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Salmon with Orange-Ginger Glaze



Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

15 minutes


4 servings


1  cup(s)  orange juice, freshly squeezed

1/4  cup(s)  Cappola Sauvignon Blanc

1  Tbsp.   fresh lemon juice

1  tsp.   sugar

1/2  tsp.   grated fresh ginger

1/4  tsp.   white pepper

1/8  tsp.   salt

1  pound  salmon fillet, skin on

2  Tbsp.   H-E-B Balsamic Vinegar of Modena 3 Leaf

1  Tbsp.   olive oil (optional)

1  tsp.   fresh rosemary leaves, finely chopped


Heat oven to 450 degrees.

Combine ingredients for glaze (orange juice through salt) in a small sauce pan. Bring to a boil; reduce heat to medium-low and simmer 25 minutes until reduced to the consistency of cream.

Place salmon or steelhead, skin side down, in a shallow stainless or glass 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 and spoon glaze over top
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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