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Salmon with Marmalade-Balsamic Sauce

Yield Makes 4 servings
I started experimenting with balsamic vinegar," Jenifer-Joan Lauren says, "and wanted to use it in more things." She often serves salmon, and the vinegar soon became an integral part of a sauce for the fish. If desired, garnish portions with small rosemary sprigs.


  • 1 boned salmon fillet (1 1/4 lb.; maximum 1 1/2 in. thick)
  • About 1/4 teaspoon fresh-ground pepper
  • 1 teaspoon minced fresh rosemary leaves or crumbled dried rosemary
  • 1/3 cup orange marmalade
  • 1/3 cup balsamic vinegar
  • 1/2 cup thin slices red onion
  • Salt

Nutrition Information

  • calories 336
  • caloriesfromfat 40 %
  • protein 29 g
  • fat 15 g
  • satfat 3.1 g
  • carbohydrate 20 g
  • fiber 0.4 g
  • sodium 102 mg
  • cholesterol 84 mg

How to Make It

  1. Rinse salmon, pat dry, and lay skin down in a lightly oiled shallow 3-quart casserole (about 9 by 13 in.). Rub 1/4 teaspoon pepper over salmon.

  2. Bake in a 400° oven until fish is opaque but still moist-looking in center of thickest part (cut to test), about 15 minutes.

  3. Meanwhile, in a 1- to 1 1/2-quart pan over high heat, combine rosemary, marmalade, balsamic vinegar, and onion. Boil, stirring often, until reduced to 1/2 cup.

  4. Cut salmon into equal pieces; use a wide spatula to transfer to plates. Spoon onion mixture over and around salmon. Add salt to taste.