Spice-Rubbed Salmon Fillets
Salmon is a seafood favorite for me. I love it grilled, broiled, or baked. It doesn’t make the house smell fishy, either, which is a bonus! Salmon is so appealing because it’s a fattier fish, which means it’s nice and moist (when it’s not overcooked). The fat, of course, is the good for you Omega-3 fatty acids that are necessary for brain health and they’re also thought to reduce the risk of heart disease. Fat can be a good thing. 😉 Some time back, I came across a salmon rub called Rub With Love. It contained a combination of brown sugar and spices that sounded like a winner to me. It was a winner. I have since run out of it, so I’ve made my own version. It’s sweet, spicy, and just delicious. The brown sugar caramelizes on top of the salmon under the broiler, which makes it even more appealing for kids and adults alike.
The recipe for these Spice-Rubbed Salmon Fillets is not only delicious, it’s one of the easiest recipes you’ll ever come across. It’s perfect for those fast-paced evenings where dinner needs to get on the table quick. After all, we need more quick meal options than quesadillas and burgers, don’t we? Just massage the rub into the fillets, let them stand for a bit, and broil them for 5-6 minutes. If that’s not quick, I don’t know what is! The salmon can be served a variety of ways — atop a salad, alongside rice, roasted potatoes, or pasta. The bottom line is, this will be a quick main dish that you can feel good about serving. 🙂
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (regular paprika is fine, too)
- dash cayenne pepper
- ¼ teaspoon salt
- 4 medium salmon fillets
- Place the salmon fillets on a rimmed baking sheet and leave out at room temperature for about 1 hour. The fish will cook more evenly if it's closer to room temperature.
- Prepare the rub. In a small bowl, combine the brown sugar, chili powder, smoked paprika, cayenne pepper, and salt.
- Preheat the broiler. Massage about 2 teaspoons of the rub into each salmon fillet. If the fillets are larger, you will probably need more than 2 teaspoons. Place on the center rack of the oven under the broiler for 5-6 minutes. Be sure to keep a close eye on it as it can go from perfectly caramelized to burnt in a few seconds! When the fish is done, the fat will be rendering out of the top and the sides of the fish.