Orange-Glazed Salmon Fillets with Rosemary

[Salmon photo]Just a quick one today; I spent way too much time getting the new site up and running.  This salmon recipe is inspired by one from Cooking Light.  Not a magazine we subscribe to, just something that Erin picked up at the store to try.  I say “inspired by” because I made my own version of it.  The biggest difference is that I grilled it instead of pan-frying it, for a nicer flavor without quite so many calories.  I guess this weather kind of has me in grill-mode.

Orange-Glazed Salmon Recipe


  • 2 salmon fillets, with or without skin
  • 1 small minced shallot
  • 1/4 cup dry white wine
  • 1/4-1/2 tsp fresh rosemary
  • 1/2 cup fresh orange juice (from 1 or 2 oranges)
  • 1/2 Tbsp maple syrup
  • canola oil
  • salt and pepper

Heat a grill to high, with a seafood basket if you have it.

Rinse the salmon fillets, pat them dry with paper towels, rub lightly with canola oil, season with salt and pepper.  Place the salmon on the grill or basket, skin side up; grill for 3-4 minutes or until the bottom is nicely browned.  Flip and continue to grill until the fish is flaky, with the center still barely translucent.  Remove from grill.

While the salmon is grilling (or after, but keep the fish warm in foil once it’s done grilling), heat 1 tablespoon canola oil in a pan over medium-high heat.  Saute shallot for 30 seconds, add wine and rosemary and cook for a minute or so until slightly reduced.  Add orange juice and syrup; let it boil and thicken for a few minutes.  Add salmon to pan, skin side up; cook until the center is no longer translucent (it shouldn’t take more than about 2 minutes).

Serve the salmon topped with the glaze from the pan.

I didn’t feel like paying $2.5o for a pack of fresh rosemary so I just used dried.  If you do this, be sure to use only about a third of the amount called for.  This is a good rule of thumb when substituting dried herbs for fresh.  Rosemary, in particular, can easily overpower a dish if too much is used.

The magazine recommends haricot verts (the snobby French-cooking term for green beans) with the salmon, but we just made some asparagus.  If you think asparagus grows in a can, you really need to try it fresh.  To prepare it, break the bottoms off the asparagus stalks where they naturally break; it should be about two or three inches up.  Drizzle with oil, season with salt and pepper, and grill or roast in an oven at about 400 degrees, turning once, for about 5-7 minutes, until tender.  Pretty tasty, but be ready for a surprise when it’s time go “number one”.

We were both surprised at how good this salmon was.  Sometimes these half-page magazine recipes just don’t hold up, as if the editor just invented the recipe to fill space, without even testing it.  But the glaze added a really nice sweetness to the salmon.  As a matter of principle, I’m not going to give a “4” to a fifth consecutive recipe, or however many it is now.  I know this is like the ridiculous Hall-of-Fame voters who won’t vote in anyone unanimously since the Babe didn’t get in unanimously, but I’m still not doing it.  3.9 cows out of 5.

Last thing for today is a product recommendation.  Bear Naked granola, “fruit and nut” version.  Really good, and we only paid five dollars for a 12-ounce package, which seems like it will last a while since it’s hard to eat too much in one sitting.  I bet their other flavors are good too.  If you’ve tried any others, let me know what you think.

Keep that new-site feedback coming!

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  1. Hi, good post. I have been woondering about this issue,so thanks for posting. I’ll definitely be coming back to your site.

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