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Island Spiced Salmon Recipe

Island Spiced Salmon Recipe

From Bullhead City, Arizona, Kathryn Samodell shares her tasty treatment for salmon. "This mildly sweet and spicy rub is delicious on the moist fish and is a nice switch from traditional butter and lemon," she says.
TOTAL TIME: Prep: 5 min. + chilling Bake: 20 min. YIELD:8 servings

Ingredients

  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 salmon fillet (2 pounds)

Directions

  • 1. In a small bowl, combine the first five ingredients; mix well. Rub over flesh side of fillet; refrigerate for 30 minutes. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings.

Nutritional Facts

4 ounce-weight: 229 calories, 13g fat (3g saturated fat), 67mg cholesterol, 382mg sodium, 5g carbohydrate (0g sugars, 1g fiber), 23g protein Diabetic Exchanges:3 lean meat, 1 fat

Reviews for Island Spiced Salmon

Sort By :
MY REVIEW
Reviewed Dec. 28, 2015

"One of my favorite ways to prepare salmon. My picky husband liked it too"

MY REVIEW
Reviewed Mar. 4, 2012

"My husband is not always a willing participant in the "eating healthy" area. To him, fish should be fried in beer batter! He loves salmon made this way. He tells other people who don't like salmon they need to try it this way! I make this almost weekly!"

MY REVIEW
Reviewed Sep. 19, 2011

"Overall, I thought it was way too sweet. If I were going to try it again, I would change it up - cut back on the brown sugar and add more cumin and a dash of cayenne."

MY REVIEW
Reviewed Dec. 24, 2010

"This was very easy to put together and I'm as lazy as they come when putting recipes together. Had a number of people over to try this and all have really enjoyed it."

MY REVIEW
Reviewed May. 19, 2010

"I have made this several times. It is my favorite way to serve salmon, and it is so easy! I add a little garlic powder and onion powder to the rub, and some dried basil, because I add basil to everything."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.