Cocoa Spiced Salmon Citrus (Printable Version)
Salmon seasoned with cocoa-cayenne rub and topped with orange slices for a vibrant, balanced flavor profile.
# Ingredients:
→ Marinade
01 -
120 ml fresh orange juice
→ Fish
02 -
4 salmon fillets, 113 g each, skin-on
→ Spice Rub
03 -
30 g packed brown sugar
04 -
15 g granulated sugar
05 -
10 g unsweetened baking cocoa powder
06 -
2 g cayenne pepper
07 -
2 g ground cinnamon
08 -
3 g fine salt
09 -
1 g freshly ground black pepper
→ Toppings
10 -
4 thin slices navel orange
11 -
30 g unsalted butter, melted
# Steps:
01 -
Set oven to 200°C and line a baking tray with parchment paper for easy cleanup.
02 -
Pour the orange juice into a shallow dish and place salmon fillets skin-side up. Let them marinate at room temperature for 15 minutes to absorb citrus flavor.
03 -
In a small bowl, combine brown sugar, granulated sugar, cocoa powder, cayenne pepper, ground cinnamon, salt, and black pepper. Stir until well blended.
04 -
Remove salmon from marinade and position skin-side down on prepared baking sheet. Evenly coat the top of each fillet with the cocoa spice rub to form a flavorful crust.
05 -
Place a thin orange slice atop each salmon fillet, then brush melted butter over the fish and oranges to add richness and moisture.
06 -
Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily with a fork and the crust caramelizes lightly.
07 -
Remove from oven and allow to rest briefly. Serve garnished with fresh herbs if desired, accompanied by roasted vegetables or wild rice.
# Notes:
01 -
For a milder flavor, reduce or omit cayenne pepper. Leftovers keep refrigerated for up to 2 days and reheat gently at 150°C to maintain moisture.