Cocoa Spiced Salmon
Alright, so here’s how I ended up making Cocoa Spiced Salmon…
Imagine this: I’ve got a dinner planned for friends, and one of them casually drops that they’re “a bit tired of lemon pepper fish.” All right, challenge accepted. Somewhere between digging in my spice drawer and getting distracted Googling if cocoa and fish actually go together (they do, promise!), I landed on this recipe. First time, total gamble. And yet, now it’s sort of become the dish people ask for, even when they pretend they don’t want seconds.
Oh, and fair warning—my kitchen gets a bit chaotic when I’m cooking this. Once, my cat stole a fillet right off the counter (don’t worry, he’s healthy and felt very pleased with himself).
Why You’ll Love This—Or Why I Make It, Anyway
I usually whip this up when I want something that’s a bit special but secretly easy. My family? They practically arm-wrestle for the last piece (which by the way, makes me feel like I’m winning some sort of chef’s trophy). There’s just something about the combination of warm spices and a subtle hint of chocolate that’s… cozy? A little mysterious? You’ll see.
To be honest, there was a time I overdid the cocoa and, whew, it tasted like salmon dipped in a mug of baking chocolate (I learned, trust me!). But now, it’s perfectly balanced—just enough to make folks try to guess the secret ingredient.
Shopping List (aka, Ingredients)
- Four salmon fillets (about 180g or 6oz each) – I’ve used both wild and farmed. My aunt swears wild is best, but I honestly use whatever’s not eye-wateringly expensive.
- A tablespoon cocoa powder (unsweetened! But if you only have the Dutch process kind, it’s fine, just makes it a smidge darker)
- 1 teaspoon smoked paprika (I sometimes swap with plain paprika if I’m out, but smoked is chef’s kiss)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (mild or hot, up to you—I go mild unless I’m feeling spicy)
- 1/2 teaspoon brown sugar (white sugar will do the trick if you’ve run out of brown)
- About a teaspoon coarse salt (I don’t always measure and somehow survive)
- Black pepper, a quick grind or two
- 1-2 tablespoons olive oil (or, in a pinch, melted butter—but then you have to accept it’s just a bit different)
- Optional: pinch of cinnamon (my neighbor adds it, and now I sometimes do too)
- Lemon wedges, for serving
This Is How I Actually Make It (With Sips of Tea in Between)
- Preheat your oven to about 200°C (or 400°F). Or throw your grill on if the sun’s out—I’ve done both. No need to fuss.
- Pat salmon nice and dry with a bit of kitchen roll. This helps the spice rub stick—but if you skip, it’s not the end of the world. Place the fillets, skin-side down (unless you’re one of those people who like it skinless), on a parchment-lined tray.
- Mix up the cocoa, paprika, cumin, chili powder, sugar, salt, and pepper in a wee bowl. Take a quick sniff—it smells deeper than it looks. Stir in your oil to make a sort of paste. Add cinnamon if you want your kitchen to smell like a spice market (I do, sometimes).
- Spread/spoon/schmear the spice paste all over the top of each fillet. Messy is fine; this is the part I usually sneak a taste of the spice rub. Happens every time.
- Bake for about 10-12 minutes. Actually, sometimes it’s closer to 14 (if the salmon’s a bit thick or if I spaced out and put the tray on the bottom rack). Fish should be just opaque and sort of flaking with a fork. Trust yourself here—if in doubt, poke it to check.
- Squeeze some lemon over just before serving. Makes all the difference; a real somethin’-somethin’ vibe. Or don’t—up to you.
Lessons I Learned (Notes After Many Tries)
- I used to pile on mountains of rub, but actually, thinner is better. Too much and the cocoa steals the show, and not in a good way.
- Don’t be shy with the salt—the cocoa needs it for balance. (I made it once with barely any salt; everyone just sort of poked at their plate. Oops.)
- If your kitchen runs cool or your oven’s got a personality, check a couple of minutes early. Dry salmon is the pits.
Stuff I’ve Tried That Sorta Worked (Variations)
- Swapping salmon for cod—meh, wasn’t my favourite, but it’s doable. The cocoa kind of overpowers cod, though.
- Adding some orange zest to the spice mix is pretty fun; I tried it after reading this cocoa chili rub post from Serious Eats.
- I once threw in crushed hazelnuts (inspired by a fancy dinner), but honestly, it was a bit like eating crunchy sand? Maybe you’ll have better luck.
- Skipped the brown sugar altogether once by mistake, and it was just—missing something. A little sweetness makes it sing.
What You’ll Need (Equipment—Or Makeshift Solutions)
- Baking tray (but if you’re desperate, a cast-iron skillet works—just keep an eagle eye on it)
- Small bowl for mixing
- Parchment paper for less scrubbing (sometimes I skip it and instantly regret it—learn from me)
- Spatula or a trusty fish slice (or just a fork, I’ve been there!)
Stashing Your Leftover Salmon (If That Ever Happens…)
Store leftovers (I’m lucky if any make it that far) in a lidded container in the fridge for up to 2 days. The flavors do deepen by the next day, so sometimes I hope for leftovers for salads or quick wraps. Seriously though, around our place, leftovers are a rare bird.
How We Serve It (But You Do You)
We usually have it with a heap of garlicky mashed potatoes and something green—roasted asparagus if I remember to buy it. My cousin adds more lemon over hers, while I dip bites in a garlicky yoghurt sauce (similar to the one from Smitten Kitchen).
It’s also fabulous cold, flaked over a salad the next day. Actually, sometimes I think it’s even better that way.
Things I Wish I’d Known the First Time (Pro Tips)
- Don’t rush the last few minutes—if you try to broil it quickly for a crust, it sometimes burns, and you’ll smell it before you see it. Ask me how I know…
- If your cocoa has lumps, sift it—otherwise, you’ll get bitter clumps, which really has a way of sneaking up on ya.
- The lemon squeeze at the end—don’t skip! (Well, you can, but you’ll always wonder what could’ve been.)
Questions Folks Actually Ask Me (FAQ—Or Kitchen Chatter)
- “Does it really taste like chocolate?” – Not like a chocolate bar, promise! It’s more earthy and rich—a little mysterious, in a good way.
- “What if I don’t have smoked paprika?” – Regular paprika is fine. Or even a pinch of chipotle powder, if you like living on the edge.
- “Can I grill this instead of baking?” – Yup! I’ve done it on the barbecue (grill) and it comes out smokier. Just keep the heat on medium so the rub doesn’t char.
- “Is there a way to make it spicier?” – Go wild with extra chili powder or a pinch of cayenne. Just, uh, don’t say I didn’t warn you.
- “Do you eat the skin?” – Mostly yes—it crisps up nicely, unless you overbake. But if you’re not into it, peel it off after cooking and no one’s the wiser.
Before I wander off: If you’re into experimenting, this is the kind of dish that’s hard to really mess up. I mean, unless you forget it in the oven, in which case it becomes more of a “salmon jerky” situation…
Give Cocoa Spiced Salmon a go and let me know if your lot loves it too—or if your cat tries to help himself like mine did!
Ingredients
- 4 salmon fillets (about 150g each), skinless
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 lemon, cut into wedges (for serving)
Instructions
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1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
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2In a small bowl, mix together cocoa powder, brown sugar, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
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3Pat salmon fillets dry with paper towels. Rub each fillet all over with olive oil and coat generously with the cocoa spice mixture.
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4Arrange the seasoned salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
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5Serve immediately, garnished with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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