Pepered Salmon With Orange Marmalade Glaze
"My family has always loved this recipe! I came up with it when I was trying to remember what my father had done to his salmon (when I was like 7years old! lol) and even though I was WAY off, it's now the only way he or my husband will eat it! Even my kids will devoure it before I can sit down to join them! I hope you enjoy! Please note: All of my ingredients are approximate since I NEVER measure...Good luck ;)"
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 salmon fillet
- 2 tablespoons butter
- 2 teaspoons pepper
- 2 teaspoons kosher salt
- 1⁄4 cup orange marmalade
- 2 tablespoons parsley
- 1 Pam cooking spray
directions
- Pre-heat your oven to 400 degrees. Line a baking sheet with aluminum foil (for easy clean up) and spray with cooking spray.
- Lay your Salmon on your prepared baking sheet, skin side down (I rinse it and pat it dry with a paper towel first).
- Spread Butter evenly over entire top of fillet. Spinkle on Salt and Pepper. Kosher salt tastes different, I strongly advise useing this unless you are left with no other choice.
- Microwave Marmalade for about 15-30 seconds and stir til smooth and easy to drip from spoon. Spoon onto fillet and spread evenly.
- Bake for about 30-35 minutes or until Salmon is flakey and sturdy (if it is mushy at all, it is not done!)
- Garnish with Parsley and an Orange Twist for extra WOW!
- Chefs Notes: Serving size depends on size of individual fish fillets. I do not recomend removing the skin prior to baking! It helps to keep all the moisture inside the fillet resulting in a much more suculant fish. It actually becomes MUCH easier to remove AFTER baking, usually just by sliding your spatula between the skin and flesh -- it's not as morbid as it sounds :)
- Also, if you are not sure your fish is completely cooked through or this is your first time preparing fish, use a thermomator and ensure it is the proper tempature for the proper amount of time!
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Reviews
-
This was excellent and soooo easy. I used lemon pepper for the black pepper and sprinkled a few finely sliced green onions on top when it came out of the oven. (Oh yes, I did use the non-stick Reynolds foil instead of spraying the pan/foil). Definately going into my Favorites for 2011. Made for Spring PAC 2011. -
How easy is this? Speedy prep and delicious result makes it a nice option for a busy night. I used two 5oz salmon filets and had enough of the melted marmalade to have coated another filet. The salmon had a peppery bite under the sweet glaze. The orange peels in the marmalade look nice for serving too. Made for Spring 2011 Pick A Chef. :-)
RECIPE SUBMITTED BY
<p>I am really trying to get away from so much down home cooking as I can only imagine regardless of our activity levels we're all gonna have heart attacks in the next few years. I can make anything with butter but Im trying to broaden our palets a bit :)</p>
