Barbecue Roasted Salmon

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.

Yield:

4 servings

Recipe from

Recipe Time

Hands-on: 14 Minutes
Total: 1 Hour, 26 Minutes

Nutritional Information

Calories 314
Fat 14.7 g
Satfat 2.5 g
Monofat 6.9 g
Polyfat 3.3 g
Protein 35.3 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 111 mg
Iron 1.5 mg
Sodium 405 mg
Calcium 30 mg

Ingredients

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
Cooking spray
Lemon wedges (optional)

Preparation

1. Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

2. Preheat oven to 400°.

3. 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.

Note:

This recipe was updated for the November, 2012 25th anniversary issue.

September 1998