Broiled Sockeye Salmon with Citrus Glaze

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Great combo of sweet and lemon. Quick, easy and one of the best salmon recipes I have used. This is a keeper that is worth repeating.

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A staple in my house. This is really delicious and children who were reluctant to eat salmon have asked for this again and again.

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Salmon has never been a favorite of mine, but I tried this recipe because of its availability and health benefits. I like this so much I make it for myself for dinner several nights per week. I cook more than I need for dinner and have it cold the next day in a salad with a lemon vinaigrette.

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My daughter is a shellfish junkie but hates fish. There was a great deal on sockeye salmon I couldn't pass up. Alton has never steered my wrong, so I thought I'd try this recipe. My daughter is now hooked on salmon. This has opened her mind in to trying new things she wouldn't have before. It was so easy and the results are AWESOME. If you have a picky kid who doesn't like fish, give this one a try. (FYI, once I didn't have lemons, but had limes instead. My daughter actually liked the lime zest better.

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Delicious! The glaze just started to carmelize, giving a nice crunch and sweetness at the same time! I usually do salmon on a cedar plank, but this recipe will definitely be added to our rotation!

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Perfect! So simple and such great flavor! Our new favorite salmon recipe. Thank you Alton Brown!

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I mean, it was good, but zesting the lemon didn't seem to provide as much flavor as I had hoped. I tasted more just sugar. Eventually, after spreading the brown sugar onto the fish, I just squeezed a lemon half over it. Then, because I usually make portions of salmon instead of a whole side, I just started pan-frying the seasoned portions of salmon and adding the lemon and sugar towards the end of the cooking (after most of the browning was done to make a little sauce. This last method seems to work best for me, and it also allows me to add a little soy sauce or Sriracha, or a minced clove of garlic, to bump up the flavor.

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This is a simple to make, simple to clean up, and simply delicious recipe. I have made this many times and love it every time. For an Asian twist, substitute Szechuan Peppercorns for the fresh ground pepper and use palm sugar. Perfect for a Costco side of Wild Alaskan Sockeye.

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I LOVE the recipe. I forgot to save it to my recipe box and I have been going crazy trying to find this recipe. I just stumbled on it and this is what I am making for dinner tonight. It is so simple but for those of you who are not huge salmon lovers but want to eat more because of the health benefits, try this recipe and you will make it all the time!

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LOVE this recipe! Great flavor and perfect way to cook the salmon. Simple to prepare and clean up since the salmon skin stays with the foil, allowing you to just get the good stuff onto the plate. The only change I made was to add a couple dashes of red pepper flakes to the the sugar mixture. Once the salmon cooled, I flaked it up and made a "salad" with some whole grain orzo and chopped, blanched asparagus. I topped the salad with a lemon, dill, and feta vinaigrette. The sweetness of the salmon was perfect with the tart and tangy dressing. Even better made the night before, allowing the flavors to meld. Delicious!