- 2 tablespoons Cajun seasoning
- 1 teaspoon brown sugar
- 4 salmon fillets (6 ounces each), skin removed
- 1/2 cup orange marmalade
- 1/4 cup lime juice
- Combine Cajun seasoning and brown sugar; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Add marmalade and lime juice to the skillet; heat through. Yield: 4 servings.
Reviews forOrange Salmon
"Very flavorful! Sweet and spicy. And it was so easy to make. Very little time involved! I will make this again!"
"This is probably our #1 favorite salmon recipe; I prepare it at least once a month. I substitute Paul Prudhomme's Seafood Magic for the Cajun seasoning and cook the salmon only until it's medium-rare. Since I'm feeding just two people, I use two portions of salmon, half the orange marmalade and lime juice, and keep the recommended amounts of the other ingredients."
"This was good, but I thought the lime juice was a bit overpowering - too sour. Next time I would cut it in half."
"This was the best salmon recipe I have tried, definitely a keeper."
"We really enjoyed this recipe and it was so easy to prepare from ingredients normally at hand."
"Really liked the recipe! I made it according to the recipe except I heated the marmalade and lime in a saucepan separately. That way you could use what you wanted. Will definitely add lime zest to the sauce next time. Yes, a next time! :)"
"Nice combo of spicy and sweet. Good one!"
"<p>I did not have marmalade on hand, so I substituted juice of half an orange, sweetened with about 2 Tbsp honey. Maple syrup would also work. I wanted a thick sauce, so, after cooking the salmon, I took it out of the pan and kept warm. I added the juices and honey to the pan and cooked until thickened and reduced, about 2 minutes. I served the salmon over a bed of cranberry rice pilaf and poured the orange sauce over the whole dish. Excellent!</p>"
"This recipe is exquisite...enjoyed it with a glass of chardonnay...perfect match. As good as any at a fine restaurant."
"We always grill salmon, but I love the idea of this marinade. Question for those who grilled the salmon ... when do you add the marmalade and lime juice? Brush it on top when the salmon is almost ready?"