Salmon with Smoked Paprika Rub (microwave)

When there is a run of quite hot days even the most die hard cooks look to recipes that require minimal or no cooking. The best thing about this recipe is that it is delicious served hot and cold. Smoked paprika adds a light smoked flavour and lovely red colour to the flesh, hot smoked paprika also adds a little heat. The salmon is cooked in the microwave and cooks very quickly. The downside is that the skin is not crispy, however, it can be pan fried if preferred.

It is fabulous served cold in a salad or as I have here as part of a shared plate or antipasto platter. Once cold the salmon breaks up very easily into bite sized chunks. Commercial mayonnaise with a clove of crushed garlic, chopped walnuts makes a very tasty accompaniment to the salmon.

Here’s How

The Rub

This is just a guide, you may need a little more oil or  extra paprika and garlic if cooking more salmon.

1 tablespoon olive oil or lemon olive oil

1/2 - 1 teaspoon garlic powder

2 teaspoons smoked paprika or hot smoked paprika

Place the salmon fillets skin side down in a microwave safe dish.

Coat the salmon with the rub. This can be easily done by putting the rub and salmon fillets in a plastic bag and gently massaging the plastic bag.

Cover the dish with cling film or a lid. 

Microwave on high for two minutes per fillet. Very large fillets will take a little longer or fun be cut in half.

Serve the cooked salmon with a squeeze or lemon and with whatever salad or vegetables you prefer. If serving cold remove the salmon from the cooking dish, place on a clean plate, cover and refrigerate. Remove the skin before serving.