Recipe by Julesong
Sweet and spicy, the flavors in this salmon are wonderful year round! It can be either grilled or baked.
Top Review by Len23
DH and I both really liked this- satisfied my love of sweet and his love of spicy. A little warm for my taste, but I might have gone a little overboard with the spices anyway. I'll definitely be making this one to impress the inlaws!
- 9.85 ml paprika
- 4.92 ml chili powder
- 4.92 ml ground dried ancho chile powder
- 2.46 ml ground cumin
- 1.23 ml garlic powder
- 2.46 ml brown sugar
- 2.46 ml sea salt
- 4 (680.38 g) salmon fillets
- 14.79 ml maple syrup
- 14.79 ml melted butter
- 14.79 ml chopped green onion
Directions See How It's Made
- Preheat oven to 375 degrees.
- Combine the paprika, chili powder, ancho, cumin, garlic powder, and brown sugar.
- Place salmon on lightly sprayed baking dish or tray.
- Sprinkle the fillets with the salt, then rub with the spice mixture.
- Combine melted butter and maple syrup, then drizzle each fillet with a bit of the mixture; sprinkle each with a bit of green onion.
- Bake for 10 to 12 minutes, or until it flakes with a fork.
- Serve with rice or orzo pasta and steamed green vegetables like broccoli, gai lan (Chinese broccoli), bok choy, or green beans, drizzled with bottled fish or oyster sauce.
- Note: ancho chile powder is available through many Latin markets or at Penzey's online. See http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html If you don't have ancho, but do have smoked Spanish paprika, try adding a bit of that! :).