Grilled Salmon Cooked with Paprika, Served with Tangy Lemon Sauce
Fire up your appetite with this scrumptious Paprika Grilled Salmon recipe! Season your fresh fillets with a quick olive oil and paprika marinade before searing them to perfection on a hot grill pan. Pair it with a zesty Lemon Paprika Aioli, a tangy twist on classic aioli, featuring a hint of smoky paprika and bright lemon juice. Serve it up with an easy spinach salad for a meal that's simpler than it looks.
Shopping List: Opt for wild or sustainably farmed salmon, found at reliable markets or fishmongers. Makes sure to check the Monterey Bay Aquarium's Seafood Watch salmon recommendations to find a trustworthy source. Dive deeper into the world of salmon with our guide to varieties of the fish and explore more mouthwatering salmon recipes, such as our irresistible BBQ Salmon and our top picks for the best fish to grill.
- Serves: 4 grumbly tummies
- Difficulty: Easy-peasy
- Total Time: 35 minutes, with 20 minutes marinating and resting time
- Active Time: 15 minutes
Ingredients (14)
For the fish:
- 4 (6-ounce) skin-on salmon fillets, devoid of pin bones
- 1 tablespoon olive oil
- 1 tablespoon paprika, either sweet or hot, depending on your taste
- Salt and pepper to season
For the aioli:
- 2 yolks from large eggs
- 1/2 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 3 tablespoons freshly squeezed lemon juice, adjustable to taste
- Salt to season
- 1 cup canola oil
- 1/4 cup olive oil
To finish:
- Vegetable oil for the grill pan
- Lemon wedges for serving
Instructions
- Dry the salmon thoroughly using paper towels. Brush it with olive oil, then season all-around with paprika, salt, and pepper. Let it marinate at room temperature for 15 minutes.
- Create the aioli: In a small food processor, combine egg yolks, garlic, mustard, lemon juice, and a pinch of salt. While mixing, add the canola and olive oils in a slow, steady stream through the feed tube. Continue mixing until the aioli becomes pale, smooth, and thick. Season with extra salt and lemon juice if needed. Chill the aioli in the refrigerator until it's time to serve.
- Heat a large, nonstick or well-seasoned grill pan over medium-high heat for about 5 minutes. Brush the surface with vegetable oil and add the salmon fillets, skin-side down. Adjust the heat to medium-low and cook, applying pressure with a spatula to ensure the fillets sit nicely on the grill pan's ridges. Cook until the skin is crispy, roughly 6 minutes. Flip the fillets and continue cooking until the fish is cooked to your liking (e.g., 1 minute for medium-rare, add an extra minute or two for medium). Transfer the fish to a warmed platter, cover loosely with aluminum foil, and let it rest for 5 minutes.
- Serve with the aioli and lemon wedges on the side for dipping pleasure.
Obsessed with garlic? Roast an extra clove or two to mellow out the flavor and up the garlic game in your Lemon Paprika Aioli. For a hassle-free aioli, use mayo as a base and add your other ingredients, whisking together those tasty aromatics. Chill the aioli before serving to allow the flavors to blend beautifully.
- Pair the grilled salmon with a zesty Lemon Paprika Aioli, using 2 yolks from large eggs, 1/2 garlic clove, Dijon mustard, lemon juice, salt, canola oil, olive oil, and adjust the recipe as needed.
- When preparing the salmon, ensure you follow the instructions for marinating the salmon in olive oil, paprika, and seasonings before grilling it to perfection.
- After grilling the salmon, serve the dish with the tangy Lemon Paprika Aioli and some lemon wedges for a delightful dipping experience.
