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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.


Serves / Yields

4 servings

Preparation Instructions

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.

Helpful Hints

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.

Photo by Andrea Wagner.


This recipe was provided by The Spice House.