Mix pineapple juice, fresh lemon juice and salmon fillets in a zip-top plastic bag.
Seal and marinate in refrigerator for an hour, turning occasionally.
Preheat oven to 400°F.
Remove fish from bag.
Mix sugar, chili powder, grated lemon rind, cumin, cinnamon and salt in a bowl.
Rub over fish.
Place in an 11 x 7-inch baking dish coated with cooking spray.
Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork.
Serve with lemon slices.
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¼ mug pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce each) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
¾ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon