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.

Grilled Salmon Paprika

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Ingredients

Instructions

  • Rinse salmon, pat dry and place in an 7 x 11 inch baking dish
  • In a small bowl, combine paprika, cumin and salt
  • Drizzle agave over salmon, the sprinkle with paprika mixture
  • Marinate for 30 minutes to 5 hours
  • Grill salmon (skin side down) for 4-5 minutes, then turn over
  • Grill on other side for 3 minutes, or until salmon is cooked through
Prep Time 20 mins
Marinate Time 30 minutes
Cook Time 7 mins
Total Time 57 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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?

Comments

31 responses to “Grilled Salmon Paprika”

  1. 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!

  2. 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!

    xo
    Phoebe

  3. 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!

  4. 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.

  5. 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!

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

  6. 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.

  7. Looks absolutely wonderful. I’ve been throwing smoked paprika on everything lately! Love the comment from your son about the chicken :)

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Recipes » Dinners » Grilled Salmon Paprika