- 1 tbs. brown sugar
- 1 tsp. unsweetened cocoa powder
- 1/4 tsp. chili powder
- 1/4 tsp. cinnamon
- Pinch of salt and pepper
- 1 piece of salmon fillet with skin on, enough to serve 4
Mix all the ingredients in a small bowl until blended. Store in an airtight container, I use small Mason jars.
Rub 2-3 teaspoons of the rub on the salmon, depending on the size, and let it sit in the fridge for at least an hour. Leftover rub can be easily stored in your pantry.
Preheat the oven to 350°F. Place the salmon on a baking sheet lined with parchment paper. Bake for 25 minutes, check for doneness before taking it out. When ready tent the salmon with aluminum foil and let sit for 5 minutes before serving.