The easy Seared Paprika Salmon with Grapes is ready in about 10 minutes, and is perfect for weeknight dinners, date nights, or as the seafood centerpiece at a dinner party.

Seared Paprika Salmon with Rosemary Grapes

This Seared Paprika Salmon with Rosemary Grapes is ready in about 10 minutes, and is perfect for weeknight dinners, date nights, or as the seafood centerpiece at a dinner party.

Seared Paprika Salmon with Rosemary Grapes

This Seared Paprika Salmon with Rosemary Grapes is ready in about 10 minutes, and is perfect for weeknight dinners, date nights, or as the seafood centerpiece at a dinner party.

This past winter, I had a love affair with hot smoked paprika. Ever since, I’ve been sprinkling it on fish obsessively.  So far, my favorite fish and paprika combination is salmon covered in the earthy red spice, and seared to perfection.  This easy and delicious dinner is ‘fancy-schmancy’ enough for dinner parties or date night, but is so quick to prepare and addictively flavorful that I make it for weeknight dinners too!  This Seared Paprika Salmon is heavily dusted with paprika, quickly seared, and then topped with a delicious grape chutney.

In a hurry? Jump to the recipe! 

The easy Seared Paprika Salmon with Grapes is ready in about 10 minutes, and is perfect for weeknight dinners, date nights, or as the seafood centerpiece at a dinner party.

Seared Paprika Salmon with Rosemary Grapes

Choosing Quality Salmon (When you’re landlocked)

Sesame Seared Ahi Tuna with Ginger Soy Sauce

Sesame Seared Ahi Tuna with Ginger Soy Sauce

It’s no secret that I’m landlocked– I live in Central Appalachia (near the Kentucky Bourbon Trail), and fresh fish is normally not available.  Some of you live near the ocean, have easy access to fresh fish, can probably talk to fishmongers, and are confident that you know where your fish came from.  What about the rest of us?

Obviously, I eat a lot of fish even though I don’t live near the sea.  That means, as you probably already guessed, that I’m almost always cooking fish that has, at some point, been frozen.*  Fish that’s been frozen can be just as delicious as fresh fish.  Don’t let being landlocked stop you from cooking fish!  What should you look for?  With salmon, I like to look for fish that doesn’t have artificial red coloring added, from a company that gives me as much information about the fish as possible  (such as Orca Bay, Trader Joe’s, or Whole Foods).**

Making Seared Paprika Salmon with Rosemary Grapes

To make this easy seafood dinner, you need two salmon fillets, a little Spanish smoked paprika, a pinch of salt, some red grapes, a few sprigs of fresh rosemary, balsamic vinegar, and a little olive oil.  Start by rubbing the fish with paprika and salt, and then sear it, skin-side down, until the fish has cooked about 3/4 of the way through.  (You’ll be able to see the translucent flesh turn opaque as it cooks.)  Next, flip the salmon over, and sear it for about 30 seconds.

Take the fish out of the pan, and cover it to keep it warm.  Lower the heat to medium, add the grapes, rosemary and a little more oil, and let the grapes sear for a couple minutes.  While they cook, smash them down and burst them a little to release the juices.  Serve the salmon with the grapes, and dig in while it’s all still hot!

TIPS FOR SEARING FISH

  • If possible, let the fish come to room temperature before searing.  Remove fish from the fridge about 20 minutes before you need to cook it, or at the very least take it out of the fridge before you start prepping all your ingredients.
  • Dry the fish thoroughly– wet fish will stick to the pan.
  • If your fish sticks when you try to flip it, wait and let it cook a little longer.
  • Add the fish, skin-side down, and then don’t touch the fish until it’s time to flip– nudging it in the pan will cause the fish to tear.

*Note:  If you, dear reader, are landlocked too, and think you’re buying fresh fish at your local supermarket– ASK THEM, don’t assume it’s fresh.  Fairly often, that fish has been frozen, and then thawed in their counter for an unspecified amount of time.  I prefer to buy my fish while it’s still frozen, so that I know exactly how long it’s been thawed.

