Balsamic Glazed Salmon

Serving size:8
Prep Time:
Total Time:
Balsamic Glazed Salmon


  • 8 fresh salmon fillet, 3/4-inch thick (about 1 1/2 pounds)
  • freshly ground black pepper
  • 3 tbsp olive oil
  • 1 orange
  • 41/2 tsp cornstarch
  • 13/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock
  • 3 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • orange slices


1. Place the fish into a 2-quart shallow baking dish. Sprinkle with the black pepper and drizzle with the oil.

2. Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.

3. Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the orange.

4. Heat the cornstarch, broth, vinegar, brown sugar, orange juice and orange zest in a 2-quart saucepan over medium-high heat to a boil.  Cook and stir until the mixture thickens.  Top the salmon with the orange slices and serve with the sauce.

Cooking Basics: When grating the zest from citrus fruits you'll want to avoid grating too deeply. There's a white layer between the zest and the flesh, called the pith, which can be bitter.

Serving Suggestion: Serve with a brown and wild rice blend and steamed cut green beans. For dessert serve vanilla ice cream with almond cookies.