re: Favorite salmon filet recipes?

I have been using this recipe I saw on The Kitchen one morning, it is really good.

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Ingredients

1/2 cup dark brown sugar
1 tablespoon chile powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 8-ounce salmon fillets

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.

Bake for 10 to 15 minutes, depending on thickness and desired doneness.

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Sweet Bourbon Salmon

(Serves 2 as an entrée)

Don’t worry of you can’t mesquite grill your salmon, it’s the sweet bourbon marinate that makes this dish so tasty. Not only is this marinate good on salmon, but on other fish and chicken as well. If you do happen to, use a charcoal grill and have some mesquite smoking chips on hand, soak a handful of chips in water for a couple of hours and arrange them on the red-hot coals. This will give your salmon a taste even closer to the original.

Sweet Bourbon Marinate

1/4 cup pineapple juice

2 T. soy sauce

2 T brown ugar

1 tsp. Kentucky bourbon (any brand will do.)

1/4 tsp cracked black pepper

1/8 tsp. garlic powder (more if you are into garlic)

_ cup vegetable oil

2 tps snipped fresh chives (mostly for looks)

Two 8 oz salmon filets (Recipe can be doubled)

1. Combine the pineapple juice, soy sauce, brown sugar, bourbon, garlic powder and pepper in a medium bowl. Stir to dissolve the sugar. Stir in the oil.

2. Be sure all of the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinate over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least one hour. A few hours is even better.

3. Start your barbecue coals; ready when they are all white ash in color.

4. Throw on the soaked mesquite chips to start the smoke (most any other smoking chips are acceptable as well).

5. Cook the fish on a tin foil base (with holes punched in to drain the moisture) 5-7 minutes a side-regularly brush the fish with the marinate.

Arrange the filets on each plate with the chives sprinkled over the top (optional).

What's so special about the Maryland version?

I know they use old bay in a lot of stuff. I've been using old bay with the smoked salmon brine. It's good.

I do a light sprinkling of salt, pepper, onion powder, garlic powder, cayenne pepper and a heavy amount of dried dill.

Place it flesh side down on a screaming hot cast iron skillet in some olive oil and get a good sear (about 1-2 minutes). Then I flip it over to skin side and let it cook the rest of the way...which should crisp up the skin.