Sweet and Smoky Salmon with Shallots and Lemon

Sweet and Smoky Salmon with Shallots and Lemon cover

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Sweet and Smoky Salmon with Shallots and Lemon

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Ingredients

Warning0 allergens identified

Sweet and Smoky Salmon with Shallots and Lemon

Sweet and Smoky Seasoning

1 tbsp brown sugar

1 tbsp smoked paprika

½ tsp dried thyme

1 tsp salt

½ tsp black pepper

Salmon

2 pounds side of salmonboneless and skinless preferred (alternatively, you can use individually cut filets)

1 tbsp olive oil

2 shallotssliced

2 lemonssliced

chives or parsleyChopped (optional garnish)

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.

Nutrition

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Tips & Tricks (5)

Pat Salmon Dry for Better Seasoning Adhesion 🎯
Before applying the dry rub, pat your salmon completely dry with paper towels to remove surface moisture, allowing the smoked paprika and brown sugar mixture to adhere evenly and create a flavorful crust.
Toast Your Smoked Paprika First ✨
Lightly toast the smoked paprika in a dry pan for 30 seconds before mixing into your rub to intensify its smoky depth and prevent the flavors from tasting one-dimensional.
Slice Shallots and Lemons Thin for Even Cooking 🔪
Cut your shallots and lemons into uniform thin slices so they cook evenly and caramelize slightly alongside the salmon, creating a cohesive flavor profile rather than some pieces being raw.
Use a Baking Sheet Lined with Parchment for Easy Cleanup 📄
Line your baking sheet with parchment paper to prevent sticking, make cleanup effortless, and ensure the salmon skin doesn't tear when removing from the pan.
Check Doneness by Flaking, Not Temperature 🐟
Gently press the thickest part of the salmon with a fork—it's perfectly cooked when it flakes easily into moist, opaque pieces, which is more reliable than time and prevents overcooking on variable oven performance.