Cocoa Spiced Salmon

Total Time Prep: 15 min. + marinating Cook: 25 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
You simply can't beat salmon from the Pacific Northwest waters. Family and friends go salmon fishing all the time and share their bounty. Inspired by the flavors of a Mexican mole, I came up with this blend for salmon and it is a perfect accent to this wonderful fish. —Ann Marie Eberhart, Gig Harbor, Washington

Ingredients

  • 1/2 cup orange juice
  • 4 salmon fillets (4 ounces each)
  • 1 tablespoon packed brown sugar
  • 2 teaspoons sugar
  • 1 teaspoon baking cocoa
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium navel orange, thinly sliced
  • 4 tablespoons butter, melted

Directions

  1. Preheat oven to 400°. Pour orange juice in a shallow dish; add salmon, skin-side up. Let stand at room temperature 15 minutes.
  2. Meanwhile, in a small bowl, stir together sugars, cocoa powder, cayenne, cinnamon, salt and pepper. Place salmon, skin-side down, on a parchment-lined baking sheet. Rub with spice mixture. Top salmon with an orange slice; brush with melted butter. Bake until fish flakes easily with a fork, 20-25 minutes.

Nutrition Facts

1 fillet: 321 calories, 22g fat (9g saturated fat), 87mg cholesterol, 223mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 20g protein.

You simply can't beat salmon from the Pacific Northwest waters. Family and friends go salmon fishing all the time and share their bounty. Inspired by the flavors of a Mexican mole, I came up with this blend for salmon and it is a perfect accent to this wonderful fish. —Ann Marie Eberhart, Gig Harbor, Washington
Recipe Creator

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