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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 14 Minutes
Total: 1 Hour, 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 14.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 3.3g
  • Protein: 35.3g
  • Carbohydrate: 9g
  • Fiber: 1g
  • Cholesterol: 111mg
  • Iron: 1.5mg
  • Sodium: 405mg
  • Calcium: 30mg

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. 1. Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
  2. 2. Preheat oven to 400°.
  3. 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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Barbecue Roasted Salmon Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy