Citrus Glazed Smoked Salmon
Instructions
#1
Mix 1/3 cup of dark brown sugar with the zest from one whole lemon (a micro planer makes this super easy) Add 1 1/2 tsp kosher salt and 1/2 tsp of fresh ground pepper. Stir to mix well and allow to rest while you get your salmon out of the fridge.
# 2
Remove scales from skin of salmon if your fillet has the skin on it (easy to do by scraping the skin with the flat side of a fork or knife while rinsing it under cold water.) Also gently run your hand over the fillet to feel for pin bones. Usually they are removed but not always. If you feel little sharp pointy things the pin bones are there and should be removed. Very easy to do with a pair of needle nosed pliers, just grab them and pull them out.
# 3
Line a cookie sheet with aluminum foil (the Reynolds non stick foil is the best to use, put the non stick side up!) Place your Salmon skin side down and then evenly spread your glaze onto it.
# 4
Place in refrigerator and allow to rest while you prepare your side dishes and other items you plan on serving for dinner. This is especially good with couscous or rice so you could get that started while salmon is resting.
# 5
Position your oven rack so it is 3 inches from the broiler and then preheat broiler for two minutes at it's highest heat setting.
After two minutes put the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the salmon reaches an internal temperature of 131 degrees F.
# 6
Remove salmon from oven and leave uncovered for 8 to 10 minutes, and then serve.
