Sweet and Spicy Salmon Recipe
A great rub of spices, brown sugar and lemon zest make this sweet and spicy salmon a light flavorful dish. Perfect for large crowds or just two.
Servings (change as needed): 2
- 2 salmon fillets (6-8 ounces each)
- 3 tbsp pineapple or orange juice
- 1 tsp soy sauce
- 1 tsp maple syrup or honey
- 1 tbsp brown sugar
- 2 tsp chili powder
- 1 tsp grated lemon zest
- 1/8 tsp cumin
- 1/4 tsp salt (I use a bit more)
- 1/8 tsp cinnamon
Preheat oven to 400F.
MARINATE SALMON: Place juice, maple syrup and soy in a ziploc bag along with salmon. Marinate for 20-30 minutes.
MAKE RUB: Combine all Rub ingredients in a small bowl and mix well.
PREPARE SALMON: Remove salmon fillets from the marinade. Discard the marinade. Place salmon fillets on a rimmed pan lined with foil or parchment paper. (If using foil, spray with oil for easy clean up). Generously sprinkle rub on top and sides of salmon (if you have a little extra and your salmon has no skin, cover that too).
ROAST SALMON AND SERVE: Roast salmon for 10-12 minutes just until it flakes (rule of thumb is 10 minutes per inch of thickness). Don't overcook. Salmon should be medium with a bit of darker pink in the middle if you don't want it dry. Serve hot or at room temperature with lemon slices. Can be cooled, then refrigerated for a day and brought to room temperature before serving.