Broiled Salmon With Spice Pomade Alton Brown Food

BROILED SALMON WITH SPICE POMADE - ALTON BROWN

Broiled Salmon With Spice Pomade - Alton Brown image

YAY Good Eats Cookbook collection! This is a little on the sweet side but really easy and yummy! Coffee grinder works awesome for the spices.

Provided by Cadillacgirl

Categories < 4 Hours

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup canola oil, plus
2 teaspoons canola oil, for sheet pan
3 lbs salmon, pin bones removed (1 side)
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon whole coriander seed, toasted
1 tablespoon whole fennel seed, toasted
1 teaspoon whole cumin seed, toasted
1 star anise, pod
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Steps:

Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside.
Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary.
Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes.
Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.

BROILED SALMON WITH AB'S SPICE POMADE

Broiled Salmon with AB's Spice Pomade image

Provided by Alton Brown

Categories main-dish

Time 1h10m

Yield 6 to 8 main course servings

Number Of Ingredients 11

Ingredients

1/3 cup canola oil, plus 2 teaspoons for sheet pan
1 side of salmon (approximately 3 pounds), pin bones removed
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon whole coriander, toasted
1 tablespoon whole fennel seed, toasted
1 teaspoon whole cumin seed, toasted
1 whole star anise pod
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Steps:

Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside. Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes. Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.;

BROILED SOCKEYE SALMON WITH CITRUS GLAZE

Broiled Sockeye Salmon with Citrus Glaze image

Provided by Alton Brown

Categories main-dish

Time 1h18m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

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

Steps:

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.

BROILED CITRUS SALMON

Broiled Citrus Salmon image

Make and share this Broiled Citrus Salmon recipe from Food.com.

Provided by Jen in Victoria

Categories High Protein

Time 21m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs salmon fillets
1/3 cup brown sugar
1 teaspoon lemon zest or 1 teaspoon lime zest
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Turn the broiler on to high. Line a pan with aluminum foil and place the salmon on the pan.
Mix together sugar, zest, salt, and pepper. Evenly spread the mixture onto the salmon and allow to sit for at least 5 minutes.
Put the salmon into the oven and broil for 6 to 8 minutes. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes.

Nutrition Facts : Calories 287.1, Fat 7.5, SaturatedFat 1.4, Cholesterol 78.4, Sodium 423.8, Carbohydrate 18.2, Fiber 0.1, Sugar 17.8, Protein 35

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Rub sheet pan with 2 teaspoons of oil. Place the side of salmon in the pan, spinkle with the salt and pepper, and set aside. Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder, and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder.
Add coriander seed, fennel seed, cumin seed, star anise, onion powder, garlic powder, and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes.
Place salmon in the oven 6 inches from broiler. Cook until salmon reaches an internal temperature of 131ºF, about 15 minutes. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.

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