Monday, December 20, 2010

Salmon with Smoked Paprika

Salmon with Smoked Paprika
1 large orange, juiced
½ small lemon, juiced
3 tablespoons olive oil
2 teaspoons thyme leaves, dried
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 ½ – 3 pound salmon fillet
1 tablespoon smoked paprika
1 teaspoon cinnamon
½ teaspoon ginger, ground
1 teaspoon oregano
1 teaspoon orange rind grated
½ teaspoon sea salt

Preheat oven to 450 degrees

Add orange juice, lemon juice, oil, thyme, garlic and onion in a small bowl and mix thoroughly.  Place salmon filet in a large glass dish and pour on the marinade, making sure salmon is well coated with marinade, cover and refrigerate for 2 – 3 hours.

Mix paprika, cinnamon, ginger, oregano, grated orange rind and salt in a small bowl and sit aside.  Remove salmon from marinade and pat  with a paper towel to remove excess marinade.  Place filet on a lined or slightly oiled baking dish.  Coat the top of the salmon evenly with the smoked paprika mixture and bake in a preheated oven approximately 15 - 18 minutes.  Salmon will continue cooking anywhere from 8 - 10 minutes after it is removed from the heat, so let it sit undisturbed until cooking process is complete.

Note: The rule of thumb for cooking fish is that you cook it 10 minutes per inch of thickness.  So if the filet is 2 inches thick, you would cook it for 20 minutes.  Since the fillets are not the same thickness through out, deduct a few minutes of cooking time so that the thinner portion is not over cooked.


  1. where do you get smoked paprika. i see hungarian, but not smoked.

  2. Hey A&J I'm going to try the salmon because I've been batting 100 with your New Age Soul food,my family actually think I'm a good cook now.You said that rule of thumb was to cook the fish for 10 min per inch of thickness. Would this appply to all fish and would it apply if I were broiling or pan searing the fish? I love you guys

  3. I don't know if you have a Smart&Final grocery store in your area, but that is where we first discovered Smoked Paprika. The brand we use is McCormicks and its a part of their gourmet collection. I personally can't vouch for any other brand.
    However, when in a pinch I have taken McCormicks Chipotle pepper seasoning which is very very hot and made my own smoked paprika by adding onion powder, garlic powder and regular paprika. Remember the chipotle pepper is very hot, so when you do this mix, go light on the chipotle and double/triple up on everything else.

  4. Thanks for the love Anonymous. The rule of cooking fish 10 minutes per inch applies to all fish and cooking methods. Just remember that if you have a fish that is 1/2 inch thick, it would only cook for 5 minutes. If you are cooking the fish directly over or under fire, you would cook it 2 1/2 minutes on each side. So make sure your oven or grill has been preheated and at the right temperature before you add the fish.

  5. I looked in 3 different type supermarkets and found the smoked paprika in 1 of the three markets and it was not a high end market.