Broiled sockeye salmon with citrus glaze

Name: Broiled sockeye salmon with citrus glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: En
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

vote now

Broiled Sockeye Salmon with Citrus Glaze - photo 2

Main Dish

2 servings

Very Easy

50 min

261 Kcal

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

Estimated cost: 2.33€ (1.16€/serving)

Daily menu

To receive the Petitchef tasty newsletter, please enter your email

Preparation

Preparation15 min

Cook time35 min

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.