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Publix Aprons Recipes

Broiled Citrus Salmon

Total Time - 25 minutes / Makes 4 Servings

Sensible RecipeSensible Recipe What's This?
Kosher-AdaptableWhat's This?


Start your summer of salmon with our wild Alaskan Sockeye Salmon. With a rich flavor and texture and the reddest flesh of all salmon, Alaskan Sockeye is available fresh late June through early August, and can be enjoyed throughout the year with Publix Fresh Frozen Sockeye Salmon Fillets.

Broiled Citrus Salmon

Broiled Citrus Salmon

4 sockeye salmon fillets (about 1 1/2 lb), skin removed
1/3 cup brown sugar
2 tablespoons lemon zest
1 teaspoon kosher salt

  1. Place rack in middle of oven; preheat broiler. Place salmon on foil-lined baking sheet.
  2. Combine sugar, zest, and salt; spread evenly over salmon. Let stand 10 minutes.
  3. Broil salmon 7-8 minutes or until fish separates easily. Let salmon stand 2-3 minutes to rest. Serve.

CALORIES (per 1/4 recipe) 350kcal; FAT 11g; CHOL 105mg; SODIUM 510mg; CARB 16g; FIBER 0g; PROTEIN 43g; VIT A 8%; VIT C 6%; CALC 2%; IRON 4%

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Other Preparation Methods

Bake: Preheat oven to 400°F. Place 4 salmon fillets (1 1/2 lb) in large baking dish. Whisk 1/4 cup each honey and soy sauce, 2 tablespoons sugar, and 1 tablespoon canola oil until sugar dissolves; pour over salmon. Let stand 10 minutes, turning occasionally, to marinate, ending with fish skin side down. Bake 10-12 minutes or until fish separates easily.

Sauté: Place 2 tablespoons butter in large sauté pan on medium; add salmon and season with salt and pepper. Cook 3-4 minutes on each side or until fish separates easily. Remove fish from pan; place 3 tablespoons each lemon juice and butter in same pan (off heat); stir in 1 teaspoon dried dill. Serve sauce over fish.

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Add to your grocery list 2 tbsp lemon zest

Add to your grocery list 4 sockeye salmon fillets (about 1 1/2 lb), skin removed

From Your Pantry
Add to your grocery list 1/3 cup brown sugar
Add to your grocery list 1 tsp kosher salt

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Aprons Advice

Always check fish for bones and cook to an internal temperature of 145°F.

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Recipe Version FRS0026