Orange-Pecan Salmon Recipe

5 12 11
Orange-Pecan Salmon Recipe
Orange-Pecan Salmon Recipe photo by Taste of Home
Publisher Photo

Orange-Pecan Salmon Recipe

Read Reviews
5 12 11
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 20 min.

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)
  • 1 cup chopped pecans, toasted

Directions

In a small bowl, combine marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.
Preheat oven to 350°. Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, uncovered, 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.
Originally published as Orange-Pecan Salmon in Taste of Home August/September 2011, p69

Nutritional Facts

1 fillet with 3 tablespoons sauce: 582 calories, 32g fat (5g saturated fat), 85mg cholesterol, 1137mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 33g protein.

  • 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)
  • 1 cup chopped pecans, toasted
  1. In a small bowl, combine marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.
  2. Preheat oven to 350°. Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.
  3. 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.
Originally published as Orange-Pecan Salmon in Taste of Home August/September 2011, p69

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Reviews forOrange-Pecan Salmon

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sara User ID: 9283419 276401
Reviewed Oct. 17, 2017

"So easy and fabulous. Everyone loved it! They will think you slaved over the stove for hours! Shhhh don't tell them you didn't!"

MY REVIEW
Rosemary Swope User ID: 1654672 262020
Reviewed Mar. 3, 2017

"When I saw this recipe I couldn't wait to try it. My husband and I think it's wonderful! Such a good flavor. Thank you Pat for sharing this recipe."

MY REVIEW
gknightowl User ID: 8480529 253051
Reviewed Aug. 22, 2016

"Just made this recipe and it was devoured by all! Excellent!"

MY REVIEW
gooch621 User ID: 7069389 244986
Reviewed Mar. 6, 2016

"Simple and delicious! I grilled the fish rather than baking it."

MY REVIEW
Appy_Girl User ID: 1132413 241107
Reviewed Jan. 5, 2016

"This is a perfect companion for Salmon. 3 levels of taste. Orange, soy and pecan.

Depending on how well you like your Salmon done you may want to bake it for less time.
20 minutes plus was a little too long for us. I would suggest checking after 15 depending on the size of the piece of fish.
I did use less Pecans based on the size of our fish.
What a wonderful meal we had. Broccoli and rice completed our wonderful dinner *
Janie
Taste of Home Volunteer Field Editor"

MY REVIEW
Moemoe67 User ID: 7639077 236004
Reviewed Oct. 30, 2015

"This was so easy and delicious. The salmon tasted just as wonderful as other recipes with more ingredients. It was a huge hit and I will make it often! THANK YOU!!"

MY REVIEW
krose112 User ID: 7646557 234945
Reviewed Oct. 14, 2015

"Delicious and easy! I served it to guests, and they thought it was terrific. I will make this dish again but next time will either cut back on the marmalade or will use a European marmalade that is not as sweet as Smucker's and store brands. The toasted pecans added a nice taste and crunch."

MY REVIEW
cookinfanatic25 User ID: 6098804 182800
Reviewed Oct. 8, 2012

"My husband and I really like this recipe. It's tangy and savory...and the crunch from the pecans is a great touch."

MY REVIEW
Sulenna User ID: 6477264 195817
Reviewed Apr. 21, 2012

"This recipe is so easy, delicious, and healthy! It was a huge hit with my friends and family!"

MY REVIEW
gtogerry User ID: 6068456 151417
Reviewed Oct. 29, 2011

"Love the taste and ease of making"

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