Rosemary and Marmalade Glazed Salmon

A few times this week I’ve found myself in front of an open fridge door staring into a pile of ingredients and wondering what to make for dinner. I’ve been lost in a weird back and forth between having no appetite and STARVING. It must be the crazy schedule my life has taken me on these past few weeks. Soon there will be consistency, I can just about feel it.

Last weekend we filled our car with reusable bags and made our way to the grocery store, a Saturday routine. Our mission was to pile a small cart with fresh veggies, herbs, citrus and plenty of olive oil. While we were there I stopped by the seafood department to pick up a pound and a half of Salmon—determined to make my Rosemary and Marmalade Glazed Salmon for Sunday dinner.

No matter how crazy our life gets, we always try to have Sunday night dinner together. Usually, a classic Americana homemade meal equipped with: a protein, a carb, a vegetable, and if you’re lucky, a buttery roll. It seems that bowls and wraps and one-stop eating are all the rage right now. But, every once in a while, I love a good plate with sectioned off areas for specific food types. In fact, just a few days ago I roasted a Orange Rosemary Free Range Roasted Chicken and made my Cheddar & Thyme Quick Bread recipe into muffins (better in theory but still palatable with a slab of melting butter). It was just enough to make the June Cleaver come right out of me.

I also made this King Salmon recipe for a girls’ night in while my friends and I talked about our past present and future. We forked up the Rosemary Marmalade Glazed Salmon onto crostini that were heavily doused in olive oil and topped with goat cheese and arugula. It was THE PERFECT recipe for gabbing on a rainy Friday night. So, this salmon can also morph into a casual setting as quickly as I can after a party.

What I’m saying is, this is a great recipe to have in your back pocket for a Sunday dinner or a Friday girls’ night in. Pick up a Salmon the next time you’re at the store so when you inevitably open your refrigerator door, you know exactly what you’re reaching for. You know exactly what’s for dinner and it’s quick, simple and tastes as if you slaved over it. But we all know, you did very little for this high-return meal.

Rosemary and Marmalade Glazed Salmon

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

A citrusy-sweet baked salmon recipe.

• Author: Karlee Flores
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 – 6 servings 1x

Ingredients

Scale 1x2x3x

1 1/2 lbs. Salmon

1/4 cup EV Olive Oil

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

|| For the Glaze||

1/2 cup orange marmalade

1/4 cup apple cider vinegar

2 teaspoons salt

1 tablespoon fresh rosemary, chopped

Cook Mode Prevent your screen from going dark

Instructions

Place the salmon on a baking sheet lined with parchment paper or aluminum foil. Preheat the oven to 400 degrees.

Whisk the olive oil, dijon mustard and apple cider vinegar together. Pour over the fish and make sure it is covering the whole fish. There will be some run-off.

Bake in the oven for about 18-20 minutes. The salmon will be done cooking when the larges part of the fish easily flakes off.

Over medium heat, mix the glaze together until hot but not boiling. Remove from heat and pour over the cooked salmon. 

Keywords: salmon, rosemary, marmalade, olive oil