Cocoa Spiced Salmon (Print version)

Tender baked salmon with a savory cocoa spice crust, orange slices, and a warm sweet heat finish.

# Ingredients:

For the salmon

01 - 4 salmon fillets, 5-6 oz (140-170 g) each
02 - 1/2 cup (120 ml) orange juice
03 - 1 medium navel orange, thinly sliced
04 - 4 tablespoons (56 g) unsalted butter, melted

For the cocoa spice rub

05 - 1 tablespoon packed brown sugar
06 - 2 teaspoons granulated sugar
07 - 1 teaspoon unsweetened cocoa powder
08 - 1/4 teaspoon cayenne pepper
09 - 1/4 teaspoon ground cinnamon
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

# Instructions:

01 - Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.
02 - Pour the orange juice into a shallow dish. Add the salmon skin-side up and let it stand at room temperature for 15 minutes.
03 - Stir together the brown sugar, granulated sugar, cocoa powder, cayenne, cinnamon, salt, and black pepper until evenly blended.
04 - Remove the salmon from the orange juice and place it skin-side down on the prepared baking sheet. Press the cocoa spice rub evenly over the top of each fillet.
05 - Top each salmon fillet with a thin orange slice. Brush the orange and exposed spice rub with melted butter.
06 - Bake for 12-16 minutes, depending on thickness, until the salmon flakes easily with a fork. Rest for 3 minutes before serving.

# Good to know:

01 - Best served warm right after baking.
02 - Use unsweetened cocoa powder, not hot cocoa mix.
03 - Cook time depends on the thickness of the salmon fillets.

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