Orange Sticky Salmon

I saw a Pinterest page from a Florida seafood website today. Looking at the recipes I saw one for Orange Sticky Shrimp.  Since I was trying to come up with an idea for dinner without grocery shopping it gave me an idea.

I didn’t have any shrimp but I had orange juice and Grand Marnier. So I took the sauce idea and adapted the recipe for a piece of salmon I had.

This is what I did. I preheated the toaster over to about 375. My salmon was a little over an inch thick. I sprinkled it with some pink salt, ground pepper, garlic powder and a light dusting of Cajun blackening seasoning, then popped it in the toaster over for about 12 minutes (common practice is 10 minutes per inch)

While if cooked, I poured ½ of a cup of orange juice and 1 ½ tbl Grand Marnier in a saucepan. I cooked it down until it way syrupy like honey.  To that I added just a little finely chopped jalapeno and about ¼ tsp butter.

When the salmon was done I poured the sauce over it. That was it. I loved it. I ate it with a salad on the side and it was filling and delicious. Clean up was a charm.

Here is the original recipe for the Orange Sticky Shrimp. You might try that sometime too. I bet it’s good.


    2 cups
    orange juice
    2 tablespoons
    triple sec liqueur
    1 1/2 pounds
    shrimp, peeled and deveined
    1 teaspoon
    sesame oil
    1 teaspoon
    soy sauce
    1 teaspoon
    chopped hot pepper


Cook orange juice and triple sec in a large skillet until liquid has reduced to a very thick, honey like, consistency. Add shrimp and oil and cook approximately 6 to 8 minutes or until shrimp are opaque in the center and liquid thickens again. Add soy sauce and chopped pepper and mix well. Serve immediately.

4 servings