Rhino-Spiced Baked Salmon

🧾 Ingredients (Serves 4)

1 side of salmon (1 to 1.5 lbs / 450–700 g), skin-on

1–2 Tbs Rhino Spice of choice:

  - Original – herby and savory

  - Ol’ Smokey – bold, smoky paprika blend

  - Hot Ol’ Smokey – smoky with a spicy kick

  - Zesty Original – tangy, citrus-herb forward

1–2 tsp olive oil

Optional: 1 lemon, thinly sliced

Optional: 1 cedar plank (pre-soaked for 1–2 hours)

🔧 Prep Instructions

Preheat oven to 400°F (200°C). If using a cedar plank, soak it fully in water for at least 1 hour before baking.

Prepare salmon: Pat salmon dry and place skin-side down on cedar plank or baking sheet (lined with parchment or foil).

Season: Drizzle lightly with olive oil. Sprinkle Rhino Spice evenly over the top (1–2 Tbs depending on preference).

For extra aroma, lay lemon slices on top of the fillet.

🔥 Cooking Methods

Baking Sheet Method

Bake at 400°F (200°C) for 12–16 minutes, depending on thickness.

Flesh should flake easily with a fork and reach an internal temp of 125–130°F (52–54°C).

Cedar Plank Method

Place soaked plank with seasoned salmon on a baking sheet (for stability).

Bake at 400°F (200°C) for 15–20 minutes, or until salmon is cooked through and edges are just browning.

The plank imparts a gentle smoky aroma.

🍽️ Serving Suggestions

Pair with: lemon rice, grilled asparagus, or a fresh herb salad.

Finish with a drizzle of honey or yogurt dill sauce for extra contrast.

🔄 Optional Variations

Use salmon portions instead of a whole side for quicker cooking.

Add a light glaze of maple syrup or Dijon mustard for sweet-savory layers.

Grill the cedar plank over medium heat (indirect) for a true smoky profile.