I absolutely adore salmon, in all of its incarnations, but I seem to be the only one in this household who does. Which means that this wonderful fish full of natural goodness is normally relegated to a lunchtime menu, for one.
The other week, as I was busy recipe testing for clients, writing for the blog, doing all sorts of household chores and prepping a 3 course feast for datenight, I got a sudden craving for a nice juicy salmon treat. I didn’t have time to stuff around the stove pan-fry it, because that requires almost udivided attention so I decided to whack it in the oven and hope that it would turn out. I rubbed the fillets with oil and sprinkled, generously I might add, with smoky paprika. That’s it. Within 15 minutes I had a satisfying meal that struck just the right chord. 
Quick Meal – Paprika Roasted Salmon
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This simple yet elegant paprika roasted salmon is quick to prepare and packed with flavor, perfect for a satisfying meal in just 15 minutes.
Ingredients
- 2 salmon fillets (approximately 130g each)
- 1 tbsp (15 ml) olive oil, plus extra for greasing
- 1 tbsp smoky paprika
- 2 vines of truss cherry tomatoes
Instructions
- Preheat the oven to 220°C (200°C fan forced, 425°F, gas mark 7).
- Line a small baking tray with non-stick baking paper and generously grease it with about 2 tbsp of extra olive oil.
- Place the salmon fillets on the prepared tray.
- Rub each fillet with 1 tbsp of olive oil.
- Sprinkle the fillets generously with smoky paprika, ensuring an even coating.
- Arrange the truss cherry tomatoes around the salmon on the tray.
- Bake in the preheated oven for 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve immediately, optionally with a side of roasted potatoes or crumbled over a salad.
Notes
- For a complete meal, serve with roasted potatoes or a fresh salad.
- The smoky paprika adds a rich flavor, but you can adjust the amount to taste.
- This dish is best served immediately but can be stored in the refrigerator for up to 2 days.
- Reheat gently to avoid drying out the salmon.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: European
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 350
- Sugar: 2
- Sodium: 75
- Fat: 22
- Carbohydrates: 4
- Fiber: 2
- Protein: 34
- Cholesterol: 70
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- Sheet Pan Honey Mustard Salmon
Frequently Asked Questions
Why roast the salmon at 220°C (425°F) instead of a lower temperature?
The high oven heat replicates the effect of a hot pan without requiring constant attention. At 220°C the salmon cooks in just 15 minutes and develops a lightly crisped, paprika-coated exterior while staying moist inside — the author switched to the oven precisely because pan-frying requires almost undivided attention.
Why are truss cherry tomatoes roasted alongside the salmon rather than served separately?
Placing the vine tomatoes on the same tray means they roast in the same 15-minute window, picking up flavour from the paprika-infused olive oil dripping from the fish. They provide a light, juicy counterpoint to the smoky salmon without any extra cooking time or dishes.
How much smoky paprika is the right amount?
The recipe calls for 1 tablespoon of smoky paprika per two fillets — the author describes this as a generous sprinkle. The notes say you can adjust the quantity to taste; less gives a subtle warmth, more gives a bolder, more intensely smoky crust.
Yes, if skin comes on my fish I leave it on, season it and crisp it up! I cook it skin side up. I think it adds flavor and keeps the fish moist. It easily can come off after cooking for those who choose to not eat it. The skin holds omega-3 fatty acids which are typically low in modern American diets. These omega 3s are anti inflammatory agents that are necessary for brain function and reduce risk for various chronic conditions. Enjoy!
I love baked fish! Especially salmon and mahi mahi! However, my local grocery store I buy my wild fish from keeps the skin of the fish on one side. I’m sure it is for a reason but I tediously cut it off everytime because I am not sure how it will turn out with te skin on. When you cook your fish do you keep the skin on the bottom side?! Just wondering because it would be nice to not have to cut it off and save some time. Does all wild fish come with one side of skin still connected? Thank you for your time :)
Sincerely,
Shelley