My husband is still on his diet. This means I’m cooking super healthy when he’s home and hitting the Taco Bell drive thru when he’s not. It’s all about balance, right?

Speaking of my husband not being here, he was supposed to be guarding their field equipment this past weekend and the Humvee they were driving got swept away in a freak flash flood. This is Colorado. It hardly rains. We actually laugh whenever we’re under flash flood warning because seriously, the most it ever rains here is 15 minutes.

But yeah, the Humvee got picked up and they had to jump out and swim.

And then I had to pay $169 for a new phone for him.

Well anyway, he’s been asking for more salmon lately but since the rest of us aren’t huge fans, I’ve been searching for ways to jazz it up. And by “jazz it up” I mean make it not taste so salmon-y.

This recipe calls for orange marmalade and teriyaki sauce and it is absolutely delicious. The salmon is all bundled up in aluminum foil for cooking so it’s an easy dinner with really, really easy clean-up.

One year ago: Fudge Rounds
Two years ago: Grilled Potatoes with Garlic Herb Oil
Three years ago: Cheesesteak Pizza
Four years ago: Carrot Cake Cupcakes
Five years ago: Black and White Banana Loaf

Orange Teriyaki Salmon
  • 3/4 cup orange marmalade
  • 4 tablespoons butter
  • 1/2 cup orange juice
  • 3 tablespoons bottled teriyaki sauce
  • 6 tablespoons soy sauce
  • 1 tablespoon worshershire sauce
  • 2 tablespoos white vinegar
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1 tablespoon brown sugar
  • several cracks black pepper
  • 2 tablespoons chopped dry onion
  1. Preheat oven to 325F. Layer a piece of heavy duty foil over a large baking sheet Lay on another sheet in the opposite direction, leaving about 8" of overhang on all sides.
  2. Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted. Whisk until smooth. Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth. Rinse salmon in cold water and pat dry. Place skin side down on the prepared baking sheet baking sheet. Pour marinade over fish.
  3. Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch. Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork. Test fish and return pan to oven for an additional 5-10 minutes if necessary. Serve salmon with sauce spooned over top.
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