Fine cut marmalade and mustard glazed salmon fillet

Served with baby new potatoes, tenderstem broccoli and toasted almonds.


  • 2 Boneless Salmon Fillets, with skin

  • 200g Tenderstem Broccoli

  • 4 tbsp. Mrs Bridges Fine Cut Orange Marmalade (available from the Food Hall)

  • 1tbsp. Mrs Bridges English Mustard

  • Baby New Potatoes

  • 4 tbsp. Light Olive Oil

  • 1tbsp. Butter

  • 2 tbsp. Toasted Almond flakes (optional)


  1. Place the salmon fillets on a flat plate.

  2. In a cup, mix together Mrs Bridges Fine Cut Orange Marmalade, Mrs Bridges English Mustard, and 2 tbsp. of Olive Oil. 

  3. Spoon the marmalade mixture over the salmon fillets coating the fish completely.

  4. Cover and allow to marinade for 30 minutes in the fridge. 

  5. Cook the potatoes according to preference, then drain and set aside.

  6. Steam or boil the tenderstem broccoli for approx. 3 minutes, then drain and set aside.

  7. In a non-stick pan, heat 2 tbsp. of olive oil and 1 tbsp. of butter to a high heat. 

  8. Add the salmon fillets, skin side down.

  9. Sear and cook for 2 minutes each side, adding the leftover marinade mix to the pan. 

  10. Once cooked, transfer the salmon fillets to your serving plates.

  11. Drizzle over the remaining cooking sauce, and serve with buttered new potatoes, tenderstem broccoli and sprinkle with toasted almond flakes (optional).