Broiled sockeye salmon with citrus glaze

Sockeye salmon is totally different from what you think of as salmon. The texture is meatier, a bit tougher, yet still delicate. The color is a deep reddish pink, like the color of red coral. It is typically more expensive, but trust me, if you can spare the extra few dollars, it is well worth the expense if you're a salmon lover. I remember watching an episode of Alton Brown's "Good Eats" on the Food Network where he made this recipe, so I searched the Food Network website for this recipe and was so glad I found it. This recipe makes the sockeye incredibly tender and flavorful, I urge you to run out to the store before dinner and get a piece of this fish to make tonight. You won't regret it, I promise.

1. To begin, get a nice piece of sockeye salmon, about 1.5 to 2 pounds with the skin on one side. Ask them to take out the bones. When you get home, rinse the fish in cold water and pat it dry. Line a baking pan with aluminum foil and place the dry fish on the foil.

2. To prepare the marinade, in a small bowl combine the following:

• 1/3 cup dark brown sugar
• 2 tablespoons lemon zest
• 1.5 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

3. Mix the marinade ingredients until well combined. Then evenly spread the mixture onto the salmon and allow to sit for about 45 minutes at room temperature.
4. When the salmon is just about finished marinating, set the oven to the high broil setting, and position the oven rack in the middle of the oven. (Alton Brown says to position it 3 inches from the broiler, but I believe this is way too close...I imagine that this would burn the fish instantly.)
5. When the oven has been on broil for a few minutes, place the salmon in the oven and broil for 6 to 8 minutes. Depending on the thickness of the fish, you may need more time than that. The salmon is done when the thickest part of the fish reaches 130 degrees (use a meat thermometer for this).

I served this alongside orzo mixed with fresh herbs and lemon zest, and some sauteed snap peas. Paired with a glass of crisp white wine, this is probably the most delicious, satisfying meal you'll have all week.