Broiled Salmon with Spicy Lemon Glaze

It's been awhile since we've cooked anything, because we've been busy going out to eat with family and then eating leftovers from the wedding. This week we're finally back in our normal swing of things, and we're starting it off with our favorite fish dish. It is essentially an Alton Brown recipe, but I modified it with my love of cayenne pepper, and we jokingly call it "fish candy."

FISH CANDY

About 1 pound boneless salmon fillet (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

zest of 1 lemon

Process all of the non-fish ingredients together for about twenty to thirty seconds, until it is mixed well.

Cover a baking pan with foil, put the salmon fillet on the foil, skin side down, then cover the top with the brown sugar mixture. Let the salmon rest for 45 minutes, until it looks like this:

Place salmon about six to eight inches from the top of the oven, and broil on high for seven minutes. This is where we see the biggest difference between Alton's recipe and ours. With his settings, our oven burns the fish to a crisp. If it's done right, it should look more like something delicious and less like smoker's lung.

After it comes out of the broiler, let the salmon rest for ten minutes before serving. After serving, simply discard the gooey, sugary, carbon mess on the foil. We usually eat this with rice, since the timing works out. We start cooking the rice as the salmon is resting for 45 minutes, so the components are all ready to serve at about the same time. Tonight, Lib made creamed spinach to go along with the fish and rice. She will have to tell you how she did it, because while she was making the spinach, I was outside playing Pictionary Man.

Go make some broiled salmon of your own!