Spice Rubed Salmon

17 Mar

In regards to fish, nothing is better than fresh-caught, wild salmon. Sadly, Jason and I are poor college students, so we rarely even consider purchasing fresh, farm-raised Salmon from the grocery store; at $14/pound, we often decide frozen will do. This week I found some very inexpensive salmon fillets at the store and figured we would give them a try. They actually tuned out very good and for $4/pound, we can definitely afford these. As I have said many times, Jason loves fish and I love making him heart-health food, so he may be getting salmon every single week 🙂

Spice-Rubbed Salmon
From the Cooking Light’s Everyday Favorites cookbook
Serves 4

  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp group cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp thyme
  • 4 6-ounce salmon fillets, skinned
  • Cooking spray


  1. Preheat the broiler
  2. Combine all of the ingredients except the fish and spray into a small dish and mix well. 
  3. Spray a baking dish with cooking spray. On a plate, lay the fish flat. Pour some of the spice mixture on each fish and rub it into the fish. Reserve some spice mixture for the other side of the fish. Place the fish spice-side down into the pan. Pour the remaining mixture onto each fish and rub in. 
  4. Broil the fish for 8 minutes, or until it easily flakes (145F is considered done)
  5. If you prefer, you can cover the fish after step 3 and let sit for a few hours in the refrigerator (obviously do not preheat the broiler then).
Leave a comment

Posted by on March 17, 2009 in Fish


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: