One-Pan Creamy Paprika Salmon
This salmon looks like it came from a restaurant but cooks in one skillet in about 25 minutes. The fillets get a quick sear for colour, then finish gently in a silky sauce of garlic, smoked paprika, tomato paste and cream, brightened with lemon slices and fresh oregano.
Updated
- Prep Time
- 5 mins
- Cook Time
- 18 mins
- Total Time
- 23 mins
- Servings
- 4 servings
One-Pan Creamy Paprika Salmon at a glance
Season 4 salmon fillets with paprika and salt and sear in a hot skillet for 3 minutes. Remove, soften garlic with tomato paste and smoked paprika, then add broth and cream and simmer for 3 minutes. Return the salmon with lemon slices and simmer, covered, for 4-6 minutes until it flakes and reaches 70°C (158°F).
- Total time
- 23 mins
- Calories
- 470 per serving
- Protein
- 35 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-searing
Ingredients
Salmon
Sauce
Equipment
Large skillet with a lid · Fish spatula · Instant-read thermometer
Quick Directions
- 1
Season the salmon
Pat the salmon dry and season all over with the sweet paprika, salt and pepper.
- 2
Sear
Heat the oil in a large skillet over medium-high heat.
- 3
Make the sauce
Lower the heat to medium and add the butter.
- 4
Finish the salmon
Return the salmon and any juices to the pan and tuck the lemon slices around it.
- 5
Serve
Squeeze in the lemon juice, scatter over the oregano and serve with rice, mashed potatoes, crusty bread or green beans.
Step-by-Step Instructions
Follow these detailed steps to make the perfect one-pan creamy paprika salmon.
- 1
Season the salmon
Pat the salmon dry and season all over with the sweet paprika, salt and pepper.
- 2
Sear
Heat the oil in a large skillet over medium-high heat. Sear the salmon, presentation side down, for 3 minutes until golden. Flip and cook 1 minute more, then move to a plate. It will finish cooking in the sauce.
- 3
Make the sauce
Lower the heat to medium and add the butter. Cook the garlic for 30 seconds, then stir in the tomato paste and smoked paprika for 1 minute. Pour in the broth, scraping up any browned bits, then add the cream and salt. Simmer for 2-3 minutes until slightly thickened.
- 4
Finish the salmon
Return the salmon and any juices to the pan and tuck the lemon slices around it. Cover and simmer gently for 4-6 minutes, spooning the sauce over the top, until the salmon flakes easily and reaches 70°C (158°F) in the thickest part.
- 5
Serve
Squeeze in the lemon juice, scatter over the oregano and serve with rice, mashed potatoes, crusty bread or green beans.
Recipe Tips
- Keep the sauce at a gentle simmer; boiling hard can make cream sauces split.
- Thin fillets cook faster. Start checking after 3 minutes in the sauce.
- For a lighter sauce, use half-and-half cream and simmer a minute longer to thicken.
Variations
- Tuscan style: add 1/3 cup chopped sun-dried tomatoes with the garlic and 2 cups baby spinach at the end.
- Use cod or halibut and cook to 70°C (158°F); thinner white fish takes 3-4 minutes in the sauce.
- Dairy-free: replace the butter with olive oil and the cream with full-fat coconut milk.
Nutrition (per serving)
| Calories | 470 |
|---|---|
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 34 g |
| Saturated fat | 14 g |
| Fibre | 1 g |
| Sugar | 2 g |
| Sodium | 640 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container for up to 3 days.
- Reheat
- Reheat gently in a covered skillet over low heat with a splash of broth for 5-6 minutes. High heat can split the sauce and dry the fish.
One-Pan Creamy Paprika Salmon FAQs
What temperature should salmon be cooked to?
Cook fish to an internal temperature of 70°C (158°F). The flesh will be opaque and flake easily with a fork at the thickest part.
Can I use skin-on salmon?
Yes. Sear it skin-side down for 4 minutes until crisp, then flip. The skin softens once it simmers in the sauce, so you can remove it before serving if you prefer.
What do you serve with creamy salmon?
Rice, mashed potatoes, crusty bread or pasta all soak up the sauce well. Add steamed green beans, broccoli or a simple salad on the side.
Why did my cream sauce split?
Cream can split if it boils hard or if too much acid is added while it is very hot. Keep it at a gentle simmer and add the lemon juice at the end, off the heat.
