Best Marmalade Salmon Recipes

ORANGE MARMALADE MARINATED SALMON, CHICKEN OR PORK

Steps:

• In a ziplock gallon size bag add first 8 ingredients.
• Seal and mush with hand till blended.
• Add Salmon and marinate for 1 hour.
• Heat grill to medium high.
• If using a fish basket or heavy duty foil, spray it with nonstick oil.
• Remove salmon from marinade and reserve.
• Place salmon into basket or foil folding tail in to make thickness even.
• Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.
• Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.
• Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.
• Turn salmon out onto platter.
• Drizzle the reduced marinade and garnish with scallions.
• *To make ahead*.
• To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.
• To serve: Thaw in fridge and proceed with cooking directions.

SAUTEED SALMON WITH RED ONION MARMALADE

Steps:

• Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
• While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
• Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.

SALMON WITH ORANGE MARMALADE

Steps:

• Preheat oven to 400°.
• Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly with salt.
• Spread half of marmalade mixture over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.
• Remove from oven. Spread remaining marmalade mixture evenly over fish.
• Preheat broiler.
• Broil fish 3 minutes or until topping browns.

SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler or grill.
• Combine all ingredients except salmon in a bowl and stir well.
• Place fish on a pan coated with cooking spray (if preparing in the broiler) or directly onto a rack lined with cooking spray-coated aluminum foil (if preparing on the grill).
• Brush half of marmalade mixture over fish, cook 6 minutes.
• Brush remaining marmalade mixture over fish and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

BROILED SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler.
• Combine first 6 ingredients in a small bowl, stirring well.
• Place fish on a jelly roll pan sprayed with cooking spray. Brush half the marmalade mixture over the fish, broil 6 minutes.
• Brush fish with remaining marmalade mixture. Broil for 2 minutes or until fish flakes easily with a fork.

MARMALADE TERIYAKI GLAZED SALMON

Steps:

• 1. Combine all ingredients except fish in a bowl and mix until blended.
• 2. Add fish and let marinate for at least an hour.
• 3. Preheat oven to 450 degrees. Place fish on baking tray with marinade covering all pieces. Bake for 12-15 minutes.

TERIYAKI SALMON WITH MARMALADE BUTTER

Steps:

• Make the marmalade butter by thoroughly combining the butter and marmalade - a stand mixer with a paddle is ideal. Roll the butter in parchment paper into a 1½" wide log and store in the refrigerator to harden.
• Heat the oil over medium-high heat. Add the garlic, ginger root and orange zest and cook two minutes.
• Add the soy sauce, wine, sesame oil and honey and cook until the alcohol has evaporated. Sniff the fumes to determine this. If the fumes irritate your nose, there is still alcohol present. Cool completely.
• Pour marinade over the salmon and refrigerate for at least two hours.
• Broil or grill the salmon for three minutes per side and top with the marmalade butter.

PEPERED SALMON WITH ORANGE MARMALADE GLAZE

Steps:

• 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!

MARMALADE SALMON

Steps:

• Mix all the ingredients together for the marinade. Rinse salmon and place skin side down in a pan large enough for it to lay flat. Pour marmalade mixture over the fish evenly and let stand at least two hours in the refrigerator. Get two pieces of heavy duty tin foil and lift fish from the marinade and position fish on foil with skin side down. Discard marinade-I always pour a little over top of fish. Make barbeque medium hot and place foil with fish on the grill. Cover the grill and cook about 20-25 minutes. You will need to check the fish to see if it is cooked through at about 20 minutes. Cut the salmon into portions and lift from skin with a spatula. Great with roasted asparagus (400 degrees sprinkled with a little olive oil, salt and pepper and baked for 10 minutes or so) and baked potato.

GRILLED SALMON WITH MARMALADE DIJON GLAZE

Steps:

• In a small bowl, combine the first six ingredients; set aside 1/4 cup. Brush remaining glaze over salmon., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with remaining glaze.