I found this sugar crusted salmon fillet recipe in a magazine somewhere. It’s the ideal answer to “what’s for dinner” when you’re hungry and you don’t have a lot of time to fuss in the kitchen. It was also the perfect opportunity to take advantage of some beautiful (and relatively low-cost) salmon from my Imperfect Foods order.
The beauty of this is, all you have to do is make a quick dry rub, coat the salmon with it, and then cook it. The whole thing takes about 15 minutes. If you have leftover rice (I always make extra), you’re ready to eat in about 20 minutes. What I tend to do with the rice is either make more than I need so I can have it quickly later, or freeze it in little zip baggies. Pull it out, zap it for 2 minutes, and “instant” rice!
Back to the salmon, it ends up slightly sweet, but with a little bit of a kick from the cumin, pepper, and paprika. I did reduce the sugar from the original recipe (because I don’t want super-sweet food). However, if your tolerance is higher than mine, coat it with 1 1/2 tsp of sugar.
Keep it simple and serve this with some plain rice and a basic salad or some fresh cucumber and tomato.
More Salmon Recipes
A fresher, sweeter take on the usual salsa. This one is made with juicy nectarines and a squirt of lime. It gives the whole meal an extra pop.
Quick, delicious, and no cleanup. It’s an entire meal in one easy package.
Rich and creamy, but the taste is yogurt (no cream at all). The tangy yogurt sauce, with a hint of mustard, complements the rich fish beautifully.
A rich, decadent sauce that’s great for dining alone, or serving to company. It’s easy to make too.