Barbecue Roasted Salmon

Deb's Recipes's Note:

Don't heat your kitchen up by turning on the oven! This recipe (from Cooking Light Magazine, May 2001) provides baking instructions, but these delicious salmon fillets also cook up in a snap on the George Foreman grill.

• Total Time: 20 mins
• Prep Time: 8 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• ¼ cup pineapple juice
• 2 tablespoons lemon juice
• 4 (6 ounce) salmon fillets
• 2 tablespoons brown sugar
• 4 teaspoons chili powder
• 2 teaspoons grated fresh lemon rind
• ¾ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon cinnamon

Directions:

1. Combine pineapple juice, lemon juice, and salmon fillets in a large Ziploc bag; seal bag and marinate in refrigerator for 1 hour, turning occasionally.
2. Remove fish from bag and discard marinade; combine brown sugar, chili powder, lemon rind, cumin, salt, and cinnamon; coat salmon fillets evenly with spice mixture; arrange fillets in a lightly oiled baking dish.
3. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.

Reviews

[Messy44]

Five stars easy, five stars delicious, five stars unique. Everyone loved this. Didn't have pineapple juice so I just used the juice from a can of peaches as a substitution, which came out just fine. Grilled outside for 20 minutes without flipping. Served with Ginger Garlic dipping sauce (which I made up). Will use this one often as the DH fishes salmon all summer. :] Thanks for a great one!!! And I mean GREAT!

[Chef #985795]

So delicious, I couldn't stop eating it! Five stars all the way for us!

[Vicki in CT]

5+ stars. This has made it into my best of 2009 cookbook. The lemon rind with heat and sweet truly makes this fish spectacular. The fish was PERFECTLY moist baked as directed and the brown sugar made a splendid glazed crust. Served with Zesty Herbed Potato Wedges for Grill or Stove Top since they had similarities.