Having been a New Englander all my life, I have always felt it to be my duty to embrace winter and snow and bulky down jackets and icy roads. Because, you know, we’re built to endure such things. Hardwired. Ready to walk to work in our snowshoes if so required (or so we say.)
But deep down—or maybe not so deep(??)-–I am in love with summer and warmth and sunshine. And walking barefoot through my yard just because I can.
Thankfully, salmon isn’t one of those things that hibernates in the winter. My dad, in all of his New England glory, can be found grilling fillets in the dead of winter on a raging, blizzardy night. It’s true. One time we even spotted the abominable snowman. Not so true.
Yes. Grilled salmon has become a year round thing in our house.
The flavors, however, do make their seasonal adjustments.
Fall: maple syrup glaze to support the local maple farmers
Winter: it varies, but usually plain and simple and wonderful…you know, to remember what summer tastes like
Spring: soy sauce…just warming up towards summer
And then finally..
Summer: soy sauce with a bright, zingy orange marmalade
The salmon stays soft and tender inside, melting into your tongue. All surrounded by a sweet, caramelized crust that deflates any and all ideas of ever going completely vegetarian.
Did I just say that out loud?
Salmon never left. But the warmer weather is just arriving. And I think, maybe, that summer is finally here.
Grilled Salmon with Orange Marmalade
- 1.5 pounds wild caught salmon
- 2 Tbsp. orange marmalade
- 1 Tbsp. soy sauce
- about 1/2 tsp garlic powder or 2 cloves fresh garlic, minced
- Heat grill to medium-high heat.
- Place salmon on a large plate. In a separate, small bowl, mix together marmalade, soy sauce and garlic. Spread evenly over salmon.
- Place salmon skin side down on grill. Cook about 4-5 minutes, depending on thickness. Flip. Continue cooking for another 4-5 minutes or until fish flakes easily. Do not overcook. Enjoy!! 😀