Alekka Sweeney’s clients often request simple, one-pan dinner solutions, and this recipe fits the bill. The chef-instructor from Pittsburgh, Pennsylvania, suggests serving this dish with sliced Brussels sprouts that can be tossed in oil and roasted while the salmon bakes. And, she says, if there’s any bacon leftover from her Maple-Bacon Baked Donuts recipe, toss that in with the sprouts and drizzle with a touch of maple syrup to round out the side dish.
Sweeney loves the play of the sweet and spicy coming from the maple syrup and heat from the Creole seasoning and cayenne. She suggests doubling the spice-blend recipe to have on hand. Although these ingredients complement salmon, they also elevate chicken breasts and pork tenderloin. “They will take a bit longer to cook, but the result will be delicious, and the entrée is kid-friendly — especially if the spices are toned down a touch,” Sweeney says.
Yields: 6 servings
- ¾ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- ¼ tsp paprika
- ⅛ tsp Creole or Cajun seasoning
- ⅛ tsp cayenne pepper (optional)
- ½ cup maple syrup
- 3 Tbsp brown sugar
- 1½ Tbsp fresh lime juice
- 2 tsp minced fresh garlic
- ¼ tsp paprika
- ⅛ tsp freshly ground black pepper
- nonstick cooking spray
- 1 fresh salmon fillet (about 2 lbs), preferably wild salmon, skin removed, if desired
- 1 lime, cut into wedges, for garnish (optional)
Place oven rack at closest position to source of broiler heat. Preheat oven to 375°F. In small bowl, stir together spice rub ingredients. In second small bowl, stir glaze ingredients until well blended.
Spray broiler-safe large skillet with nonstick cooking spray. Pat both sides of salmon with paper towels. Place salmon in skillet; gently press spice rub on top of salmon. Cover skillet tightly with foil. Bake 14 to 15 minutes or until salmon is almost opaque in thickest part of fillet.
Remove salmon from oven and discard foil. Preheat broiler. Pour glaze over salmon. Place salmon under broiler and broil about 2 minutes or until top is golden-brown, watching carefully. Serve salmon with its glaze and lime wedges, if desired.