My kids’ relationship with fresh fish is mixed: Sometimes they like it; sometimes they turn up their noses and ask for chicken. That’s why I did a double take when my son, Owen, ate an entire plate of this salmon dish, then asked for a second helping. The spice blend is loosely inspired by jerk seasoning but is mellowed to take the superspicy edge off.
Serves 5 or 6
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, combine the chili powder, onion powder, garlic powder, paprika, cumin, ginger, salt, pepper, and cayenne pepper. Place the salmon skin side down on the baking sheet. Brush the salmon with the oil, then sprinkle the spice blend evenly over the salmon.
Bake until the fish is cooked to the desired doneness, about 15 minutes for medium-rare and 17 to 18 minutes for well done. Serve immediately.
Tips Much of the omega-3 in salmon is concentrated in the skin. At the very least, bake the fish with the skin on, then slide the flesh off the skin when it’s done. If you like, you can then loosen the crisped skin from the parchment and divide it among the willing recipients—it’s crunchy, like a potato chip from the sea. My dogs also love it!
Triple or quadruple the spice blend and store it in an airtight container for up to a month. Use it on all kinds of fish, chicken, or beef.