Ingredients
- 1/2 cup 1/2 cup orange marmalade
- 1/4 cup 1/4 cup molasses
- 2 teaspoons 2 teaspoons smoked paprika
- 2 Tablespoons 2 Tablespoons cider vinegar
- 1-1/2 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
- Heavy-duty aluminum foil
- Cooking spray
- Kosher salt and pepper
- 1 1 medium orange
Servings:
Units:
Instructions
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375F.
- Stir marmalade, molasses, paprika and cider vinegar together in a small bowl until well combined.
- Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a
- baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and
- ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt
- and pepper.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon.
- Close grill cover and cook for 5 minutes. Spread the glaze on the salmon (1 tablespoon per salmon portion or 1/3 cup per salmon side).
- Close grill and continue to cook about 5 to 7 minutes more. Cook just until fish is lightly translucent in the center it will finish
- cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Garnish with orange zest and serve with orange wedges.
- Variation: Roast in an oven preheated to 375F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon
- rest a few minutes before serving.
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