Barbecued Sugar-Spice Salmon
Author: Kitchens
  • 1/4 Cup sugar
  • 1 teaspoon dry mustard
  • 1 dash cinnamon
  • 1 Tablespoon paprika
  • 1 teaspoon cocoa
  • 1/4 Cup chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons freshly-ground black pepper
  • 1 1/2 Tablespoons coarse salt
  • 4 salmon filets (6 ounce ea)
  • 3 Tablespoons oil
  • Chinese Mustard Sauce:
  • 1/4 Cup dry mustard
  • 1/4 Cup sugar
  • 2 Tablespoons hot water
  1. Heat a grill on medium-high heat. Combine the sugar, mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper and salt. Dip the salmon in the oil and tap off any excess oil. Then dip the filets in the spice mixture to coat both sides and around the edges. Pat the spice mixture in place; you'll have some leftover.
  2. Grill the salmon until it just begins to flake, about 4 minutes a side for 1-inch filets, or until it's done as desired.
  3. To make the Chinese mustard sauce, combine dry mustard, sugar and hot water. Mix them well, and pass the sauce at the table.
This recipe yields 4 servings.

Each serving: 392 calories; 1,008 mg sodium; 85 mg cholesterol; 25 grams fat; 4 grams saturated fat; 11 grams carbohydrates; 31 grams protein; 2.40 grams fiber.

NOTES : Recipe from the Pacifica Del Mar in Del Mar
Recipe by Recipes at