Alaska Sockeye Salmon with
Molasses Marmalade Glaze

Alaska Sockeye Salmon

Variation: Roast in an oven heated to 375 degrees F for 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.


Molasses Marmalade Glaze

  • 1/2 cup orange marmalade
  • 1/4 cup molasses
  • 2 teaspoons smoked paprika
  • 2 tablespoons cider vinegar


  • 1 1/2 pounds Alaska Sockeye Salmon, fresh or thawed
  • Heavy-duty aluminum foil
  • Cooking spray
  • Kosher salt and pepper
  • 1 medium orange


  1. Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375 degrees F.
  2. Molasses Marmalade Glaze: Stir marmalade, molasses, paprika and cider vinegar together in a small bowl until well combined.
  3. Salmon: Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
  4. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 5 minutes. Spread the glaze on the salmon (1 tablespoon per salmon portion or 1/3 cup per salmon side). Close grill and continue to cook about 5 to 7 minutes more. Cook just until fish is lightly translucent in the center – it will finish cooking from retained heat.
  5. Remove from the grill and let rest a few minutes before serving.
  6. Garnish with orange zest and serve with orange wedges.

Servings: 4 to 6 | Prep: 15 min | Cook: 13 min

Nutrients per serving: 322 calories, 8g total fat, 1.5g saturated fat, 22% calories from fat, 72mg cholesterol, 29g protein, 34g carbohydrate, 0.5g fiber, 177mg sodium, 61mg calcium and 1850mg omega-3 fatty acids

Recipe and photo used with permission from: Alaska Seafood