Recipe: Baked salmon with Mexican rub

This is one of my favourite ways to eat our locally-farmed fresh salmon. Baking the salmon at a high temperature seems to seal the meat and keep the moisture in. This Mexican rub is actually a taco seasoning recipe a friend gave to me - so it is handy mixture to have in the cupboard and use with minced beef or beans.

150g fresh salmon per person (steak or fillet cut are both fine)

Rub ingredients:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red chili flakes

1/4 teaspoon oregano

1/2 teaspoon paprika

1 1/2 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

Mix up all ingredients and store in airtight container. Adjust spices to your liking.

Preheat oven to 200 degrees Celcius (400F). Line a baking tray with baking paper. Place salmon pieces skin-side down on paper. Sprinkle about 1 teaspoon of seasoning mix onto each piece of salmon and rub it in gently. Place tray in hot oven on middle rack and bake approximately 10-15 minutes depending on thickness of fish. You can check for done-ness by inserting a knife into the middle of one piece, if the flesh comes away easily it is done.