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Barbecue Roasted Salmon

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.

Cooking Light SEPTEMBER 1998

  • Yield: 4 servings
  • Hands-on:14 Minutes
  • Total:1 Hour, 26 Minutes

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.

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
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Barbecue Roasted Salmon recipe

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