Don’t let another night go by without trying this salmon recipe from Alton Brown.
Thanks Alton Brown! Your broiled and glazed salmon YUUUUUUMMMMMMM! It is the best way I’ve found to make salmon, especially those huge (expensive) slabs. It is so easy and it turns FISH into CANDY! Even my kids like it.
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.
I don’t find it necessary to grind the citrus rub. Maybe I’m missing something crucial, but I don’t want to lug out (and then clean out) the food processor for this recipe, which is otherwise blissfully low maintenance. I simply mix the rub together and spread it out. The salmon is incredible, even without this step.
As the salmon sits, you might notice some juices running out the side. I worried about this at first, but it isn’t a big deal. Just keep going.
The only sad part (for me) is losing the skin. I love crispy salmon skin. However, the rub can be used on any salmon cut and the salmon can be cooked in a pan on the stove, skin side first. The results are a little different—you don’t get that candied effect, but the fish is still very delicious.