Put together a big batch of the spice rub, and keep it in an airtight container; use it to add flavor to meat and fish on weeknights. Serve with Tomato-Dill Couscous.
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon kosher salt
4 (6-ounce) Alaskan salmon fillets
2 tablespoons maple syrup
How to Make It
Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.
This was really easy for a weeknight, and very delicious! I increased the brown sugar to two tsp. and replaced half of the paprika with turmeric. As other reviewers suggested, I baked the fish longer, then poured on the maple syrup and broiled for two more minutes.
I wasn't sure about this recipe, I've done several CL salmon recipes with fruit glazes or Asian flavors, so this was a departure, but very tasty! I followed the recipe as is, only subbing chipotle chile powder for,the ancho because that's what I had in my pantry, and per other reviewers I baked at 400 for about 12 minutes then broiled for a couple minutes, put on the syrup, then another 30 seconds or so under the broiler - perfect! The spice rub and maple syrup really complement each other, we will definitely add this to the rotation - my husband said this was better than the spicy glazed salmon at our favorite local high-end restaurant, so I'd say that's a hit!
I made this exactly as written, and it was absolutely delicious. I'll add my voice to the crowd and say this is a five star recipe, and would certainly make for company. We are big salmon lovers in this family, and this will be a go to from now on.