This recipe is quite simple. It's based on a whole bunch of googled brown-sugar-spice-rub recipes that I looked up over the years until I finally just decided to whip something together on my own. As such, the amounts aren't measured with any real degree of accuracy, and if some other ingredient seems like it would make for a good addition (I've seen dijon mustard, onion powder, soy sauce, pepper all make an appearance in other recipes), don't hesitate to toss it in as well.
⅔ pound of Rainbow Trout or Wild-Caught Salmon
1 tbsp EVOO
¼ cup light-brown sugar
2 tsp ground ginger
2 tsp cinnamon
1 tsp garlic powder
1. Preheat oven to 425º
2. Combine brown sugar, ginger, cinnamon and garlic powder in a bowl.
3. Place the fish fillet skin-side down, lengthwise along a sheet of aluminum foil, making sure the foil extends an inch or two beyond the fillet at either end.
4. Drizzle the fish with EVOO.
5. Spread the brown sugar mixture over the meat of the fish, trying your best to cover it completely. (Feel free to heap it on if you have too much.)
6. Fold the sides of the foil up over the fish, to create a sealed packet/pouch. (I do it by folding the sides down in the middle and rolling the ends up, but that's easier done than described.)
7. Place the foil pouch on a baking pan and place in the oven, cooking for 15-20 minutes or until the fish is opaque and flaky. (It generally takes a few minutes for the heat to penetrate the foil wrapping, and then it's about 10 minutes per inch of thickness.)
Note: This recipe also works on a medium hot grill.
One more note: If you want to find out why wild salmon is better than farmed salmon, read our Mauka to Makai post here.