Smoked Paprika Roasted Salmon

At first I wasn’t crazy about this recipe. However, by the third bite of my salmon, I was hooked. The smoked paprika put out by McCormick made a big difference.

The salmon only needs to be marinated for 30 minutes, but I make it ahead of time and let it soak all day. Then there's more time to soak in the tub before dinner.

The original recipe that I tried from a cooking magazine called for orange peel, but I just can’t stand it. I do not like orange peel or lemon peel in my food. I like the juice and the fruit of these foods, but not their packaging. While a more sophisticated palate may enjoy the Lemon Pledge taste of orange and lemon peels (they call it zest—isn’t that fun), you won’t find that ingredient in my recipes. (Photo by krosssbow)

Smoked Paprika Roasted Salmon

1/4 cup orange juice

2 tablespoons plus 1 teaspoon olive oil, divided

1 teaspoons Thyme Leaves, divided

1 pounds salmon fillets

1/2 tablespoon brown sugar

1/2 tablespoon Smoked Paprika

1/2 teaspoon Cinnamon

1/4 teaspoon Sea Salt


Mix orange juice, 2 tablespoons of the oil and 1/2 teaspoon of the thyme in small bowl.
Place salmon in glass dish, pour in marinade, turn to coat.
Refrigerate 30 minutes or longer for extra flavor.
Mix brown sugar, smoked paprika, cinnamon, 1/2 teaspoon thyme and sea salt in small bowl.
Place salmon in greased foil-lined baking pan.
Discard any remaining marinade (that means pour it down the drain).
Rub top of salmon evenly with smoked paprika mixture.
Roast 10 to 15 minutes at 400 degrees or until fish flakes easily with a fork.

Options: Add a package of slivered almonds

Make into a meal: Serve atop sauteed spinach.

Wine: Pinot Noir