Preparation Method
- Grease a 9-by-13-inch baking dish with the oil. In a small bowl, stir together the sugar, paprika, chile powder, salt, cumin, and pepper. Rub the salmon fillets with the spices, place them flesh side down in the baking dish, and set aside. In another small bowl, stir together the lime juice, agave nectar, and lime zest.
- Adjust the oven rack to the middle position and set the oven to BROIL/HI. Place the baking dish in the oven and broil until the salmon’s skin is crisp and sizzling and the flesh is about halfway cooked, about 12 minutes. Remove the baking dish and flip the fillets. Return to the oven and broil until the salmon is nearly cooked through and begins to brown, 6 to 7 minutes. Brush the lime glaze over the fillets, then pour any remaining glaze around the fish. Broil until the salmon is still a bit soft in the center, 3 to 4 minutes longer. Transfer the fillets to plates and serve drizzled with accumulated pan juices.
Variations
GINGER-SOY GLAZE
Omit the rub and season the salmon with salt and pepper. Coat fish in a mixture of 1 table-spoon white sesame seeds and 1 tablespoon black sesame seeds. For the glaze, substitute 3 tablespoons soy sauce, 3 tablespoons minced fresh ginger, and 1 tablespoon dark brown sugar for the lime juice, agave nectar (or honey), and lime zest.
POMEGRANATE-HONEY GLAZE
Omit the rub and season the salmon with salt and pepper. For the glaze, substitute 3 tablespoons pomegranate syrup, 2 table-spoons honey, and 1 tablespoon finely grated orange zest for the lime juice, agave nectar, (or honey) and lime zest.
Pro Tip
Leave the skin on the salmon while cooking so it keeps its shape. You can make the compound butter up to a week ahead of time. Change up the flavors of the compound butter by adding your favorite herbs and using honey instead of maple syrup.
