Roasted Salmon with Smoked Paprika Glaze
In the past, we have had great success pan-roasting or grilling our salmon. With the oven already on, we are inspired to roast the salmon. This method is really simple and produces a moist and flavorful fish. A smoky and sweet glaze complements the wild salmon fillets. Originally served as part of: Dinner for the Aunts (and a little Cousin).
Ingredients
- 2 pounds fresh, wild Copper River salmon
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice (freshly squeezed)
- 2 tablespoons clover honey
- 1 teaspoon ground coriander
- 2 tablespoons Spanish smoked paprika
- 2 teaspoons coarse salt
Instructions
We start by preheating the oven to 400°. We line a rimmed cookie sheet with foil.
We rinse the salmon and pat it dry. With clean scissors, we cut the salmon into 5 pieces of 5-6 ounces each and then three smaller pieces for the children. Each of the bigger pieces of salmon are almost 2 inches thick. We place the salmon on the foil-lined cookie sheet skin-side down.
In a bowl, we combine the rest of the ingredients and stir well. We pour half of it into a ramekin to reserve for the table. We brush the rest of the glaze on the flesh side of the large pieces of salmon.
We roast the salmon in the oven for 10 minutes. We check for doneness, but find that it is not quite ready. We cook it for a few more minutes.
With tongs, we lift the salmon off the foil onto the dinner plates. We leave behind the skin of the salmon and serve immediately.
Ingredients
- 2 lb wild Copper River salmon
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice (freshly squeezed)
- 2 tbsp clover honey
- 1 tsp ground coriander
- 2 tbsp Spanish smoked paprika
- 2 tsp coarse salt
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oven to 400°F and line a rimmed cookie sheet with foil.
Grown-up
Rinse and dry the salmon. Cut it with clean scissors into 5 pieces of 5 to 6 ounces, plus 3 small ones for the kids. Lay them skin side down on the foil.
Kid job
Stir the oil, lemon juice, honey, coriander, paprika and salt together. Pour half into a ramekin for the table.
Grown-up
Brush the rest over the large pieces. Roast 10 minutes, check, and give it a few minutes more if needed. Lift the salmon off its skin onto plates with tongs and serve right away.