Brown Sugar Spiced Salmon Recipes

Steps:

• Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade.
• Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

Steps:

• Preheat oven to 425°F.
• Pat the salmon fillets dry.
• Brush with melted butter.
• Combine the seasonings in a small bowl and mix.
• Sprinkle the seasonings over the salmon and press down gently.
• On a lightly greased baking sheet, bake for 20-25 minutes. I typically line the baking sheet with foil for easy cleanup.

Steps:

• Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
• In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
• Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
• Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

Steps:

• Mix all ingredients except salmon; brush over salmon., Place salmon, skin side down, on an oiled grill rack or on a lightly oiled baking sheet. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes.

Steps:

• 1. At least 2 hours and up to 8 hours before you plan to smoke the fish, combine the marinade ingredients in a bowl. Place the salmon in a plastic bag or shallow dish, pour the marinade over it, and refrigerate it for at least 1 hour. Leave it longer to intensify the seasoning.
• 2. Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
• 3. Remove the salmon from the refrigerator, and drain it, reserving the marinade if you plan to baste the fish. Leave any clinging spices on the surface of the salmon. Let the fish sit uncovered at room temperature for 15 to 20 minutes.
• 4. If you are using the marinade as a mop, stir the brine together with 1 cup water in a small saucepan and boil vigorously for a few minutes.
• 5. Transfer the salmon to the smoker, skin side down. Cook for 45 to 55 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. Have a large spatula and a platter ready for taking the salmon off the smoker, since it will be fragile when done. We prefer to serve the salmon with some of the whole spices clinging to it. The fish can be eaten immediately or refrigerated and later served chilled. If you are using the fresh dill, arrange it on a serving platter. Top the dill with the salmon, and serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Place salmon fillets on the prepared baking sheet. Mix olive oil, brown sugar, garlic, smoked paprika, paprika, and chile powder together in a bowl. Spread mixture over salmon fillets. Squeeze lemon juice on top.
• Bake in the preheated oven until fish flakes easily with a fork, 13 to 15 minutes.

Steps:

• Preheat oven to 375 degrees.
• Combine the paprika, chili powder, ancho, cumin, garlic powder, and brown sugar.
• Place salmon on lightly sprayed baking dish or tray.
• Sprinkle the fillets with the salt, then rub with the spice mixture.
• Combine melted butter and maple syrup, then drizzle each fillet with a bit of the mixture; sprinkle each with a bit of green onion.
• Bake for 10 to 12 minutes, or until it flakes with a fork.
• Serve with rice or orzo pasta and steamed green vegetables like broccoli, gai lan (Chinese broccoli), bok choy, or green beans, drizzled with bottled fish or oyster sauce.
• Note: ancho chile powder is available through many Latin markets or at Penzey's online. See http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html If you don't have ancho, but do have smoked Spanish paprika, try adding a bit of that! :).

Steps:

• Place salmon in a greased 13-in. x 9-in. baking dish. Combine the brown sugar, mustard, salt, cayenne and ginger; sprinkle over salmon. Top with butter. , Bake, uncovered, at 375° for 20-23 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with salmon.