Ginger-Marmalade Salmon

This recipe was suggested to me by a coincidence of thought and available ingredients. I harbour the belief that it is original but that's probably untrue. In any case it is haute cuisine worthy of the finest restaurant. Salmon is a fish with a succulent texture and rich, buttery taste. Delicious simply grilled or baked with herbs or teriyaki sauce, its character can be brought out by a good demi-glace or sauce. This dish is incredibly easy and fast to prepare. Impress your friends, seduce your dates, and indulge your senses!


  • Salmon Filet or Steak
  • 1 Heaping TbSp of Bitter Seville Orange Marmalade (e.g. Keiler & Sons)
  • 2 TbSp of Fresh Grated Ginger Root or Japanese Pickled Gari
  • Sliced Almonds
  • 1/2 tsp Ground Mace
  • 1/2 tsp Ground Red Pepper
  • Dash of Soy Sauce
  • The Method:

    Its important obviously that the fish be fresh. The color should be a bright orange. Avoid fish that has a dull or darker translucent look or a strong smell. It will be safe when cooked but will not taste nearly as good. Another word of advice: make just enough for one meal. Leftover baked fish is not very tasty.

    For each piece of fish to be baked, combine in a mixing bowl the marmalade, ginger, soy sauce and the proportions of spices described hereafter. I use a generous amount of marmalade, but you may want a less sweet glaze. If you don't have fresh ginger then either the pickled ginger (gari) or even a couple of teaspoons of ground ginger will suffice. Fresh will be more pungeunt and sweeter. The ground ginger will be fainter and sharper. I add about a half teaspoon of ground mace. This is a warm sweet spice that I find many uses for. It is a favorite. Half a teaspoon of ground red pepper will add a hint of zest without any measure of heat. No more than a dash of soy sauce is recommended, otherwise the result will be teriyaki, which - while good - is another thing altogether. Soy sauce is a very strong condiment. Use judiciously.

    Place the fish skin side down in a greased baking dish. Anoint the fish with the mixture of marmalde and spices and don't fret if it runs off a bit because it will. Sprinkle the top with sliced almonds.

    Bake uncovered for roughly 15 to 20 minutes at 400 F. The inside of the fish should be pale orange-pink when done, but not translucent. Do not overcook!

    Serve with a mixed spring greens salad and balsamic vinaigrette dressing and a green vegetable such as steamed green beans, asparagus, or broccoli. A little rice pilaf is also good or some sourdough bread with butter. This is excellent with either a chardonnay or a riesling.

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