Wednesday, November 2, 2011

Orange Teriyaki Salmon

Orange Teriyaki Salmon
Recipe by Becca Smith for

*This makes quite a bit of marinade. You could definitely get away with a little more fish in there, or even half the recipe for smaller portions. (I did one pound of salmon and halved the marinade recipe. There was still a ton! You could probably do 2 pounds salmon and still half the marinade, or at least 1 1/2 lbs salmon....Chad even liked it! Hyrum really liked it...I really liked it! Try it!!!) Look here to see their beautiful picture.

about 2 pounds salmon; one large filet or 2 smaller ones

3/4 C orange marmalade
4 Tablespoons butter
1/2 C orange juice
3 Tbs bottled teriyaki sauce
6 Tbs soy sauce
1 Tbs worshershire sauce
2 Tbs vinegar
1/4 cup olive oil
2 cloves garlic, minced (I just did about 1/4 tsp garlic powder)
1 Tbs brown sugar
1/2 tsp liquid smoke
1/8 tsp ground red pepper, or 1/4 tsp red pepper flakes
several cracks black pepper
2 Tbs chopped dry onion, or 1/4 C minced fresh onion (I did about 1/4 tsp onion powder)
3 Tbs dry parsley or about 1/2 C fresh

Preheat oven to 325 degrees. Layer a piece of heavy duty foil over a large baking sheet Lay on one more sheet in the opposite direction, leaving about 8″ of overhang on all sides.

Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted. Whisk until smooth. Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth. Rinse salmon in cold water and pat dry. Place skin side down on baking sheet. Pour marinade over fish.

Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch. Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork. Test fish and return pan to oven for an additional 5-10 minutes if necessary. Serve salmon with sauce spooned over top.

Grill instructions: Preheat gas grill to 325. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack. Follow the same baking instructions as if it were in the oven.

Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat isn’t as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If it’s not done, check at 2-3 minute intervals after that.

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