Juicy, tender honey paprika salmon bursting with flavour. This easy, healthy grilled (broiled) salmon recipe requires just 5 simple ingredients and 25 minutes.
I’m so excited to share this crispy honey paprika salmon recipe with you today! It’s such a delicious 20-minute protein dish.
Oven grilled (broiled) salmon fillets are incredibly versatile and cook up quickly. It has become my favourite way to prepare salmon. You get a golden crust on top without the need for a skillet. Plus, you can easily cook this salmon for a crowd.
The salmon is topped with a honey, garlic and smoked paprika glaze. It’s melt-in-your-mouth tender and delicious! We paired ours with a avocado tomato quinoa salad but baked veggies or a kale salad is also delicious to complete the meal!
Ingredients you’ll need
This salmon with paprika recipe requires 5 simple Ingredients plus a few extras to make the salad.
- Salmon: I like to use fresh, rather than previously frozen, salmon whenever possible. I find the texture is SO much softer and more tender! I usually aim for 5-6 ounces (about 160g) per piece.
- Paprika: You can use any type of paprika for this recipe. I tested both regular and smoked paprika and preferred the smoked paprika as it adds an extra smoky flavour.
- Honey: A touch of sweetness balances the tangy, savoury flavour of the paprika. Use runny honey for this recipe. If your honey has solidified, a quick microwave zap will make it more spreadable over the salmon.
- Garlic Powder, salt + pepper: Use these to add even more flavour. Ensure you choose garlic powder, not garlic salt, to avoid making the dish overly salty.
- Lemon or lime: Salmon is always best when it’s finished with fresh lemon juice or lime juice, so be sure to serve it with some wedges or squeeze them over the top of the finished dish.
Complete list of ingredients and amounts is located on the recipe card below.
How to make honey paprika salmon
Oven broiled salmon gets a golden, seared top and a tender, perfectly cooked centre. Here’s how to do it.
Prepare the broiler: Preheat the broiler about 10 minutes before cooking. Move an oven rack so that it is about 6 to 8 inches beneath the broiler.
Prepare a sheet pan: Line a rimmed sheet pan with parchment paper. Place the salmon on the prepared sheet, skin side down.
Make the paste: In a small bowl, combine the paprika, garlic, salt, pepper, and honey with 1 tablespoon of water to form a paste.
Season the salmon: Brush the sauce over the salmon fillets until all are well coated. Lightly spray the tops with olive oil.
Broil: Broil the salmon until it flakes easily with a fork, about 10 minutes.
Salad: Meanwhile, prepare the avocado salad by adding everything to a mixing bowl.
Dressing: Add the dressing ingredients to a screw-top jar, shake, then pour it over the salad and gently stir to combine.
Serve: Divide the salad among 4 bowls and top each with the salmon. Enjoy!
How long to broil salmon
Most salmon fillets will broil in 6 to 12 minutes, depending on their thickness. To determine doneness, check the thickest part, which should easily flake with a fork and register an internal temperature of about 130°F/ 54°C. Be vigilant to avoid burning the glaze during cooking.
While this recipe is pretty straightforward, there are a few modifications you can make based on what you have on hand!
- Garlic: You can use either freshly minced garlic (I’d use roughly 2 cloves) or garlic powder.
- Spicy: Add 1/2 teaspoon of chili powder to the paste for a touch of heat.
- Paprika: Feel free to use regular sweet paprika for a less smoky flavour.
- Grains: Swap the quinoa for cooked brown rice, couscous, or even pasta to make a pasta salad.
- Other salads to serve: I love serving this with this Cucumber Peach Salad, Vegan Summertime Couscous Salad, The Best Kale Crunch Salad, or my Cypriot Grain Salad for a hearty meal.
- To store: Cooked salmon will keep for up to 3 days in an airtight container in the fridge.
- To reheat: You can warm the salmon in the oven, stovetop, or microwave, although reheating may slightly compromise the texture. Alternatively, consider enjoying leftover salmon cold by incorporating it into a salad, sandwich, or wrap for a refreshing meal.
When salmon is broiled or baked, the skin is typically not crisp, and it’s advisable to discard it. However, if you sear the salmon on the stovetop, the skin can be cooked until crisp and becomes delicious to eat
Yes! You can enhance the flavour by adding the paprika mixture to the salmon up to 4 hours ahead of time.
In Australia, the terms “oven grill” and “broil” are often used interchangeably, and both typically refer to the cooking method where heat comes from above the food. In many Australian ovens, the top heating element is used for grilling or broiling.
More delicious salmon recipes
If you try this honey paprika salmon recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Juicy, tender honey paprika salmon bursting with flavour. This easy, healthy boiled salmon recipe requires just 5 simple ingredients and 25 minutes
- 1 tablespoon smoked paprika
- 2 tablespoons honey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon water
- 4 x 150g salmon fillets
- Olive oil
- 120g bag baby spinach
- 2 cups cooked quinoa or couscous
- 250g punnet cherry tomatoes, diced
- 1/2 small red onion, diced
- 2 avocados, sliced
- Juice of 2 Limes
- 2 teaspoons honey
- 1 tablespoon olive oil
- Salt + pepper, to taste
- Preheat the oven grill (broiler) to 180C/ 400F and place an oven rack below the grill.
- Line a rimmed sheet pan with parchment paper. Place the salmon on the prepared sheet, skin side down.
- In a small bowl, combine the paprika, garlic, salt, pepper, and honey with 1 tablespoon of water to form a paste. Brush the sauce over the salmon fillets until all are well coated. Lightly spray the tops with olive oil.
- Grill (broil) the salmon until it flakes easily with a fork, about 10 minutes.
- Meanwhile, prepare the avocado salad by adding everything to a mixing bowl.
- Add the dressing ingredients to a screw-top jar, shake, then pour it over the salad and gently stir to combine.
- Divide the salad among 4 bowls and top each with the salmon. Enjoy!
- To store: Place cooked salmon in a airtight container in the fridge for up to 3 days.
Keywords: paprika, salmon, honey, broiled salmon