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This is a special do again & again recipe. I used Jalapeno jelly, pale yellow in color. If you have your slmon quite cold when you spoon on the liqid jelly it congeals and stays on top of the salmon filet - I did this about 3 hours before baking and placed the salmon in the fridge. I feel it allows the flavor to permeate the salmon. It has a wonderful flavor when cooked - Mine only took 25 minutes at 375 Loosely covered afor the first 20 minutes

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Bergy October 06, 2009
Sweet and Spicy Salmon Fillets