Nutrition per serving may change if servings are adjusted.
2 tablespoons light brown sugar
2 teaspoons ground coffee
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon kosher salt, divided
½ teaspoon cayenne pepper
1½ pounds salmon fillet, cut into 6 portions
1 small shallot, thinly sliced
2 tablespoons sherry vinegar or red-wine vinegar
2 large navel oranges
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
Position a rack in lower third of oven; preheat to 450°F.
Combine brown sugar, coffee, coriander, paprika, ¾ teaspoon salt and cayenne in a small bowl. Place salmon on a baking sheet and rub with the spice mixture.
Roast on the lower rack until just cooked through and still opaque in the middle, 6 to 8 minutes.
Meanwhile, combine shallot, vinegar and the remaining ¼ teaspoon salt in a small bowl. Let stand for 5 minutes. Zest the oranges. Cut off and discard the peel and white pith; coarsely chop the fruit. Add the zest, chopped oranges, parsley and oil to the shallot and stir to combine. Serve the salsa with the salmon.