We served the salmon with a side of steamed broccoli. Unfortunately the brown rice didn't make it out of the pot. I didn't put in enough water... oops! |
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
Directions
Position a rack in the oven 3 inches from the broiler (a lot of comments said this was too high and the sugar would burn so I put it about 6 inches below). 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 (I didn't feel like getting the food processor dirty so I just mixed everything well in a bowl with a fork). Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Here's the salmon before going into the oven. Look at all that glaze! I turned the edges of the foil up to the salmon to prevent the glaze from burning. |
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.
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