Marmalade Glazed Salmon

Marmalade Glazed Salmon

Prep Time

30 minutes

Cook Time

12 minutes



The sweetness of orange marmalade meshes with the salty taste of soy sauce for this delectable glazed salmon creation.

Recipe courtesy of Norene’s Healthy Kitchen by Norene Gilletz.

(Whitecap; August 2007; $34.95/paperback; ISBN-13: 978-1-55285-802-8)

Nutrition: 316 calories per serving, 6.5 grams carbohydrate, 0 grams fiber, 39 grams protein, 13.5 grams fat (2.1 grams saturated), 108 milligrams cholesterol, 387 milligrams sodium, 951 milligrams potassium, 2 milligrams iron, 23 milligrams calcium


  • 4 salmon fillets (6 to 8 ounces/180 to 250 grams each)
  • 1/4 cup orange marmalade (preferably low-sugar or all-fruit)
  • 2 tablespoons soy sauce (low-sodium or regular)
  • 1 teaspoon Asian (toasted) sesame oil
  • Freshly ground black pepper


  • 1 Preheat the oven to 425°F. Line a baking sheet with foil and spray with cooking spray.
  • 2 Arrange the salmon fillets in a single layer on the prepared baking sheet. Combine the marmalade, soy sauce, and sesame oil in a bowl and mix well. Using a pastry or barbecue brush, spread the glaze evenly overtop of the fillets. Season with freshly ground pepper. Let stand for 20 to 30 minutes.
  • 3 Bake, uncovered, for 10 to 12 minutes or until the salmon is glazed and just flakes when gently pressed with a fork. Serve hot or cold.
  • 4 Recipe easily doubles or triples. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 2 months.



So here it is in all its glory… our most talked about, sought after and begged for recipes. We love these served in mint julep cups (…)


Many times our clients give us recipes that they want us to prepare and serve at their events. Most of them are family recipes that have (…)


All I can do here is issue a warning: Get ready for an amazing, tasty, and addictive treat—and only eat these if you’re with someone who (…)


One thing is true about nachos: If you serve them, I will eat them. Adding in a hefty amount of smoked brisket and plenty of Monterey Jack (…)


All I have to do is take one sniff of a glass of bourbon and I’m transported to a cool, fall day in Starkville at Davis Wade Stadium. I (…)

More TFC