½ teaspoon ground cinnamon 2 tablespoons olive oil
Lemon Slices
Raspberries (optional)
Instructions
Combine the pineapple juice, lemon juice and salmon in a zip-top plastic bag; seal and marinate in the refrigerator for 1 hour, turning occasionally. Remove the fish from the bag and discard the marinade.
Combine the brown sugar, chili powder, lemon rind, cumin, salt and cinnamon in a bowl. Rub over fish. Drizzle olive oil over the fish and rub into the fish so it won't stick to the grill. Grill over medium heat for about 10 minutes total. Seven on the skin side, then three on the flesh side. Slide a spatula between the skin and the flesh to remove the skin. Serve with a few raspberries on the top.
Recipe by Culinary Mamas at https://culinarymamas.com/salmon-on-the-grill/