Salmon in Creamy Paprika Sauce | INSANELY Delicious 20 minute Recipe

This Salmon in Creamy Paprika Sauce, known as Salmon a la Crema de Pimentón, is possibly one of the best salmon dishes ever. We’re talking a ton of great flavors, simple everyday ingredients, and all done in about 20 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine from La Rioja for a delicious meal.

To make this recipe, I used fresh salmon fillets. But you can also use the frozen ones. Just thaw out beforehand. If you can’t find salmon in your area, any other type of firm fish will work. Such as cod, halibut, or even hake, which is known as merluza in Spain.

To make the sauce, I used a combination of milk and vegetable broth. The milk I used was low-fat, but you can also use full-fat, nonfat, or even plant-based milk. As for the broth, chicken broth or fish broth can also be used.

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 2 to 3 days in the fridge and up to 3 months in the freezer. When reheating, just add in some broth or milk to bring the creaminess back to the sauce.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Salmon in Creamy Paprika Sauce

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Salmon in Creamy Paprika Sauce | Salmon a la Crema de Pimentón

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 295 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 2 salmon fillets 8 oz / 225 grams each
• 1 small onion (finely chopped)
• 3 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour 8 grams
• 2 tsp sweet smoked Spanish paprika 5 grams
• 1 tsp dried oregano 1 gram
• 3/4 cup low-fat milk 180 ml
• 3/4 cup vegetable broth 180 ml
• 2 tsp lemon juice
• 1.5 oz fresh spinach 50 grams
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, add the salmon fillets over some paper towels and pat dry, then season with sea salt & black pepper, just on one side, and cut each fillet into 2 evenly sized pieces, for a total of 4 pieces of salmon

3. Add the pieces of salmon into the hot fry pan, all in a single layer and evenly spaced out, fry for 2 minutes per side, at this point you don't have to fully cook the salmon, then transfer into a dish

4. Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onion is slightly translucent, add in the flour, continue to mix for 1 to 2 minutes, then add in the paprika and oregano, quickly mix together, then add in the milk and vegetable broth, mix continuously

5. Once you end up with a slightly creamy sauce, about 4 minutes, add in the lemon juice and season with sea salt and black pepper, mix together, then add in the spinach, gently mix it into the sauce until it's lightly wilted, then add the salmon fillets back into the pan, gently flip each one so they're coated in the sauce, lower to a low-medium heat and simmer until the salmon is cooked through, about 2 to 3 minutes

6. Serve directly out of the pan, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Salmon in Creamy Paprika Sauce | Salmon a la Crema de Pimentón

Amount Per Serving

Calories 295 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 96mg32%

Sodium 636mg28%

Potassium 576mg16%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 4g4%

Protein 29g58%

Vitamin A 1753IU35%

Vitamin C 6mg7%

Calcium 406mg41%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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