- 3-4 lb salmon
- 4 tbsp brown sugar
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp kosher salt
- 3 tbsp extra virgin olive oil
- 5 c summer vegetables
- freshly ground pepper, to taste
- 3 tbsp Ponzu Sauce
- 1 lime, cut into wedges
Rinse and pat salmon dry and place on a plate. In a small bowl, combine brown sugar, chili powder, cumin and salt. Rub spice mixture all over salmon and cover with plastic wrap. Refrigerate 30 minutes or up to 2 hours.
Preheat oven to 450°F. Line sheet pan with foil and drizzle with 1 tbsp olive oil, rubbing in to ensure the surface is covered. Remove salmon from refrigerator and place on the baking sheet, skin side down. Arrange vegetables on pan and drizzle remaining oil over vegetables and sprinkle with salt and pepper.
Bake (or cook on a closed grill over medium high heat) until the salmon flakes, about 10 minutes per inch of thickness. Drizzle with ponzu sauce and a squeeze of lime juice. Serve alongside roasted vegetables and lime wedges.
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