By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
614 cal · 45 min
Smoked Paprika Oven Roasted Salmon
Recipe GLPR050e796858d818
A vibrant, simple oven-roasted salmon fillet infused with warm spices and bright citrus. Wild salmon is marinated in olive oil, tangelo juice, and fresh thyme, then crusted with a smoky spice blend of smoked paprika, cinnamon, and tangelo zest before roasting until tender and flaky. Ready in under 45 minutes, this elegant dish is naturally gluten-free and pairs beautifully with roasted vegetables or braised greens.
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Ingredients
2 tablespoons olive oil
1 juice of 1 tangelo (about 3-4 tablespoons)
4 sprigs fresh thyme, leaves separated from stems
1 pound wild salmon fillet, skinless
1 tablespoon smoked paprika
1 teaspoon ground cinnamon
1 zest of 1 tangelo
salt to taste
Directions
In a glass container, whisk together the olive oil, tangelo juice, and half of the thyme leaves (approximately 2 sprigs' worth).
Place the salmon fillet in the container and turn to coat both sides evenly with the marinade. Cover and refrigerate for 30 to 60 minutes.
While the salmon marinates, in a small bowl combine the smoked paprika, cinnamon, tangelo zest, remaining thyme leaves, and a pinch of salt. Set this spice mixture aside.
Preheat your oven to 425°F.
Remove the salmon from the marinade and place on a clean work surface. Pat the top surface dry with a paper towel, then rub the spice mixture evenly over the entire top and sides of the fillet.
Place a wire rack on a sheet pan. Lay the seasoned salmon fillet on the rack, skin-side down if any remains, ensuring good air circulation underneath.
Roast in the preheated oven for 10 to 12 minutes, until the salmon is opaque throughout and flakes easily with a fork when tested at the thickest point (salmon reaches a safe internal temperature of 145°F).
Remove from the oven and serve immediately. Enjoy as is, or pair with roasted vegetables or braised greens.
Comments
Salmon, olive oil, and smoked paprika are stocked at every major Charlotte chain, and a tangelo or two from Harris Teeter or Food Lion runs about $1.50—no special trip required. The actual prep (arranging fish on a sheet, zesting citrus, scattering herbs) takes roughly 10 minutes, leaving the oven to work for 25, so the 45-minute claim is honest. This is a weeknight-friendly two-portion dish that reheats adequately if you cover it loosely, though salmon is best eaten fresh the same night. The cinnamon is an unusual choice with smoked paprika and citrus; it works, but the spice balance edges toward the fussy side of a home cook's comfort zone.
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