Smoky and Spicy Roasted Salmon
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that’s doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you’d like a little more kick.
- Serves: 4 persons
- 4(6-ounce) skinless salmon fillets
- 1 ½tablespoons dark or light brown sugar
- 1teaspoon kosher salt, plus more for serving
- 1teaspoon dry mustard powder
- 1teaspoon smoked paprika
- ½teaspoon chili powder
- ½teaspoon black pepper
- ½teaspoon garlic powder
- 2to 3 tablespoons olive oil
Step 1Heat 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.
Step 2In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
Step 3Sprinkle 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.
Step 4Roast 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.