Orange-Pecan Salmon Recipe
- 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 Diamond of California Chopped Pecans, toasted
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Orange-Pecan Salmon(5)
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My husband and I really like this recipe. It's tangy and savory...and the crunch from the pecans is a great touch.
This recipe is so easy, delicious, and healthy! It was a huge hit with my friends and family!
Love the taste and ease of making
This was so easy and very delicious.
Everyone in my home really loves this recipe
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