This maple paprika salmon is pan-seared to perfection and great for an easy weeknight dinner that's full of flavor! This recipe is gluten-free and dairy-free, and takes less than 20 minutes to make.
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 6-ounce salmon fillets
- 1 tablespoon olive or avocado oil
In a small bowl, combine lemon juice, maple syrup, garlic powder, smoked paprika, and salt. Mix together until well-combined
Pat dry salmon with paper towel. Spread paprika mixture over all sides of the salmon.
Heat a pan or cast iron skillet over medium-high heat. Add oil.
When the pan is hot, place the salmon filets on the pan, skin-side down. Cook for 4-5 minutes, or until the sides are opaque. Flip the salmon over and cook for an additional 2-5 minutes, or until it reaches your preferred level of doneness. Note - the thickness of the salmon will affect how many minutes it cooks for. Wild fish is usually thinner and requires less cooking time; farmed fish is thicker and requires more cooking time.
Remove from heat, serve, and enjoy!