BBQ Roasted Salmon

So I made salmon this week. As one might expect, I used a recipe I found in Cooking Light. Yeah, I’m predictable.

Recently, to celebrate their 25th Anniversary, Cooking Light published an article featuring their 25 best recipes EVER and I have been incorporating these recipes into my weekly meal plans. A couple others I’ve tried:

This BBQ Roasted Salmon was another one of the Top 25.

The dry rub sounded a little, uh, interesting, but I will willing to go with it.

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Cinnamon, lemon, and chili powder, eh? Sounds weird. Turns out, it was a leeetle bit weird to me.

But let me tell you about the method, because I think it is a method I will continue to use when preparing salmon! An hour prior to roasting the salmon, I let it marinate in a plastic bag with fresh lemon and canned pineapple juice. Don’t let it go for more than an hour though, or you’ll end up with a ceviche on your hands.

To prepare the salmon for baking, I removed it from the citrus marinade, placed it atop pineapple rings, coated the tops of the filets with the dry rub, and then baked for about 12 minutes. While I wouldn’t use this particular dry rub concoction again, I loved the zippy flavor and tender texture created by marinating the salmon in citrus juice for an hour before baking.

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Nope, it’s not burnt! That’s just the chili powder.

Served with my favorite seasonal side – butternut squash! <3  I can’t get enough of it!

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Typically my go-to salmon marinade is a combination of Honey, Ginger, and Soy, but I think in future I may simple try this lemon and pineapple juice marinade method, followed by a basic salt and pepper seasoning.

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2 thoughts on “BBQ Roasted Salmon

  1. Pingback: Meal Planning for the Week of November 3 – 9 « Meg.Goes.Nom.Nom.

  2. Pingback: Chicken Tetrazzini « Meg.Goes.Nom.Nom.

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