Recipe: Marmalade Salmon

Marmalade Salmon
Source: Sunset Magazine
MAKES: 6 to 8 servings

NOTES: For a pronounced smoke flavor, use a charcoal grill; wood chips smolder much less on a gas grill.

1/2 cup orange or tangerine marmalade
1/2 cup soy sauce
2 tablespoons minced fresh ginger
1 tablespoon grated orange peel
1 tablespoon rice vinegar
1 teaspoon minced garlic
1/4 teaspoon cayenne
1 boned salmon fillet (maximum 1 1/4 in. thick, 3 to 3 1/2 lb.)
1 cup cherry or apple wood chips

1. In a bowl, mix marmalade, soy sauce, ginger, orange peel, vinegar, garlic, and cayenne.

2. Rinse salmon and place, skin side down, in a pan large enough for it to lie flat. Pour marmalade mixture evenly over fish. Let stand at least 30 minutes, or chill airtight up to 2 hours. Cut 2 sheets of foil 4 inches longer than fish; stack sheets. Lift fish from marinade and center, skin down, on foil; discard marinade. Trim foil to the outline of the fillet.

3. Meanwhile, in a bowl, soak wood chips in 2 cups hot water for 30 minutes. Drain.

4. Prepare barbecue for direct heat. When grill is medium-hot, sprinkle chips evenly over coals or, for gas, place chips in a metal smoking box or foil pan directly on heat in a corner of grill. Set salmon on foil on grill. Cover barbecue; open vents for charcoal. Cook until fish is opaque but still moist-looking in center of thickest part (cut to test), 15 to 18 minutes.

5. With 2 wide spatulas, transfer fish on foil to a platter. Cut salmon into portions and lift from skin with a spatula.