From Better Homes and Gardens:

This recipe was written for Halibut, but we aren’t big Halibut eaters.  We’ll eat nearly every fish in the sea…except Halibut. I like this recipe with salmon, which is interesting, because salmon already has so much flavor.

4 Salmon Filets or steaks or whatever hasn’t ANY BONES….EECKS!

1/2 cup red plum jam or any dark red jam (I think I’m using a dark raspberry tonight)

1 tablespoon lemon juice

1/2 teaspoon ground ginger

1/8 teaspoon red pepper, crushed

1/8 teaspoon garlic powder

1 tablespoon butter, melted

In a small bowl, combine jam, lemon juice, ginger, pepper and garlic powder.  Add the melted butter and stir.

Place fish on greased broiler rack.  Sprinkle just a little olive oil and lemon juice.  Sprinkle with a little sea salt.  Brush with the sauce.  Broil on low for about 5-7 minutes.  Turn, brush with rest of sauce, broil for 4-6 minutes longer.

The actual recipe divides the sauce into sauce and glaze, blah blah, extra steps blah.  It adds more work with next to no benefit.  If you have some left over, spread a bit on the cooked fish.

I usually make some plain sticky rice and steam  some green beans.  The deep pink fish and bright green beans look pretty on the plate.  I think I’ve been making this recipe for about 7 years and I never get tired of it.