Salmon with Citrus Glaze

Meal planning with salmon is quite easy and since we're trying to eat it quite a bit, it's not hard to say "ooo, we haven't had salmon in awhile so let's have it tonight." Or that's what happened this night anyway. We enjoy salmon all ways and enjoy the recipes we've tried in the past but I wanted to try a new one. I found this Alton Brown Broiled Salmon with Citrus Glaze recipe through a google recipe search. We both thought it was good but certainly didn't vault itself to our favorite salmon recipe. It's a super simple method and just for that reason alone I'd make it again. If you follow the link above you'll find the actual video of Alton making it in the "video" tab and lots of great user comments in the "ratings & reviews" tab. The recipe is also below.

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

   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.

Lots of comments said they had trouble with burning. As I've already mentioned I took quite a few precautionary steps to avoid any burning. I lowered the oven rack a bit more than the recipe for and folded the edges of the foil around the salmon. Finally as one last precautionary step I had Patrick watch the salmon while I steamed the broccoli!

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