Heart-healthy salmon is one of the best fish to enjoy regularly. Adding a marmalade glaze to this fish gives it added flavor to enrich the taste of this mild-tasting fish. The glaze caramelizes when the fish is baked so the top is crunchy and the flavor is sweet.
Salmon
Choose wild salmon fillets, either sockeye, pink, chum, coho or chinook, for a fish low in contaminants, recommends the Environmental Defense Fund. More potentially cancer causing chemicals such as Polychlorinated Biphenyls and DDT from pesticides are found in farm raised fish. Salmon is a good source of protein and omega-3s and contains vitamins B and D.
The Glaze
The glaze in a salmon marmalade bake starts with a base of orange marmalade. Purchase a prepared orange marmalade for convenience but choose a low-sugar option when possible to save on extra calories and carbohydrates. Bring the marmalade to a boil in a saucepan. Add other preferred ingredients, such as soy sauce, sesame oil, ginger, lime juice, Dijon mustard, salt and pepper, to the glaze mixture for more flavor.
Baking
Preheat the oven to a high heat around 425 degrees F to cook the salmon quickly and crisp the outside of the fish. Place the salmon fillets in a single layer on a rimmed baking sheet. Spread the glaze evenly over the the top of the fillets. Allow the fillets to stand for up to 30 minutes so the glaze can penetrate the fish flesh. Bake the fish uncovered in the oven for about 10 minutes or until the glaze is bubbly and the fish flakes easily with a fork.
Other Tips
Line a baking sheet with foil or parchment paper to save the mess of having to clean a pan. Store the cooked fish in the refrigerator for up to three days. Skip the step of cooking the ingredients of the glaze and place it right on the fish to save time. It can cook to a glaze in the oven. If you prefer a salmon with a softer consistency, wrap the fish in parchment paper or aluminum foil to steam it.
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