• Fresh salmon fillet
  • Laura Secord Pure marmalade
  • Olive oil
  • Salt, pepper


  • Preheat oven to 350°F, the barbecue or the electric grill (medium/high).
  • Place the salmon fillet, skin-side down, on a large sheet of aluminium (side brilliant inward).
  • Sprinkle a dash of olive oil, salt and pepper and coat generously with marmalade. Close the foil.
  • Place the “papillote” on a baking sheet to bake in the oven, or directly on the barbecue grill or on the electric grill.
  • Bake for about 20 minutes. Serve with green beans, potatoes to steam or just a green salad in the summer.