**A Note on Wild vs Farmed Salmon: The general consensus seems to be that Pacific Wild Salmon is a healthier fish than most (or any) farmed Atlantic Salmon, but that both are good choices to include in your diet.  Some companies, however– such as Whole Foods— are making real efforts to make their farmed salmon as healthy as wild salmon.

Looking for a side dish to go with your salmon?  Try this:

Lemon Roasted Asparagus

Lemon Roasted Asparagus

 

The easy Seared Paprika Salmon with Grapes is ready in about 10 minutes, and is perfect for weeknight dinners, date nights, or as the seafood centerpiece at a dinner party.
5 from 2 votes
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Seared Paprika Salmon with Rosemary Grapes

Course Main Course
Total Time 15 minutes
Servings 2 people
Calories 315 kcal
Author Champagne Tastes

Ingredients

  • 1 TB butter OR olive oil
  • 2 salmon fillets, skin on (about 1 pound)
  • 1 TB smoked paprika
  • pinch salt, pepper
  • 1 cup red grapes, washed and stems removed
  • 2-3 sprigs rosemary, removed from stems

Instructions

  1. Pat salmon dry. Pat dry again. (Wet fish will not sear). Rub fish on both sides with paprika, and sprinkle with salt and pepper.

  2. Heat butter in a stainless steel or cast iron pan over medium-high heat, until butter is hot but not browned.

  3. Set salmon, skin side down, in hot pan. Sear, without touching or trying to move salmon, for approximately 4 minutes per 1/2 inch thickness. Salmon will begin to cook from the bottom up- turning from pale pink to a whiter, less translucent hue. Salmon is ready to flip when the fish has cooked approximately 3/4 of the way through.  

  4. Use thin metal spatula to flip salmon. If salmon sticks to the pan, allow it to cook another 30 seconds and try again until it's loosened.

  5. Once salmon is flipped, sear it for about 1 minute. Remove salmon from pan, and cover it with a paper towel to keep it hot.

  6. Turn heat down to medium.  Add grapes and rosemary and allow them to sear for about 2 minutes.  While grapes sear, smash them with the back of a spoon to release juices. 

  7. Serve salmon immediately with rosemary grapes.

Recipe Notes

*Calorie Information was calculated per serving using My Fitness Pal.

8 thoughts on “Seared Paprika Salmon with Rosemary Grapes

  1. Lizzie says:

    Wow, that looks yum! I’m a smoked paprika addict but never tried it with salmon. Did you know fish that has been frozen is safer? In the UK fish for sushi has to have been frozen for at least a week.

    • champagne-tastes says:

      Yup I’m a huge fan of frozen fish! I always use frozen when I make lox or anything else that’s not really cooked.

  2. Dawn - Girl Heart Food says:

    I am just totally digging this recipe, Sarah! I loved smoked paprika too and salmon is a favourite of mine. What a wicked combination paired with the grapes!! This sounds and looks so good to me!! Going to have to give this one a try soon 🙂 Happy Monday to ya!

  3. Meg | Meg is Well says:

    That paprika glaze on the salmon looks to die for! I’m big into smoked paprika too and that sweet grape chutney would be great with the really bold smokiness. Frozen fresh is great, whether it’s store bought or freshly caught by yourself and then frozen for later. I’m learning that with shrimp here. I can get fresh fish pretty easily but the fish guy at my market said most shrimp consumed here is actually caught in other countries, frozen, and then sits unthawed on display. He said it’s better to just go buy the packaged shrimp unless you live right near the ocean.

    • champagne-tastes says:

      Thanks Meg! And yup- actually with shrimp look for shrimp caught in the USA because there’s a huge slave labor scandal going on with imported shrimp!

  4. Julie says:

    What a great looking recipe. I love the sweetness the grapes would add without sugar and the bit of savory from the rosemary. I’ll have to try the smoked paprika. I’ve never seasoned salmon like that. I’m landlocked too (Nebraska) and often find the frozen fresh is much better than a couple of places that claim they fly it in fresh. Your tips are perfect. Thank you!

    • champagne-tastes says:

      Oh that’s good to know!!! There’s a place downtown that flys in fish, but it’s pretty $$$ and I’ve never ordered it! (I wasn’t impressed with the meal they served, so I question their fish quality lol)

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