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Oven Roast BBQ Salmon

Savory Oven Roast BBQ Salmon with a Sweet Spice Crust

Delight in this Oven Roast BBQ Salmon, featuring a smoky sweet spice crust for an unforgettable meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 filets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 24 oz Salmon filets (boneless and skinless) fresh fish is key for the best flavor and nutrition
  • 2 tablespoons Olive oil or neutral oil this keeps your salmon moist and helps the spice rub stick
For the Spice Rub
  • 2 tablespoons Smoked paprika adds a signature smoky flavor
  • 2 tablespoons Brown sugar (packed) brings a touch of sweetness
  • 1 tablespoon Ground cumin adds warmth and earthiness
  • 1 teaspoon Garlic powder enhances the overall flavor profile
  • 1 teaspoon Onion powder introduces a savory depth
  • 2 teaspoons Kosher salt adjust to suit your taste

Equipment

  • Oven
  • Baking tray
  • Parchment paper
  • mixing bowl
  • brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. In a small bowl, whisk together the smoked paprika, brown sugar, ground cumin, garlic powder, onion powder, and kosher salt until combined.
  3. Place the salmon filets on the lined baking tray and brush with olive oil. Evenly apply the spice rub over each filet.
  4. Bake the salmon for 12 minutes until just cooked through and tender.
  5. Switch your oven to broil and broil the salmon for an additional 2-3 minutes until the spice crust bubbles and caramelizes.
  6. Remove from the oven, serve warm or at room temperature alongside roast vegetables or a fresh salad.

Nutrition

Serving: 6ozCalories: 350kcalCarbohydrates: 15gProtein: 34gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Leftovers stay fresh for up to 3 days and can be flaked into salads or bowls.

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