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
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I actually really liked the salmon on this with the rub. Based on reading the other reviews,...