Taking a class through Gilda’s Club Chicago gave me this wonderful recipe that may be my favorite salmon. There is extra “glaze” so I just keep it in a container and use as needed.
1/2 cup orange marmalade
2 tsp toasted seame oil
2 tsp soy sauce
1 garlic clove crushed
1/2 tsp grated fresh gingerroot
3 Tablespoons season rice wine vinegar
1 lb skinless salmon filet
6 green onions (scallions) thinly sliced
1/2 cup toasted sesame seeds
1. Combine marmalade, sesame oil, soy sauce, ginger root, garlic and vinegar and mix well.
2. You may cut the fillet into 4 or keep whole.
3. Place the salmon on a cooking tray and pour glaze over each side. Broil 5 minutes on each side, or 10 minutes on one side.
4. Serve topped with green onions and toasted sesame seeds.