Broiled Sockeye Salmon with Citrus Glaze

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I've made this a few times, quite good.

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Our local health food store had wild sockeye salmon on sale, so I bought some. I was tired of the "same old" broiled with lemon juice, garlic, and herbs recipe that I typically use with salmon, so I decided to see if Alton had any good salmon recipes (I always check his recipes first because he's my favorite and he NEVER disappoints. Found this 5 star recipe and decided to try it. It is hands down the best salmon I've ever eaten (at home, in restaurants, or otherwise. My kids, who typically prefer white fish over salmon, loved it too, and cleaned their plates! The best part was the crispy edges--it was like eating candied salmon jerky.

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Really easy to make and really tasty. I will definitely do this one again...

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Super easy and delicious!!!

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Always easy and really the only way I LOVE salmon! My decided to be picky teenager even clears her plate.

Thanks AB

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Loved this one. However, my salmon was a little under cooked. I would suggest setting the broiler for 450 since I set mine at 475 and let her go for 7 minutes. One minute in the stove took it home without burning the top. Tasty and nice crust!

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I really liked this recipe, not only because it didn't call for a whole lot of ingredients but because the taste was actually phenomenal! I also squeezed a bit of lemon juice into the mixture, I love the tangy lemon with the sweet of the sugar. The only problem I stumbled upon is the actual sides - what goes well with this sort of a pairing?

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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!

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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.

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Good recipe.