Orange-Ginger Salmon Fillets

2
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"A lovely salmon recipe I make quite often."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (263.4 g)
  • Calories 437.7
  • Total Fat - 17.2 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 120.1 mg
  • Sodium - 271 mg
  • Total Carbohydrate - 20.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 18 g
  • Protein - 48.5 g
  • Calcium - 34.5 mg
  • Iron - 1 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Lightly coat the bottom of a baking pan with olive oil spray.

Step 3

Place the fillets onto the pan, skin side down.

Step 4

Drizzle the sesame oil over the salmon.

Step 5

Sprinkle the garlic powder, salt and pepper over the fish.

Step 6

Mix together the marmalade and ginger; rub over the fish with the back of a spoon.

Step 7

Bake for 10 to 12 minutes, until fish flakes when poked with a fork. (The cook time will depend on how thick the fillets are).

Tips & Variations


No special items needed.

Related

Bergy

The salmon melted in my mouth it was o moist & tender. I didn't have4 jarred minced ginger so I chopped fresh and added 2 teaspoons. This recipes goes right into my favorites!

review by:
(9 Feb 2019)

ellie

Great salmon. Made as directed except I used fresh ginger and low sugar marmalade. Delicious!

review by:
(26 Mar 2015)

Dippity Du Da Deb

Super great mix of flavors. My salmon was so delicious!

(19 Mar 2015)

Cindyrella

The spices are just perfect together, and it made a very special dinner for us!

review by:
(2 Oct 2014)

Meatball

A simple to make and great flavored salmon that will be made many times over. It makes eating salmon a pleasure for us!

review by:
(26 Apr 2014)

LindasBusyKitchen

My aunt came over and I wanted to make something special so I decided on this. We loved it Bea! The taste was delicious and it was cooked perfectly and we enjoyed it right down to the last bite! Thank you for another great Bea recipe! Linda

(4 Oct 2013)