Orange-Pecan Salmon Recipe

Orange-Pecan Salmon Recipe photo by Taste of Home

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I first made this baked salmon for a girlfriends' luncheon, and it received rave reviews! It was especially nice that I could pop it in the oven just before they arrived and still serve lunch within minutes.—Pat Neaves, Lees Summit, Missouri

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Orange-Pecan Salmon Recipe

Prep: 10 min. + marinating Bake: 20 min.

Yield: 4 Servings

10 20 30

Ingredients

1 cup orange marmalade
1/2 cup reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (6 ounces each and 1 inch thick)
1 cup chopped pecans, toasted

Directions

In a small bowl, combine the marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.
Drain and discard marinade from salmon. Place salmon in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened. Stir in pecans; serve with salmon. Yield: 4 servings.

Cooking for 2: Orange-Pecan Salmon for Two

Nutritional Facts 1 fillet with 3 tablespoons sauce equals 582 calories, 32 g fat (5 g saturated fat), 85 mg cholesterol, 1,137 mg sodium, 44 g carbohydrate, 3 g fiber, 33 g protein.

Originally published as Orange-Pecan Salmon in Taste of Home August/September 2011, p69