We do love salmon around here, luckily we’re close to the source. I try to cook it at least weekly, but sometimes work and life gets in the way of cooking at home. If I’m short on time and ideas, this is my go-to. It also happens to be our favorite way to have salmon. I think it originally came from Alton Brown, I’ve adjusted it to our tastes. The original recipe is for 1 2lb. skin on filet of salmon, but you can easily adjust it. As you can see, I just cooked two individual portions this time.
Citrus Glazed Salmon
- 2 lb. salmon filet
- 1/3 cup brown sugar
- 2 tablespoons lemon or orange zest
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground pepper
Place salmon on a foil lined baking sheet. It’s a good idea to turn up the edges to minimize the space around the fish, a bit of the sugar will run off and can burn if you give it room to. Mix last four ingredients and spread over salmon. Ideally, you would allow it to sit for 30 minutes or so, but I have skipped the wait when I’m rushed to get dinner on the table.
Place broiler rack 3″ from heat and broil fish on high for 6-8 minutes, until it flakes nicely. The sugar will bubble away under the heat and make a nice crust.