Recipe and photos by Launie Kettler
If you’re looking for the world’s fastest salmon recipe that sings and dances off the plate with flavor, then this is it, folks. Look no further.
We baste salmon in a butter and paprika mixture, cook it in the oven until it flakes perfectly, then we spoon a luscious little lemony-orange citrus cucumber salad over the flavorful filets.
Hello, deliciously easy (and healthy) weeknight meal!
This is one of those recipes that, once it’s in your repertoire, you’ll always have it to fall back on with whatever you have on hand.
If you’re out of dill, you can use flat-leaf parsley.
If you’re out of butter, you can reach for that container of ghee you have in the back of the fridge that you keep around for special occasions.
If you don’t have an orange, you could grab that peach you have in the bowl on the kitchen counter.
This recipe loves to be customized by you.
Note: If you’d like a tipple of an adult beverage while indulging in your delicious salmon, check out our food and wine pairing guide!
Now round up your ingredients, grab your F.N. Sharp Chef’s Knife, Santoku Knife or Utility Knife and let’s get cooking!
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Butter and Paprika Baked Salmon with a Citrus Cucumber Salad
Serves 2
Ingredients
Directions
About the Recipe Creator
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.
You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.
