• 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
Serves: 4

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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