Sweet and spicy with just the right amount of acidity make this a winning salmon dish. The spice rub melts into a glaze in the oven. The options for side dishes are endless—mashed potatoes, rice, couscous, asparagus, or sugar snap peas.
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Lemon wedges (optional)
How to Make It
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°.
Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (through cinnamon); rub over fish. Place fish in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired.
This recipe was updated for the November, 2012 25th anniversary issue.
This recipe is so wonderful that I hardly use any other. What exciting flavor! And the salmon comes out wonderfully moist and tender. Absolutely perfect as is. My favorite sides with this are sweet potatoes and asparagus (which can roast in the same oven), but you could use many others.
Love this recipe! I have been making it since it was first published in 1998. It has developed quite the following among my family and friends. One of the best recipes I have ever gotten out of a cooking magazine!
The recipe is good as is, but it is great with two minor ingredient tweaks. When I made it the second time with changes, my boyfriend, who has a sweet tooth and doesn't tolerate spicy food, deemed this the best thing he's ever eaten. My changes were decreasing the chili powder to 3 teaspoons and increasing the brown sugar to 2-1/2 tablespoons. The change makes it slightly less spicy and slightly sweeter.
Outstanding! Have been making this recipe for years. A simple, delicious, and healthy meal, which makes it a real winner! Love to serve with the original suggested pairing of roasted asparagus drizzled with balsamic browned butter!
This is my GO TO recipe for baking salmon. Ive used it many many times for family and friends and everybody loves it. I buy canned pineapple (or fresh) and use the juice from the can for the marinade, then put the rings on top of the salmon and bake. I usually double the rub mix as its never enough for me. I love this recipe!
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