Broiled Sockeye Salmon with Citrus Glaze
An easy rub of brown sugar and lemon zest makes this simple salmon shine, whether for a weeknight dinner or an evening with the in-laws. This recipe first appeared in Season 12 of Good Eats.
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 18 minutes
Yield: 4 to 6 servings
- 1 (1 1/2- to 2-pound) side sockeye salmon, skin on, 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
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.
Combine the sugar, zest, salt, and pepper in the bowl of a small food processor and process until well combined, about 1 minute. Evenly spread the mixture onto the salmon and allow to sit at room temperature for 45 minutes.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon in the oven and broil until the thickest part of the fish reaches an internal temperature of 131ºF on an instant-read thermometer, 6 to 8 minutes. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.