Smoked Paprika Roasted Salmon with Wilted Spinach

A sweetsmoky rub featuring smoked paprika, brown sugar and cinnamon complements salmon's moderate flavor and moist meaty texture. Served on a bed of sauted spinach, this dish makes a lovely presentation for entertaining.

Yield: 0 servings
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Recipe Time

Cook Time:
Prep Time:
Marinate 30: 0 Minute


  • 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. 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. 2. Preheat oven to 400F. 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 foillined baking pan. Discard any remaining marinade.

  3. 3. Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.

  4. 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.
October 2011

This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.

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