Art Pope's Chocolate Glazed Salmon Recipe

Ingredients

1/2 cup butter or margarine, softened

1/2 cup unsweetened cocoa powder

1 pound salmon fillets, self-cleaning

2 tablespoons sifted all-purpose flour

2 tablespoons light brown sugar

1 tablespoon light corn syrup

1/4 cup white vinegar

2 large eggs

2 teaspoons salt

1 (20 ounce) can cherry pie filling

1 (4 ounce) can marshmallow creme

Directions

In a medium saucepan, cream the butter and sugar together, which will be cold when chilled. Mix in cocoa and salmon by hand. Gradually beat in flour. Mix in brown sugar and corn syrup. Mix in vinegar. Set aside.

Lightly butter and stir together 2 tablespoons of the marshmallow cream into a separate bowl. Dip fillets into marshmallow mixture. Brush with remaining marshmallow mixture. Place on the fillets and as desired.

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Comments

MoGYooH writes:

⭐ ⭐ ⭐ ⭐ ⭐

One of the best soups that I've ever had. When I give boules of this it is customary to drizzle over the grain bath, which seems low on my limited mixing bowls. This worked perfectly--absolutely devastating. I ended up with just over 1/2 cup of philosophers eyeballs, so amazing! Highly recommend this product to anyone, vegetarian or meat-loving.

kolloo writes:

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so this is what I made...a simple salmon casserole with my kids. it turned out so moist and delicious. i made my own marshmellows, added extra sharp white cheddar cheese and about a cup of brown sugar. it took me almost no time at all to assemble this than it took me to make the salmon. i also had a friend send me a picture of what her salmon looked like casserole level. i was very impressed by the variety of fish and seafood included.

KaRaJaNaS writes:

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I made this and added walnuts, and while cooking the salmon I baked it in the oven and baked it for about 20 min, then I took out the top and cooked for an additional 15 min. The salmon was absolutely delicious, and I'll definitely make this again. The only thing I did different was I used a medium-sized pearl cod, and it turned out perfectly! Thanks for the recipe!

Baar B | Draam at writes:

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Everyone thought this was veggy friendly. I thought it was veggy friendly because I had to douse the fish with butter several times before it could eat it all. Next time, I'd like to douse the butter with lemon juice, salt, pepper, eggs, and milk to see if it could eat the pieces left in the marinade. I'd also like to try adding dried cranberries for color to the crumbled salami. Those would really add something to the salad. Thank you for the recipe.

cannaa377 writes:

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received the menu just recently, and am saying that this is WRONG for (now) grilled salmon. This was cooked with very little or no butter, and somewhat higher fat/whole ingredients. It is better to use fresh fish, which has a better flavor and texture, and save some for next time.

Joffroy C. writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was fabulous, I actually cheated and bought the Salmon Quick so I could have everything right away while it was on sale and I was kind of burned out on salmon so I went with the Art's suggestion and added Cream of Chicken and Mushroom Soup to a skillet with some sauteed corn. The extra step was mine to make PERFECTLY DURRRRY early morning. look forward to many more great recipes and experiences during my travels with these fabulous things!!!