Back in 2004, Ken Chlouber had a plan to expand the Leadville Race Series from…
Orange Glazed and Grilled Salmon
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.