Saturday, September 25, 2010

Cooking Salmon - Great Broiled Sockeye Salmon Recipe

While in Vancouver recently, the Snapper King and I had a chance to catch some beautiful Sockeye Salmon. Now the Canucks tell me that Sockeye can be the hardest salmon to cook, as its prone to drying out quickly, but they also say its the best eating salmon, and that's something I can attest to.

While in Vancouver, we made it our goal to eat ALOT of salmon and we tried it heaps of different ways. Here is one recipe for Broiled Salmon with a Citrus Glaze that I just loved.


1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds (that's about 600 to 800 grams), 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.

Stevo's Comments

The salmon was some of the tastiest salmon I've tried and the glaze was perfect! The prep is easy and it would also be interesting to try using orange zest instead of lemon zest, but the lemon zest was very good.

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