Alaska Sockeye Salmon with Molasses Marmalade Glaze
by Alaska Seafood Marketing Institute
1/2 cup orange marmalade
1/4 cup molasses
2 teaspoons smoked paprika
2 tablespoons cider vinegar
1-1/2 pounds Alaska sockeye salmon
Heavy-duty aluminum foil
Kosher salt and pepper
1 medium orange
Remove Alaska sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F.
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.
Bright tropical notes but oaky and with a cream accent describe this distinctive and affordable
wine that pairs perfectly with salmon.
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.
Roast in an oven preheated to 375°F, cooking 12- to 15 minutes, until lightly translucent in the
center. Be sure to let the salmon rest a few minutes before serving.