Salmon with Marmalade-Balsamic Sauce

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.


Makes 4 servings

Recipe from


Nutritional 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


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


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.