We’re inviting some of our trusted nonprofit and Star Chef partners to take over the Bon Appétit blog and share their best tips, recipes, and fun links. This week’s guest curator is the Seafood Watch team from the Monterey Bay Aquarium, with which Bon Appétit has been proud to partner since 2002.
Americans are trying their collective hands at new culinary experiences: from growing leeks in windowsills to sourdough starters set up to bubble on the kitchen counter. Now is the time to add another experience to that list: cooking seafood at home!
Most Americans eat their seafood in America in restaurants, but preparing seafood yourself doesn’t need to be an arduous or stinky process. Get started with this simple classic salmon dish courtesy of Alton Brown. When you’ve mastered it, visit Seafoodwatch.org for more seafood recipes, from tacos to sushi.
Broiled Sockeye Salmon with Citrus Glaze
Recipe by Alton Brown (via 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.