Broiled Sockeye Salmon with Citrus Glaze

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I halved the recipe for half my side of salmon last week since there were just 2 of us and I wasn't sure if I'd like the recipe. Now I'm going to use this recipe on the other half tonight since this was so good! I did heed the warnings of other reviewers and kept an eye on my salmon while it was broiling so it didn't burn. About halfway into cooking I moved the salmon down a notch. A little bit of the coating ran off the fish and burned on the foil, but the fish itself was cooked perfectly. The coating melted and caramelized and the inside of the fish was still nice and rare.

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Used a great piece of Sockeye and placed pan well below broiler. Coating on top was fine but was surprised by how easily the sugar burned aorund the edges of the salmon (cooked less than 5 minutes before it burned. Inside of fish was suprsingly dry after the resting period. There are even more simple ways to make Sockeye without this mess that are way better. Pan seared or ginger/balsamic glaze being my favorites. This is a good recipe but I wouldn't call it anything better than average.

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The candied crust on the top was divine. Just be careful not to overcook it! Amazing recipe overall.

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The only change I'd recommend is ratcheting back on the salt a little. 1/2 TSP total is plenty. Other than that, it's simple and very tasty...

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This dish is on the money. I let the sugar/salt/lemon sit on the fish for about 2 hours before cooking it. I use farmed salmon as that was all that was avail in my areae no one complained( they were too busy eating about it. I lined my cookie sheet with foil and clean up re REAL easy, Crumple, crumple toss LOL Thanks A.B. as always your recipe's are spot on.
John B.

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After attempting the recipe and having issues, I read the comments. I have the following suggestions:

You will know quickly if your pan is too close to the broiler. I moved mine after things started getting smoky within the first two minutes.

Follow the suggestion to drain the excess glaze, this caused problems and after moving my pan to the next level I still had to pull it out and swap foil and pans because of the smoking. I just had way too much glaze left over.

This is a very simple and excellent recipe, and I loved the fish.

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Impress anyone with this.

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The recipe was so simple, I felt like I was cheating my husband out of a home cooked meal. Yet, this was easily the best salmon I ever made. I used King Salmon because it was the only wild salmon my grocier had (didn't want the farmed sockeye other than that, I followed the recipe exactly as written. It was so tender, moist and the carmelization on top - Oh So Good! We loved it & will use this as our standard salmon recipe from now on.

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The salmon was the tastiest salmon ever! The glaze was perfect! And the prep was so easy! I think next time I may try using orange zest instead of lemon zest, but the lemon zest was perfect.

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Best salmon I have ever had and so easy too. Thanks Alton for this delicious recipe.