Comida Kraft
Recipe Box

Serrano-Orange Glazed Salmon

(4) 3 Reviews
Prep Time
Total Time

8 servings, one fillet each

Topped with beautiful strips of red pepper, this skillet-cooked salmon is sweet and spicy—and serves eight!

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What You Need

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Make It

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  • Mix marmalade, 2 Tbsp. of the dressing and the chiles; cover and set aside. Pour remaining dressing over fish in resealable plastic bag; seal bag. Turn bag over several times to evenly coat fish with dressing. Refrigerate 20 min. to marinate.
  • Remove fish from marinade; discard bag and marinade. Place fish in medium skillet; cook on medium heat 5 min. on each side or until fish flakes easily with fork, brushing occasionally with 2 Tbsp. of the marmalade mixture. Transfer fish to serving plate; cover to keep warm.
  • Add bacon to same skillet; cook 8 min. or until crisp, stirring occasionally. Add peppers; cook and stir 3 min. or until crisp-tender. Stir in remaining marmalade mixture. Spoon over fish.

Creative Leftovers

Serrano-Orange Glazed Salmon Pasta: Use 2 leftover cooked salmon fillets from Serrano-Orange Glazed Salmon. Cook 12 oz. spaghetti as directed on package. Meanwhile, flake the cooked salmon with two forks; set aside. Cut 6 slices OSCAR MAYER Bacon into 1-inch pieces; place in large skillet. Cook on medium-high heat 8 min. or until bacon is almost crisp. Add salmon, 1 cup coarsely chopped red onions, 1 chopped chipotle pepper and 8 chopped large pimento-stuffed green olives; cook and stir 8 min. or until onions are tender and mixture is heated through. Drain pasta; place in large bowl. Add fish mixture and 2 Tbsp. chopped cilantro; mix lightly. Sprinkle with 2 Tbsp. KRAFT Grated Parmesan Cheese. Makes 6 servings.

Serving Suggestion

Serve with an ice-cold glass of fat-free milk and side salad to round out the meal.

Buying and Storing Fresh Fish

When purchasing frozen fish or shellfish, make sure it is well-wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Never refreeze fish or shellfish once it's been thawed. Store it in the refrigerator, tightly wrapped, or in an airtight container, for up to 2 days.


  • 8 servings, one fillet each

Nutritional Information

Serving Size 8 servings, one fillet each
Calories 300
% Daily Value
Total fat 16g
Saturated fat 5g
Cholesterol 65mg
Sodium 240mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 11g
Protein 23g
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • pattyshaw |

    This is a wonderful recipe! I used serrano peppers from my garden and mexi-bell peppers for the red bell pepper. Wonderful!

  • kellum22 |

  • luz1090708 |

    Excelente receta como para una cena especial, "se las recomiendo"