3 tablespoons packed dark-brown sugar
2 tablespoons orange juice
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 center-cut, skin-on salmon fillets (6 ounces each)
Prepare an outdoor grill for direct grilling over medium heat.
In a small bowl, combine the sugar, orange juice, paprika, cumin and crushed red pepper, stirring until sugar dissolves.
Sprinkle the salt and pepper on flesh sides of the salmon fillets.
Grill salmon, skin sides up, for 4 minutes, then carefully turn salmon over. Brush sugar mixture over salmon. Cook for 4 to 5 minutes longer or until just opaque throughout, continuously brushing sugar mixture over salmon. (An instant-read thermometer inserted horizontally into center of fillets should register 145 F.)
Carefully remove salmon from grill by sliding a long, thin spatula between fish and grill grate. Discard skin.
Makes 4 servings.
— Recipe from "The Good Housekeeping Test Kitchen Grilling Cookbook: 225 Sizzling Recipes for Every Season."