This Seared Paprika Salmon with Cranberry Chutney is a show-stopping seafood centerpiece. Both the salmon and chutney are ready, start to finish, in about 15 minutes.

Seared Paprika Salmon with Cranberry Chutney

This Seared Paprika Salmon with Cranberry Chutney is a show-stopping seafood centerpiece.  Both the salmon and chutney are ready, start-to-finish, in about 15 minutes.

I had a spicy Aha! moment recently.  A ‘where have you been all my life?’ pepper revelation.  About what?  Paprika.  Specifically, Spanish smoked paprika.  If you’ve only used regular paprika– listen up!  Stop what you’re doing, and go get some smoked paprika.  Seriously, it’s that delicious.  It’s like a little bit of ground-up heaven to sprinkle over your food.  If you love chipotle peppers, and haven’t been using smoked paprika– your mind will be blown.  (Or at least– mine was!)  This smoky, woodsy spice has less heat than chipotle, but all the flavor, which means you can use as much as your little heart desires.

At the moment, my favorite way to use smoked paprika is to sprinkle it all over salmon, sear the fish, and cover it with cranberry chutney.  In other words, I take three of my favorite things and throw them together in a pan.  And it’s magical.  This Seared Paprika Salmon with Cranberry Chutney is flavorful, gorgeous, and fast– making it perfect for both a dinner party centerpiece and for a quickly thrown-together weeknight meal.

 In a hurry? Jump to the recipe! 

This Seared Paprika Salmon with Cranberry Chutney is a show-stopping seafood centerpiece. Both the salmon and chutney are ready, start to finish, in about 15 minutes.

Seared Paprika Salmon with Cranberry Chutney

In a hurry? Jump to the recipe! 

Gathering Ingredients

To make this deliciously flavored seafood dinner, you need to get some Spanish smoked paprika, also known as pimentón de la Vera.  You can probably find Smoked Paprika in the spice aisle at your grocery store.  If you don’t find it at one of your normal food stops, you can find it online, at Whole Foods, or in spice shops.  Next, get some salmon (skin on), cranberries, and a little orange juice.

This Seared Paprika Salmon with Cranberry Chutney is a show-stopping seafood centerpiece. Both the salmon and chutney are ready, start to finish, in about 15 minutes.

Seared Paprika Salmon with Cranberry Chutney

Making Seared Paprika Salmon with Cranberry Chutney

Start by letting your salmon get to room temperature.  (This should take about 20 minutes.)  If you don’t have time for that, at least get it out of the fridge as soon as you start making the chutney.  Next, heat cranberries, a little orange juice, and a little smoked paprika until the berries begin to burst.  I do this in a covered dish in the microwave for about two minutes, but you can do it on the stovetop too.  Set the berries aside.

Dry off your salmon, dust it with paprika, and then sprinkle with salt and pepper.  Next, heat butter in a pan on medium-high heat.  Once the butter melts, but before it browns, add the salmon, skin-side down.  The next part is important– Don’t Touch the Salmon!  Don’t nudge it, don’t scoot it around, don’t prod it.  Just let it cook.  As your salmon cooks, the skin will turn into a crispy, delicious crust, and the translucent pink flesh will begin to lighten and turn opaque from the bottom up.  When about 3/4 of the fish has cooked, flip it.  If you want to set a timer– plan on it taking about 4 minutes per 1/2 inch thickness.  Once you’ve flipped it, set a timer for one minute.  When the minute is up– take the fish out of the pan, and cover it to keep it warm.

Finally, lower the heat to medium.  Add the cranberry mixture, and let it simmer for a couple of minutes to boil off any extra liquid.  Serve the salmon and cranberries together, and enjoy!

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.

Love pan-seared seafood?  Try this:

Sesame Seared Ahi Tuna with Ginger Soy Sauce

Sesame Seared Ahi Tuna with Ginger Soy Sauce

This Seared Paprika Salmon with Cranberry Chutney is a show-stopping seafood centerpiece. Both the salmon and chutney are ready, start to finish, in about 15 minutes.
5 from 4 votes
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Seared Paprika Salmon with Cranberry Chutney

Course Main Course
Total Time 15 minutes
Servings 2 people
Calories 313 kcal
Author Champagne Tastes

Ingredients

  • 1 lb salmon, skin on
  • 1 TB smoked paprika, plus 1 tsp
  • pinch salt, pepper
  • 1 TB butter
  • 1 cup cranberries
  • 1/2 cup orange juice

Instructions

  1. Heat cranberries, orange juice, and 1 tsp smoked paprika in a covered pot until berries begin to burst (or microwave covered for 2 minutes).  Set aside.

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

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

  4. 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.  

  5. 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.

  6. 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.

  7. Turn heat down to medium.  Pour cranberries into the hot pan, and stir.  Scrape up any bits of fish stuck to the pan, and stir them into the sauce.  Stir sauce for 1-2 minutes, allowing excess juice to burn off.

  8. Serve salmon immediately with cranberry chutney.

Recipe Notes

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

30 thoughts on “Seared Paprika Salmon with Cranberry Chutney

  1. Dawn - Girl Heart Food says:

    Those a-ha moments are a wonderful thing, aren’t they? I do really enjoy chipotle and am a big fan of smoked paprika. I love how you used the smoked paprika on the salmon and paired it with a sweet/tart cranberry chutney. Sweet/Savoury combos are my jam! Perfect weeknight meal, but I bet this would also impress any guests that I have over during the holidays! Big YUM!

    • champagne-tastes says:

      Isn’t smoked paprika the best!?! And thanks- I’ve tried it on a bunch of fish now, and salmon is my favorite one to pair it with 🙂

  2. Wendy says:

    Spice discoveries are so much fun! That is why I am a confessed Penzey’s addict. 🙂 It is amazing that this colorful, flavor filled dish can be easily prepared so quickly! It looks like a company dish for weeknight enjoyment!

  3. Sharon Rigsby says:

    I love salmon and I love cranberry anything and this recipe looks really delicious. I also love the fact that it can be made in only 20 minutes. Quick and easy are the best! Love your photos too!

  4. Marisa Franca @ All Our Way says:

    We love wild caught salmon. You can’t beat i and we carry our smoked paprika with us when we travel. Yep, we like it that much. We have used it on our salmon but we’ve never tried the chutney. I bet it gives the fish and interesting flavor.

  5. Manila Spoon says:

    I am always on the lookout for salmon recipes as we try to eat fish at least once a week! Glad I found your tasty recipe and what a yummy combination with the cranberry chutney!

  6. swathi says:

    When comes to fish I like to spice them a lot especially fish like salmon so fleshy . I like that you used smoked paprika. I can handle little more heat so I always combine smoked paprika and Cayenne pepper along little black pepper. Love way you topped with fish with lemon slices . The cranberry chutney is perfect combo with spicy fish. yum.

  7. Sandhya Ramakrishnan says:

    I am in love with the cranberry chutney. It is one of the berries that I have only tasted after coming to this country and it has become my favorite in any form. I am going to make some soon with frozen cranberries that I always store in my freezer.

  8. Julie | Bunsen Burner Bakery says:

    Smoked paprika is my single most frequently used spice. I’m pretty sure I buy it at least once a month because I use it so much. I feel like I need a support group for people who are addicted to smoked paprika! I’ve often used it as part of a rub for fish but never as the sole flavor – I’ll have to give it a try!

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