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Broiled Sockeye Salmon with Citrus Glaze
Sustainable Seafood Recipe
"I love this recipe," says Alton Brown, "because it's simple, attractive on the plate—and, well, it tastes like wild salmon. Sweet, melony, briny, with hints of cucumber and citrus.
"This procedure was devised specifically for sockeye," he adds, "and the specific textures and flavors that fine fish delivers."
Wild-caught sockeye salmon from Alaska is on the Seafood Watch green, "Best Choices" list
- (Serves 4 to 6)
- 1 side of 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 131ºF. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
Alton Brown is an award-winning cookbook author and the creator of three much-loved Food Network television programs.
Wild-caught salmon from Alaska is considered a "Best Choice" and is certified as sustainable to the standard of the Marine Stewardship Council