This recipe is a two-fer. What, you may be excused for asking, do I mean by this? That you can make this recipe in two slightly different ways and I will give you instructions for individual fillets as well as a side of salmon. I’ve tried this out on my willing guinea pigs (both DH, kids and grandkids) and both versions have met with hearty approval.

Since most of us like beautiful visuals of food, just know that the picture of the salmon is really that gorgeous. The cocoa in the recipe achieves two things, a hint of a bitter, dark note which in contrast with the brown sugar and spiciness is lovely and it gives beautiful color to the fish. So gather your ingredients and dinner will be ready before you know it!

Now I have the side of salmon above, but in one version, I slice it while still slightly frozen (if you want fillets and your fish is fresh, freeze just till slightly frozen and it’s much much easier to slice) with a really sharp knife into either appetizer portions or main dish portions, as you see fit. In my second version, I left the side of salmon fillet whole and presented it on a platter and once sliced it after baking. That way you can determine portion sizes on the spot.

Preheat the oven to 400 F/200 C.

Take a rimmed baking sheet and cover with parchment paper and drizzle some olive oil on the bottom of the paper and lay fillets over oil. Season fish with salt and pepper and let sit while you mix the coating together.

Version 1:

Rub top of fillets with the olive oil as well. In bowl, mix together cocoa, crushed garlic, brown sugar and ground chili flakes.

stir well

It will have a slightly crumbly consistency due to the garlic.

Now evenly distribute the rub mixture between the fillets and rub into the tops and sides

Place coated fillets into hot oven and bake 12- 15 minutes depending how well done you like your salmon. Bear in mind it continues to cook a bit even when removed from the oven. K. This is the fillet version.

Version 2 is even simpler and was contrived with grandkids in mind. While you oil the parchment paper to help skin crisp a bit (although this is not very crispy) you do not oil the top of the fish. Simply rub into the fish the mix of cocoa, salt, pepper, brown sugar and a small pinch of ground chili or cayenne pepper. Let sit about 5-10 minutes. For fillets, bake for 12-15 minutes for side of salmon fillet bake about 25 minutes. Beautiful to the eye and wonderful for the palate! Nice served with boiled new potatoes tossed with salt, butter and chopped dill.

Salmon with Cocoa Garlic Rub

Version 1:

6 fillets salmon

1 teaspoon salt

1 teaspoon pepper

Olive oil

Rub mix:

2 teaspoons crushed garlic

1 flat tablespoon cocoa

3 packed tablespoons brown sugar

1/4-1/2 teaspoon ground chili

Version 2:

fillets or 1 filleted side of salmon

1 teaspoon salt

1 teaspoon pepper

1/4- 1/2 teaspoon ground chili or cayenne pepper

1 flat tablespoon cocoa

1/3 cup brown sugar

Directions:

Preheat oven to 400 F/200 C.

Version 1: Place a piece of parchment paper on a rimmed baking sheet. Drizzle paper with olive oil. Lay fillets skin side down on oiled paper. Season with salt and pepper and let sit while you make rub. In bowl mix garlic, cocoa, brown sugar and chili. Mixture will be a bit crumbly. Oil tops of fillets with a bit of olive oil. Rub cocoa mixture into fillets on top and sides. Bake for 12-15 minutes till doneness you desire.

Version 2: Place a piece of parchment paper on a rimmed baking sheet. Oil spray parchment paper. Place side of salmon skin side down on oil. Mix together salt, pepper, chili or cayenne pepper, cocoa and brown sugar and rub mixture into fish (no oiling top of fish) till coated on top and sides. Bake for about 25 minutes until side of salmon is cooked through. For fillets, same as above, 12-15 minutes of cooking.