Recipe by Mazola®
"Moist salmon with a sweet but savory rub that is perfectly complemented by the fresh, tart grapefruit salsa."
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Sweet and Spicy Rub:
1 1/2 teaspoons
finely ground black pepper
1 1/2 teaspoons
Mazola® Corn Oil
chopped green onion
chopped red bell pepper
chopped fresh cilantro
jalapeno pepper, diced
The rub is a solid 5 stars - it would be good on just about anything! Instead of Salmon I used Steel Head trout. (A firm red fish like salmon.) Hubby cannot eat grapefruit so I made the salsa with Cara Cara oranges which was perfect. (blood oranges would be great). I lined a sheet pan with parchment paper and placed the fish on one side and asparagus on the other end. I did change the cooking time and temperature to 400 degrees convection setting for 10 minutes. Both the fish and the asparagus were done at the same time. Fast, easy, delicious and healthy too. Served on a bed of rice with a spinach salad side. Even the fish hating hubby like this.
Followed the recipe as written except replaced cilantro with parsley because we can't stand the stuff. The dish got mixed reviews. Hubby liked it, he said he would give it 4 stars, would have been 5 if it had instructed to remove the skin. One daughter liked the fish but not the salsa, the other liked the salsa but not the fish. My son took one look at it and refused to even taste it, and I didn't care for it at all. In fairness I'm not much of a salmon fan. The rub and salsa would probably be great on chicken. I won't make the salmon again but might try the rest with chicken sometime, especially since there was so much salsa left over.
Unfortunately, I was unable to buy fresh wild Alaskan sockeye salmon (my favorite), so I settled on farm-raised salmon which I knew wouldn't measure up in flavor. It was very fresh, it cooked perfectly at 20 minutes, and although the salmon itself wasn't all that flavorful, the rub really kicked it up a notch. For our tastes, we could have used a little more jalapeño in the salsa, but we enjoyed the pop of citrus flavor that came with the grapefruit.
Great recipe - the rub was fabulous! I subbed tilapia for the salmon to give it a try and no matter how much I pleaded with my husband to at least try fish he wouldn't...(maybe next time)so I ended up using the rub on pork for him which actually turned out very good. Since I wasn't a fan of the grapefruit salsa after making it I ended up going with a mango salsa instead. Overall, it was a nice blend of "sweet and spicy".
I actually really liked the salmon on this with the rub. Based on reading the other reviews, and about the heat with the rub, I only did a pinch of cayenne. I just don't care for hot food. It seemed like a lot of seasoning, but it was a nice amount after it was baked. I also made sure to do a packed but leveled amount of brown sugar, so it wasn't too sweet either. I lined a baking sheet with heavy duty foil, sprayed it with PAM well, and baked it on that. I didn't precisely measure the corn oil. I just drizzled it. I liked the mild taste of the corn oil compared to others I typically use. I think the extra amount may have given it a nice crispiness. I have never baked salmon in the regular oven and really liked the ease of this method. I usually use a broiler or sauté pan. I kept it in for 30 minutes and it seemed like a good amount of time. 1 lb is really not a lot of salmon. I got 4 really small pieces. So, I would make more next time. I used skin on salmon, but might try the skinned kind next time. The salsa, I was really not excited about. I made 1/2 recipe of it and it was plenty. It makes an interesting combination when a bite of it is eaten with the salsa. Grape fruit has also really gotten sweeter from what I remember as a kid. I bought what my local grocery store had, called cocktail grapefruit. I made sure to cut off all of the outer peel, the white pith, and seeds before chopping, to help with bitterness. I am rating this a 4, as I plan to make the salmon again. ty
This rating will reflect the salmon only. It was wonderful. Just make it as written, unless you are a little iffy about the heat from the cayenne---then start with just half that amount and see what you think. The salsa would be really good if it had some kind of liquid in it---olive oil, lemon or lime juice---anything. It just needed something. I had to use something other than grapefruit because of my husband's meds, so I chose to use an orange that came from a friend's tree. That worked well. You could easily get by with 1/4 of the salsa for this amount of fish. I have leftover salsa, so I'll add something to that and make this same dish again this week. It's that good. Thanks, Mazola!
My review pretty much dittos all the rest of the reviews. A winning recipe! The only two deviations I made were to halve the recipe for the two of us and change out grapefruit for mandarin oranges due to a meds conflict with grapefruit. The salmon spices are spot on. The salsa was perfect and necessary for the salmon. This recipe is restaurant quality, company worthy and week day friendly! Thanks to the Mazola chefs for a keeper!
I had to change the salsa a bit, none of us like cilantro, so I used parsley. My grapefruit was really tart so I added about 1/2 tsp of honey and let the flavors meld for a few hours while I prepared the rest of our meal. This was a treat, I splurged on wild caught sockeye salmon and the rub was a terrific blend of sweet and spicy, enhancing the flavor perfectly. All in all, a great meal. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Spicy Salmon with Grapefruit Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 84
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