We love salmon fillets that are cooked outdoors and that is typically how we prepare them. And although I have been know to shovel a path through knee-deep snow to my old Ducane grill even before I shovel out my driveway, there are times when I just do not feel like standing shivering on my back deck, with my long spatula in hand, waiting for just the proper level of caramelization to form on my intended dinner entree. …and fresh salmon without carameliztion, pale and pasty white is just not right.
It is for that very situation that I came up with this salmon fillet hack.
This is the simplest of recipes that makes use of only 4 ingredients and results in salmon that is moist and flavorful with a wonderfully crisp top. I use marmalade because the sugar in it provides excellent browning and the bits of orange rind add a subtle citrus bite.
What are you thoughts on some great ways to cook salmon? Let us know by leaving a comment in the “Leave A Reply” section below.
Citrus Salmon
Ingredients
- 1 Lb Salmon Fillet, Skin On Can substitute salmon steak
- 2 Tbsp Orange Marmalade
- 1 Tsp Lemon Juice
- ¼ Tsp Ground Black Pepper
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Place salmon fillet skin side down in an oven-safe and broiler-safe pan.
- Combine and mix orange marmalade, lemon juice and pepper and brush on top of salmon. Ensure that the top surface is completely covered by the mixture to ensure even browning.
- Place salmon in oven for about 15 minutes. Keep in mind that thick fillets take longer to cook than thin fillets and adjust time as needed. Internal temperature should reach between 145 (for median rare) and 160 degrees (for well done).
- Move cooked salmon close to broiler and broil until a dark brown crust appears on top of the salmon.
- Serve immediately.
