Citrus Balsamic Salmon Recipes

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CITRUS BALSAMIC SALMON

Tender salmon is baked to perfection and served with a mouthwatering sauce featuring Swanson® Chicken Stock, orange juice, brown sugar and balsamic vinegar.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 8

Number Of Ingredients 10



Citrus Balsamic Salmon image

Steps:

  • Season the salmon with the black pepper. Place the salmon into a 2-quart shallow baking dish. Drizzle with the olive oil. Bake at 350 degrees F for 15 minutes or until the salmon flakes easily when tested with a fork.
  • Heat the stock, vinegar, cornstarch, orange juice, brown sugar and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture boils and thickens.
  • Serve the salmon with the citrus sauce. Garnish with the orange slices.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 4.9 g, Cholesterol 56.5 mg, Fat 16.2 g, Fiber 0.2 g, Protein 20.8 g, SaturatedFat 2.9 g, Sodium 168.5 mg, Sugar 3.2 g

8 salmon fillets, 3/4-inch thick
Ground black pepper
3 tablespoons olive oil
1 ¾ cups Swanson® Chicken Stock
3 tablespoons balsamic vinegar
1 ½ tablespoons cornstarch
1 tablespoon orange juice
1 tablespoon packed brown sugar
1 teaspoon grated orange zest
Orange slices

BALSAMIC-GLAZED SALMON

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14



Balsamic-Glazed Salmon image

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.

3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved

CITRUS BALSAMIC GLAZED SALMON

Now that I'm into fish I've been looking for some new recipes. This looks fabulous, so I'm storing it here to try soon. It's from Semi-Homemade Cooking with Sandra Lee.

Provided by Kree6528

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Citrus Balsamic Glazed Salmon image

Steps:

  • Preheat oven to 350 degrees F.
  • Rub salmon with salt and pepper.
  • Place salmon in 2-quart shallow baking dish; drizzle with olive oil.
  • Bake for 15 minutes or until fish flakes easily with fork.
  • Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan.
  • Add chicken broth and heat to a boil.
  • Reduce heat to a simmer, stirring until the mixture thickens.
  • Arrange salmon on serving platter and serve with sauce.
  • Serve over hot white rice, if desired.

Nutrition Facts : Calories 951.1, Fat 38.7, SaturatedFat 6.7, Cholesterol 292.6, Sodium 807.9, Carbohydrate 9, Sugar 5.8, Protein 132.6

8 salmon fillets, 3/4 inch thick,about 1 1/2 pounds total
salt and pepper
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 1/2 tablespoons cornstarch
1 tablespoon orange juice
1 tablespoon brown sugar
1 (14 ounce) can seasoned chicken broth

GRILLED CITRUS SALMON

This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9



Grilled Citrus Salmon image

Steps:

  • Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

1/2 cup canola oil
1 medium onion, diced
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 garlic clove, minced
2 salmon fillets (about 1-1/2 pounds each)
orange or lemon slices, optional

CITRUS-CURED SALMON

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

Categories     Bon Appétit     Appetizer     Salmon     Citrus     Fish     No-Cook     Brunch     Spring     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11



Citrus-Cured Salmon image

Steps:

  • Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl. Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish. Place fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Bring edges of foil up and over salmon and crimp to enclose. Place another baking sheet on top of salmon and weigh down with several large cans or a heavy pot. Chill, unwrapping and flipping fish halfway through, 24 hours.
  • Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal 1/8"-1/4" thick, leaving skin behind.
  • Do Ahead
  • Salmon can be cured 3 days ahead. Cover tightly and chill.

5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton)
2/3 cup granulated sugar
1/3 cup (packed) light brown sugar
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
1 pound skin-on, boneless salmon fillet, preferably wild king
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest
½ teaspoon finely grated orange zest

GRILLED SALMON WITH A CITRUS-BALSAMIC GLAZE

I love salmon! Can't wait to try this! (I just found this recipe among a million others that I had cut out of magazines a long time ago!) It says that the glaze can be stored covered in the refrigerator for up to 3 weeks. All you have to do is warm slightly before using, and can be served with many kinds of grilled or seared fish or meat. I went ahead and doubled the glaze part of the recipe because I like plenty of sauce on my salmon!

Provided by BeccaB3c

Categories     Kid Friendly

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Grilled Salmon With a Citrus-balsamic Glaze image

Steps:

  • Citrus-Balsamic Glaze: Add balsamic vinegar, wine, lemon juice, brown sugar, and freshly ground black pepper (to taste) to a small saucepan and bring to a boil.
  • Cook over high heat until mixture thickens, about 3 to 4 minutes.
  • Salmon: Remove any bones from the salmon.
  • Brush with olive oil and season lightly with salt and pepper.
  • Grill salmon over moderately hot coals on both sides until just cooked through.
  • Place on warm plates, drizzle glaze over and serve immediately.

Nutrition Facts : Calories 438.6, Fat 11, SaturatedFat 1.8, Cholesterol 165.4, Sodium 218.7, Carbohydrate 10.8, Sugar 9.5, Protein 63.5

6 salmon fillets or 6 salmon steaks, 5 to 6 ounces each
olive oil
salt
fresh ground black pepper
1 cup balsamic vinegar
1 cup dry white wine
4 tablespoons fresh lemon juice
4 tablespoons brown sugar

CITRUS-MARINATED SALMON

"This is the perfect thing to make for a speedy, healthy meal. I sometimes prepare the marinade in the morning and put the salmon in when I get home from work, and within 30 minutes, they're sizzling on the grill. Add a salad and dinner's ready!" Joan Hallford, North Richland Hills, TX

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 13



Citrus-Marinated Salmon image

Steps:

  • In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 351 calories, Fat 22g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 202mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

3 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
4 teaspoons reduced-sodium soy sauce
2 teaspoons lime juice
3 red onion rings
2 garlic cloves
1 fresh thyme sprig
1 bay leaf
2 teaspoons minced fresh gingerroot
1/8 teaspoon fennel seed
1/8 teaspoon coarsely ground pepper
4 salmon fillets (6 ounces each)

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