- 1 1/2 pounds salmon fillet
- 1/3 cup orange marmalade
- 1/2 cup orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon ginger
- 2 teaspoons salt free citrus-herb seasoning
Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside.
In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours.
Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature.
Light broiler and line baking sheet or broiler pan with aluminum foil.