Shelly's Recipe

ORANGE TERIYAKI SALMON

Category: Fish and Seafood

About 2 pounds salmon; one large filet or 2 smaller ones

3/4 C orange marmalade
4 tbsp butter
1/2 C orange juice
3 tbsp bottled teriyaki sauce
6 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tbsp vinegar
1/4 cup olive oil
2 cloves garlic, minced
1 tbsp brown sugar
1/2 tsp liquid smoke
1/8 tsp ground red pepper, or 1/4 tsp red pepper flakes
Several cracks black pepper
2 tbsp chopped dry onion, or 1/4 C minced fresh onion
3 tbsp dry parsley or about 1/2 C fresh

Preheat oven to 325 degrees. Layer a piece of heavy duty foil over a large baking sheet Lay on one more sheet in the opposite direction, leaving about 8″ of overhang on all sides.

Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted. Whisk until smooth. Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth. Rinse salmon in cold water and pat dry. Place skin side down on baking sheet. Pour marinade over fish.

Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch. Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork. Test fish and return pan to oven for an additional 5-10 minutes if necessary. Serve salmon with sauce spooned over top.

Grill instructions: Preheat gas grill to 325. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack. Follow the same baking instructions as if it were in the oven.

Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat is not as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If it is not done, check at 2-3 minute intervals after that.