Sensational Spiced Salmon
Total TimePrep/Total Time: 25 min.
- 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
- 4 salmon fillets (4 ounces each)
- Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° until fish flakes easily with a fork, 15-20 minutes.
Nutrition Facts1 fillet: 244 calories, 13g fat (3g saturated fat), 67mg cholesterol, 392mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
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Mar 17, 2019
Delicious! I didn’t have lemon zest so I put a little lemon juice in the spices and made a paste to coat the salmon. Fantastic!
Feb 18, 2019
My man Dan made this recipe for dinner tonight and it was fantastic! He will make this again and again! Quick easy and yet elegant. Love it!
Feb 2, 2019
I made this salmon recipe and it is a real winner! I'd used portioned salmon fillets-a total of 1 lb. each boneless salmon fillets! Thank you, Michele Doucette, for sharing this simple recipe! It's a keeper for me! I had baked the salmon longer-25 to 30 minutes and used a fork to test the fish for tenderness!
Jan 14, 2019
Great flavor! I took leftover to work and it even came out good heated up in the microwave.
Nov 27, 2018
Was very good to compliment the salmon.
Jun 23, 2017
I made tacos with it. Loved the flavor not overpowering just right. Will use the rub on other things also.
Dec 31, 2011
I liked it, but it doesn't keep well. I oftentimes cook and my husband eats later when he gets home from work. It was very overpowering after re-heating when my husband got home. It was very good when fresh tho.
Jul 19, 2011
I think the rub is okay, but it makes WAAAAAYYY too much for just 1 lb of fish. I want to try it again with half all the ingredients and definitely less cumin & chili.
Jun 25, 2011
I have made this multiple times; we love it! Very easy and quick too.
May 20, 2011
I love the recipe and I have made it several times.