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Orange-Pecan Salmon

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
  • Total Time
    Prep: 10 min. + marinating Bake: 20 min.
  • Makes
    4 servings

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 shallow dish. Add salmon 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.
Nutrition 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.

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