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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 40%
  • Protein: 29g
  • Fat: 15g
  • Saturated fat: 3.1g
  • Carbohydrate: 20g
  • Fiber: 0.4g
  • Sodium: 102mg
  • Cholesterol: 84mg


  • 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


  1. 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. 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. 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. 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.
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