Name: Broiled Salmon with Sweet and Spicy Rub
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1.5 tablespoons brown coconut sugar; 1 tbsp chili powder; 1 tsp smoked paprika; 0.5 tsp salt; 1.5 pounds salmon

Broiled Salmon with Sweet and Spicy Rub cover

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Broiled Salmon with Sweet and Spicy Rub

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Ingredients

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Broiled Salmon with Sweet and Spicy Rub

Instructions

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Instructions

Place the salmon fillets on a foiled lined rimmed baking sheet. Place an oven rack about 6 inches from the top of the oven and preheat the broiler to high.

Prepare the rub. In a small bowl, combine the coconut sugar, chili powder, smoked paprika and salt.

Drizzle the olive oil evenly over the salmon fillets, then massage the desired amount of the salmon rub into the top of the salmon (you may not need it all).

Broil the salmon for 5-10 minutes, depending on the thickness (see Notes), or until the salmon flakes easily with a fork. Serve and enjoy!

Nutrition

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Tips & Tricks (5)

Pat Salmon Dry for Optimal Crust 🐟
Remove moisture from salmon skin with paper towels before applying the rub; this prevents steaming and allows the spice coating to adhere better for a more flavorful caramelized exterior.
Toast Your Spices First ✨
Lightly toast the smoked paprika and chili powder in a dry pan for 30 seconds before mixing into your rub to intensify their flavors and reduce any raw spice taste.
Brown Coconut Sugar Prevents Burning 🍯
Mix the coconut sugar with olive oil into a paste before applying to create an even coating that caramelizes rather than burns under the broiler's intense heat.
Position Salmon Strategically Under Broiler 📍
Place salmon 4-6 inches from the heat source and position it closer to one side of the broiler to control browning speed and prevent the sweet rub from charring before the fish cooks through.
Test Doneness by Flaking 🍴
Pierce the thickest part of the salmon with a fork—it should flake easily and be opaque inside; this visual test is more reliable than timing since broiler intensities vary greatly.