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Scott’s Summertime BBQ Salmon

on June 5 | in Editor's Picks, Food, Issue 7 | by | with No Comments

scotts salmon


4 six-ounce salmon fillets
1/2 cup pineapple juice
2 T. lemon juice
4 tsp. lemon rind
3 tsp. chili powder
3/4 tsp. ground cumin
1/2 tsp. cinnamon
2 T. coconut sugar


Rinse salmon fillets in cold water and pat dry, then let marinate in lemon juice in a sealable sandwich bag for at least one hour.

Preheat oven to 400* or grill. Discard marinade and place fish in a baking dish. Combine lemon rind, chili powder, cumin, cinnamon, and sugar in a bowl, then rub over fish. Bake or grill at 400* for 12 minutes or until the fish can be flaked with a fork.

This is best served with a light spring salad.


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