Paprika Salmon Recipe
This creamy Paprika Salmon is a delicious one-pot dish that comes together in under 30 minutes using a few simple ingredients. Make it using my easy recipe.
Here are a few more salmon recipes that you may like: Salmon Panang Curry, Furikake Salmon, and Hibachi Salmon.
About Paprika Salmon
Paprika Salmon is a delicious one-pot dish for a quick dinner. It is creamy, garlicky, and filling, and it comes together in under 30 minutes using simple ingredients.
For a hearty meal, serve it with mashed potatoes, rice, orzo, or crusty bread.
Ingredients
Salmon – Fresh salmon or frozen salmon both work great in this recipe.
I used salmon fillets with skin on, but you can also use skinless fillets.
If using frozen salmon, then make sure to thaw it before cooking.
Onions – Use red, yellow, or white onions, whichever are readily available.
Tomato Paste – It adds a bright and bold flavor to each bite.
Paprika – This is the star ingredient of this recipe. I used plain paprika, but you can use smoked paprika or sweet paprika too.
Others – You will also need garlic, chicken broth, unsweetened heavy cream, freshly squeezed lemon juice, fresh parsley, extra virgin olive oil, red pepper flakes, salt, and freshly cracked black pepper.
You can substitute heavy cream with cashew cream for something lighter or dairy-free.
How To Make Paprika Salmon
Rinse 2 salmon fillets (7 oz each) and pat them dry with a paper towel.
Season the filets evenly with ½ teaspoon salt and ½ teaspoon freshly cracked black pepper.
Heat 2 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
Once the oil is hot, arrange the fillets in the pan in a single layer and cook for 3-4 minutes, until lightly browned.
Flip gently using a pair of tongs and cook for an additional minute, until the fillets are flaky and cooked through.
Transfer the cooked fillets to a plate and set them aside.
Reduce the heat to medium.
Add the remaining 1 tablespoon extra virgin olive oil to the pan.
Add ½ cup chopped onions and saute for 3-4 minutes.
Now add the following ingredients and cook for 2 to 3 minutes, until the garlic is aromatic and the tomato paste is caramelized, stirring frequently.
- 2 teaspoon minced garlic
- 2 tablespoon tomato paste
- ½ teaspoon red pepper flakes
Add 1 cup chicken broth to the pan and cook for 3-4 minutes, stirring frequently.
Stir in 2 teaspoon plain paprika and cook for another minute.
Finally, stir in the following ingredients.
- ½ cup unsweetened heavy cream
- 2 teaspoon freshly squeezed lime juice
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
Place the cooked fillets back into the skillet and pour some sauce over them.
Check for salt and pepper in the sauce and add more if needed.
Garnish with 2 tablespoon chopped fresh parsley and serve!
Storage Suggestions
Paprika Salmon can be stored in an airtight container in the refrigerator for upto 2 days. Reheat in a pan over low heat until warm, then serve. You can also reheat it in a microwave.
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Paprika Salmon Recipe
Ingredients
- 2 salmon fillets (7 oz each) (skin-on or off)
- 1 teaspoon salt (divided)
- 1 teaspoon freshly cracked black pepper (divided)
- 3 tablespoons extra virgin olive oil (divided)
- ½ cup chopped onions
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- ½ teaspoon red pepper flakes
- 1 cup chicken broth
- 2 teaspoons ground paprika (plain, sweet, smoked or hot)
- ½ cup unsweetened heavy cream
- 2 teaspoons freshly squeezed lime juice
- 2 tablespoons chopped fresh parsley
Instructions
- Rinse salmon fillets and pat them dry with a paper towel.
- Season the filets evenly with ½ salt and ½ teaspoon freshly cracked black pepper.
- Heat 2 tablespoon extra virgin olive in a large skillet over medium-high heat.
- Once the oil is hot, arrange the fillets in the pan in a single layer and cook for 3-4 minutes, until lightly browned.
- Flip gently using a pair of tongs and cook for 1 more minute, until the fillets are flaky and cooked.
- Transfer the cooked fillets to a plate and set them aside.
- Reduce heat to medium.
- Add the remaining 1 tablespoon extra virgin olive oil to the pan.
- Add chopped onions and saute for 3-4 minutes.
- Now add garlic, tomato paste, and red pepper flakes and cook for 2 to 3 minutes, until the garlic is aromatic and the tomato paste is caramelized, stirring frequently.
- Add the chicken broth to the pan and cook for 3-4 minutes, stirring frequently.
- Stir in paprika and cook for another minute.
- Finally, stir in heavy cream, lime juice, ½ teaspoon salt, and ½ teaspoon freshly cracked black pepper.
- Place the cooked fillets back into the skillet and pour some sauce over them.
- Check for salt and pepper in the sauce and add more if needed.
- Garnish with chopped fresh parsley and serve!