Grilled Salmon with Smoked Paprika and Roasted Onion

Name: Grilled Salmon with Smoked Paprika and Roasted Onion
Cook time: 30 min
Total time: 30 min
Ingredients: 4 salmon fillets, 6 ounces each, skin removed; 2 large onions, thinly sliced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 lemons, juiced; 1/4 cup chopped fresh parsley, for garnish

30 min

The first whiff of smoked paprika hits your senses as you grill the salmon, its crispy skin giving way to a tender, flaky interior. Grilled salmon fillets, infused with the deep, smoky flavor of smoked paprika, are paired with the sweetness of roasted onions in this dish. As the onions caramelize, their natural sugars balance the richness of the fish, creating a beautiful harmony of flavors.

Ingredients

4 salmon fillets, 6 ounces each, skin removed
2 large onions, thinly sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 lemons, juiced
1/4 cup chopped fresh parsley, for garnish

Method

1Preheat the grill to medium-high heat, about 450°F, and line a tray with aluminum foil for easy cleanup.
2Place the sliced onions on the prepared tray, drizzle with 1 tablespoon of olive oil, and roast in the oven at 425°F for 20-25 minutes, or until deeply golden and fragrant.
3In a small bowl, mix together the smoked paprika, salt, and pepper, then sprinkle this spice blend evenly over both sides of the salmon fillets.
4Brush the grates of the preheated grill with the remaining 1 tablespoon of olive oil to prevent the fish from sticking, then place the salmon fillets on the grill, skin side down if they had skin.
5Grill the salmon for 4-5 minutes per side, or until it reaches an internal temperature of 145°F and flakes easily with a fork.
6Squeeze the lemon juice over the grilled salmon fillets and sprinkle with chopped parsley for a fresh, bright note.
7To serve, place each salmon fillet on a plate and top with a spoonful of the roasted onions, allowing their sweetness to balance the savory flavor of the fish.