Barbecue Roasted Salmon

15 Reviews
ADD YOUR REVIEW
Hands-on Time
14 Mins
Total Time
1 Hour 26 Mins
Yield
4 servings
September 1998
RECIPE BY Cooking Light

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.

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)

Nutritional Information

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

How to Make It

Step 1

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

Step 2

Preheat oven to 400°.

Step 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.

Chef's Notes

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

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Ratings & Reviews

wattscookin's Review

rainsmom
July 06, 2014
N/A

EllenDeller's Review

Kingsroadqueen
April 07, 2014
This recipe is so wonderful that I hardly use any other. What exciting flavor! And the salmon comes out wonderfully moist and tender. Absolutely perfect as is. My favorite sides with this are sweet potatoes and asparagus (which can roast in the same oven), but you could use many others.

NoVahoney's Review

cjbuddy
January 20, 2014
Love this recipe! I have been making it since it was first published in 1998. It has developed quite the following among my family and friends. One of the best recipes I have ever gotten out of a cooking magazine!

Karen867's Review

SonyaME
January 02, 2014
The recipe is good as is, but it is great with two minor ingredient tweaks. When I made it the second time with changes, my boyfriend, who has a sweet tooth and doesn't tolerate spicy food, deemed this the best thing he's ever eaten. My changes were decreasing the chili powder to 3 teaspoons and increasing the brown sugar to 2-1/2 tablespoons. The change makes it slightly less spicy and slightly sweeter.

CallMeKate's Review

jbenny
September 02, 2013
N/A

jbenny's Review

JeanneJ
May 11, 2013
Easy to make. Most of the ingredients I already have on hand. Always receive compliments.

JeanneJ's Review

guamgirl
January 11, 2013
Fantastic.I have used this recipe for many years. Even people that say they don't like fish say they love this recipe.

daisychef's Review

daisychef
November 11, 2012
Outstanding! Have been making this recipe for years. A simple, delicious, and healthy meal, which makes it a real winner! Love to serve with the original suggested pairing of roasted asparagus drizzled with balsamic browned butter!

meganhalv's Review

wattscookin
October 28, 2012
This recipe was okay. The combination of flavors was honestly a bit odd to me (lemon & cinnamon??), and I probably wouldn't make it again.

rainsmom's Review

EllieBellie
August 03, 2011
This is my GO TO recipe for baking salmon. Ive used it many many times for family and friends and everybody loves it. I buy canned pineapple (or fresh) and use the juice from the can for the marinade, then put the rings on top of the salmon and bake. I usually double the rub mix as its never enough for me. I love this recipe!
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