Orange and Marmalade Glazed Salmon

Perfectly pan-fried salmon fillets with crispy skin, finished in a delicious orange and marmalade glaze seasoned with fish sauce and thyme.

This recipe is not just delicious, but it is also very easy and quick; when I say quick, it can be cooked and prepared in under 20 minutes.

Pan-Fried Salmon in a Marmalade Glaze

Marmalade is so often associated with being spread on toast for breakfast or the favourite sarnie of Paddington bear... but I also like using it in savoury dishes too!#

I've got some stunning duck kebabs with a marmalade glaze and a fab orange marmalade chicken breast too.

And here it is again in a quick and simple orange and marmalade-glazed salmon fillet recipe.

This isn't the first time I have paired salmon with orange on my site; it also features in this harissa salmon fillet recipe. The sweet and sour flavours perfectly complement the richness of the oily fish.

In this recipe, a sweet and sticky glaze seasoned with thyme and fish sauce is prepared. Then, a couple of salmon fillets are fried in butter before being finished in the glaze.

Sure, people who write recipes always say stuff is simple... but this recipe really is that simple. You can be done, dusted and sat down eating your dinner in around 20 minutes!

Frequently Asked Questions

Can I use skinless salmon fillets?

Yes, this recipe is designed to make the most of crispy skin; however, it will work equally well with skinless salmon.

How "cooked" does the salmon come out with this recipe?

Just like a piece of meat, cooking fish to different internal temperatures delivers different results.

I like my salmon nice and juicy, so I aim for an internal temperature of 52°C or or 125°F, if you want to go a little further, look for around 57°C or 135°F, and if you want it "well done" cook it on to 63°C or 145°F.

What sort of marmalade should I use?

Pretty much anything you like, with the caveat that you should avoid anything that is super cheap. It will be far too sweet and result in a dish that isn't great to eat.

Use a bitter or seville orange marmalade. I like to use shredded, but you can use whatever you fancy. If you can find one with ginger, go for it, it works incredibly in this recipe.

Can I make this in advance?

No, this recipe does not cool and reheat very well.

Serving Suggestions

I've served these orange and marmalade-glazed salmon fillets, with some crushed roasted new potatoes and green bean amandine in the pictures on this page.

Sticking with a similar feel, you could switch it out for something like buttery herbed potatoes and roasted tenderstem broccoli.

You could even go for some crispy and salty straw potatoes; they would be awesome with the sweet sauce.

If you want something a little different, how about a bit of mash? I would skip the obvious mashed potato, and go for carrot and swede mash; it works so much better with the orange vibes in the recipe.

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• 15cm or 6" saucepan.
• 25cm or 10" frying pan, preferably nonstick.
• Fish slice or spatula.
• Stirring and serving spoons.
• Citrus zester.
• A combination of weighing scales and measuring spoons.
• Meat thermometer if you want to accurately cook the fish to your liking. See FAQ section above.