| Level: | Easy |
| Total: | 1 hr 18 min |
| Prep: | 15 min |
| Inactive: | 55 min |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 169 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 36 mg |
| Sodium | 177 mg |
Reviews
I’m not generally a Fish Fan but our Son is an avid Fishermani He presented us with a lovely Pacific Sockeye fresh caught yesterday!
So after chilling overnight I decided to try this recipe!
So after chilling overnight I decided to try this recipe!
I didn’t fancy the Lemons at our local supermarket and did have a almost full bottle of Real Lemon Juice so I poured a bit all over the Fillets then sprinkled that brown Sugar Salt and Pepper all over the Salmon!
I also tried out our untried Broiler for the very first time!
The results were simply amazing and we enjoyed every forkful!
Served with Fresh Corn on the Cob plus a huge serving of Homemade Potato Salad!
This. is. delicious!! Simple and easy to make and great for sockeye salmon (gotta admit not my favorite type of salmon). I made a couple of small changes. I didn’t have enough lemon zest so I added about a tablespoon of fresh lemon juice to the sugar mixture, reduced the amount of sugar slightly, spread onto the salmon and let it sit. Broiled for 7 minutes and served with rice pilaf and hericort vert. FABULOUS!
I use monkfruit sweetener and molasses instead of brown sugar to cut down on carbs. Caramelizes beautifully…!
My go to recipe for salmon! I’ve made ot 3 or 4 times (once on the gas grill) and it comes out perfect every time!
This is one of the best recipes I’ve ever made. I have to admit I added bit of smoked paprika and ancho chili powder to the rub. It was fantastic!
My family from age 2 to 60+ loved this salmon! Very moist & delicious. I served it with white rice and roasted broccoli w/ garlic.
Amazing! So easy! Who knew! Love Alton Brown recipes and this one created a new favorite fish dish!
I initially found this recipe on the sustainable seafood website. This recipe is the best for sockeye salmon, which always seems a little dry to me. We love this recipe and it has encourage us to eat more of this wild caught salmon. I use it on the fillets from Costco. Yes, the sugar seems a bit much, but the proportion of seasonings produces a very specific flavor profile that is perfect for the fish. Now that I’ve read the reviews here, I may dial back the sugar a smidge since I use smaller fillets, and salt the fish first before spreading on the marinade. Still working on the sweet spot with the old broiler 🙂
4 stars
Easy and delicious!