Contrary to popular belief, cooking seafood is easy.
According to supermarketguru.com, the number one reason Americans don’t eat enough seafood is fear of fish and how to cook it.
We fishermen are working to change that conception. When working with great fish, the beauty is in the simplicity of a recipe. Something as simple as salt and pepper is all you need.
Just about every fisherman we know has a very simple, standard backup everyday, easy recipe to cook salmon that involves a brown sugar glaze of some sort and there are many variations. Here’s another one:
- ¼ cup packed brown sugar
- 2 tablespoons Dijon mustard
- 4 Alaska Gold coho salmon portions (6 ounces each)
- Salt and ground black pepper to taste
- Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
- Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
- Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes. Always err on the side of undercooking. If it comes out too undercooked for your tastes, you can always throw the fish back on the grill for a minute or two. It’s hard to un-cook an overcooked fish, though.