Also, try this honey teriyaki salmon and bang bang salmon!
Paprika: Use 2 teaspoons of the star spice to really give your salmon a punchy, bold flavor. Brown sugar: The brown sugar balances the smokiness from the paprika with some sweetness. Brown sugar also has a toasty caramel taste, which only deepens as the salmon bakes in the oven making a sticky-sweet rub. Other spices: You will also use some Italian seasoning, garlic powder, salt and pepper for this recipe. This blend with the paprika and brown sugar is simply delicious. Salmon: A 1 ½ lb whole fillet is perfect. If you have access to individual salmon fillets that will work, too. Olive oil: Use 1 tablespoon of olive oil to help the spices stick to the fish and stay in place while it bakes. Minced parsley: Finely mince some parsley to serve over the baked salmon. It will add a little brightness and fresh quality to the dish.
What type of paprika should I use for paprika salmon?
Paprika is a spice made from dried and then ground red peppers. Naturally, it has a sweet-smoky taste which pairs perfectly with salmon. This paprika salmon recipe uses sweet paprika; it’s the most common variety sold in grocery stores. You can also use Spanish or smoked paprika to give some extra smokiness to the dish. Alternatively, there are some paprika seasonings that skew towards the hotter side, if you want to add a little heat.
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