grilled salmon paprika

Grilled Salmon Paprika

This recipe for quick and easy grilled salmon is based on Kalyn’s Grilled Salmon with Maple Syrup Glaze from Kalyn’s Kitchen.  I find that her site is a fantastic source overall, and particularly for protein filled entrees.  I had the pleasure of being on a panel at Blogher last year with Kalyn, and am looking forward to seeing her again this year.  The Blogher Food Conference is less than 2 months away.

Both of my boys liked this gluten free high protein entree.  In fact my older son said to me, “Mom, this chicken is really good!”  Um, I guess I’ll take that as a compliment even though this is a salmon dish.  The fact that they ate it says a lot to me.

Print Recipe
Grilled Salmon Paprika
  • pound salmon fillet, cut into (6) 4 ounce pieces (leave skin on)
  • ¼ cup agave nectar or honey
  • 1 tablespoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon celtic sea salt
  1. Rinse salmon, pat dry and place in an 7 x 11 inch baking dish
  2. In a small bowl, combine paprika, cumin and salt
  3. Drizzle agave over salmon, the sprinkle with paprika mixture
  4. Marinate for 30 minutes to 5 hours
  5. Grill salmon (skin side down) for 4-5 minutes, then turn over
  6. Grill on other side for 3 minutes, or until salmon is cooked through

I’ve been grilling up a storm over here.  Last night we had a delicious dinner of Mustard Lime Chicken and a big salad with Asian Salad Dressing.  I also made a roasted potato dish for the boys, with leeks from our garden.  I don’t eat potatoes because I am following an eating plan that is very close to Paleo.

So, my question is this… Do any of you have yummy paleo-esque recipes for leeks?  I have a gluten free, grain free recipe in my book, The Gluten-Free Almond Flour Cookbook, for Smoked Salmon Leek Tart.  I could make that 6 times and still have leeks left over.  Any ideas?


  1. says

    We love this recipe-thank you for sharing it! My son says it’s magic, because it takes a food he hates(salmon), and makes it into one he loves!

  2. ~M says

    Hi Elana,

    What are your thoughts on roasting the salmon in the oven for those of us who (sadly) don’t have access to a grill? Thanks!

  3. says

    I just recently started cooking with agave nectar, and I really love it. I usually use honey in my meat and fish marinades, so this would be a really good substitution for me to try.

    In other news, was just recently introduced to your blog, and love it!


  4. says

    I hope you don’t mind, but I’ve featured you on my blog today! I wanted to feature one of your recipes and link your site because what you create is so inspiring, but also because what you do here is incredibly helpful to chronically sick patients like myself. Food and health are undeniably intertwined and diet and wellness coincide with one another, so I wanted to share what you do with other patients like myself in hope that your concepts and recipes reach more people than they already have. I’m actually part of a late stage lyme awareness agency and we are having an online holiday bazaar this year, and we’d love it if you could sell some of your cookbooks there, because we know that they could potentially help a number of late stage lyme patients. Please contact me if you’re interested! Again, thank you for all that you do. I look forward to the next recipe I receive in my inbox!

  5. Jenn says

    I made this, substituting 3T maple syrup for the agave. It was delicious and so simple! This recipe is not too sweet – my usual problem with these types of sauces. This is a BBQ-type sauce that I will actually eat.

  6. says

    This was so yummy! I’m on GAPS so used honey vs agave, and had only regular paprika vs smoked and it was still divine! So simple to make, too, which is something I appreciate about all your recipes, Elana.

    Had it with mixed greens, carrot-ginger sauerkraut, gaucamole, and a “rice” side dish made of grated cauliflower sauteed in minced onion, garlic and ginger. YUM!

    Author, GAPS Guide – Simple Steps to Heal Bowels, Body and Brain

  7. Caroline says

    This recipe sounds perfect because a) I wanted to grill salmon this weekend, b) I just bought my first bottle of agave nectar and I’m eager to experiment with it, and c) I just came across a package of paprika that my parents brought back from Hungary over a year ago (it’s not a spice I use often and I’m sad to say I haven’t tried it yet). My salmon won’t have the smoky flavor as yours but I’m just hoping the paprika’s not totally dead yet.

  8. Kirsten says

    I love salmon. My mom and I always make salmon patties with coconut flour for a little crunch. This looks amazing.

  9. Judith says

    Thanks for the paleo concept. Looks like I have come to the same/simlilar conclusions by process of eliminating the things that are troublesome.
    Very interesting.

  10. Lisa says

    Wish you were on Food Network. They’ve never had a show for people who don’t eat the SAD (Standard American Diet). Would love to see a show for gluten free people. – L

  11. Rebecca says

    Funny you should ask about leeks…I happen to have a giant pot of chicken, spinach, and leek soup on the stove. I puree basil and zuccini and add to the pot. Very fresh and green! I also slice them thin and add to grated zuccini and carrots or potatoes, add an egg and some kind of binder and fry up veggie cakes. Tasty. I had to get creative with leek recipes one year when I accidently planted leeks instead of green onions. I got a bumper crop of leeks and had never had one in my life. Now I love them! Happy mistake ;o)

  12. says

    mmmm… leeks. i was introduced to leeks in the ‘why french women don’t get fat’ book in a borders- i read it quickly and can’t remember much else, but basically went home with a broiled/braised leeks fantasy that i’ve indulged in many a time. but i’m pretty simple, roast it until tender and fragrant with butter, and i’ll eat every last bite. yum…

  13. says

    This recipe looks super tasty! I love leeks…they are one of my favorite ingredients. One way I use up a big bunch of them is to caramelize them in a bit of butter or olive oil over low heat, stirring often, to really help them release their sugars and become like candy. I serve grilled chicken or fish over the leeks along with a salad for a wonderful summery dish.

  14. Chelsea says

    I found a recipe online called ‘Asian Fire Meat’ that I converted into a near Paleo version – and the main vegetable in it is leeks! It also includes very thinly sliced beef round steak, carrots, garlic, red onion, and sesame seeds/oil. The soy sauce and brown sugar I usually swap out for honey and wheat free tamari. I’d be happy to share my exact measurements, but I’m sure you get the idea…super thin slices + wok = delicious :)

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