I’ve been making this yummy salmon for years. It is a goodie! Simple. Oven baked and full of flavor. I normally serve with some cut mango and some wilted spinach but the other night I only had peas. This is sweet, smokey and tart – yes, all in one. It’s great for a dinner party – as it is just as good at room temp. I usually make steak as well and then most friends are happy. Even those who usually don’t love salmon!
I found this in the Wolfe oven pamphlet. I love when I find awesome recipes in the most obvious places. Enjoy this. Great for lunch the next day on top of greens and fresh tomatoes and cucumbers. Yum!
Ingredients:
1.5 tablespoons light brown sugar
1.5 tablespoons smoked paprika (or half smoked half sweet, or whatever you have on hand)
1 or 1/2 teaspoons chipotle chili powder (or 2 teaspoons if you like it very spicy) (I use 1/2 teaspoon because I’m a a wimp)
1.5 teaspoons kosher salt (diamond crystal!)
3/4 teaspoon cumin
1/2 teaspoon pepper (or more if you like)
4 salmon filets
4.5 tablespoons lime juice (fresh)
3.5 tablespoons honey
1.5 tablespoon lime zest
sprinkle of Maldon salt or other sea salt
Grease a 9×13 baking dish with a little oil and turn oven on to broil. Mix together the brown sugar, paprika, chipotle chili, salt, cumin and pepper In another bowl, combine the lime juice, zest and honey. Spray or rub a little olive oil onto the salmon. Press the dry rub into the flesh. Using most of it to evenly coat each piece of salmon.
As best you can invert the salmon into the baking dish (turn upside down – skin will now be on top) trying not to spill the rub too much. The rub will be underneath the salmon.
Broil the salmon for 6-7 minutes until the skin starts to crisp up a bit. Maybe a bit longer but check to make sure nothing is burning in there.
Remove dish from oven and carefully flip the salmon scooping up the rub and all with a large spatula – return to the oven for another 3 minutes. Then pour the wet glaze over the fish. Continue to broil until desired wellness. Remember that it will continue to cook a bit as it sits. Also remember that bake time will vary depending on how thick your salmon is!
If it gets too brown or is browning too fast – change the oven dial to bake and continue to cook that way. 375 would be fine. When serving scoop up the juices and glaze on top of the salmon. Sprinkle with a tiny bit of Maldon salt (optional).
Enjoy –
