HEB logo
Salmon With Orange-Ginger Glaze
Prep Time:
15 minutes
Cook Time:
15 minutes
4 servings

1 pound salmon or steelhead trout fillet, skin on

2 tablespoons balsamic vinegar

1 tablespoon olive oil (optional)

1 teaspoon fresh rosemary leaves, finely chopped

1 cup freshly squeezed orange juice

1/4 cup dry white wine

1 tablespoon fresh lemon juice

1 teaspoon sugar

1/2 teaspoon grated fresh ginger

1/4 teaspoon white pepper

1/8 teaspoon salt


Heat oven to 450 degrees.
Combine ingredients for glaze (orange juice through salt) in a small s
auce pan. Bring to a boil; reduce heat to medium-low and simmer 25 min
utes until reduced to the consistency of cream.
Place salmon or steelhead, skin side down, in a shallow stainless or g
lass baking dish. Combine vinegar, oil and rosemary and brush or pour
over top of fish.
Bake fish 15 minutes or until a meat thermometer inserted in center of
fillet reads 140 to 145 degrees. Divide fish into serving portions an
d spoon glaze over top

Nutritional Information

No Nutritional Information Available