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

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Tip: Salmon and sauce may be refrigerated separately and served chilled.

Nutrition Facts

253 calories; protein 20.8g; carbohydrates 4.9g; fat 16.2g; cholesterol 56.5mg; sodium 168.5mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/09/2012
The first time I made this I followed the instructions and it was OKAY. The second time instead of baking the salmon with the olive oil and using the citrus/balsamic mixture as a sauce I used it as a marinade and then baked the salmon and it was DELICIOUS:) Note- if using the sauce as marinade omit the cornstarch and use equal amounts OJ brown sugar and balsamic vinegar. All in all for the original recipe I think... Ingredients: good! Instructions: bad! Read More
(4)

Most helpful critical review

Rating: 1 stars
01/06/2011
I'm sorry but it was just not good. Read More
(9)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
01/06/2011
I'm sorry but it was just not good. Read More
(9)
Rating: 4 stars
04/09/2012
The first time I made this I followed the instructions and it was OKAY. The second time instead of baking the salmon with the olive oil and using the citrus/balsamic mixture as a sauce I used it as a marinade and then baked the salmon and it was DELICIOUS:) Note- if using the sauce as marinade omit the cornstarch and use equal amounts OJ brown sugar and balsamic vinegar. All in all for the original recipe I think... Ingredients: good! Instructions: bad! Read More
(4)
Rating: 5 stars
09/27/2011
I have made this recipe once and my boyfriend has also made it! It's a delicious mix of citrus and balsamic and was the perfect topping for our salmon. We served the salmon with jasmine rice and the sauce was delicious on the rice as well! Read More
(3)
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Rating: 5 stars
02/26/2016
We prefer our salmon pan seared so I am reviewing the sauce portion only. We loved it!! So very fresh and flavourful. I made no changes and I can't think of a single thing that would improve it. This would also be great on chicken or duck. Read More
Rating: 5 stars
02/07/2013
Served with brown rice and broccoli. Very good! No changes. Read More
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