Broiled Sockeye Salmon with Citrus Glaze

  4.7 – 164 reviews  • Easy Lunch Recipes
Level: Easy
Total: 1 hr 18 min
Prep: 15 min
Inactive: 55 min
Cook: 8 min
Yield: 4 to 6 servings

Ingredients

  1. 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
  2. 1/3 cup dark brown sugar
  3. 2 tablespoons lemon zest
  4. 1 1/2 teaspoons kosher salt
  5. 1/2 teaspoon freshly ground black pepper

Instructions

  1. 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.
  2. 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.
  3. 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

Daniel Browning
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!

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!

Joshua Howard
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!
Lisa Clark
I use monkfruit sweetener and molasses instead of brown sugar to cut down on carbs. Caramelizes beautifully…!
Michael Fletcher
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!
Erica Hendrix
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!
Frank Lucas
My family from age 2 to 60+ loved this salmon! Very moist & delicious. I served it with white rice and roasted broccoli w/ garlic.
Renee Hoffman
Amazing!  So easy!  Who knew!  Love Alton Brown recipes and this one created a new favorite fish dish!
Heather Thomas
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 🙂 
Haley Palmer
4 stars
Scott Daugherty
Easy and delicious!

 

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