- 4 salmon fillets or one large cut into quarters
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 4 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 6 ounces can of frozen orange juice concentrate
- Cooking Spray
Preheat oven to 400 degrees. Spray a vented broiler pan with cooking spray. Rinse salmon fillets and place on broiler pan. Using a vented broiler pan cooks the fish evenly and quicker because the heat is circulating around the entire fillet.
Combine lemon juice through orange juice concentrate in a small sauce pan and heat over medium heat until combined. Lower heat to keep warm.
Baste salmon fillets with glaze and place in the oven for 5 minutes.
Remove and baste again. Cook for an additional 5 minutes
Baste and cook for an additional 5 minutes. It will be a total of 15 minutes in the oven. Fish should flake easily with a fork. Do not serve salmon (unless sushi grade) under medium. Cooking time may vary depending on thickness of the fillet. Allow to sit for 2-3 minutes before serving.
Drizzle more glaze over fillets or serve with a small dipping container on the side. Enjoy!
Make your Ancho Chili Salmon into a salad by adding spring greens, avocado, Parmesan crisps, yellow tomatoes and Tessemae’s Southwest Ranch Dressing.