"Tender baked salmon is topped with a spectacular sauce featuring Swanson® Chicken Broth, balsamic vinegar, orange juice and brown sugar." — Campbell's Kitchen
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8 (3 ounce) fillets
salmon (about 3/4-inch thick)
Freshly ground black pepper
4 1/2 teaspoons
1 3/4 cups
Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
grated orange peel
Orange slices for garnish
I made this dish last night. I do not know what they mean about the cooking aroma, it smelled delicious. I made it without changing the ingredients, just doubled the recipe. My husband and I thought the experience was delicious. He said that whenever I make salmon, he'd like it this way. The smell and taste were perfect. I served it with a side dish of 1/2 chayote filled with a mound of mixed vegetables each. I did marinate the salmon in the sauce for a couple of hours in the icebox. It was delicious. Thank you to whomever came up with the recipe. Yummo!
I didn't really care for this. I love the flavor of balsamic and thought it would go nicely with salmon, but I think the orange and the brown sugar made it taste a little off. It was still good, but definitely not great.
Very good. Works better if the salmon finishes baking in the glaze (2-3 minutes)
This was awesome!!!! Sauce is so delicious that the next time I basted salmon with sauce for the last few minutes of cooking. More awesome !! served it with a baked sweet potato. Great combination.
I didn't want to stop at the store on my way home, so I improvised with what I had on hand and this actually turned out great.
I never measure anything unless I'm baking so I can't say what the quantities were, but I used probably a little more than a cup of chicken broth, around 1/4 cup balsamic vinegar, and a couple tablespoons of orange marmalade (no need for the sugar then). It was a little bland though, and I began perusing my spice cabinet for something to perk it up. The ingredient that made all the difference: powdered ginger. Again, I don't know how much, but I suppose it's all a matter of what tastes good to you, isn't it? I added the ginger by little bits until the flavour really popped and then figured I would just let it simmer to get to a syrupy consistency, rather than killing it with cornstarch, and that worked out just fine. I think cornstarch would have deadened the flavour, especially at the quantity recommended.
We really like sauces, and there are only two of us, so this made enough that we could use it on something else later. It was delicious on the salmon, which we brushed with olive oil and sprinkled with a little sea salt and fresh cracked black pepper, and also on the roasted rosemary potatoes it drifted over to.
Exceptional way to serve salmon! Served with Honey Almond Green Beans and Dutch Potatoes, this was a hit with my man at the table!
With a minor adjustment. Orange juice & balsamic? Not for me. I searched my fridge & found a jar of fig jam. 2 spoonfuls - perfect. Hubby (who does not like salmon) wanted some soy. Otherwise, easy & very tasty. A great recipe to play with.
This turned out very yummy, will definately make this again. The kids didn't like it though, but they are 4 and 7 years old.
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Glazed Salmon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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