This Creamy Garlic 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 (gluten-free).
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About Garlic Paprika Salmon
Creamy Garlic Paprika Salmon is a delicious one-pot dish you can make for a quick dinner. It is creamy, filling, and super nutritious and comes together in under 30 minutes using simple ingredients.
For a hearty meal, serve it with mashed potatoes, rice, orzo, or crusty bread.
You can easily double or triple the recipe if making it for a bigger crowd.
Here are a few more salmon recipes that you may like
Ingredients
Salmon – Fresh salmon or frozen salmon both work great in this recipe.
I used salmon fillets with skin-on, but you can use skinless fillets too.
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 cooking cream, freshly squeezed lemon juice, fresh parsley, extra virgin olive oil, red pepper flakes, salt and pepper.
You can substitute heavy cream with cashew cream for something lighter or dairy free.
How To Make Creamy Garlic Paprika Salmon
Rinse 2 salmon fillets (7 oz each) 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 ½ cup chopped onions and saute for 3-4 minutes.
Add
- 2 teaspoon minced garlic
- 2 tablespoon tomato paste
- ½ teaspoon red pepper flakes
and cook for 2 to 3 minutes, until the garlic is aromatic and the tomato paste is caramelized, stirring frequently.
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
- ½ cup unsweetened heavy cream
- 2 teaspoon freshly squeezed lime juice
- ½ teaspoon salt
- ½ teaspoon 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!
Serving Suggestions
Serve Creamy Garlic Paprika Salmon with rice, mashed potatoes, orzo, or crusty bread.
You can also serve pasta, roasted veggies, or a refreshing salad on the side.
Storage Suggestions
Creamy Garlic Paprika Salmon will last 3-4 days in the refrigerator when stored in an airtight container. Reheat in a pan or microwave until nice and warm.
It is also freezer friendly. Cool it down completely and freeze it in freezer-safe containers or zip-lock bags. It will last for about 2-3 months. Thaw, reheat, and serve.
Thawing might change the texture of salmon a bit, but it will still taste great.
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Recipe Card
Creamy Garlic 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 paprika (sweet, smoked or hot)
- ½ cup unsweetened heavy cooking 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.
- 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!
Did you make this recipe? Let me know!