By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
578 cal · 40 min
Smoked Paprika Oven Roasted Salmon
Recipe GLPRaf508999d18119
Wild salmon fillet infused with bright citrus and fresh thyme, then coated with warm spices including smoked paprika and cinnamon. Oven-roasted until perfectly flaky and tender. A naturally gluten-free, dairy-free protein-rich main course with sophisticated, well-balanced flavors.
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Ingredients
2 tablespoons olive oil
1 fruit fresh tangelo juice
4 sprigs fresh thyme sprigs
1 pound wild salmon fillet, skinless
1 tablespoon smoked paprika
1 piece fresh tangelo zest
1 teaspoon ground cinnamon
to taste sea salt
Directions
Remove the leaves from the fresh thyme sprigs and set aside. In a glass bowl or container, whisk together the olive oil, juice from the tangelo, and half of the thyme leaves.
Place the skinless salmon fillet in the marinade and gently turn to coat both the top and bottom surfaces evenly. Cover the container with plastic wrap or a lid and refrigerate for 30 to 60 minutes.
While the salmon marinates, preheat your oven to 425°F and prepare the spice rub. In a small bowl, combine the smoked paprika, ground cinnamon, tangelo zest, remaining thyme leaves, and sea salt to taste. Mix well and set aside.
Remove the salmon from the marinade and place on a clean work surface. Using your fingers or a brush, rub the spice mixture evenly across the top and sides of the fillet, pressing gently so it adheres.
Line a sheet pan with parchment paper and place a roasting rack on top. Arrange the seasoned salmon skin-side down on the rack for even air circulation and browning.
Roast the salmon in the preheated 425°F oven for 10 to 12 minutes, until the flesh flakes easily with a fork when tested at the thickest part (the internal temperature should reach 145°F for doneness).
Remove the salmon from the oven and let rest for 1 to 2 minutes. Divide between two plates and serve immediately with your choice of sides.
Comments
Fresh salmon arrives reliably at Harris Teeter, Food Lion, Kroger, and Publix in Charlotte at $12–16 per pound, making this a meal that costs $8–12 per serving before sides. Smoked paprika and thyme are standard pantry items, though cinnamon with salmon is an unusual choice that works only if you trust the source recipe. The 40 minutes is honest for roasting, but prep time (zesting the tangelo, seasoning, getting the oven to temperature) realistically adds 10 minutes, so plan for a genuine 50-minute commitment. This dish is done the night you cook it and doesn't reheat well; it's a quick, hands-off weeknight meal for two that rewards you with restaurant-quality results.
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