+
0 (0)

Categories: Fish and shellfish, Main courses

Barbecued Sugar-Spice Salmon

Barbecued Sugar-Spice Salmon
Al Seib / Los Angeles Times

Dear SOS: A few months ago I had dinner at the Pacifica Del Mar in Del Mar. Ever since I've dreamed about their barbecued sugar-spice king salmon. It had this glaze that was like nothing I'd ever tasted before. Could ... Read more

Total time: 30 minutes | Serves 4
  • 1/4 cup sugar
  • 1 teaspoon dry mustard
  • Dash cinnamon
  • 1 tablespoon paprika
  • 1 teaspoon cocoa
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons freshly ground pepper
  • 1 1/2 tablespoons coarse salt
  • 4 (6-ounce) salmon filets
  • 3 tablespoons oil

Step 1Heat a grill on medium-high heat.

Step 2Combine the sugar, mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper and salt. Dip the salmon in the oil and tap off any excess oil. Then dip the filets in the spice mixture to coat both sides and around the edges. Pat the spice mixture in place; you'll have some leftover.

Step 3Grill the salmon until it just begins to flake, about 4 minutes a side for 1-inch filets, or until it's done as desired.

Each serving:
392 calories; 1,008 mg sodium; 85 mg cholesterol; 25 grams fat; 4 grams saturated fat; 11 grams carbohydrates; 31 grams protein; 2.40 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Steamed fish with pea shoots
Gambas cozidas (poached shrimp with spicy tomato and garlic sauce)
Abalone carpaccio with scallions, ginger and ponzu
Grilled Salmon With Moroccan Spice Rub