Cocoa Salmon - Secretsfrommyapron

Total Time15 Mins
Yield: Serves 4

This grilled salmon is a standout. Master this, and you will have a great dinner party dish. It might seem counterintuitive, but adding cocoa is the Magic Elixir here. This combination of savory spices with unsweetened cocoa creates a crispy barbecue finish, leaving the salmon so moist, it absolutely melts in your mouth. This is also great for leftovers and for a to-go lunch the next day.

This recipe is excerpted from No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous

Ingredients

2 tablespoons cane sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon kosher salt
2 teaspoons unsweetened cocoa powder
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4(6-oz) pieces salmon
3 tablespoons extra-virgin olive oil

Nutritional Information

Calories 378
Fat 21g
Satfat 4g
Unsatfat 16g
Protein 37g
Carbohydrate 9g
Fiber 2g
Sugars 6g
Added sugars 6g
Sodium 620mg
Calcium 3% DV
Potassium 15% DV

Calories 378
Fat 21g
Satfat 4g
Unsatfat 16g
Protein 37g
Carbohydrate 9g
Fiber 2g
Sugars 6g
Added sugars 6g
Sodium 620mg
Calcium 3% DV
Potassium 15% DV

How to Make It

Step 1

Heat a grill to medium-high.

Step 2

In small bowl, stir together the sugar, paprika, chili powder, salt, cocoa powder, mustard, black pepper, and cayenne until combined thoroughly. Reserve 3 tablespoons for this recipe and set the rest aside for another use.

Step 3

Using a pastry brush, brush the salmon with the oil to thoroughly coat all sides. Sprinkle the 3 tablespoons of spice blend evenly over the salmon, using about 2 teaspoons per piece and coating them well. Let rest for 5 minutes.

Step 4

Put the fillets on the grill and cook until just cooked through, about 3 minutes each side, or until done to your liking. Serve with Green Beans Almondine (page 266, optional).

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