Ingredients

The following ingredients have 4 Servings
  • 1/2 pound Salmon Fillets (About 1/2 to 3/4 pound total)
  • 2 teaspoons olive oil
  • 1 teaspoon Chimayo Chile Powder (or Ancho or Cayenne pepper)
  • 1 teaspoon Brown sugar
  • 1 Tablespoon Peach Jam (heaping tablespoon)
  • Juice of 1/2 lime

Instruction

  • Preheat oven to 400 degrees.
  • Combine the New Mexico chile powder and brown sugar in a small bowl. Rub the salmon fillets with olive oil and then the rub the chile powder mixture evenly over the flesh of the salmon.
  • Place salmon, skin side down on a small sheet pan that's been covered with parchment paper.
  • Meanwhile in a small bowl, mix the the peach jam and lime juice together with a whisk.
  • Cook salmon for about 12-20 minutes. Using a basting brush, liberally brush the salmon with the jam mixture every 2 - 3 minutes.
  • Check the salmon for doneness after 12 minutes. Gently press on the salmon to get a feel if it's ready to flake. And check for albumen to be present. In culinary school we were told the fish was done just before it was ready to flake. Once out of the oven, the heat generated will will continue to cook the fish while you're plating it. This takes practice to get this just right. I more easily rely on the presence of albumen and the feel of the fish. When you press down on the fish, it should be willing to spread apart a bit. Meaning it's flaking.