Marmalade Glazed Salmon is an easy, high-impact way to bring sweet-citrussy shine to a weeknight fish dinner ~ the orange glaze lightly caramelizes in the oven and turns simple salmon into a showstopper.
Even with the best of intentions, winter meals can start to feel a little drab. My herb garden is buried under snow, and the produce section isn’t exactly bursting with inspiration. So when I read recently that marmalade is having a moment, my wheels started turning ~ salmon is sweet and buttery, marmalade brings a bright pop of citrus and a hint of bitterness. Put the two together and marmalade-glazed salmon is pure heaven on a dinner plate.
- Salmon is a 20-minute meal.
- A marmalade glaze gives it instant flavor and personality.
- Pair it with any vegetables you love (see suggestions below the recipe) and you’ve got a show-stopping midwinter dinner.
The secret to marmalade-glazed salmon (it’s a matter of timing)
Glazes like marmalade, miso, or teriyaki, or sweet chili sauce are a great way to add big flavor to salmon, but because they usually contain some sugar, they can scorch. The secret is to add the glaze halfway through cooking. It caramelizes, but doesn’t burn.
- Drizzle the side of salmon with olive oil and sprinkle with sea salt.
- Roast at 400°F until the fish is about halfway cooked and just beginning to turn opaque. About 10 minutes.
- Brush on the marmalade glaze in an even layer.
- Return the salmon to the oven to finish cooking, letting the glaze warm, melt, and lightly caramelize without burning, about 10 more minutes.
Giving the salmon a head start in the oven before glazing allows the sugars to caramelize and gloss the surface instead of scorching.
common questions
A side of salmon is one whole, long fillet cut from one side of the fish, usually with the skin on. It can range from 2 to 3½ pounds. See my post for How to Cook a Whole Side of Salmon for more details.
Yes ~ this works with a whole side, a large fillet, or individual portions. Just adjust the cook time based on thickness.
It will usually fit on a full sized sheet pan. If not, tuck the tail end under to fit.
You can prep the salmon with the glaze and oranges, cover and refrigerate earlier in the day and bake before serving (remember it only takes 20 minutes!) Leftovers are great cold on salads or tucked into a rice bowl.
I look for a quality brand that isn’t too sweet, with lots of little shreds of peel for that important hint of bitterness. If you can find a British or Scottish brand that’s ideal ~ I used French St. Dalfour because that’s what my store carried, but Wilkin & Sons or any specialty brand you love works well. I’d skip the Smuckers, it’s too sweet.
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Marmalade Glazed Salmon
Equipment
- Sheet pan
- parchment paper or foil
Ingredients
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper or foil. Lining the pan is important because glaze that drips from the fish can scorch and stick to the pan.
- Place your side of salmon on the lined baking sheet. Tuck the thin tail end under if necessary to fit. Rub generously with olive oil and season with flaky sea salt (I love Maldon.)
- Slide the pan into the oven (make sure it's up to temp first) and bake for 8-10 minutes.
- Remove the salmon from the oven and brush or spoon a layer of marmalade over the entire surface. Top with thin slices of orange. Note: depending on the size of your fish you may need more than 1/4 cup of marmalade.
- Return the fish to the oven to finish baking for another 8-10 minutes, or until the fish flakes easily with a fork.
- Serve immediately with side dishes of your choice. I love to use green veggies like asparagus, broccoli, Brussels sprouts, green beans, or peas.
Notes
Nutrition
side dish suggestions for marmalade-glazed salmon
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Good fats, like in salmon, are so good for us. If you want to lower bad fats in your system, eat legumes. Legumes bind with fats and take them our of our bodies. Make sure you don’t eat legumes within 90 minutes of eating healthy fats, though, because legumes will also bind with healthy fats and your body will not get the benefit of either.
You’re so right about healthy fats ~ the omega-3s in salmon are one of the reasons I love cooking with it so often. I just wanted to add that the idea of legumes binding fats in the gut and needing to be eaten at a separate time isn’t really supported by nutrition science. Fiber-rich foods like beans and healthy fats actually work well together, and there’s no need to separate them by time. They’re better as a team than as rivals 🙂
Is there mercury in fish, so eating this much could be harmful?