July 6, 2009

Broiled Sockeye Salmon with Citrus Glaze

4th of July weekend, Part II

Broiled Sockeye Salmon with Citrus Glaze
recipe courtesy of Alton Brown

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 TBSP lemon zest
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Notes:Having recently caught part of Alton Brown's salmon episode of Good Eats, when I spied the Sockeye Salmon on sale, I could not resist trying it out. And the texture and depth of flavor in the fish made me really understand why this is so much better than the regular farm-raised salmon. I also cooked it on a cedar plank in a 400 degree oven for 10-15 minutes, turning up the broiler at the end to get the crust.

Posted by Jennifer at July 6, 2009 8:50 PM

This was tasty, with a nice texture to the crust, but at times I thought the glaze may have overpowered the salmon. If it wasn't wild salmon, I'd probably have cared less about that, and it was still good.

Posted by: Michael at July 22, 2009 10:04 PM
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