Prep 20 mins
Cook 10 mins
Another salmon recipe with a nice sweet glaze to liven up the mild taste of the fish. (edited May 2007 to reflect comments on cooking time - was originally 4 to 6 min per half inch)
- 2 lbs salmon fillets, skin removed
- 3⁄4 cup orange marmalade
- 2 green onions, sliced (1/4 cup)
- 1 garlic clove, minced
- 2 teaspoons dry white wine
- 1 teaspoon fresh ginger, grated
- 1 teaspoon dijon-style mustard
- 1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon five-spice powder
- 3 tablespoons sliced almonds, toasted
- Preheat oven to 450 degree F.
- Rinse fish; pat dry with paper towels.
- Measure the thickest portion of the fillet.
- Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
- In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
- Bake, uncovered, for 6 to 12 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. (have gotten varied responses on how long this takes, so definitely test it!)
- Transfer fish and glaze to a serving dish with a lip.
- Sprinkle with almonds.
- Serve with steamed asparagus, if desired.
I enjoyed my version of this salmon recipe very much. I omitted the 5 Spice Powder, cayenne, and wine. Instead of the wine, I added chicken broth and extra marmalade.
We eat salmon once a week and this version was delish. The glaze was very good - the sweetness of the marmalade neatly balanced with the mustard and spices. The instructions were clear and easy to follow. I'll be making this again.
DH and I really loved this dish. I did have to cook it twice as long (unless you like raw fish) thats the only reason for 4 stars and not 5. The thickest part of my fish was 1/2 inch and it was still raw after 6 minutes. I did not use the sliced almonds, I really don't care for nuts in most dishes. I also skipped the drying of the fish with paper towels. I find it takes away alot of the fish taste. It had a wonderful sweet and spicy taste. I will be making this dish again. Thanks MA HIKER for posting.