Salmon With Marmalade Dijon Glaze Food

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BROILED SALMON WITH MARMALADE-DIJON GLAZE



Broiled Salmon With Marmalade-Dijon Glaze image

Make and share this Broiled Salmon With Marmalade-Dijon Glaze recipe from Food.com.

Provided by Chris Reynolds

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup orange marmalade
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
4 (6 ounce) salmon fillets
cooking spray

Steps:

  • Preheat broiler.
  • Combine first 6 ingredients in a small bowl, stirring well.
  • Place fish on a jelly roll pan sprayed with cooking spray. Brush half the marmalade mixture over the fish, broil 6 minutes.
  • Brush fish with remaining marmalade mixture. Broil for 2 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 297.8, Fat 5.9, SaturatedFat 0.9, Cholesterol 87.5, Sodium 468, Carbohydrate 27.2, Fiber 0.5, Sugar 24.2, Protein 33.9

SALMON WITH MAPLE-DIJON GLAZE



Salmon with Maple-Dijon Glaze image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 7

Nonstick cooking spray, for spraying the casserole dish
One 2-pound center-cut wild salmon fillet, skin on
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1/4 teaspoon ground cumin

Steps:

  • Preheat the oven to 425 degrees F.
  • Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down.
  • In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly.
  • Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter.

Nutrition Facts : Calories 213, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 231 milligrams, Carbohydrate 5 grams, Protein 23 grams, Sugar 3 grams

SALMON WITH MARMALADE-DIJON GLAZE



Salmon With Marmalade-Dijon Glaze image

Originally from Cooking Light, this is a great way to serve salmon. Delicious broiled in the oven or outside on the grill.

Provided by Cyn2938

Categories     Broil/Grill

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup orange marmalade
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
4 salmon fillets

Steps:

  • Preheat broiler or grill.
  • Combine all ingredients except salmon in a bowl and stir well.
  • Place fish on a pan coated with cooking spray (if preparing in the broiler) or directly onto a rack lined with cooking spray-coated aluminum foil (if preparing on the grill).
  • Brush half of marmalade mixture over fish, cook 6 minutes.
  • Brush remaining marmalade mixture over fish and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

GRILLED SALMON WITH MARMALADE DIJON GLAZE



Grilled Salmon with Marmalade Dijon Glaze image

This moist, tender salmon takes just a handful of ingredients and is pretty enough to serve guests. -Judy Grebetz, Racine, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup orange marmalade
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon ground ginger
4 salmon fillets (6 ounces each)

Steps:

  • In a small bowl, combine the first six ingredients; set aside 1/4 cup. Brush remaining glaze over salmon., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with remaining glaze.

Nutrition Facts : Calories 368 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 493mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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