| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 side of salmon (2 to 2 1/2 pounds)
- 1 tablespoon mesquite liquid smoke
- Kosher salt
- 3 tablespoons olive oil
- 1/4 cup plus 1 tablespoon sugar
- 1/4 cup sweet paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon red chile flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 8-ounce container spring mix lettuce
- 1/4 cup thinly sliced red onion
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- For the salmon: Pat the salmon dry. Place the salmon skin-side down on a piece of nonstick aluminum foil on a baking sheet or a cedar plank that was soaked in water for 1 to 2 hours. In a zigzag motion, drizzle the liquid smoke over the flesh of the salmon and brush it in; let rest 5 minutes. Season the salmon with salt.
- For the rub: In a medium bowl, stir together the sugar, paprika, onion powder, garlic powder, chile flakes, salt and pepper. Gently pour the seasoning blend over the entire top of the salmon, patting it into the flesh evenly. Let rest at room temperature for 1 hour.
- Preheat the oven or a grill to 300 degrees F.
- Drizzle the olive oil over the salmon. Place the salmon on the foil directly onto the grill or in the oven (or the salmon on the plank). Cook until medium rare, 20 to 25 minutes, depending on the size.
- For the easy salad: In a large bowl, toss the lettuce, onion and lemon juice. Sprinkle lightly with salt and a few grinds of black pepper. Rest for a few minutes, then drizzle over the olive oil and toss again.
- Remove the salmon from the skin and flake over the salad.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 401 |
| Total Fat | 26 g |
| Saturated Fat | 5 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 28 g |
| Cholesterol | 70 mg |
| Sodium | 434 mg |
Reviews
My husband loved this recipe. It was a little sweet, but adjusting the sugar is an easy option. I added a bit to the salad, some fresh snow peas and radishes from my garden. Also a sprinkling of candied pecans introduced a nice crunch. I will make this again.
Way too sweet. Family didn’t like it.
Way too much sugar… I urge Food Network to double check the recipe portions. Rub was way too sweet and we had to take all the rub off in order to eat the Salmon. So disappointing.
The BEST salmon ever. I will never use an oven again. This came out perfectly!
Delicious and the rub is great!
This is a fantastic salmon recipe! It is super easy and very flavorful. The whole family loved it.
Wow. Flavors were amazing. The cold, crisp, citrus salad with the tangy salmon. Perfection!
This recipe has become a go-to when whole salmon fillets are available… great for entertaining a crowd! I have doubled this recipe for an EASY brunch item that everyone loves every time! When I double the recipe, I make one “mild” and one “hot” and there are NEVER leftovers!
Sunny, this is definitely a keeper! Very tender and tasty. I made this as a main dish to serve along with Giada’s aglio e olio with peas and prosciutto. Thank you.
Sunny, you never disappoint! This was AMAZING! I make salmon a lot, and this was THE BEST I’ve ever made! Thank you, thank you, thank you!