- 1 teaspoon paprika
- 1 teaspoon ground ancho chile powder (may substitute regular chile powder)
- ¼ teaspoon ground cumin
- ¼ teaspoon brown sugar
- ½ teaspoon kosher or sea salt
- 4 (6-ounce) fillets salmon
- 2 tablespoons (40g) pure maple syrup
Prefer not to eat the skin? Line your baking sheet with foil－but do not grease it－and place the salmon fillets skin side down. Once cooked, the skin will stick to the foil and you can gently slip your spatula between the skin and the flesh. This is an easy way to remove the skin and makes clean up a snap! If you’d like to keep the skin and the easy cleanup, simply line the baking sheet with foil and lightly grease or spray it.
A few more things… Leaner, firmer wild salmon, like sockeye, will cook faster that the comparatively fattier farmed salmon. When using a thermometer to gauge doneness, I aim for an internal temperature of 120℉ for wild salmon and 125℉ for farmed. When in doubt, check a little early and look for an internal temperature of roughly 10℉ under before broiling.