Ginger Marmalade Salmon

Quite many of you have been to my home and had this dish but would you believe this is the first time I gave this Ginger Marmalade Salmon a photo shoot it deserves?

Mr P says its because the dish gets attacked as soon as it lands on the table.


This Ginger Marmalade Salmon is moist, flakey and melt-in-your-mouth good. ๐Ÿ˜‹ And I hope you'll try it too. You may never want dry restaurant salmon dishes ever again.

About 2 years ago, I came up with the idea of gently cooking salmon for that perfect melt in your mouth texture. And Marmalade gives the salmon a beautiful glow! ๐Ÿ˜

To achieve that, I put a frozen slab of salmon straight into the room temperate oven, set to 375 degrees for 40 mins and walk away. It's that easy!

And now I always have a slab of frozen salmon on an oven-safe porcelain platter, ready for the oven in case we run out of food during a party. Prepping ahead allows me to discreetly pull it out of the freezer and into the oven without missing any time with my guests. You bet this will be on my dinner table at the next family gathering.

Itโ€™s also great for busy week night dinners since thereโ€™s minimal cleanup thanks to parchment paper.


Ginger Marmalade Salmon
The Day Before
:: Line an oven-safe porcelain platter with parchment paper.
:: Arrange salmon on platter. Fold the tail end under if it doesn't fit.
:: Smear 2-3 tablespoons of marmalade jam and sprinkle ginger over the salmon. (I like the ones with the orange peels)
::Then, wrap with clear wrap and freeze.

To Cook
:: Take salmon platter out of freezer.
:: Remove clear wrap.
:: Place platter in room temperature oven.
:: Set to 375 deg for 40 mins.
Sometimes I surround the fish with frozen brussels sprouts or green beans.

To Serve
:: Simply transfer platter to the dinner table.
:: Serve with spinach raisin jeweled rice or quinoa.

Will you try this technique?