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salmon fillet over coleslaw with orange slices on plate.
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4.80 from 10 votes

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
Cook Time12 minutes
Total Time37 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings (change as needed): 2

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. 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.
  2. 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. 
  3. Toppings (optional): yogurt of sour cream mixed with dill or other herbs, sriracha aioli, sweet Thai chili sauce, basil pesto.
  4. 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. 
  5. 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