Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 13

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.

Recipe by Cooking Light September 1998

Gallery

Recipe Summary

hands-on:
14 mins
total:
1 hr 26 mins
Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • Preheat oven to 400°.

  • 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.

Nutrition Facts

314 calories; fat 14.7g; saturated fat 2.5g; mono fat 6.9g; poly fat 3.3g; protein 35.3g; carbohydrates 9g; fiber 1g; cholesterol 111mg; iron 1.5mg; sodium 405mg; calcium 30mg.
Advertisement
Advertisement