Teriyaki Salmon With Marmalade Butter
photo by Sharon123
- Ready In:
- 2hrs 26mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 ounces butter, softened
- 2 tablespoons orange marmalade
- 8 (4 ounce) boneless salmon fillets, not steaks
- 1⁄2 cup vegetable oil
- 1⁄2 cup soy sauce
- 1⁄2 cup dry sherry or 1/2 cup rice wine
- 4 garlic cloves, minced
- 1 tablespoon grated gingerroot (about 1-inch piece)
- 6 tablespoons orange zest (about 3 large oranges worth)
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
directions
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!