Juicy, tender honey paprika salmon bursting with flavor. This simple, healthy broiled salmon requires just five ingredients and about 25 minutes from start to finish.
This crispy honey paprika salmon is fast, flavorful, and ideal for weeknights or an easy dinner for guests. Broiling creates a golden crust without using a skillet, and the glaze of honey, smoked paprika and garlic keeps the fillets moist and delicious.
I like to serve this with an avocado, tomato and quinoa salad, but roasted vegetables, a simple green salad, or steamed grains are all excellent companions.
Ingredients you’ll need
With just a handful of pantry staples you’ll have a tasty glaze and a bright salad to serve alongside the salmon.
- Salmon: Use fresh fillets when possible for the best texture. Aim for about 150–180g (5–6 oz) per fillet.
- Paprika: Smoked paprika adds depth and a mild smokiness, but regular sweet paprika works well too.
- Honey: Runny honey helps the glaze caramelize. If your honey is solidified, warm it briefly until spreadable.
- Garlic powder, salt & pepper: These seasonings round out the glaze. Use garlic powder rather than garlic salt to control sodium.
- Lime or lemon: A squeeze of fresh citrus brightens the finished dish—serve wedges alongside.
See the recipe card below for exact amounts.
How to make honey paprika salmon
Broiling gives the salmon a seared top and a tender interior. Follow these steps for reliable results.
Preheat the broiler: Turn the broiler on about 10 minutes before cooking and position a rack 6–8 inches below the heating element.
Prepare a sheet pan: Line a rimmed baking sheet with parchment paper and arrange the fillets skin-side down.
Make the glaze: Whisk smoked paprika, garlic powder, salt, pepper and honey with a tablespoon of water to form a spreadable paste.
Coat the salmon: Brush the glaze over each fillet and lightly mist or brush the tops with olive oil.
Broil: Broil until the salmon flakes easily with a fork, about 6–12 minutes depending on thickness. Check the thickest part for doneness.
Make the salad: While the fish broils, toss baby spinach, cooked quinoa (or couscous), cherry tomatoes, red onion and sliced avocado in a bowl.
Dressing: Combine lime juice, a little honey, olive oil, salt and pepper in a jar, shake to emulsify, then toss with the salad.
Serve: Divide the salad among four bowls, top with a fillet of salmon, and finish with a squeeze of fresh lime or lemon.
How long to broil salmon
Broiling time depends on fillet thickness. Most pieces take 6–12 minutes. The salmon is done when it flakes easily with a fork and reaches about 130°F (54°C) in the thickest part. Watch closely so the glaze doesn’t burn.
Ingredient substitutions
Here are simple swaps if you want to adapt the recipe:
- Garlic: Use 2 cloves minced fresh garlic instead of garlic powder for a brighter aroma.
- Heat: Stir ½ teaspoon chili powder or a pinch of cayenne into the glaze for spice.
- Paprika: Regular sweet paprika can replace smoked paprika for a milder flavor.
- Grains: Swap quinoa for brown rice, couscous, or even cooked small pasta.
- Salad pairings: The salmon pairs well with green salads, grain-based salads, or roasted vegetables.
Storing leftovers
- To store: Keep cooked salmon in an airtight container in the refrigerator for up to 3 days.
- To reheat: Gently warm in the oven or enjoy chilled in salads, sandwiches or wraps to preserve texture.
Recipe FAQ
If the skin isn’t crisp from broiling or baking it can be left off; when the skin is seared in a hot skillet it becomes crispy and enjoyable to eat.
Yes. Coat the salmon with the paprika mixture up to four hours in advance to deepen the flavor.
The terms are often used interchangeably in many regions: both refer to high heat from the top element to quickly sear the surface of food.
More delicious salmon recipes
Mango Salmon Salad
Bang Bang Salmon
Crustless Salmon & Spinach Quiche
Teriyaki Salmon with Soba Noodles + Broccolini
If you try this honey paprika salmon or have questions, please leave a comment and a rating. I’d love to hear how you served it or any changes you made.
Honey Paprika Salmon
5 Stars
5 from 2 reviews
- Author: Caitlin Rule
- Total Time: 20 minutes
- Yield: Serves 4
Description
Juicy, tender honey paprika salmon full of flavor. This easy broiled salmon uses minimal ingredients and comes together quickly.
Ingredients
- 1 tablespoon smoked paprika
- 2 tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon water
- 4 x 150g salmon fillets
- Olive oil
Avocado salad:
- 120g baby spinach
- 2 cups cooked quinoa or couscous
- 250g cherry tomatoes, halved
- ½ small red onion, diced
- 2 avocados, sliced
Dressing:
- Juice of 2 limes
- 2 teaspoons honey
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven broiler and position a rack about 6–8 inches below the element.
- Line a rimmed sheet pan with parchment and place salmon fillets skin-side down.
- Mix paprika, garlic powder, salt, pepper, honey and water into a paste. Brush over the salmon and lightly coat with olive oil.
- Broil until the fish flakes with a fork, about 6–12 minutes depending on thickness.
- While the salmon cooks, combine salad ingredients in a bowl.
- Shake dressing ingredients in a jar and toss with the salad.
- Divide the salad among four bowls, top each with a salmon fillet, and serve with lime or lemon wedges.
Notes
- To store: Refrigerate cooked salmon in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Mains
- Method: Broil
- Cuisine: International