Becky Luigart-Stayner
4 servings (serving size: 1 fish fillet and about 1/2 cup relish)

The bold spice rub works well with rich-flavored salmon and would also be good on pork. Serve with delicate angel hair pasta or mashed potatoes.

How to Make It

Step 1

Preheat broiler.

Step 2

Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork.

Step 3

Combine 1/4 teaspoon salt, cucumber, and remaining ingredients; serve with fish.

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Ratings & Reviews

EllenDeller's Review

August 17, 2014
I love salmon, and this is one of my favorite recipes. The portion sizes are just right, and the flavors mix beautifully. I use only a TB of minced red onion because I find raw onion hard to digest, but otherwise kept all the ingredients the same. The fresh mint and the capers really brighten the whole dish. I roast the fish for 10 min at 425 instead of broil and have made it with skin on and skin off--not much difference, really. First time, I put out chive-buttermilk mashed potatoes & steamed green beans; tonight, I made couscous and steamed asparagus. All were good.

a91030mom's Review

March 26, 2014
The rub and salmon work really well together.

girly668's Review

October 13, 2011
Simply delicious! The salmon was fab. I added a peach to the relish and that made it outstanding.

bjane1's Review

September 26, 2011
Good, but I've enjoyed other Cooking Light salmon rubs better. Such as "Barbecue Roasted Salmon".

rmb1217's Review

August 21, 2011
This was a simple and delicious recipe. After removing the salmon from the oven, I brushed a hint of maple syrup on it. Served with rice pilaf. Everyone loved it.

rinkrat345's Review

April 07, 2011

taffyhhh's Review

November 19, 2008
The rub was outstanding!! I agree with the other posters who said they would make it in bulk to put on other meats. I also thought the relish was fabulous. Very easy to make and very fast. I didn't have a problem with the spices burning but I'm fairly certain my oven doesn't heat to the proper temp. Served with angel hair pasta and a salad.