Welcome back after the Memorial Day holiday weekend! I hope you enjoyed the last few days, regardless of wherever you are regardless of whether you celebrated or not. For us, we enjoyed time with friends over lots of great food. What did you enjoy over the weekend? It’s the beginning of the beloved Copper River Salmon season and so I’ve been on a salmon kick lately. One of the things I prepared was this BBQ Roasted Salmon. This dish involves a marinade of pineapple and lemon juice followed by sweet and spicy rub over the salmon just before baking. All those flavors were absorbed by the salmon ever so perfectly and it made for a quick and easy dinner…
I’ve been wanting to do a BBQ salmon for awhile but the recipes I’ve seen involved a thick BBQ sauce which seemed to cover up or overpower the fish. In this recipe, the spices are an enhancement so that the natural salmon flavor still shines through. No worries though – you probably have all the spices on hand! Brown sugar, chili powder, lemon zest, cumin, salt and cinnamon are combined and then rubbed over the fish. This combination of spices can also be used on other fish like Tilapia or cod, or even shrimp!
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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 zest
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°.
Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch 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, if desired.
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