Salmon steaks and paprika are reliable finds at every major Charlotte chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all stock both year-round, so no second stops needed. The 15-minute claim is honest: pat dry, rub, sear or broil, done. At roughly $12–15 per pound for salmon and pennies for paprika, you're looking at $8–10 per serving, which is a genuine splurge but not unreasonable for a weeknight protein that feels restaurant-quality. This is a minimal-fuss dish that scales to a family and reheats decently if you don't overcook the initial sear. The only caveat is that salmon steaks demand attention in the pan—walk away and they dry out—so it's not a set-it-and-forget-it meal on a chaotic evening.