Broiled sockeye salmon with citrus glaze

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

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Preparation

• 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.
  
• 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.

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