Barbecue Roasted Salmon

Name: Barbecue Roasted Salmon Recipe
Yield: 4
Ingredients: 1/4 cup pineapple juice; 2 tablespoons fresh lemon juice; 4 (6-ounce) salmon fillets; 2 tablespoons brown sugar; 4 teaspoons chili powder; 2 teaspoons grated lemon rind; 3/4 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; Cooking Spray; Lemon slices (optional)

(5)

Number of Servings: 4

Ingredients

1/4 cup pineapple juice2 tablespoons fresh lemon juice4 (6-ounce) salmon fillets2 tablespoons brown sugar4 teaspoons chili powder2 teaspoons grated lemon rind3/4 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon ground cinnamonCooking SprayLemon slices (optional)

Directions

1. Combine first 3 ingredients in a zip-top plastic bag, seal and marinade in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 400 degrees
3. Remove fish from bag, discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11x17-inch baking dish coated with cooking spray. Bake at 400 degrees for 12 minutes or until fish flakes when tested with a fork. Serve with lemon slices, if desired. Serves 4.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 263.0
Total Fat: 10.8 g
Cholesterol: 94.0 mg
Sodium: 377.6 mg
Total Carbs: 6.5 g
Dietary Fiber: 0.2 g
Protein: 33.9 g

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Member Reviews

SHINDERLITER
I loved this recipe, I had to modify and reduce some of the spices for my children. I just had the cinnamon and 1/2 tsp of the chili powder. I also baked the salmon with a pineapple ring on each piece. Turned out beautiful and very tasty. - 4/11/08
ITSMECRYS
We enjoyed this recipe - I used 3 tsp chili poeder and about 1/2 tsp cumin. Also, I only marinated for 1/2 hour. I used grated lemon peel. It was good. - 1/30/08
ROSSYFLOSSY
Tasty fish recipe. - 3/25/21
NASFKAB
Enjoyed it - 5/12/20
ELRIDDICK
Thanks for sharing - 4/29/20
BOONIEMOM
I thought this was terrible -- the rub completely overpowered the fish. My kids love salmon and would not eat it.

The recipe has 4-5 stars on the Cooking Light site -- I don't get it! - 3/19/07