Serves 2
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.
