By Trish Coffman
Salmon takes well to just about any method of cooking, but we love the ease of grilling it – indoors (using an electric grill or stovetop grill pan) or out.
Start with wild Alaskan salmon (the most sustainable choice), then add flavor with a simple glaze pulled together using orange marmalade and a few items you already have in your pantry or fridge. This recipe works for one pound of salmon (which serves 3 to 4 people).
Step 1 – Mix up any of the following versions, or create your own
1/4 C orange marmalade + 2 tsp any mustard + 1 tbsp chopped rosemary
1/4 C orange marmalade + 2 tsp horseradish mustard + 1/4 tsp ground toasted fennel seeds + pinch of ground cloves
1/4 C orange marmalade + 1 tbsp curry powder
1/4 C orange marmalade + 1 1/2 tsp soy sauce + 1 tsp grated fresh ginger
1/4 C orange marmalade + 2 tbsp chopped herbs (basil, mint and tarragon are good) + 1 1/2 tsp balsamic vinegar
1/4 C orange marmalade + 1/4 tsp smoked Spanish paprika + 1/4 tsp ground cumin + 1 tbsp chopped cilantro or flat-leaf parsley
Step 2 – Grill
Lightly rub olive oil over salmon (or spray lightly with olive-oil flavored cooking spray), then sprinkle with salt and pepper. Place salmon skin-side up on the preheated grill and cook for a minute or two. Flip to the other side and cook for about two minutes, then, using a pastry brush, brush on a thick coating of the glaze. Cook for another 2 to 5 minutes, depending on thickness. When salmon is done cooking, remove it from the heat and brush on more glaze.
- Salmon is best served medium rare – check frequently throughout cooking for doneness.
- Stop cooking when the color has changed on the outside from deep pink to a lighter salmon color. Stick a knife in it and peek: the inside should still look rare. Remove it from the heat and let it rest on a plate; residual heat will finish the job.
- Properly cooked salmon should melt in your mouth, not be chewy.
- Don’t wait for salmon to flake. If you do, you’ve cooked it too long and the results will taste dry.