Orange cranberry glaze for baked sockeye salmon
Published Monday, October 7, 2013 9:45AM PDT
Last Updated Monday, October 7, 2013 9:46AM PDT
Orange Cranberry Glaze for Baked Sockeye Salmon
- ½ cup whole berry cranberry sauce
- 1/3 cup freshly squeezed orange juice
- ½ cup orange marmalade
- 1 whole orange sliced for garnish, optional
- 1 medium sized shallot, minced
- 2 tbsp. butter
- 1 tsp. freshly grated ginger
In a small sauce pan, melt the butter & sauté the ginger and shallot. When the shallot is translucent, add the other ingredients. Bring to a boil, reduce the heat and simmer for about 10 minutes stirring frequently.
Brush the top (flesh) side of the salmon with the sauce and bake in a 375 degree oven for about 15 minutes.** When the fish is done, drizzle over more of the warm glaze, garnish with fresh orange slices, and serve immediately.
** so as not to overcook your salmon, check it frequently. You can expect cooking time 7 to 10 minutes per inch of thickness. You can tell it is perfectly cooked when with the tip of a very sharp knife; cut into the thickest part of the side and the salmon begins to flake apart but remains slightly translucent. If there is “raw” looking salmon, it needs another minute or two. Fish is moistest and most delicious when it is still slightly translucent and keep in mind, as it rests it will continue to cook and when you add the warm glaze, the heat from the glaze will continue to cook it.