Sweet & Spiced Salmon

2 May

I keep a list of recipes that I want to try in my trusty little blue book. So when J & I have an exchange that goes something like, “What do you want for dinner this weekend?” “Um…fish?” I have a few ideas all ready to go. This is one that I’d been meaning to try for a while and, this weekend, I got my opportunity. Incredibly easy and all done with stuff I had in the fridge and cupboards already.

Serves 2.


2  skinless, boneless salmon filets
1/2 c orange juice
Juice of 1/2 lemon
1/4 c brown sugar
1 ts lemon zest
1 1/2 ts chili powder
1 ts cumin
1/2 ts Kosher salt
1/4 ts ground cinnamon


1. In baking dish or resealable plastic bag, combine the orange and lemon juices. Add in the salmon and refrigerate for an hour. Turn the fish occasionally to ensure even marination.
2. Mix  brown sugar, lemon zest, chili powder, cumin salt and cinnamon together in a small bowl.
3. Preheat the oven to 400.  Line a baking sheet with foil (this is very important as the brown sugar will caramelize and cleaning the sheet will be a nightmare!) and place the fish on the sheet.  Discard the marinade.
4. Rub the spice mixture into the fish and bake for 12 minutes.

I served it with Dressed Up Asparagus.


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