Broiled Sockeye Salmon with Citrus Glaze

Broiled Sockeye Salmon with Citrus Glaze

"I love this recipe," says Alton Brown, "because it's simple, attractive on the plate and—well, it tastes like wild salmon. Sweet, melony, briny, with hints of cucumber and citrus.

"This procedure was devised specifically for sockeye," he adds, "and the specific textures and flavors that fine fish delivers."

Alton Brown
Recipe by: Alton Brown

Author of seven cookbooks and television personality on seven Food Network shows including "Cutthroat Kitchen."


(Serves 4 to 6)

  • 1 side of 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


  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 Fahrenheit. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.