Barbecue Roasted Salmon

"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."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by GaylaJ photo by GaylaJ
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Combine pineapple juice, lemon juice, and salmon fillets in a large Ziploc bag; seal bag and marinate in refrigerator for 1 hour, turning occasionally.
  • 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.
  • Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.

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Reviews

  1. LonghornMama
    Very good! I love Cooking Light recipes, and this one is full of flavor and different from most other recipes. Quick to fix, made and easy weeknight meal. Thanks for sharing the recipe!
     
  2. CabinKat
    Didn't care too much for this recipe. Though we had a nice amount of juices, they didn't shine for me. I will give it to Deb, she's the only one I've come across that isn't shy with the chili powder. Good for you!
     
  3. 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!
     
  4. cariannhillsgrove
    So delicious, I couldn't stop eating it! Five stars all the way for us!
     
  5. 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 Recipe #318746 since they had similarities.
     
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Tweaks

  1. agileangus
    I made a few mistakes making this recipe, but it still turned out well. I bought pineapple/orange juice instead of pineapple juice, and I made the whole thing as a marinade instead of a marinade/rub. I marinated it for about 4 hours, and it turned out fine. I will be making this again.
     

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