Pepered Salmon With Orange Marmalade Glaze

READY IN: 45mins
Recipe by mrsironchefnot

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 ;)

Top Review by mama smurf

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.

Ingredients Nutrition

Directions

  1. Pre-heat your oven to 400 degrees. Line a baking sheet with aluminum foil (for easy clean up) and spray with cooking spray.
  2. Lay your Salmon on your prepared baking sheet, skin side down (I rinse it and pat it dry with a paper towel first).
  3. 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.
  4. Microwave Marmalade for about 15-30 seconds and stir til smooth and easy to drip from spoon. Spoon onto fillet and spread evenly.
  5. Bake for about 30-35 minutes or until Salmon is flakey and sturdy (if it is mushy at all, it is not done!)
  6. Garnish with Parsley and an Orange Twist for extra WOW!
  7. 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 :)
  8. 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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