Salmon Paprikish
Embark on a flavor-packed journey with this Salmon Paprikish recipe, a rich and creamy twist on a classic Hungarian-inspired dish. Tender, flaky salmon fillets are perfectly seared and then simmered in a luscious paprika-infused sauce made with sweet and smoked paprika, garlic, onions, and a velvety blend of sour cream and broth. The robust seasoning highlights the smoky and tangy flavors, while a garnish of fresh parsley adds a burst of brightness. Served over fluffy egg noodles or rice, this easy-to-make dish combines comfort and sophistication, making it ideal for weeknight dinners or special occasions. Perfectly balanced and deeply satisfying, Salmon Paprikish is a must-try recipe for fans of bold, hearty flavors.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skinless)
- 2 tablespoons Sweet paprika
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece Onion (medium, finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 cup Chicken or vegetable broth
- 0.5 cup Sour cream
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 servings Egg noodles or rice (cooked, for serving)
Instructions
Pat the salmon fillets dry with paper towels and season both sides with 1 teaspoon of salt and the ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets and sear for 2-3 minutes per side, until golden brown. Remove the fillets and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and butter to the same skillet. Once melted, add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
Add the sweet paprika, smoked paprika, and remaining 0.5 teaspoon of salt to the skillet. Stir well to coat the onions and garlic in the spices.
Pour in the chicken or vegetable broth, scraping the bottom of the skillet to deglaze any browned bits. Bring the mixture to a gentle simmer.
While the broth is heating, mix the sour cream with the all-purpose flour in a small bowl to create a smooth paste. Slowly stir this mixture into the skillet, ensuring the sauce becomes creamy and thickened.
Place the seared salmon fillets back into the skillet, spooning some of the sauce on top. Cover the skillet with a lid and let the salmon simmer in the sauce for 8-10 minutes, until cooked through and flaky.
Taste the sauce and adjust seasoning if needed. Garnish with freshly chopped parsley.
Serve hot over a bed of egg noodles or rice, generously topped with the paprikish sauce.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 550 mg | 184% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 19.0 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 361 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2724 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
