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Rachael Ray's 30-Minute Healthy Recipes

Spicy Maple Grilled Salmon


* 2 teaspoons paprika
* 2 teaspoons chili powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon brown sugar
* 1 teaspoon sea salt
* 4 (6 oz each) salmon fillets
* 1 tablespoon maple syrup


1. Spray grill with non-stick cooking spray.
2. Heat grill to medium heat.
3. Mix together paprika, chili powder, cumin, sugar and salt in a shallow dish.
4. Coat fish with mixture.
5. Grill for 4 to 5 minutes flesh side down, then turn over so skin is down and grill another 5 to 6 minutes.
6. One minute before removing fish from the grill, carefully drizzle maple syrup over fish flesh and allow to warm up.
7. Slip metal spatula between flesh of fish and skin (the skin should be stuck to the grill) and remove fish to a plate.


It took us a couple tries before we got the hang of the whole grilled salmon thing.

Here's what you do: buy fillets with skin on one side. Get your grill hot, then put the fish flesh-side-down. Flip it over when halfway done so the fish is now skin-side-down. The trick is to let the fish cook until it gets solid and the skin sticks to the grill when you slip a metal spatula between the flesh and the skin. If the spatula doesn't slip EASILY between the flesh and the skin, then it's not done!

Also, if you're using an outdoor grill, I highly recommend a grilling basket or tray with holes. Putting delicate fish on those big grill grates is just asking for trouble.

One last tip... never put maple syrup (or other sugary stuff) on the fish until the end. The sugar will burn very easily if exposed to the cooking side.

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