Southwestern Salmon with Paprika Cream

Dinners, Seafood

My husband made a fairly good and fairly obvious point recently – “Don’t you think it wise to continue to keep your blog readership up if you plan to sell a cook book on your blog?”  Hmmm… the guy has a point.  So, while I am still working on my book, expect to see a lot more of me.

In the past few months a lot has change in my kitchen. Namely, I am now cooking for three and not two.  My baby girl is a wonderful eater and incredibly eager to try new foods.  She simply adored this salmon and so did the dogs as they quickly collected anything that missed her mouth. This dish is also remarkably easy and probably one of my better salmon dishes. 

Serves 4


–  4  4 ounce salmon fillets

– Juice from 1 lemon

– 1 tablespoon olive oil

– 1 cup finely crushed tortilla chips (I used Corazonas Black Bean and Cheese chips Lime flavored chips would also work well.

– Dash of salt

– 1 tablespoon butter

– ½ cup heavy whipping cream

– 1 teaspoon smoked paprika

– ½ teaspoon cumin


Pre-heat oven to 400°.  Place fillets in a baking dish, skin side facing down.  Sprinkle each fillet with some lemon juice.  .  Press a handful of the crushed chips onto each fillet to make.  Use a pastry brush to evenly coat the chips with the olive oil.  Transfer the dish to the oven and cook for 15 minutes.

While the fish is cooking make the sauce. In a small saucepan melt the butter over medium heat.  Stir in the cream followed by the salt, paprika and cumin and continue to cook until thickened- about 3 minutes.  Top each fillet with a generous spoonful of the sauce and serve.

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