This sweet and spicy salmon recipe is equally good as a meal for two or for a large crowd. It can be refrigerated and brought to room temperature the next day, making it a great make-ahead recipe for potlucks, buffets or holiday parties. It can also be cut into bite-size pieces and placed on cucumbers rounds or thin crackers for an appetizer.
The rub is a nice blend of sweet, spice and zest that creates a glaze when baked and makes the salmon very tasty indeed. If you prefer, you can barbecue the salmon instead – flesh-side down for 4-5 minutes, then flip and barbecue another 4-5 minutes.
Apart from the marinating time (which you can skip if you’re in a rush), the recipe takes less than 20 minutes to make. That’s probably why our family and friends have seen it many times on brunch and buffet tables at holiday events. I can’t ever recall having leftovers.
Here are a few suggested side dishes with links to recipes:
- curried rice with raisins
- savoury peach panzanella salad
- grilled corn salad
- creamed spinach
- herb-lemon potato salad
This recipe has been adapted from a 1998 Cooking Light Magazine recipe.