Salmon with Dill and Paprika

This hearty baked salmon dish has become my weeknight savior whenever I need an elegant yet effortless dinner. The delicate balance of fresh dill and smoky paprika transforms a simple salmon fillet into something truly special without any complicated techniques.

I first created this recipe when hosting an impromptu dinner party with friends who unexpectedly stayed late. With just a beautiful salmon fillet and a few pantry staples, I managed to create a dish that now makes regular appearances at our table.

Ingredients

• Fresh salmon fillet The star of the show choose wild caught when possible for the best flavor and texture
• Salt Enhances all the flavors use kosher or sea salt for the best results
• Black pepper Adds a gentle heat that complements the salmon beautifully
• Paprika Provides a subtle smokiness and gorgeous color on the finished dish
• Fresh dill Brings bright herbaceous notes that pair perfectly with salmon
• Olive oil Creates a moist environment and helps seasonings adhere to the fish

Step-by-Step Instructions

Preheat Oven

Set your oven to 375°F and position a rack in the middle. This moderate temperature ensures the salmon cooks evenly without drying out the delicate flesh.

Prepare The Salmon

Place your beautiful fillet on a lightly oiled baking sheet. Take a moment to check for any pin bones by running your fingers along the flesh and removing any you find with tweezers.

Apply The Oil

Drizzle the olive oil over the salmon surface, then use your fingers to gently massage it across the entire fillet. This creates a protective layer that locks in moisture and helps the seasonings stick.

Season The Fillet

Sprinkle the salt pepper and paprika evenly across the surface of the salmon. Be methodical here ensuring every part gets seasoned. The paprika will create a beautiful color when baked.

Add Fresh Herbs

Scatter the chopped dill across the top of the salmon. Press gently to adhere the herbs to the oiled surface. The fresh dill will infuse into the salmon as it bakes.

Bake To Perfection

Slide the salmon into your preheated oven and bake for exactly 12 to 15 minutes. The salmon is done when it flakes easily with a fork but still maintains a slightly translucent center.

Rest Before Serving

Allow the salmon to rest for 2 full minutes after removing from the oven. This resting period allows the juices to redistribute throughout the fish ensuring maximum flavor and moisture.

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The paprika is truly what sets this recipe apart from typical dill salmon preparations. I discovered this combination during a cooking class in Sweden where the chef explained that paprika adds a subtle warmth that balances the brightness of the dill. Every time I make this dish, I think of that snowy evening and how sometimes the simplest additions make the biggest difference.

Selecting The Perfect Salmon

When shopping for salmon, look for fillets with firm, moist flesh and a fresh, oceanic smell. The color should be vibrant whether you choose Atlantic salmon orange pink or Sockeye salmon deep red. Avoid fillets with dry spots, gaps between the muscle fibers, or a strong fishy odor. Whenever possible, purchase your salmon the day you plan to cook it, though properly stored salmon will keep in the refrigerator for up to two days.

Making It Your Own

This recipe serves as a wonderful base that you can customize to your taste preferences. For a citrus version, add thin slices of lemon or orange on top of the salmon before baking. If you enjoy more complex flavors, mix a teaspoon of honey with the olive oil before applying it to the fish for a subtle sweetness. For those who appreciate heat, a sprinkle of red pepper flakes alongside the paprika creates a pleasant warmth without overwhelming the delicate fish flavor.

Perfect Pairings

The clean, simple flavors of this baked salmon make it incredibly versatile. For a complete meal, serve alongside roasted asparagus or steamed green beans that cook in just about the same amount of time as the salmon. A light quinoa pilaf or wild rice make excellent starchy accompaniments that complement rather than compete with the fish. During summer months, I love pairing this with a cucumber dill salad for a refreshing meal that feels both satisfying and light.

Storage And Reheating

Properly stored salmon remains delicious even as leftovers. Allow the fish to cool completely before transferring to an airtight container. When reheating, use gentle methods like a 275°F oven for just a few minutes until warmed through. Alternatively, enjoy leftover salmon cold in salads or flaked into grain bowls. The flavor often deepens overnight, making day two salmon sometimes even more delicious than when freshly made.

Recipe FAQs

→ How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork but still maintains a slightly translucent center. For a 1-inch thick fillet, this typically takes 12-15 minutes at 375°F. If you're using a meat thermometer, aim for an internal temperature of 145°F at the thickest part.

→ Can I use dried dill instead of fresh?

Yes, you can substitute dried dill if fresh isn't available. Use about 1 teaspoon of dried dill instead of 1 tablespoon fresh, as dried herbs are more concentrated in flavor. For the best taste, crush the dried dill between your fingers before sprinkling to release the oils.

→ How can I prevent my salmon from drying out?

To keep salmon moist, don't overcook it, as it continues cooking slightly after removal from the oven. The olive oil coating helps seal in moisture. Consider baking it on a bed of lemon slices or using the foil packet method to create steam during cooking. Let it rest for 2 minutes before serving to redistribute juices.

→ What type of salmon works best for this dish?

While any salmon variety works well, wild-caught sockeye or king salmon offer richer flavor and firmer texture. Farm-raised Atlantic salmon is milder and often more affordable. Choose center-cut fillets of even thickness for consistent cooking. Fresh salmon is ideal, but properly thawed frozen fillets can also yield excellent results.

→ Can I prepare this dish ahead of time?

You can season the salmon up to 8 hours ahead and refrigerate until ready to bake. For meal prep, fully cook the salmon, cool completely, and refrigerate for up to 2 days. Reheat gently at 275°F just until warmed through, or enjoy cold on salads. The flavors often develop nicely overnight, especially the dill and paprika notes.

→ What wine pairs well with dill and paprika salmon?

The herbaceous dill and subtle smokiness of paprika pair beautifully with crisp white wines like Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio. For red wine enthusiasts, choose a light-bodied option like Pinot Noir. Rosé is another excellent choice, especially in warmer months, as its acidity complements the rich, fatty nature of salmon.