4 (6 oz. ) salmon fillets, rinsed and patted dry
2 Tbls. olive oil
1 Tbls. dark brown sugar
1 tsp. dry mustard
1 tsp. chili powder
1 tsp. cumin
1.Place salmon on a foil lined baking sheet. Spoon olive oil evenly over all.
2. Combine brown sugar, dry mustard, chili powder, and cumin; mix well. Sprinkle over salmon. Press down, and rub in to allow the spices to adhere.
3. Cover, and refrigerate at least 30 minutes or overnight.
4. Preheat oven to 400 F. If salmon has been refrigerated 30 minutes, bake 8 to 10 minutes. If refrigerated overnight, bake 10 to 12 minutes, or until opaque in the center. Do Not overcook!
It is very important to pat the fillets dry. Otherwise, the oil and seasonings will not adhere properly to the fish.
Originally found in American Profile, a magazine insert in our local newspaper.