Orange Salmon with Sauteed Spinach

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Jul. 14, 2023
I love orange marmalade and wanted a lighter version of orange salmon without heavy spice rubs or brown sugar. What a rewarding outcome this was. —Janet Caico, Hillsborough, North Carolina
Orange Salmon with Sauteed Spinach Recipe photo by Taste of Home


  • 4 salmon fillets (4 ounces each)
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/4 teaspoon salt, divided
  • 1/2 cup orange marmalade spreadable fruit
  • 2 tablespoons half-and-half cream
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 4 teaspoons butter
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 package (6 ounces) fresh baby spinach


  1. Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside.
  2. In a small saucepan, combine the marmalade, cream, soy sauce, ginger and butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
  4. In a large skillet, saute garlic in oil for 1 minute. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon. Drizzle with marmalade sauce.

Nutrition Facts

1 fillet with 1/4 cup spinach mixture and 2 tablespoons sauce: 349 calories, 19g fat (6g saturated fat), 71mg cholesterol, 560mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1.500 starch, 1 vegetable.