# One-Pan Creamy Paprika Salmon

> 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).

Source: https://www.savourrecipes.com/recipe/creamy-paprika-salmon
Author: Cookwithmrdots | Published: Oct 28, 2026 | Updated: Oct 28, 2026
Categories: Easy Dinner Recipes
Collections: Quick Weeknight Dinners
Tags: One Pan, High Protein, Gluten Free, 30-Minute Meals

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.

## Key facts

- Prep time: 5 mins
- Cook time: 18 mins
- Total time: 23 mins
- Yield: 4 servings
- Difficulty: Easy
- Cuisine: European
- Method: Pan-searing
- Calories: 470 per serving

## Ingredients

### Salmon

- 4 skinless salmon fillets, about 150 g each
- 1 tsp sweet paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
### Sauce

- 1 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 1/2 tsp smoked paprika
- 125 ml chicken or vegetable broth, 1/2 cup; check it is gluten-free
- 180 ml whipping cream (33-35%), 3/4 cup
- 1/4 tsp salt
- 1 lemon, half thinly sliced, half juiced
- 1 tbsp fresh oregano or thyme leaves

## Equipment

- Large skillet with a lid
- Fish spatula
- Instant-read thermometer

## Instructions

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.

## 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.

## Storage

- 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.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 470 | 35 g | 5 g | 34 g |

## Frequently asked questions

### 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.