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    You are in: Home / Recipes / Salmon with Brazilian Rub Recipe
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    Salmon with Brazilian Rub

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on May 18, 2005

      It's taken me a while to review this but it's the only way I make salmon now! I use a little less chili powder but everything else is just delicious! The flavor of the rub offsets the fishiness of salmon. Thanks!

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    • on April 25, 2011

      Awesome!! We loved the flavors! We will make this again and again! thanks

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    • on October 17, 2010

      Very good. Added a touch more chili powder as we like it spicy.

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    • on February 08, 2009

      I did this with canned chunk salmon, and it turned out pleasantly. That way just needs to cook even less than the fillets. I did use chili powder, not powdered chiles, so I felt uncertain about the relation to brazil, but a decent recipe either way.

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    • on July 22, 2008

      Very EASY! I whipped everything together without reading through and mixed EVERYTHING together and let the fillets marinate for 20 min. Re-reading I realized I was supposed to separate the juices and the rub.. It was still amazing, and I added some extra brown sugar applied as a rub prior to setting it in the oven for good measure.. I am awful at cooking fish but my entire family of 5 loved it! thanks so much!

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    • on April 10, 2008

      This recipe was give to us by a friend and for a long time it was the only way we made salmon! We have found that if you don't have orange zest, a little orange juice goes a long way. Thanks!

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    • on January 09, 2008

      Dh thought this recipe outstanding. The orange zest was my personal favorite ingredient, his the chili powder.

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    • on January 28, 2004

      This salmon is absolutely delicious and so easy to make!!!

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    • on November 16, 2003

      Excellant, and easy! We eat a lot of salmon, for health reasons, and because it is so plentiful here in the Pac. NW., so always on the lookout for something different. This is a keeper. Do not let the amount of brown sugar scare you off. The orange and chili powder offset the sweetness.

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    • on July 15, 2004

      This was a really intriguing recipe. My only hesitation in giving this 5 stars is that the chili powder was very overwhelming, to the detriment of the other flavors. I'll definitely make it again but will probably use half or even a third of the amount of chili powder. Other than that it was simple, unique, smelled great while it was cooking, and gave a tender, flaky fillet. (We had a very thick fillet that did need closer to 15 min to cook through.) Served it with rice, fresh green salad, and a citrus-y fruit salad; great combo!

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    Nutritional Facts for Salmon with Brazilian Rub

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.9
     
    Calories from Fat 180
    36%
    Total Fat 20.0 g
    30%
    Saturated Fat 6.2 g
    31%
    Cholesterol 161.5 mg
    53%
    Sodium 324.2 mg
    13%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 0.7 g
    3%
    Sugars 7.9 g
    31%
    Protein 65.6 g
    131%

    The following items or measurements are not included:

    oranges, zest of

    Detailed Nutrition Values About Nutrition Info

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