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This salmon is simple enough for your family but festive enough for company. For variety, substitute apricot or peach jam for the marmalade. It’s jam-good!
Yield: 4 servings



    • 4 salmon fillets (6 to 8 oz/180 to 250 g each)
    • 1/4 cup orange marmalade (preferably low-sugar or all-fruit)
    • 2 tablespoons soy sauce (low-sodium or regular)
    • 1 teaspoon Asian (toasted) sesame oil
    • Freshly ground black pepper


Preheat the oven to 425°F. Line a baking sheet with foil and spray with cooking spray.

Arrange the salmon fillets in a single layer on the prepared baking sheet. Combine the marmalade, soy sauce, and sesame oil in a bowl and mix well. Using a pastry or barbecue brush, spread the glaze evenly overtop of the fillets. Season with freshly ground pepper. Let stand for 20 to 30 minutes.

Bake, uncovered, for 10 to 12 minutes or until the salmon is glazed and just flakes when gently pressed with a fork. Serve hot or cold.

Recipe easily doubles or triples. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 2 months.

Nutrition Notes
316 calories per serving, 6.5 g carbohydrate, 0 g fiber, 39 g protein, 13.5 g fat (2.1 g saturated), 108 mg cholesterol, 387 mg sodium, 951 mg potassium, 2 mg iron, 23 mg calcium


Recipes from NORENE’S HEALTHY KITCHEN by Norene Gilletz
(Whitecap; August 2007; $34.95/paperback; ISBN-13: 978-1-55285-802-8)


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