Easy Sweet and Spicy Salmon (Baked)
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. The spice blend creates a glaze when baked and a very tasty flavor combination.
Prep Time25 minutes mins
Cook Time12 minutes mins
Total Time37 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings (change as needed): 2
- 3/4 pound salmon fillets, Note 1 ~ 2 fillets
- 3 tablespoons pineapple or orange juice
- 2 teaspoon soy sauce
- 1 teaspoon maple syrup or honey
Spiced Salmon Rub, Note 2
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 1 teaspoon grated lemon zest (about 1/2 lemon)
- 1/8 teaspoon cumin
- 1/4 teaspoon kosher salt (I use a bit more)
- 1/8 teaspoon cinnamon
Preheat oven to 425F/218C
MARINATE SALMON: Place juice, maple syrup and soy in a ziploc bag or bowl along with salmon. Marinate for 20 minutes. Skip this step if you're in a rush.
MAKE RUB: Combine all bub ingredients in a small bowl and mix well.
PREPARE SALMON: Remove salmon fillets from the marinade. Discard marinade. Place salmon fillets on a rimmed baking sheet lined with parchment paper of foil sprayed with cooking spray for easy cleanup. 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 /2.5 cm of thickness). Don't overcook! Salmon should be medium with a bit of warm pink in the middle if you don't want it dry. Serve hot or at room temperature with lemon slices or a sauce on top of the fish, Note 3. To grill instead, Note 4.
- Salmon notes: Buy a larger filet or individual salmon filets that are at least 1 inch (2.5 cm) thick (less likely to dry out). Substitute salmon with any mild white fish or trout if you like.
- Spice rub: Feel free to hike up the spice level with red pepper flakes, sriracha, chili crisp, gochujang, sambal oelek, peri peri sauce or garlic chili sauce. Use 1-2 teaspoons, depending on your heat tolerance. Shortcut: buy a fish or bbq rub and add the lemon zest.
- Toppings (optional): yogurt of sour cream mixed with dill or other herbs, sriracha aioli, sweet Thai chili sauce, basil pesto.
- How to grill salmon (instead of baking): Heat the grill to 400F/204C, place it flesh-side down for 8 minutes (with grill covered) then flip and barbecue for another 2-3 minutes. The center should be warm pink and the internal temperature should be about 130F/54C (it will rise when resting 5 minutes). Because of the sugar in the rub, watch that it doesn't burn when flesh side down.
- Make ahead:
- Make spice rub days ahead
- To serve room temperature or cold: Cook salmon, cool it then refrigerate for up to 2 days. Bring to room temperature before serving.
- Store leftovers in an airtight container for up to 2 days.
Nutritional values are estimates and do not include optional toppings.
Calories: 296kcal | Carbohydrates: 13g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 736mg | Potassium: 956mg | Fiber: 1g | Sugar: 10g | Vitamin A: 714IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 2mg