Broiled Salmon with Citrus Glaze

I was looking for a simple way to prepare salmon, and came across this Alton Brown recipe. Originally, I was just going to get regular Atlantic salmon even though the recipe called for Sockeye salmon, but our grocery store happened to have Alaskan Sockeye salmon on sale this week! Sockeye, also called "red salmon" is wild Pacific salmon and is supposed to have much more flavor than farmed Atlantic salmon. I'm sure this recipe could be made with Atlantic salmon as well and will probably do that next time.

Broiled Salmon with Citrus Glaze

1 piece of salmon about 0.8 lbs (enough for 2 people)

1/6 cup brown sugar (eyeball it...I halved the recipe)

Zest of one lemon

3/4 tsp kosher salt

1/4 tsp fresh ground black pepper

1. Line baking pan with aluminum foil and place salmon on the foil.

2. Put sugar, zest, salt and pepper in the small bowl of a food processor and process until combined.

3. Spread evenly on fish and let sit for 45 minutes at room temperature.

4. After 45 minutes, you will see that a glaze has formed. Transfer fish to a fresh piece of foil and discard glaze on foil (if you don't, the glaze will burn).

5. Position oven rack 5-6 inches from broiler and preheat broiler for 2 minutes.

6. Broil fish for about 8 minutes until fish flakes and internal temperature is about 135.

7. Let fish rest uncovered for 5 minutes before serving.

Difficulty: Easy

Hirsh's Rating: 8.5

Debbie's Rating: 8.5

The glaze was really good- a subtle sweet citrus flavor, just enough to complement the fish. It was also fun to try wild salmon, but our store rarely has it so we'll try it with regular salmon next time.