Sometimes we do it in the oven, tonight since it is over 90 degrees outside we'll BBQ it. This is the recipe from Pacifica Restaurant in Palm Desert CA, on El Paseo.
The ingredients, which will serve 8, are:
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
2 teaspoons cocoa powder
1/2 cup chili powder
4 tablespoons ground cumin
1 tablespoon ground black pepper
3 tablespoons kosher salt
3 tablespoons olive oil
8 (6-ounce) salmon filets
Mustard Sauce (I used a little Dijon cut with a little brown for this one)
For the Sugar Spice: Combine all Sugar Spice ingredients in a bowl and mix well. (The recipe here makes enough Sugar Spice to coat 15 to 20 (6-ounce) salmon filets. Put leftover mix in an airtight container and store in a cool, dark place.)
For the salmon: Heat olive oil in a large skillet. Liberally coat one side of each salmon filet with Sugar Spice. Sear the filets for about 2 minutes, then turn over and finish cooking the filets to desired doneness. Drizzle Mustard Sauce over the filets and serve immediately. Or do it on the Barbie.
At the restaurant this is a $30 dollar entree, but worth it.