4 pieces or 1 whole salmon
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
1 teaspoon freshly crushed garlic
1 tablespoon pepper jelly (any type)
1/4 cup fresh orange juice
1 tablespoon white rice vinegar
1 teaspoon fresh thyme
1 teaspoon freshly chopped chives
2 lemon slices
Preheat oven to 465 degrees.
I used a whole piece of salmon. I made four cuts on it in equal parts. Not deep enough to cut through the skin.
Sprinkle with salt and black pepper. Set aside.
In a small sauce pan under low heat, add the butter. Once the butter has melted add the garlic. Sauté for 30 seconds and add the pepper jelly, orange juice, rice vinegar and fresh thyme. Bring to a simmer and let it reduce to a thick consistency.
Remove from heat and baste the salmon.
Place the salmon in the oven for 7-8 minutes. The cooking time depends on the size of the fish. Because I left my salmon whole it took longer. However if you sliced yours before cooking then it will take a shorter time.
Remove from the oven and baste again with the pepper jelly glaze. Sprinkle with chives and garnish with lemon slices. Squeeze the lemon just before serving.