Spice-Rubbed Salmon with Cucumber Relish

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.

The rub and salmon work really well together.

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

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

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.

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.