3 Videos | Photo: Broiled Sockeye Salmon with Citrus Glaze Recipe
Ingredients
- 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
- 1/3 cup dark brown sugar
- 2 tablespoons lemon zest
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 76 reviews
By mmcolletti
on January 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was the first time my kids had Salmon so I had to make sure they would like it. You know, if I didn't do it right, they would be convinced they didn't like "Salmon".....Well, clean plates all around!! The glaze on the foil did burn but the fish itself, YUMMY!! Did not disappoint!
By Loca Boca
Nor Cal
on December 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This made for a wonderful Chrismas Eve dinner - delicious combination of the salmon with the lemon & brown sugar. I did leave the rub on more than 30 minutes and the liquid that seeped out burned under the broiler. I watched over the fish during the broiling as recommended by other posts and it was fine. No sockeye salmon available so I subbed a Atlantic salmon filet, nearly 3lbs. Yummm!! Definitely a keeper & will be at our family Sunday dinners in the future.
By MerleApAmber
Atlanta
on December 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good recipe.
Read all 76 reviews