Download recipes at www.montereybayaquarium.org/recipes/
Sustainable Seafood Recipes
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."
Wild-caught sockeye salmon from Alaska is on the
Seafood Watch green, "Best Choices" list.
Ingredients
- (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
Directions
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 131 degrees. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
Learn more about Seafood Watch
Meet the Chef
Alton Brown is an award-winning cookbook author and the creator of three much-loved Food Network television programs. He was the Monterey Bay Aquarium’s 2009 Honored Educator of the Year. His next book,
Good Eats: The Middle Years, will be published in October 2010.
“Sustainability tastes good…real good. It tastes great in fact.”
Conservation Notes
Wild-caught salmon from Alaska is considered a "Best Choice" and is certified as sustainable to the standard of the
Marine Stewardship Council.