Salmon Made Simple

I never had much use for salmon until I lived in Seattle and got a taste of the good stuff. Now it's one of my favorite things to cook when the husband and I are feeling a little fancy. This recipe is pretty impossible to mess up, and I love the tangy, caramelized flavor that you end up with.

Broiled Sockeye Salmon with Citrus Glaze
Recipe courtesy of Alton Brown

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, 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. Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately. Yields 4 to 6 servings.