Ingredients

1/4 cup pineapple juice

2 tbsp fresh lemon juice

4 (6 oz) salmon fillets

2 tbsp brown sugar

4 tsp chili powder

2 tsp grated lemon rind

3/4 teaspoon ground cumin

1/2 tsp salt

1/4 teaspoon ground cinnamon

Cooking spray

Lemon slices (optional)

Preparation

  1. Combine first three ingredients in a zip-top plastic bag; seal and marinade in refrigator 1 hour, turning occasionally.
  2. Preheat oven to 400.
  3. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar thru cinnamon) in a bowl. Rub over fish; place in an 11 x 17 baking dish coated with cooking spray. Bake at 400 for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired.