Sockeye season is open, so get yourself a fresh filet and give this simple yet scrumptious recipe from the Monterey Bay Aquarium‘s Seafood Watch a go!

• (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

 

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 131ºF. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Posted by websitedev

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