Broiled salmon with marmalade dijon glaze

This quick salmon recipe is perfect for both busy weeknights and impressing guests.

Food forum

Alright, dear readers: School may be out, but it’s time to break out my stern teacher gaze once again. We are low on recipes! Please send me your summertime favorites so we can have a Forum column full of blueberries, eggplants, zucchini, strawberries, barbecue, seafood and more.

Speaking of seafood: In this recipe from Cooking Light, salmon is broiled with a marmalade dijon glaze and is jam-packed with flavor (pun intended). It’s quick for busy weeknights yet impressive enough for guests. Cooking Light suggests serving the dish with a salad and roasted potatoes, though a rice pilaf, roasted asparagus or couscous would also work great here.

The salmon cooks in under 10 minutes, so be careful not to overcook it (unless you really want to spoil your cat.)

“Once the pink is gone, the salmon is ruined,” reader Vicky Paulson warned.

This recipe is easy to change around to your liking, so have fun experimenting with different glazes: Instead of the marmalade mixture below, Paulson sometimes make her glaze with apricot jam, brown sugar, soy sauce and mustard. A combination of peach jam, brown sugar, soy sauce and a bit of mustard also makes a delicious glaze.

Broiled Salmon with Marmalade Dijon glaze

½ cup orange marmalade

1 tablespoon Dijon mustard

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

⅛ teaspoon ground ginger

4 (6-ounce) salmon fillets

Cooking spray or oil

Preheat broiler. Coat a sheet pan with cooking spray or grease it with oil. Mix the first six ingredients in a small bowl until well combined. Place fish on the sheet pan, then brush with half the marmalade mixture. Broil the fish for six minutes. Brush filets with remaining marmalade mixture, then broil for two minutes or until fish flakes easily when tested with a fork. Paulson prefers to roast her salmon in a 375-degree convection oven for about six minutes, but either method should yield perfectly flaky, pinkish salmon.

— Cooking Light, April 2006

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