However, not all salmon is equally good for you – or for the planet. Monterey Bay Seafood Watch is an organization dedicated to monitoring the world’s oceans and recommending healthy, sustainable seafood choices for consumers. When it comes to salmon, the group recommends wild-caught sockeye salmon from Alaska as a “Best Choice.” Sustainably caught sockeye from California, Oregon and Washington are listed as “Good Alternatives.”
This delicious and healthy recipe is highly recommended by Food Network chef and cookbook author Alton Brown. "I love this recipe," he says, "because it's simple, attractive on the plate—and, well, it tastes like wild salmon. Sweet, melony, briny, with hints of cucumber and citrus.”
Broiled Sockeye Salmon with Citrus Glaze
- 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. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately. Serves 4 to 6.
What is your favorite recipe for salmon?