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Salmon Paella

March 16, 2015 by Peter Block 18 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

When I was home for Thanksgiving with my huge extended family, I shared how I get to also help with the cooking.  More than 50 people.  Such an amazing experience.  When you have more than 50 people for a holiday meal, you need a lot of fridge and freezer space.  When I went into the freezer, I found a whole bunch of spices.  My Father-in-law had a few bags of saffron.  I asked him how long he had these?  More than 20 years for sure.  He bought them while traveling abroad many years ago.  

Salmon Paella

Salmon Paella

 

Salmon Paella

 

Salmon Paella

He was all too happy to share them with me and I did not want to be ungrateful so I gladly accepted a bag of saffron. 🙂  My favorite dish to use saffron for is a paella.  Where did paella originate from?  I knew it came from Spain but I learned a few interesting facts while doing a little research on the history.  Paella is thought of as Spain’s national dish.  This is only true if you are not from Spain.  Though paella has ancient roots, today’s dish owes its origin to the coastal Valencia region of Spain in the mid 19th century.

Salmon Paella

Salmon Paella

 

Salmon Paella

The traditional dish uses a rice known as bomba.  I did not have that type of rice to make this dish.  I looked up rices that would be similar and arborio, the Italian risotto rice was suggested.  Seeing my result, I would suggest using a more typical rice.  The risotto gives a real creaminess to the dish. However, I think I would like the rice to be a little firmer – more in the style of the Mexican rice dishes I make.

Salmon Paella

Salmon Paella

Salmon Paella
2015-03-16 00:52:20
Serves 6
The classic Spanish rice dish using marinated salmon and plenty of saffron
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Prep Time
12 hr
Cook Time
40 min
Total Time
12 hr 40 min
Prep Time
12 hr
Cook Time
40 min
Total Time
12 hr 40 min
Ingredients
  1. 1 1/2 pounds Salmon
  2. 5 tablespoons Olive Oil, divided
  3. 1 tablespoons Smoked Sea Salt
  4. 1 tablespoons Smoked Paprika
  5. 2 tablespoons Old Bay Seasoning
  6. 2 tablespoons Spanish Paprika
  7. 1 tablespoon Cumin
  8. 2 cups arborio rice
  9. 4 cups seafood stock
  10. 3 - 4 pinches saffron
  11. 1 - 14.5 ounce can of diced tomatoes
  12. 4 - 6 ounces frozen corn
  13. 4 - 6 ounces frozen peas
  14. 2 tablespoons canola oil
  15. 1/2 yellow onion, diced
  16. 1/4 green pepper, diced
Instructions
  1. Combine 4 tablespoons of olive oil with the smoked sea salt, Old Bay, Spanish & Smoked Paprika and cumin.
  2. Pour over the salmon and massage in. Put in an airtight container and store overnight.
  3. Heat a paella pan or skillet on medium high heat. Add the oil and cook for 2 minutes until it is good and hot.
  4. Add the onions and green peppers and cook for 4 - 5 minutes until soft.
  5. Add the rice and toast for 2 minutes.
  6. Add the seafood stock 1 cup at a time. Stir and do not add the second cup of stock until the first cup has been all but absorbed.
  7. After the second cup of stock, add the tomatoes including its liquid. Continuing the absorbing process.
  8. At the same time, heat a cast iron skillet on medium high heat. Add 1 tablespoon of olive oil. Add the salmon and cook 4 minutes on each side and set aside.
  9. Back to the rice. Once the 4 cups of stock have been absorbed add the corn and peas.
  10. Break the salmon with your hands into small pieces. Add the salmon to the rice and cook for 2 - 3 minutes to reheat the salmon.
  11. Serve and enjoy!
Feed Your Soul Too http://www.feedyoursoul2.com/
Ingredients.

Ingredients

Ingredients

 

Salmon in Marinade.

Salmon in Marinade

Salmon in Marinade

 

Salmon in Skillet.

Salmon in Skillet

Salmon in Skillet

 

Rice & Veggies in Skillet.

Rice & Veggies in Skillet

Rice & Veggies in Skillet

 

 

Stock Added.

Stock Added

Stock Added

 

Tomatoes Added.

Tomatoes Added

Tomatoes and Saffron Added

 

 

All Ingredients Added to Skillet.

All Ingredients Added to Skillet

All Ingredients Added to Skillet

 

Plated.

Salmon Paella

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Filed Under: dinners Tagged With: dinner, fish, Rice, saffron, seafood, seafood stock, tomatoes

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Comments

  1. Gary Finch

    June 16, 2020 at 3:47 pm

    Hi – we got hold of 7lbs of salmon cuts that had already been cooked and were bagged for the catering trade (so a bit like tinned) and we were then scratching around for ways to use it up once opened – it worked really well with this – i marinaded over night but then didn’t need to cook in a pan before adding – never heard of old bay seasoning being from the uk but made my own from an online recipe – delicious recipe, thank you for sharing it

    Reply
    • Peter Block

      June 16, 2020 at 4:57 pm

      So glad it worked out for you. Old Bay is big in the states. Developed on the East coast for use with crabs. But it is good on so many things!

      Reply
  2. Elaine

    April 13, 2020 at 1:01 pm

    Hi. Great recipe but no mention of when to add the saffron!!!

    Reply
    • Peter Block

      April 13, 2020 at 5:07 pm

      I am glad you like the recipe and thanks for catching the missed step. It was quite a while ago but looking back at the steps, it looks like the saffron was added with the tomatoes. Makes sense because the stock will help the saffron bloom. Let me know how your recipe turns out.

      Reply
  3. Suzy @ The Mediterranean Dish

    March 17, 2015 at 9:02 am

    Wow! Love that you used salmon! And great flavors!

    Reply
  4. Libby with Lemony Thyme

    March 16, 2015 at 4:53 pm

    Beautiful recipe Peter. What a stunner this would be to serve to dinner guests.

    Reply
  5. Nicole Neverman

    March 16, 2015 at 3:21 pm

    This paella sounds wonderful! What a deliciously comforting dish 🙂

    Reply
  6. Janette@culinaryginger

    March 16, 2015 at 11:03 am

    I love paella and this looks like an amazing one. Great recipe.

    Reply
    • Peter Block

      March 16, 2015 at 11:43 am

      Thx Janette.

      Reply
  7. zina

    March 16, 2015 at 10:50 am

    Can I use canned salmon?

    Reply
    • Peter Block

      March 16, 2015 at 11:43 am

      Cooking is often about using what you have in the house. Canned salmon would certainly work in a pinch. If you have the opportunity to get to the store, buy the real thing and use the marinade described in the recipe.

      Reply
      • zina

        March 16, 2015 at 12:06 pm

        Thank you. Marinaded salmon definitely sounds better, but canned is all I have now and this recipe sounds awesome 🙂

        Reply
  8. Dan from Platter Talk

    March 16, 2015 at 8:48 am

    Fantastic job with this paella, Peter!

    Reply
    • Peter Block

      March 16, 2015 at 9:58 am

      Thx Dan.

      Reply
  9. Eli@coachdaddy

    March 16, 2015 at 8:32 am

    Is it lunch time yet? My girls love salmon, and have never had paella. Nice way to introduce it to them.

    Reply
    • Peter Block

      March 16, 2015 at 9:57 am

      Eli, this is such a comforting dish. I would think your girls will love it.

      Reply
  10. Tara

    March 16, 2015 at 8:29 am

    This looks so good, love the smoky flavors you added to it with the salt and paprika.

    Reply
    • Peter Block

      March 16, 2015 at 9:58 am

      I love smoke in anything! Thx Tara.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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