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  • Kelly Marshall

Chili Maple Salmon

This salmon can either be roasted in the oven or grilled, and if you keep a batch of the rub on hand in an old spice jar, it makes for a very quick, very delicious weeknight meal any time of year. We make this frequently (husband can even make it himself!) and I love how the smoky cumin and ancho chili powder contrast with the sweet maple syrup glaze that gets added half-way through cooking. It's one of our favorites. Serve with any array of sides, such as sautéed spinach and roasted cauliflower, or on a bed of greens with avocado, corn and a lime vinaigrette for a healthy Southwestern Salmon Salad.


2 tsp paprika

1 tsp chili powder

1 tsp ground ancho chili powder

1/2 tsp ground cumin

1/2 tsp brown sugar

1 tsp sea or kosher salt

4 6oz salmon filets

cooking spray

1 tsp maple syrup


  1. Heat grill to medium, or oven to 350

  2. Combine first 5 ingredients & sprinkle over fish

  3. Place fish on grill rack or on baking sheet lined with foil & sprayed with cooking spray

  4. Grill 7 mins or bake 10-11 mins depending on thickness of filets

  5. Drizzle fish with syrup and cook an additional 1-3 mins or until fish flakes easily with a fork (total cook time - btwn 11-15 mins depending on thickness)


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