Baked marmalade salmon is a light, fresh, healthy, and easy weeknight dinner. It can go from oven to table in less than 20 minutes!
My mother-in-law knows how to make salmon more ways than anyone I know. (This post contains affiliate links at no additional cost to you.)Her second husband would eat only salmon, and maybe a piece of chicken every once in awhile. Indeed, she ate it so often that when she’d come for a solo visit to our house, all she wanted to eat was a burger!
I found her baked marmalade salmon recipe card a few weeks ago, and was reminded not only of how delicious it is, but how easy and quick it is to make!
Salmon is one of the healthier fish options, and sometimes I find it on sale for a pretty reasonable price. The best part about fish is that it really doesn’t need much time in a marinade, so while the fish is soaking up flavors, you can start a side dish and make a salad.
Just 15 minutes in the oven is all this baked marmalade salmon needs to cook to perfection.
Bam! Another dinner in under 45 minutes!
Some of the items used in this post are available here at no additional cost to you.
Baked Marmalade Salmon
- 4 salmon filets (or one or two larger pieces, about 1 1/2 pounds)
- 1/4 cup orange or tangerine marmalade
- 1/4 cup soy sauce
- 1 Tablespoon grated ginger
- 1 1/2 teaspoons rice vinegar
- 1/2 teaspoon minced garlic
- pinch cayenne pepper if desired
- Mix marmalade, soy sauce, ginger, vinegar, garlic and cayenne pepper (if using) in a flat dish, large enough to hold salmon filets.
- Place fish, flesh side down and marinate for 30 minutes and up to 2 hours.
- Preheat oven to 375 degrees F. Flip fish flesh side up and bake, 12-15 minutes or until done, (depending on thickness of your fish)