Introduction: Marinated Spicy Sweet Salmon
Going Gluten Free is not as challenging as it was, say, 10 years ago. There are many options out there to safely satisfy ones taste buds.
This marinated salmon recipe is about flavor and protein, all the while being simplistic in nature :-)
The homemade rub bakes to a spicy sweet glaze, and is beautifully paired , for example,with seasoned vegetables and rice. Let's begin!
Step 1: Get Those Ingredients!
For this delicious recipe, you will need the following:
2-3 lbs ( 1- 1.5kg) Salmon Fillets
1/2 cup Brown Sugar
1 tbsp Salt
1 tbsp Pepper
1 tbsp Ground Nutmeg
1 tbsp All Spice
The Utensils required:
Small bowl & measuring cups and spoons
Baking sheet lined with Aluminum Foil/ Parchment Paper
Step 2: Prepare the Salmon and Pan
Place the salmon on top of your lined baking sheet.
With a knife, score the Salmon fillet lengthwise and crosswise at about 2 inch (5 cm) intervals.
Step 3: Create the Marinating Rub
In a small bowl, combine the brown sugar, Salt and pepper, Ground Nutmeg and All spice.
Mix until combined.
Step 4: Get That Marinade a Marinading!
Rub the marinade over the Salmon Fillets.*
Cover the Salmon with plastic wrap.
Marinade the salmon for 4 hours in the refrigerator, or 1 hour at room temperature. *
*If you used less salmon in your recipe , you may have extra rub. This extra can be stored for future use, or tossed.
** I went with the 1 hour at room temperature for this salmon. If there was more time, i would have loved to go for the 4 hours :)
Step 5: Time to Get Cooking!
Once the marinated, Bake at 375 F ( 190 C), or BBQ on low to medium heat for 15-20 minutes. ( 10 minutes per 1 inch ( 2.5 cm) of thickness), or until the fillet flakes.
I found that 16 minutes worked just fine for me
Step 6: Bon Appetite!
This salmon was even more delicious then it looked!!
We baked ours, and paired it with Jasmine rice and steamed winter vegetables for a deliciously Gluten Free, well balanced meal <3
Variations - Cedar planked Salmon.
If you are looking for even more flavor, soaking a 8 x 12 inch ( 20 x 30 cm) non-treated cedar plank in water for several hours will do the trick. Simply bake or BBQ the salmon on the plank the same way as the previous step.