Baked salmon is one of my favorite dinners to serve when we have an extra mouth or two to feed. Why? Because it’s so easy, that’s why! The rub I use can be changed to suit your taste. I like to serve the BBQ salmon with steamed asparagus and brown rice.

My father-in-law stopped by for dinner Friday, and I was so glad that I had the salmon cooking in the oven when he arrived. It’s easier to chat in the kitchen when you’re not having to worry about something burning on the stovetop!

The portabella mushrooms had just finished up when company arrived. After sauteeing them for 20 minutes, I put them in an oven safe bowl, put foil on top, and kept them on our ‘stay warm’ burner on the stovetop. The sauteed mushrooms were delicious. I love their meaty flavor!

The only menu item that didn’t turn out well was the brown rice, which I microwaved using Mahatma’s directions. Let’s just say there was still water sitting on the bottom of the rice when the microwave beeped. Even after letting the rice sit for 5 minutes, as recommended, it was too wet at the bottom for my taste. Earth to Mahatma — your directions for microwaving brown rice need to be revised!

I also served sauteed shrimp (1/3 of a pound). No leftovers!

The asparagus I microwaved at the last minute, just before calling everyone to the table. I put about 1/4 cup of water at the bottom of the platter, with asparagus on top (of course) and wax paper covering it, before microwaving the dish for 3-4 minutes. Time needed depends on amount of asparagus you’re cooking.

The asparagus was delicious! My 3-year-old son requested seconds on the asparagus. LOL.

The main entree was gobbled up. My kids love this BBQ salmon because the rub I put on it is sweet and just a little spicy. If you want it spicier, just amp up the ground chili powder amount.

BBQ Salmon

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Serves 4-5

Preheat oven to 400 degrees F.

Ingredients

• 8 ounces pineapple juice
• 1.5 pounds salmon fillets
• 1 teaspoon ground chili powder
• 1 Tablespoon light brown sugar
• 1/8 teaspoon kosher salt

Directions

Put salmon fillets in a gallon size ziploc bag. Add the pineapple juice to the bag and seal it. Place the bagged fillets in the fridge and let marinate for 15 minutes. Meanwhile, mix up the chili powder, brown sugar and salt. Put parchment paper on a jellyroll pan. When fillets have finished marinating, place the salmon fillets on the pan. (Dispose of the pineapple juice and bag). Rub the top of the fillets with the slightly spicy mixture. Bake in 400F degree oven for 15 minutes. Remove salmon to platter. Serve and enjoy!

Photos by Kelly Estes