Balsamic Orange Glazed Salmon Recipes

SALMON WITH BALSAMIC-HONEY GLAZE

Steps:

• Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened., Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano., Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

SALMON WITH ORANGE AND BALSAMIC GLAZE

Steps:

• Preheat the oven to 400° F. Heat a large skillet with non-stick skillet with cooking spray and place over high heat. Sprinkle the salmon with salt. Place the filets in the skillet , flesh-side down. Cook 1 to 2 minutes until the fish begins to brown. Turn the fish over, and layer the orange slices on top. Pour the vinegar around the edges of the salmon and slide the skillet into the oven.
• Bake 10 to 12 minutes, until the edge of the salmon flakes when pressed with a fork but the center is still slightly pink. Add a little water or more vinegar if the balsamic becomes too dark or begins to burn. Transfer the salmon to plates and drizzle the vinegar over. Serve immediately.

BALSAMIC GLAZED SALMON

Steps:

• Add the balsamic vinegar, orange juice and zest into a small sauce pan. Bring the mixture to a boil over medium high heat. Reduce the heat to medium low or low to maintain a gentle simmer. Let the mixture cook down until it becomes thick, about 8 minutes. Remove the saucepan from the heat, and season to taste with salt and black pepper. Meanwhile heat the olive oil in a medium or large nonstick skillet over medium high heat until hot. Cook the salmon fillets in the hot pan for about 2 minutes without disturbing. Flip the fillets over with two spatulas carefully and cook the other side for 30 seconds to 1 minute or until desired doneness. Remove from the heat, and carefully transfer each salmon fillet onto serving plate. Drizzle with balsamic glaze. Serve and enjoy.

SALMON STEAK WITH ORANGE-BALSAMIC GLAZE

Steps:

• Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.

BALSAMIC ORANGE SALMON

Steps:

• In a small bowl, combine the zest, vinegar, honey and salt. Spread over salmon. Tuck any thin parts of salmon under fillets for even cooking. Place in a Ziploc® Zip 'n Steam™ Bag, with thicker portions toward outer edges of bag. Seal bag. , Microwave on high for 3-1/2 minutes or until salmon flakes easily with a fork. If needed, microwave at 30-second intervals until salmon tests done. Let stand for 1 minute before handling. , Meanwhile, for dipping sauce, combine the orange juice, balsamic vinegar,honey and salt. Carefully open bag. Use spatula to remove salmon from bag. Garnish with green onions and orange slices if desired. Serve with dipping sauce.

BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
• In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
• Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
• Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
• Bake for 5 minutes and then remove from the oven.
• Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
• Sprinkle with chopped parsley and serve.

BALSAMIC ORANGE GLAZED SALMON

Steps:

• 1. Preheat oven to 400° 2. Line a rimmed baking sheet with foil; brush with olive oil. Place salmon on baking sheet. 3. In a small bowl, whisk together balsamic vinegar, olive oil, orange juice, minced onion, fresh thyme, and salt. Spoon over salmon. 5. Garnish with orange slices. 6. Bake at 400° for 10 minutes, then broil for an additional 5 minutes. *Salmon will flake be opaque and flake easily when done.

BALSAMIC MAPLE GLAZE SALMON

Steps:

• Combine grapefruit (orange) juice, maple syrup, balsamic vinegar and garlic in a saucepan over medium high heat.
• Bring to a boil and cook 5-6 minutes.
• Stir in oil.
• Season salmon with salt and pepper to taste.
• Brush generously with glaze and grill or broil 10 minutes, occasionally brushing with glaze.

ORANGE BALSAMIC GLAZE

Steps:

• Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

BALSAMIC GLAZED SALMON

Steps:

• In a mixing bowl, mix together the oil, pepper, broth, balsamic vinegar, brown sugar, orange juice and orange peel. Marinate the salmon fillets for 30 minutes in the refrigerator and then grill over medium heat until fish flakes and juices run clear.
• In small saucepan, take the remaining marinade, add the corn starch and heat to a boil over medium-high heat. Cook and stir until mixture boils and thickens. Simmer for 2 minutes.
• Place salmon fillets onto a platter and serve with glaze.

ORANGE BALSAMIC GLAZED SALMON

Steps:

• Remove skin from salmon fillet, if needed.
• In a small bowl, prepare glaze:
• 5 tsp orange honey
• .5 tsp balsamic vinegar
• 1/4 tsp salt
• Spoon glaze on top of salmon, spreading it evenly. Tuck any thin parts of fillet underneath for even cooking.
• Put glazed salmon in Ziploc Zip n' Steam bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave.
• Cook on full power for 3 1/2 minutes or until salmon is cooked through and flakes easily. If needed, continue microwaving at 30-second intervals until salmon is done.
• Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove. Serve with additional glaze for dipping sauce and garnish with green onion and orange slices if desired.
• Dipping Sauce:
• 1 tablespoons Orange Juice
• 1/2 tbsp Balsamic Vinegar
• 1/4 tsp Orange Honey
• Pinch of Salt

ORANGE BALSAMIC GLAZED SALMON

Steps:

• Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
• Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
• Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
• Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

BALSAMIC GLAZED SALMON & DIJON BROCCOLI

Steps:

• Preheat oven to 425°F (220°C).
• In a large bowl, whisk together oil, vinegar, Dijon paprika, salt and pepper. Add broccoli and toss to coat.
• Transfer to a prepared baking sheet, lined and sprayed with cooking spray.
• Roast 20-25 minutes. (You can add balsamic prune salmon to cook in the same oven after 5-10 minutes, if desired.)
• Finish with a squeeze of lemon juice, garnish with parsley, and serve!
• Preheat oven to 425°F (220°C).
• Add rough chopped prunes to a saucepan and add enough water to cover them. Bring to a boil over high heat, then reduce to a simmer and cook 6-8 minutes, until plump.
• Drain prunes in a sieve and transfer to a blender with balsamic vinegar, orange juice, and garlic. Blend until smooth, adding water as needed to adjust texture.
• Add desired salmon filets* to a prepared sheet pan and brush with prune glaze to cover. Sprinkle with salt, pepper, and sesame seeds.
• (Option: you can also use this prune glaze as a marinade! Add glaze into a bag or flat dish, then add salmon so flesh is coated in the glaze. Allow to set for 30 minutes in the fridge.)
• Bake 15 minutes (alongside your veggies, if desired), until salmon flakes easily with a fork.
• Add green onion or chives to garnish, serve with roasted veggies, and enjoy!