I’ve spent the better part of an hour writing, deleting, and rewriting something to accompany this recipe. To be blunt, I’ve got nothing. Heck, I don’t even have a photo of the Paprika Roasted Salmon. But don’t let any of that stop you from trying Paprika Roasted Salmon.
Paprika Roasted Salmon
Adapted from McCormick & Co.
BAH Note: The original recipe, which was an add in Fine Cooking magazine, called for the salmon to first be marinaded for 30 minutes in a mix of orange juice, olive oil, and thyme leaves. I’m sure that would be lovely if you were so inclined to give it a try.
- 4 salmon fillets
- 1 tablespoon brown sugar
- 2 teaspoons sweet paprika
- 1 teaspoon chili powder (I heart Penzy’s Chili 9000)
- 1 teaspoon cinnamon
- zest of 1 orange
- 1/2 teaspoon kosher salt
Heat the oven to 400 degrees and line a sheet pan with aluminum foil.
Combine the sugar, paprika, chili powder, cinnamon, orange zest, and salt in a small bowl. Use a fork, or your fingers, to thoroughly combine the spices.
Place the salmon skin side down on the baking sheet and rub the spice mixture into the salmon. Roast for 10 to 20 minutes, depending on the thickness of your fish, until it easily flakes with with fork.