This sustainable seafood recipe is from our partner, Monterey Bay Aquarium.
(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 131 degrees Fahrenheit. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
Recipe by: Alton Brown
Salmon, Wild, Domestic
Fishery management is especially important for salmon as these fish require freshwater and ocean habitats to survive. Wild-caught salmon from Alaska is considered a “Best Choice” and the majority is certified as sustainable to the standards of the Marine Stewardship Council.