Alton Brown suggests messing around with simple flavor combinations to make your seafood rock!

Alton Brown’s flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later “as a way to get dates” in college. The Food Network star finished his three book series on "Good Eats" in the fall and grabbed a chair in Tonia's Kitchen to talk about making your seafood dishes, "rock!"

(Interview) Broiled Sockeye Salmon with Citrus Glaze
Recipe courtesy of Alton Brown, "Good Eats."


  • 1 side, 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 F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

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