so delicious! But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Spices: I like to use garlic powder and paprika. Salmon fillets: I really enjoy the deep color and intense flavor of wild-caught salmon.
Instructions
Like all baked salmon recipes, this is an easy one. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to spray the fish pieces with olive oil. Next, sprinkle them with kosher salt, black pepper, garlic powder, and paprika. Be generous with the paprika! The last step is to bake the salmon until cooked through. This should take about 15 minutes in a 425°F oven. That’s it!
Expert tip
Make sure the spices you use are fresh! A stale spice can easily ruin a dish, and this is especially true for paprika. Since paprika is an important part of this recipe, you should double-check to make sure it’s fresh.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can use any paprika that you like in this recipe. I usually use sweet paprika, which is the regular kind. But smoked paprika is wonderful too, and if you like spicy foods, hot (Hungarian) paprika is another great option. All of them work in this recipe thanks to the bold flavor of the salmon.Instead of spraying the fish with olive oil, you can brush it with melted butter. Yum.Try adding a sprinkle of onion powder in addition to the garlic powder. It’s really good!
Serving suggestions
Anything goes with this recipe, really. It’s so versatile. But I like to serve it with side dishes that I can bake in the same 425°F oven. So I often serve this dish with any of the following sides:
Roasted fennelRoasted cherry tomatoesParmesan roasted cauliflower
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them very gently in the microwave on 50% power. Sometimes I flake them cold and use them as a salad topping the next day for my lunch.
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