Smoked Paprika Lemon Salmon
With a lemon-wine marinade and a gently-spiced, sweet citrus paste, these salmon fillets come out tender, juicy and perfect for the summer season. Serve this dish with wilted spinach for a vivid green contrast to the sizzling, reddish-brown crust.
Serves: 8Prep: 10 minutesCook: 50 minutesTotal: 1 hour
- 2 pounds salmon fillets
- 1/2 cup white wine
- 2 tablespoons olive oil
- 1 teaspoon thyme, chopped
- 2 teaspoons tarragon, chopped
- 1/2 cup lemon juice
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- Mix the white wine, olive oil, thyme and tarragon to make the marinade. Pour marinade over salmon fillets. Turn the fillets until they're well coated and refrigerate for at least 30 minutes.
- While the salmon is marinating, heat your charcoal or gas grill to medium-high heat. Mix the brown sugar, smoked paprika, cinnamon, lemon peel and salt to form a smooth paste.
- Remove the salmon fillets from the marinade and place them skin-side down on the hot grill. Spread the paste evenly over the upper surface of the fillets and grill them for 10-15 minutes, until the fish flakes easily and the paste has formed a thin brown crust (internal temperature reaches 145° F).
- Serve and enjoy! Be sure to refrigerate any leftovers within 2 hours of cooking. They should keep safely in the fridge for up to 3 days.