Indian Spiced Salmon

• 4 pieces boned salmon fillets (6 oz. each, about 1 in. thick)
• 2 sweet onions, peeled and slivered (1 lb. total)
• 2 tablespoons butter, melted
• 3 tablespoons firmly packed brown sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground fennel (see notes)
• 1/2 - 3/4 teaspoon cayenne
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cumin, and
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cloves, and
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro
• lemon wedge

1. Rinse salmon and pat dry. Line a 12- by 18-inch baking pan with foil and set pieces, skin down, 1 inch apart in pan. Scatter onions around salmon.
2. In a small bowl, stir together butter, brown sugar, coriander, fennel seeds, cayenne, cardamom, cumin, salt, pepper, cloves, and cinnamon. Stir in lemon juice. Brush mixture evenly over tops and sides of salmon pieces.
3. Bake in a 400u0b0F oven for 15 minutes. Turn oven to broil; broil salmon 6 inches from heat until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test), 4 to 6 minutes.
4. With a spatula, transfer salmon pieces to a serving dish (leave skin behind) and surround with onions. Sprinkle with cilantro and garnish with lemon wedges.

salmon, sweet onions, butter, brown sugar, ground coriander, ground fennel, cayenne, ground cardamom, ground cumin, salt, pepper, ground cloves, ground cinnamon, lemon juice, fresh cilantro, lemon wedge

Taken from www.food.com/recipe/indian-spiced-salmon-355042 (may not work)