1-1.5 lb. boneless salmon filet (sockeye salmon is best, but usually expensive)
1/3 cup brown sugar
1 tsp kosher salt
1 tsp black pepper
1/2 tsp cayenne pepper or chipotle pepper, or more to taste
zest of 1 lime or lemon
- Using a food processor or blender, mix all of the non-fish ingredients together for about twenty to thirty seconds, until it is mixed well. Or mix very well in a small bowl - it won’t be quite as uniform, but it will still work.
- Cover a baking pan with foil, put the salmon filet on the foil, skin side down, then cover the top with the brown sugar mixture. Let the salmon rest for 45 minutes.
- Place salmon about 3-6 inches from the top of the oven, and broil on high for 6-8 minutes.
- After it comes out of the broiler, let the salmon rest for ten minutes before serving.
This is based on an Alton Brown recipe that is delicious as written, but that we have also altered to our tastes over the years - adding chipotle/cayenne and replacing lemon with lime. We’ve been making this for well over 10 years, and it is a family favorite!