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Entrée – Seafood
Smoked Orange Salmon

This recipe was inspired by
Robert Randolph, of West Warwick, RI (USA).

Yield: two dinner portions


1/2 c. orange marmalade
1/2 tsp. liquid smoke
1/2 c. beer
1 lb. salmon fillet, skinless, cut into 2 pieces

Thoroughly combine the marmalade, smoke and beer.

Place in a zipper bag with the salmon at least 2 hours or overnight.

Place salmon on a broiler rack set at 400°F.

Cook for 5 minutes. Turn over and coat with remaining marinade and cook for an additional 5 minutes.