Marmalade Teriyaki Glazed Salmon Recipes

MARMALADE TERIYAKI GLAZED SALMON

Steps:

• 1. Combine all ingredients except fish in a bowl and mix until blended.
• 2. Add fish and let marinate for at least an hour.
• 3. Preheat oven to 450 degrees. Place fish on baking tray with marinade covering all pieces. Bake for 12-15 minutes.

BROILED SALMON WITH HOMEMADE TERIYAKI GLAZE

Steps:

• Combine 1/4 cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch has dissolved. Set aside.
• Combine remaining 1 cup water, soy sauce, brown sugar, sesame oil, and garlic in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and stir in the cornstarch mixture. Simmer until sauce has thickened, about 5 minutes. Remove from heat. Measure out 1/2 cup of teriyaki glaze and set aside.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush on all sides with teriyaki glaze.
• Broil salmon for 12 minutes. Turn broiler to high. Brush reserved glaze over the top. Broil on high until salmon flakes easily with a fork, about 3 minutes. Serve garnished with green onion and sesame seeds.

SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler or grill.
• Combine all ingredients except salmon in a bowl and stir well.
• Place fish on a pan coated with cooking spray (if preparing in the broiler) or directly onto a rack lined with cooking spray-coated aluminum foil (if preparing on the grill).
• Brush half of marmalade mixture over fish, cook 6 minutes.
• Brush remaining marmalade mixture over fish and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

GRILLED SALMON WITH MARMALADE DIJON GLAZE

Steps:

• In a small bowl, combine the first six ingredients; set aside 1/4 cup. Brush remaining glaze over salmon., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with remaining glaze.

TERIYAKI SALMON WITH MARMALADE BUTTER

Steps:

• 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.