Smoked Paprika Roasted Salmon with Wilted Spinach Recipe

Smoked Paprika Roasted Salmon with Wilted Spinach Recipe

Prep Time

10 minutes

Cook Time

15 minutes


8 people

Smoked Paprika Roasted Salmon with Wilted Spinach Recipe. A sweet-smoky rub featuring smoked paprika, brown sugar and cinnamon complements salmon’s moderate flavor and moist meaty texture. Served on a bed of sautéed spinach, this dish makes a lovely presentation for entertaining.

Recipe courtesy of McCormick


  • 1/4 cup orange juice
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 2 teaspoons McCormick® Gourmet Collection Thyme Leaves, divided
  • 2 pounds salmon fillets
  • 1 tablespoon brown sugar
  • 1 tablespoon McCormick® Gourmet Collection Paprika, Smoked
  • 1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
  • 1 bag (10 ounces) fresh spinach leaves


  • 1 Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
  • 2 Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
  • 3 Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
  • 4 Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.


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