this tongue-tingling fish comes together with spices I usually have on hand. Because the recipe is so quick to prepare, it's a great choice for parties.—Donna Reynolds, Innisfail, Alberta
- 2 tablespoons packed brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon dill weed
- Dash salt
- Dash dried tarragon
- Dash cayenne pepper
- 1 salmon fillet (2 pounds)
- Mix all ingredients except salmon; brush over salmon.
- Place salmon, skin side down, on an oiled grill rack or on a lightly oiled baking sheet. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes. Yield: 8 servings.
Originally published as Spiced Salmon in Country Woman May/June 2005, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Spiced Salmon
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Reviewed May. 13, 2012
"We love this recipe! We don't use the tarragon, but everything else is the same."
Reviewed Oct. 26, 2009
"It's a little sweet so I'd probably only put 2 tbls of brown sugar in next time."