Roasted Salmon with Spicy Glaze

By / Photography By Kathryn Brass-Piper | October 01, 2014


Combine salmon, pineapple juice, and lemon juice in a large resealable plastic bag. Seal and marinate in refrigerator for 1 hour, turning occasionally.

Heat oven to 400°. Remove fish from bag and discard marinade. Combine sugar, chili powder, lemon zest, cumin, cinnamon, and salt in a small bowl. Rub fish with spice mixture and place in baking pan coated with olive oil.

Bake until fish flakes easily when tested with a fork, about 12 minutes. Serve with lemon slices, roasted heirloom carrots, and Quinoa with Roasted Garlic, Tomatoes, and Spinach.

About this recipe

Visit for Roasted Rainbow Carrots recipe.

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Cooks at Home: Johnette Isham

“Due to my schedule, my fun cooking happens on Sundays when I can experiment and drink a glass or two of wine while I cook,” Isham says. “So every Sunday is a new gourmet adventure.”


  • 4 (6-ounce) center-cut salmon fillets*
  • ¼ cup pineapple juice
  • 2 tablespoons fresh lemon* juice (Meyer lemon, if available)
  • 2 tablespoons brown sugar
  • 4–5 teaspoons chili powder
  • 2 teaspoons grated lemon zest
  • ¾ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon finely ground sea salt
  • Olive oil, for pan
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