- 1/2 cup orange marmalade
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 ginger, 1-inch chunk, peeled and finely diced
- 1 tablespoon rice wine vinegar
- 4 salmon filets, 6-ounce boneless skin-on
- Sesame oil, for drizzling
- salt, Fine sea
- 6 scallions, thinly sliced
- 1 tablespoon sesame seeds, toasted
In a small pot over medium heat, combine orange marmalade, honey, soy sauce, ginger and rice vinegar. Cook until thickened, about 6 minutes. Remove from heat and set aside.
Preheat grill to medium-high heat.
Rub the salmon fillets with sesame oil and season with a little fine salt. Place the salmon onto the grill skin-side down and cover with the cloche, a metal bowl or close the grill top. Cook for 3 minutes then remove cloche, top with a spoonful of the glaze. Put the cloche back on and cook a minute more.
Remove the salmon to the plate and top it with one more spoonful of the glaze. Garnish with scallions and sesame seeds, and serve with BUSH’S® Honey Chipotle Grillin’ Beans and grilled asparagus alongside.
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