Pioneer Woman Cold Oven Salmon Recipe

This Pioneer Woman Cold Oven Salmon Recipe is a flaky and moist recipe, which is made with salmon filets and sweet paprika. It’s a straightforward recipe, ready in about 25 minutes.

Pioneer Woman Cold Oven Salmon Recipe Ingredients

• 3–4 medium-sized salmon filets
• 1–2 tablespoons olive oil
• 1/2 teaspoon sweet paprika
• Kosher salt and black pepper
• Lemon wedges and fresh herbs (such as dill or parsley), optional garnish

How To Make Pioneer Woman Cold Oven Salmon

1. Prepare the salmon: Line a rimmed baking sheet with parchment paper. Place the salmon filets on the paper, skin-side down. Brush the tops of the salmon lightly with olive oil.
2. Season the salmon: Sprinkle the paprika, salt, and pepper evenly over the filets.
3. Place in a cold oven: Place the baking sheet with the seasoned salmon into a completely cold oven. Do not preheat it.
4. Set temperature and time: Close the oven door, set the temperature to 400°F (200°C), and set a timer for 20 minutes.
5. Check for doneness and serve: After 20 minutes, check the salmon. It is done when it flakes easily with a fork. For the most accurate result, the internal temperature in the thickest part should be around 145°F (63°C). Serve immediately with a squeeze of fresh lemon and a sprinkle of herbs, if desired.

Recipe Tips

• How do I ensure the salmon cooks evenly? The key is to choose salmon fillets that are a similar, even thickness. This helps all the pieces cook at the same rate and finish at the same time.
• Why start the salmon in a cold oven? This is the secret to this foolproof method. Placing the salmon in a cold oven and letting it heat up gradually cooks the fish more gently and evenly. This technique helps prevent the outside from overcooking before the inside is done, resulting in a perfectly moist and flaky texture.
• How do I keep my salmon from being dry? Don’t overcook it. The 20-minute timer is a great guideline, but the most reliable way to ensure perfectly cooked salmon is to use a food thermometer. Pull the salmon from the oven as soon as it reaches an internal temperature of 145°F (63°C).
• What’s the purpose of the olive oil? Brushing the salmon with olive oil before baking helps to lock in moisture, adds a little bit of rich flavor, and helps the seasonings adhere to the fish.

What To Serve With Cold Oven Salmon

This simple, elegant salmon is a versatile main course. It pairs beautifully with:

• Roasted asparagus or steamed green beans
• A simple rice pilaf or quinoa
• A crisp green salad with a light vinaigrette
• Roasted new potatoes

How To Store Cold Oven Salmon

Refrigerate: Store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat gently in a 350°F (175°C) oven or in a skillet over low heat just until warmed through to avoid drying it out. Leftover salmon is also delicious served cold, flaked over a salad.

Cold Oven Salmon Nutrition Facts

• Calories: 213 kcal
• Carbohydrates: 1g
• Protein: 22g
• Fat: 13g
• Saturated Fat: 2g
• Sodium: 350mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Salmon Cakes Recipe
• Pioneer Woman Cilantro Lime Salmon Recipe
• Pioneer Woman Pumpkin Rum Cake Recipe

Pioneer Woman Cold Oven Salmon Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

213

kcal

A foolproof method for perfectly moist and flaky salmon, seasoned simply and cooked by starting it in a cold oven.

Ingredients

• 3-4 medium-sized salmon filets

• 1-2 tbsp olive oil

• 1/2 tsp sweet paprika

• Kosher salt and black pepper

• Optional: Lemon wedges, fresh dill or parsley

Directions

• Line a baking sheet with parchment paper and place the salmon filets on top.
• Brush the salmon with olive oil and sprinkle with paprika, salt, and pepper.
• Place the baking sheet into a cold oven.
• Set the oven temperature to 400°F (200°C) and set a timer for 20 minutes.
• Check for doneness; the salmon should flake easily and have an internal temperature of 145°F (63°C).
• Serve hot with a squeeze of lemon and fresh herbs.

Notes

• Starting the salmon in a cold oven is the key to this recipe’s success.
• Use salmon fillets of a similar thickness to ensure they cook evenly.
• A food thermometer is the most reliable way to check for perfect doneness.
• This method results in incredibly moist and tender salmon every time.