RECIPE: Rec: Roasted Salmon with Smoked Paprika Glaze – Was smokin’ delicious & fork tender!

[richard-in-cincy]

(scroll to bottom of first page of link)

My notes:

I halved this recipe and cut the salmon into thirds. My cooking time was 18 minutes. No need to baste as the glaze is thick. My only regret was that I was only able to salvage one skin-on portion – love that crispy salmon skin!

http://avalonwine.com/Smoked-Spanish-Paprika-Recipes.php/Pinot-gris-recipes-onion-tart-etc.php

 

[pat-nocal]

Cool, Sandy, thanks so much for the site. Have an abundance of Pimenton so I'm happy to

see so many nice recipes for using it. The salmon sounds great.

 

[angak]

All these recipes look wonderful. Thanks for the link.

 

[curious1]

Yum! Thanks for sharing, I like the site, too.