Looks delicious – right? This recipe has it all – citrus marinade, brown sugar coating melted with spicy goodness.
Marinate the salmon in pineapple juice & lemon juice for at least an hour. I might try this again with just this marinade to see how it tastes. I love love love pineapple juice. I really only had enough salmon for two – but the recipe makes enough coating for 4-6.
Then you mix together your sweet & spicy coating mixture. Chili powder, lemon zest, brown sugar, cinnamon, cumin and kosher salt all go together in this quick concoction. I’m really getting addicted to brown sugar – it melts so wonderfully – I just love it!
Yes – under all that delicious is a salmon filet big enough for two. Like I said – there’s extra enough for 4-6 – but I just used it all for the two I had.
After this is coated – you bake it for 10-15 minutes depending on how much you have and how done you like it!
The salmon was delicious! The brown sugar just melted into this delicious saucy mixture just from the juicy marinade. So delicious!
Sweet & Spicy Salmon
3/4 cup pineapple juice
6 tbsp fresh lemon juice
6 (6oz) salmon fillets, skin removed
Sweet & Spicy Topping
1/2 cup packed brown sugar
2 tsp lemon zest
2 tsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1) In a large resealable plastic bag, combine pineapple juice, lemon juice and salmon. Refrigerate for 1 hour, turning occasionally.
2) Preheat oven to 400°F. Coat an 11×7-inch baking dish with non- stick cooking spray.
3) For the topping, in a small bowl, combine brown sugar, lemon zest, chili powder, cumin, salt and cinnamon. Remove salmon from refrigerator and dispose of marinade. Place fillets in prepared baking dish and rub brown sugar mixture over salmon. Bake 12 minutes or until fish is flaky.
Recipe originated on BiteMeMore.com