Salmon or Arctic Char with Chili-Lime Spice Rub

• Preheat the broiler and set the oven rack about 6 inches from the heating element. (Alternatively, bake the fish at 450 degrees.) Line a baking sheet with foil and lay the fish on top of the foil, skin side down.
• In a small bowl, combine the chili powder, cinnamon, brown sugar and salt.
• Sprinkle the fillet with the juice of half a lime and then sprinkle and press the spice mixture evenly over the flesh of the fish (for picky eaters, leave some fish plain or very lightly coated).
• Broil the fish for 10 - 12 minutes (or bake for 10 - 15) until the spice rub is browned but not blackened and the fish is cooked through in the thickest part of the fillet.
• Remove the fish from the oven, cut it into 4 pieces, and serve with the lime wedges.

To Cook on the Grill

• Preheat the grill to medium heat. Bend up the edges of a sheet of heavy-duty foil that is slightly larger than the fillet. Put the foil on the grill over indirect heat, and put the salmon flesh side up on top of the foil, spooning any extra marinade evenly on top of the fish.
• Close the grill, and cook it for 15 - 25 minutes--depending on the thickness of the fish and your grill’s heat--until the fish is cooked through in the thickest part - do not flip it.

Slow Cooker Directions

• Cut the fillet into pieces that will fit easily into the slow cooker, if needed. Place each piece of salmon on a piece of aluminum foil large enough to fold into a packet. Season with the lime and spice mixture as directed above, then close the packets around the salmon and place into the slow cooker, stacking as needed. Cook on low for 2 - 3 hours or on high for 1 - 1 1/2 hours, until the salmon flakes easily with a fork. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)