By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
568 cal · 40 min
Smoked Paprika Oven Roasted Salmon
Recipe GLPR5cf48b9ab387cb
Wild salmon fillet marinated in olive oil, citrus, and thyme, then coated with a warm spice blend of smoked paprika, cinnamon, and tangelo zest. Roasted at high heat until the fish flakes tender, creating a deeply flavored, moist protein centerpiece. This simple preparation brings out the natural richness of the salmon while the smoked spices add warmth and complexity.
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Ingredients
2 tablespoons extra virgin olive oil
1 juice of 1 tangelo
4 sprigs leaves from 4 sprigs fresh thyme
1 pound wild salmon fillet, skinless
1 tablespoon smoked paprika
1 teaspoon ground cinnamon
1 zest of 1 tangelo
sea salt, to taste
Directions
Pour the olive oil into a shallow glass dish or container. Add the tangelo juice and strip the leaves from half of the thyme sprigs, adding them to the oil and juice mixture. Whisk gently to combine and set aside the marinade.
Place the salmon fillet into the marinade, turning it to coat both the top and bottom surfaces evenly. Cover the container with plastic wrap or a lid and refrigerate for 30 to 40 minutes while the flavors infuse.
While the salmon marinates, strip the remaining thyme leaves from the other sprigs and place them in a small bowl. Add the smoked paprika, cinnamon, and tangelo zest to the bowl. Mix the dry ingredients together thoroughly and set aside. Preheat your oven to 425°F.
Remove the salmon from the marinade and place it on a clean work surface. Gently pat away excess marinade with a paper towel. Season the fillet lightly with sea salt on both sides.
Sprinkle the spice mixture evenly over the top and sides of the salmon, pressing it gently so it adheres to the flesh.
Line a baking sheet with parchment paper and position an oven-safe rack on top. Carefully place the salmon fillet on the rack, skin-side down (if any skin remains) or flesh-side up.
Transfer the baking sheet to the preheated 425°F oven and roast for 10 minutes, or until the salmon flakes easily when tested with a fork and reaches an internal temperature of 145°F at the thickest point.
Remove from the oven and let rest for 2 minutes before serving. Serve warm as the centerpiece of your meal.
Comments
Salmon, smoked paprika, and thyme are standbys at Harris Teeter and Kroger, but tangelos are a winter specialty—in Charlotte you'll find them December through February at most chains, and they're a second-store hunt or skip outside season. The 40-minute estimate is honest for a simple roast, but you're realistically budgeting 45 minutes once you zest and juice. At roughly $14–18 per serving (salmon drives the cost), this is a date-night or weekend dish, not weeknight rotation. The technique is forgiving, reheats well in a low oven, and the spice-citrus balance works beautifully with North Carolina shrimp-loving palates—but plan ahead for tangelo season or substitute lemon zest and juice year-round.
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