Marmalade Salmon – a delicious recipe with orange marmalade, soy sauce, fresh ginger, rice vinegar, orange peel, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
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.
3
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.
4
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.
92
kcal
Calories
4
g
Fat
7
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup orange marmalade, 1/2 cup soy sauce, 2 tablespoons minced fresh ginger, 1 tablespoon rice vinegar (also in Asian food section), and more.
Yes, Marmalade Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
