Barbecued Sugar-Spice Salmon with Cocoa Recipe
Barbecued Sugar-Spice Salmon with Cocoa Notes
This recipe was submitted by Marsh Scott in reference to our development of a new salmon seasoning.
It is credited to the Pacifica Del Mar Restaurant in Del Mar, California from Peggy at the Home Cooking Guide.
- 4 (6 ounce) salmon filets
- 3 Tablespoons oil
- 1/4 cup sugar
- 1 teaspoon dry mustard
- dash of cinnamon
- 1 Tablespoon paprika
- 1 teaspoon cocoa
- 1/4 cup chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons freshly ground black pepper
- 1 1/2 tablespoons coarse salt
Serves / Yields
Heat a grill on medium-high heat.
Combine 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 left over. Grill the salmon until it just begins to flake, about 4 minutes per side for 1-inch filets, or until it's done as desired.
To make a Chinese mustard sauce to serve with it, combine 1/4 cup dry mustard powder, 1/4 cup sugar, and 2 Tablespoons hot water. Mix them well, and pass the sauce at the table.