Broiled Sockeye Salmon with Citrus Glaze

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My whole family loved this recipe! We eat Salmon at least once a week and usually put a liberal dose of Montreal Steak Seasoning on it. This was a very nice change. So different and my kids, both skeptical, ate double portions! I didn't have lemons but I did have limes. They worked out well! Really easy and really yummy!!! Thanks Alton Brown!

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My husband and I saw the episode and had to try this recipe. It was great. His parents , who are "non fish eaters", enjoyed it as well. Great flavor. We took the advice of some of the other reviewers and made sure to not leave residual marinade in the bottom of the pan during broiling. We marinated on foil and then changed the foil again before putting it under the broiler.

Fast, easy and delicious! A keeper.

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Follow the recipe, that's a given. However, in the procedure section, don't place the salmon directly in a half sheet pan first, fit the sheet pan with a cooling rack. Then, place the salmon on the rack with the brown sugar on top. As the syrup develops, it will simply fall to the sheet pan below. Before cooking, remove the cooling rack and collect the juices. Place the fish on foil like the recipe says, and pour any glaze that fell through the cooling rack back onto the fish.

Problem solved.

Cook it. It is a great way to cook salmon.

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I will definitely make this again. To solve the burning sugar problem I read about in previous reviews, I rolled the edges of the foil up to the fish so that the sugar liquid was pooled around the fish. The glaze was not overpowering and was a nice compliment to the fish. It was just what I was looking for, since this is the first time trying sockeye salmon I wanted to taste the fish not just the glaze.

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I got some wild sockeye salmon on sale and decided to try this recipe. After reading other comments, I made sure to pour off the excess glaze before putting the salmon under the broiler. It turned out fantastic! The flavors of the lemon and sugar enhanced the salmon's flavor, but weren't overwhelming. After an enthusiastic review from my husband, I definitely will make this again.

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My husband is a salmon lover, I am not, but after seeing the show with this recipe, I figured with all the healthy benfits associated with salmon, I should at least give it a try. Apparantly, I've never had good salmon before because I was hooked after just one bite! This was soooo delicious! It was moist and I loved how some of the glaze caramelized and was a contrasting texture to the fish. Brown sugar and cracked pepper are two of my favorite ingredients & really worked well with the fish. I made a dill yougurt sauce thinking I was going to need it to dunk the salmon in to disguise it, but didn't touch a drop! We served this with a salad of mixed baby greens and some fresh picked corn on the cob. And I can't believe how easy it was to prepare! This is a 5-star recipe in my book! We'll be making this one again for sure! Thanks Alton, for another great recipe!

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I saw Alton make this about a week ago and decided to give it a try. Although I was working with a 7 oz salmon fillet and therefore had to reduce each ingredient, without measuring, it turned out delicious!

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I recently had the good fortune of finding wild caught copper river sockeye salmon on sale for 1/3 of its usual price and I jumped on the bargain, though I wasn't sure how I wanted to cook it. This recipe was very easy to prepare and it was very tasty. Even my roommate who hates salmon tried and liked it. True fish lovers might complain that the glaze covers up a bit too much of the robust salmon flavor, but most eaters will be very pleased with this dish.

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Found a really nice sockeye filet, and decided to try this. I usually grill my fish, with just a few 'essential' ingredients. (Salt, pepper, lemon, maybe cumin and/or AB's chili powder.
The fish came out moist, and delicious. You could use this glaze on chicken, or beef, or ham, or ice cream. The problem is, you couldn't tell which is which.
It seems to me to overtake the salmon, or at least mute it's wonderful flavor with lemon, salt, and sugar.
Bottom line, if you're not into sauces, or glazes like me, you can probably skip this one.
For what it's worth, I'm a big AB fan, and truly love his recipes and techniques.

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I saw this on Good Eats and couldn't wait to make it. On a trip to my local Kroger last night they had wild Sockeye on sale, so it was as if the universe was speaking to me. It couldn't be any easier to make - it was quick and painless.

My wife was skeptical, as she's not a huge salmon fan, but she indulged me. With her first bite, she made the face that let me knew she loved it and said it was restaurant worthy. I completely agree. We served it with some asparagus sauteed in EVOO and garlic and it was absolutely heavenly.

Great work on the good eats, Alton. We'll definitely be making this again.