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.
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.