Wild Alaskan salmon dusted with a brown sugar, lemon zest and Cajun seasoned rub and baked.
Baked Salmon with Cajun Brown Sugar Citrus Rub
I just love Alton Brown. I am a fan of his show Good Eats (sadly, no longer on the air), and I have all of his books of the same name because they are a true encyclopedia of cooking in my opinion. If you like to learn the science behind foods, you'll enjoy these book and get a few recipes as a bonus.
In one of the Good Eats shows Alton does a series of recipes using whole salmon, and one of the recipes involved using a rub made with, of all things, brown sugar! Now you know that was right up my little ole Southern alley, and I just so happened to have a whole fillet of Wild Alaskan Keta Salmon that kept falling out of the freezer every time I opened the darned thing.
His recipe involved fresh Wild Sockeye Salmon - just a tad too high dollar for this Southern gal - and he was cooking strictly by broiling, and, well... my broiler and I don't tend to get along too well. Like Rachael Ray has said, I tend to burn everything under the broiler. And smoke up my house even if I don't. So, I made a few adaptations to the recipe that I think work.
I never thought to use brown sugar with salmon, but, I gotta say ... this was both different and unexpected, and just delicious! Do give it a try.
For more of my favorite fish recipes, check out the collection on my Pinterest page!
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