Sockeye Salmon with Molasses Marmalade Glaze
A sticky, sweet, smoky marmalade and molasses glaze is absolute perfection when brushed on a succulent grilled sockeye salmon fillet. Learn more about how to grill salmon with our Salmon Cooking Guide.
Cook Time: 31 mins.
1/2 cup orange marmalade
1/4 cup molasses
2 teaspoons smoked paprika
2 Tablespoons cider vinegar
1 1/2 pounds sockeye salmon, fresh or thawed
Kosher salt and pepper
1 medium orange
Remove 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 (1-2 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 5-7 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 12-15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.