Tangy, sweet, and deeply smoky this Smoky Lemon Honey Salmon is a fast dinner that packs a huge amount of flavor. The secret? Smoked paprika.
After going back and forth, I finally just looked it up to confirm that ‘smoky’ refers to smoke, while ‘smokey’ refers to the police, the bear, or ‘when Smokey sings’. When your name has an ‘ey’ you just try to slap it on everything evidently.
If you’ve been around here for awhile, you know I love to get my salmon on. It’s the number one choice fish in our house. For some details about salmon check out my recipe for Brown Sugar Glazed Salmon where I talk a little about nutrition, farmed vs. wild etc.
If you’re not using smoked paprika, it is definitely one of those power house ingredients that should be kept in the pantry. Very different from the paprika our mothers sprinkled on deviled eggs, smoked paprika has a unique smokiness that adds great flavor to anything from chicken, to roasted potatoes to snacks like popcorn.
I love this combination on salmon, the smoked paprika and the sweet honey are so good together and lemon punches everything up wonderfully. Honey and smoked paprika also make a great combination for a barbeque sauce base.
The best thing about salmon? Its strong flavor stands up to all the wines; white, rose, and red! So treat yourself this weekend to some delicious salmon and then reward yourself for getting in all those good omegas with a glass of wine. Put a pic on Facebook and tag me to show me what you drink with salmon.
- 2 salmon filets, or fish of choice
- 1 lemon, zested and juiced
- 2 tablespoons honey
- 1 teaspoon smoked paprika, more or less to taste
- Salt and pepper
- Move oven rack to the second position below the broiler (about 6 inches). Turn broiler on.
- Line broiler pan or baking sheet with nonstick foil
- Season fish with salt and pepper.
- Mix remaining ingredients and smear over fish
- Broil for about 10 minutes for 1 inch thick filets, close to 15 for thicker filets. If fish is getting too brown, turn broiler off and move broiler pan down to lower rack.
- Thinner fish like tilapia will cook much faster.
When not cooking for clients, Chef Shelley is making delicious food at home for family and friends and probably having a glass of wine.
Who doesn’t like salmon? I love salmon and am sort of convinced that everyone who doesn’t just hasn’t had amazing salmon yet 😛 lol
This sounds fabulous!!