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Barbecued Sugar-Spice Salmon with Cocoa

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 servings


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.

Photo by Andrea Wagner.