Cocoa gives this versatile rub an almost barbecue-like taste. Serve this healthy baked salmon dinner with a vegetable rice pilaf.

Julia Clancy
Source: EatingWell Magazine, November/December 2017


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Position a rack in lower third of oven; preheat to 450 degrees F.

  • Combine brown sugar, cocoa, coriander, paprika, 3/4 teaspoon salt and cayenne in a small bowl. Place salmon on a baking sheet and rub with the spice mixture.

  • Roast on the lower rack until just cooked through and still opaque in the middle, 6 to 8 minutes.

  • Meanwhile, combine shallot, vinegar and the remaining 1/4 teaspoon salt in a small bowl. Let stand for 5 minutes. Zest the oranges. Cut off and discard the peel and white pith; coarsely chop the fruit. Add the zest, chopped oranges, parsley and oil to the shallot and stir to combine. Serve the salsa with the salmon.

Nutrition Facts

226 calories; protein 23.4g; carbohydrates 12g; dietary fiber 1.8g; sugars 8.8g; fat 9.1g; saturated fat 1.7g; cholesterol 53mg; vitamin a iu 635.1IU; vitamin c 31mg; folate 32.3mcg; calcium 75.8mg; iron 1mg; magnesium 42.7mg; potassium 543.6mg; sodium 379.4mg; added sugar 4g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Yummy! Didn't used coriander though.. Very good combo of flavours.. Read More
Rating: 5 stars
Wonderful! The cocoa rub reminds me of the flavors of mexican mole sauce in spice rub form. It goes perfectly with the oranges in the salsa. I will make this over and over. Read More