Prep 30 mins
Cook 15 mins
I have a love-hate relationship with this recipe, but I don't want to lose the recipe, so I'm posting it here. I love the flavors, but I hate adulterating my favorite fish by marinating, rubbing, and saucing it. It seems like it's a fiddly recipe, but I can actually go to the fish store bring home the salmon and have it on the table in 45 minutes. Okay, to be totally honest, I could eat this fish every night, were it not for the pangs of guilt. Don't overcook this! We serve this with Fat Rice and sauteed spinach.
- 1⁄2 cup pineapple juice
- 1 lemon, juice and zest of, washed (reserve zest and juice, you'll need 2 Tbs. of zest and 4 Tbs. of juice)
- 8 (6 ounce) salmon fillets
- 4 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1⁄4 cup flour
- Combine pineapple juice and 4 Tbs. lemon juice. Add in the salmon filets, cover and leave in the refrigerator for at least 15 minutes, but no longer than 30 minutes.
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment or foil and spray with cooking oil.
- Make a rub by combining in a bowl the brown sugar, chili powder, lemon zest, cumin, sea salt, and cinnamon. Reserve a tablespoon of rub.
- Remove the filets from the marinade (reserve marinade and add the reserved rub) and rub all sides generously with the brown sugar rub. I usually have just enough rub to do this, but you may find you need more or less rub depending on the size of the filets.
- Place the salmon filets on the prepared baking sheet and place in the preheated oven for 15 minutes or until the fish flakes nicely. After removing from oven, allow to sit for 5 minutes.
- While the salmon is baking and resting, make the sauce. Melt butter in a saucepan and add flour, sauteeing until all the mixture is well blended. Slowly whisk in the reserved marinade and rub. Allow to simmer gently until thickened. Season with salt and pepper as desired.
- Serve with fat rice and steamed or sauteed spinach with the sauce on the side.
- I understand that this salmon could be cooked on the grill, but I've never done this!
I didn't follow the recipe exactly, but the sweetness and the little bit of spice added by the sauce was perfect.
I agree with you salmon has such a lovely flavour by itself that you don't want to overpower the natural flavour of the fish. This was soooo good, the rub went perfect with the fish and the citrus sauce had such a subtle delicate flavour that complimented the salmon. Cooking time was perfect and the salmon came out so moist and juicy with that beautiful soft pink colouring throughout. I cook salmon often and this was a lovely change to the ways I have prepared it in the past. A definite keeper, I think you made a winner, thanks for a great recipe.