Prep 5 mins
Cook 15 mins
Sweet and spicy, the flavors in this salmon are wonderful year round! It can be either grilled or baked.
- 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
- 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! :).
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!
I didn't have any ancho chile powder either, and it was great. I had to fry my fish because I discovered today I don't own any oven safe dishes. Hmm. But the flavours were extremely yummy, and everyone loved it. Thanks for sharing!
we can't get the ancho chile powder here, so I don't know what it would have added taste-wise as I've never had it before. Saying that, this recipe is delicious and had it all. The baking time is right on. This will be on the menu often as we love salmon.