Ingredients

• 1/4 Cup Pineapple Juice
• 2 Tbsp. Lemon Juice
• 4 Salmon Fillets
• 2 Tbsp. Brown Sugar
• 4 Tsp. Chili Powder
• 2 Tsp. Grated Lemon Rind
• 3/4 Tsp. Ground Cumin
• 1/2 Tsp. Salt
• 1/4 Tsp. Ground Cinnamon

Utensils

• Zip-lock Plastic Bag
• Glass or Ceramic Baking Dish
• DuraChef® Non-Stick Cooking Sheet

Directions

1. Combine pineapple juice, lemon juice, and salmon fillets into a zip-lock bag and marinate in refridgerator for 1 hour.
2. Preheat oven to 400°F
3. Place DuraChef® Non-Stick Cooking Sheet in baking dish.
4. Remove salmon from bag and place in baking dish. Combine brown sugar, chili powder, lemon rind, ground cumin, salt, and ground cinnamon and rub over fish.
5. Bake in oven for 12 minutes and serve.