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 (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch 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.
Wonderful recipe that I've made many times. I don't change a thing. I use the juice from a can of diced pineapple since I don't tend to buy the juice for drinking. This is great with sweet potatoes, asian rice, couscous and vegetables like green beans, snow peas, bok choi.
So good it's unreal. I used Morton & Bassett chili powder (#1 recommended by C.I.) and my taste buds were in heaven. BOLD, delicious flavor (it really does taste barbecued), yet it doesn't overwhelm the the fish and the texture is super moist. This is great if you're looking for something other than the standard Asian salmon preps. People would pay lots of money for this in a fancy restaurant, if they could even find something so good. I served with kale with bacon and onion and buttered noodles.