Spicy Brown Sugar-Baked Salmon

When you’re a Fab Housewife on the go, you seldom have the time or energy for a big production at meal time. But that’s not to say you don’t want to serve a delicious dinner to your family. That’s why I am always so excited to find recipes that are a snap to make, but stand up to “foodie” standards.

This Spicy Brown Sugar-Baked Salmon is one such dish. In fact, I think it is not just the easiest salmon I’ve ever prepared, but probably the tastiest, too. The hubs asked if this could be put on the regular rotation, to which I happily obliged. That means more time to spend on other things…like blogging, or reading, or pondering the meaning of life. Who am I kidding, I’ll probably just paint my nails and drink some wine.

Spicy Brown-Sugar Baked Salmon

 

Spicy Brown Sugar-Baked Salmon

Spicy Brown Sugar-Baked Salmon

Ingredients

  • Cooking Spray
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 salmon fillets, skin and any pin bones removed (about 6 ounces each filet)
  • 1 tablespoon olive oil

Instructions

  1. Line a baking sheet with foil and coat with cooking spray. Preheat oven to 375 degrees.
  2. In a small bowl, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
  3. Bake the salmon for ten minutes per inch of thickness. My filets were long and thin, so about 12 minutes did the trick.
  4. Remove to a platter and serve immediately.
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4 Responses to Spicy Brown Sugar-Baked Salmon

  1. virginia says:

    I cant wait to try this recipe out! it looks so good. i love your blog i am so happy i found it.

  2. Anya says:

    Yum! Can’t wait to make this. Thank you for the recipe, Ro and I love salmon!

  3. karinia says:

    I added a little fresh minced garlic . This recipe was amazing . It is now my go to salmon recipe .

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