Rosemary and Marmalade Glazed Salmon Recipe

Introduction

This rosemary and marmalade glazed salmon is a delightful balance of savory and sweet flavors. Perfectly baked and topped with a bright, tangy glaze, it’s an easy recipe that transforms salmon into a restaurant-quality meal. Great for weeknight dinners or special occasions alike.

Ingredients

• 1.5 pounds salmon
• 1/4 cup extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup orange marmalade
• 1/4 cup apple cider vinegar
• 2 teaspoons kosher salt
• 1 tablespoon fresh rosemary

Instructions

1. Step 1: Preheat oven to 400 degrees F (200 degrees C).
2. Step 2: Place salmon on a baking sheet lined with parchment paper or aluminum foil.
3. Step 3: Whisk together extra-virgin olive oil, Dijon mustard, and 1 tablespoon apple cider vinegar. Pour this mixture over the fish, ensuring the surface is evenly coated.
4. Step 4: Bake salmon for 18-20 minutes. It’s done when the thickest part flakes easily with a fork.
5. Step 5: While salmon bakes, combine orange marmalade, 1/4 cup apple cider vinegar, kosher salt, and fresh rosemary in a saucepan over medium heat. Stir until hot but do not boil, then remove from heat.
6. Step 6: Pour the warm marmalade glaze over the baked salmon and serve immediately.

Tips & Variations

• For a stronger herb flavor, finely chop the rosemary before adding to the glaze.
• Swap orange marmalade for apricot preserves for a slightly different sweetness.
• Check salmon early to avoid overcooking, as ovens may vary.
• Serve with roasted vegetables or a fresh green salad to complete the meal.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent drying out. It’s best enjoyed fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw the salmon in the refrigerator before cooking to ensure even baking and proper glazing.

What if I don’t have fresh rosemary?

Dried rosemary can work as a substitute, but use about one-third the amount since it is more concentrated. Alternatively, other herbs like thyme or tarragon provide a nice flavor twist.

Rosemary and Marmalade Glazed Salmon Recipe

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★★★★★

4.7 from 290 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Rosemary and Marmalade Glazed Salmon recipe offers a delightful balance of savory and sweet flavors. Tender salmon fillets are coated with a tangy mixture of olive oil, Dijon mustard, and apple cider vinegar, then baked to perfection. A warm glaze made from orange marmalade, apple cider vinegar, kosher salt, and fresh rosemary is prepared on the stovetop and poured over the salmon for a flavorful finishing touch. Ideal for an elegant yet simple weeknight dinner.

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Ingredients

Scale 1x2x3x

Salmon

• 1.5 pounds Salmon fillet

Marinade

• 1/4 cup Extra-Virgin Olive Oil
• 2 teaspoons Dijon Mustard
• 1 tablespoon Apple Cider Vinegar

Glaze

• 1/2 cup Orange Marmalade
• 1/4 cup Apple Cider Vinegar
• 2 teaspoons Kosher Salt
• 1 tablespoon Fresh Rosemary, chopped

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Instructions

1. Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) and allow it to fully preheat to ensure even cooking of the salmon.
2. Prepare the salmon: Place the 1.5-pound salmon fillet on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.
3. Apply the marinade: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 teaspoons Dijon mustard, and 1 tablespoon apple cider vinegar. Pour this mixture evenly over the salmon, ensuring the surface is fully coated to maximize flavor.
4. Bake the salmon: Place the salmon in the preheated oven and bake for 18 to 20 minutes. The salmon is ready when the thickest part easily flakes with a fork, indicating it is cooked through but still moist.
5. Prepare the glaze: While the salmon bakes, combine 1/2 cup orange marmalade, 1/4 cup apple cider vinegar, 2 teaspoons kosher salt, and 1 tablespoon fresh rosemary in a small saucepan over medium heat. Stir frequently until the mixture is heated through but not boiling, then remove from heat to preserve the bright flavors.
6. Glaze and serve: Once the salmon is done baking, pour the warm marmalade glaze evenly over the fish. Serve immediately to enjoy the contrast of tender salmon and vibrant, zesty glaze.

Notes

• For best results, use fresh rosemary for the glaze as it imparts the most aromatic flavor.
• Salmon can be baked skin-on or skinless according to preference; the skin adds extra moisture and flavor.
• Adjust the amount of marmalade depending on your desired sweetness level.
• This dish pairs well with roasted vegetables or a fresh green salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: salmon, marmalade glaze, baked fish, rosemary, orange marmalade, healthy dinner, easy salmon recipe