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8Ingredients
13Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. sweet paprika
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 3/4 tsp. cayenne pepper
- 2 Tbsp. olive oil
- 4 skin on salmon fillets (6-ounce)
- 1 lemon (medium, cut into wedges)
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Directions
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol60mg20% |
Sodium670mg28% |
Potassium510mg15% |
Protein23g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber2g8% |
Sugars0g |
Vitamin A20% |
Vitamin C45% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(111)
Bijou tou tou 2 years ago
Best salmon I’ve ever tasted! Had to turn filet back on flesh side to get internal temp just right. Will definitely have this again.
Kelly 3 years ago
Made it for the other half who complains about my cooking a lot. He said its the best salmon I have ever cooked. 😁
Bee Johnson 3 years ago
Turned out great! I made it for my wife and now she wants to use this recipe when she makes salmon. I kept it on the skillet a lil bit longer to get it crispy!
Juanita Kerven 3 years ago
I ended up & flipped it back over (skin side up). We like ours on the done side.
DELICIOUS!!!
Roberts 3 years ago
Crispy and delicious! Not spicy, but a lot of good flavors. Very easy and quick to make.
Scott Crowther 4 years ago
This turned out really good. I did add a little fennel seed which I think perfected this recipe.
Shayna Stone-Collins 4 years ago
Super good & easy. I put it on a bed of cauliflower rice with a poached egg on top & hollandaise sauce drizzled over it.
Darnes 4 years ago
better description would have been nice to really get the blacken look but I know what to do to make it better
Leonardo Cisija 4 years ago
Excellent. I've made it twice now and it's an easy and delicious recipe. Tilting the pan a bit and pressing the fish into the side helped cook the thicker pieces without having to try to flip them on their sides. It also helps to let them sit a bit on a napkin if you've made a couple servings, otherwise the bottom of the batch gets way too salty.
Brittany Fullwood 4 years ago
So bomb. I didn’t have Cayenne pepper so I substituted it with chipotle chili and it was so bomb the best salmon I’ve ever heard
Meaghan Hill 4 years ago
Absolutely delicious! An effortless dinner with restaurant quality flavor. I would definitely recommend it, and would make it for guests, a date night, or even a work night dinner.
Bianca 4 years ago
So delicious, super simple, and quick. We paired with mashed potatoes and zucchini and will definitely make it again.
Alison 4 years ago
So delicious. I’ve already made it twice. It’s fast and easy but tastes and looks like fine dinning!
Cindy Twitchell 4 years ago
Really good! The first batch I made I had the heat too high and it burned. The next try I used medium low for olive oil. So good! My kids even liked it! Will make again.
Lizz Anderson 4 years ago
It was pretty good. Not like the picture lol but my husband literally ate all of it that I made.. & he doesn’t like fish