Got an abundance of blackberries? Why not transform them into a mouthwatering blackberry tart? Make sure to adjust the filling’s sugar content to the sweetness of your berries; if they are a little tart, use 2/3 cup sugar rather than 1/2 cup.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 12 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon mustard powder
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground allspice
- 2 teaspoons white sugar
- 2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
- 1 tablespoon fresh lime juice
Instructions
- In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
- Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 0 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 261 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the spice mixture, but I have to say I preferred the salmon hot (I tried a bit when it came out of the oven) instead of cold or room temp. It did look nice on the appetizer table, but I probably wouldn’t make it again.
The only recipe I use for salmon. It is amazing.
I made this pretty much as written and it was amazing! Served on a big platter as a cold appetizer and it was so easy.. My guests loved it. I used a 4 lb salmon filet and baked as directed. I used generous double amounts of the seasoning to coat the entire top of the filet and it was not too much. No point in seasoning the skin side though so I skipped that. I served it cold with a yogurt lemon dill sauce. Dont be afraid to only bake it 12 minutes and let it sit for 15 minutes…it will be perfectly done, moist and not under cooked. this is also good hot from the oven. This is now my new favorite way to make salmon.
Love love love this rub! It was perfect for 2lbs of meat. I smoked it in my electric smoker @180 Degrees for 4.5 hr…. PERFECT!
I like the idea, and I might make cold spiced salmon again sometime, but I will cook it just a bit less (I like my salmon less well done), and for my family this had too much cinnamon, nutmeg, and sugar. It was good with a simple horseradish sauce, as suggested by another reviewer.
I keep this wonderful spice blend on hand at all times. I quadruple the serving size. It fits easily into an 8 oz. sealed plastic container. Keep it right on our back-of-the-door spice shelves.
This is one of my favorite salmon recipes. I found this an easy salmon recipe that tastes great served hot or cold. It doesn’t require a lot of clean up, which I love because my apartment doesn’t have a dish washer. Like the fact that most of the work is done ahead of time. Then it needs to chill for 2 hours giving you time to prepare other dishes and relax before you eat. You can also make it the day before. I make a simple fat free yogurt or mayo to go with it. Yet tastes great without it.
i was intrigued by the spice list and wanted to try something different with salmon.. this was okay but not as bold as i was hoping for.. if i were to make this again i’d up the salt and cayenne.. i’m curious if making this into a marinade would bring out more flavor.. this wasn’t bad by any stretch.. it just wasn’t anything outstanding
This was outstanding and just what I was hoping for when looking for a great cold salmon recipe that I could serve with a couple of salads on a hot day! I followed this recipe exactly except that I prefer to cook the salmon wrapped in foil on the barbecue, especially on a hot day when I don’t want to use the oven. So, in the morning I cooked a 4 lb, 1 1/2 inch thick, skinless Costco Atlantic salmon (serves 8) for 9 minutes on each side on the BBQ and then refrigerated it until our dinner party at 6 PM. After appetizers and drinks on the deck, I gently took off the foil and served it on a big platter, along with the two salads, buffet style. Although there was a table on the deck, people preferred to eat it on their laps and continue chatting, easy with this type of dinner. This was so relaxing compared to other dinner parties we’ve hosted where we’re scrambling to finish cooking while entertaining and enjoying the company of our guests. I will definitely prepare this again!
This is an easy item to make and has a unique / different flavor. Not being a big cold fish fan, we ate it right out of the oven.
This salmon was consumed quickly! Halved the sugar (next time I’ll probably take it out) and didn’t have any mustard powder, but it was still delish. I served it at room temp. The cooking times seemed perfect.
I really liked this dish. It was wonderfully flavorful. I followed the recipe, except I substituted maple sugar for the cane sugar. I also ate it warm, but will be eating the leftovers cold. Next time I will use a little less cinnamon and add a bit more cumin, but that is just my personal preference.
Really loved this recipe! While it takes some advance time to prepare, the preparation is easy as is the clean-up. Since there were varying opinions on whether best served chilled or at room temp, I chilled the salmon for only about an hour before serving it. The flavors were balanced and pronounced. Served it with chilled tabouli salad.
Best rub ever, made a double amount to have on hand since we eat Salmon and other fish often. I also forgot the lime juice and used lemon….still delicious. Also, I think it would compliment chicken Need to try that…Always nice when the husband raves about a meal!!!
Amazing! First try, we ate it “warm”. But the leftovers were fantastic the next day. We make this often – it’s just that good!
My husband and I really enjoyed this recipe! It appeared like the spices would be overpowering like a kick in the mouth, but they were subtle and complex. Went nice with quinoa and peas and carrots. Would definitely make again!
Great new twist on baked salmon in our household! We enjoyed it hot from the oven but I am sure it would also be delicious served cold over a salad.
I cooked this in the crock pot, but otherwise made it just as written. It had a nice flavor.
Have made this for guests on more than one occasion. It tastes great and even the kids ate it up. Bonus points that it can be made ahead!
Easy and delicious. Needs nothing else. A perfect dish.
Excellent – would absolutely make again. Great for entertaining. I squeezed a lemon on top instead of a lime (didn’t have a lime in the fridge) and used a big 2 lb skinless salmon slab and it worked perfectly.