Name: Sweet and Smoky Salmon with Shallots and Lemon
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 Servings
Cuisine: American

Cooking with Conks Verified

February 4, 2026

This baked sweet and smoky salmon is an easy, flavorful dinner that’s ready in under 30 minutes! The salmon is coated in a dry rub made with smoked paprika, brown sugar, and thyme, topped with slices of shallots and lemon for savory-tart balance, and baked until buttery and flaky. This is an easy, quick, and beginner-friendly salmon recipe that’s great for weeknight dinners, special occasions, and even meal prep for tomorrow’s lunch.

Sweet and Smoky Salmon with Shallots and Lemon

Sweet and Smoky Salmon with Shallots and Lemon cover

From the Cook

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Sweet and Smoky Salmon with Shallots and Lemon

Cooking with Conks Verified

Ingredients

WarningFish allergen identified

Instructions

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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper or non-stick foil for easier cleanup.

Make the spice rub by combining brown sugar, smoked paprika, dried thyme, salt, pepper.

At this point, you can cut the side of salmon into 6 individual servings or filets, or leave the salmon as is. If you do cut it, be sure separate the individual pieces slightly or they will bake back into each other, making it hard to separate them later.

Pat the salmon dry, then brush it with a tablespoon of olive oil. Sprinkle the spice mix evenly over the fish and gently pat it in.

Add the shallot slices on top of the fish, distributing evenly. Then top with the lemon. Putting the lemons on top of the shallots helps protect them so they don’t cook too quickly or burn in the oven.

Bake the salmon for about 15 to 18 minutes or until the internal temperature reaches 130°F to 135°F for medium doneness. Cooking time will depend on the thickness of the salmon. Remove salmon from oven and let it rest for about 5 minutes. It’ll keep cooking a little from residual heat while it rests.

Garnish with fresh chives or parsley (optional). Taste for final seasoning (add more salt, if needed), and serve immediately.

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Tips & Tricks (5)

Dry Rub Magic 🌶️
Pat the salmon completely dry before applying the dry rub to ensure maximum flavor adherence and a perfect caramelized exterior.
Shallot Placement Pro 🧅
Thinly slice shallots and distribute them evenly over the salmon to create a delicate, aromatic layer that infuses flavor during baking.
Paprika Power Trick 🔥
Toast the smoked paprika briefly in a dry pan before mixing with brown sugar to intensify its smoky depth and complexity.
Lemon Zest Hack 🍋
Grate some lemon zest into the dry rub mixture to add bright, citrusy notes that complement the salmon's rich flavor.
Perfect Salmon Doneness 🐟
Remove salmon from the oven when it reaches 135°F internal temperature for a moist, buttery texture that's just cooked through.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes