I like to soak fish in a little milk, inside a Ziploc bag, for an hour to get rid of any possible fishy taste. Then rinse in cold water and pat dry. Place salmon fillets in a glass baking dish, season with salt and pepper and proceed with recipe as follows.

In a small bowl, combine marmalade, mustard, salt, garlic powder, pepper and ginger. Set aside ¼ cup. Brush remaining glaze over salmon.

Heat grill to medium temperature. Place a piece of foil on grill rack and then place salmon skin side down on top of foil.

Grill, covered over medium heat for about 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with remaining sauce (first heat in microwave for about 15-20 seconds).

Take a metal spatula and slip it between each fish fillet and skin. The skin will stick to the foil. Try to leave behind the gray stuff between the skin and fish. Place fillets on a platter and serve.