Orange Maple Balsamic Salmon
The balance of sweet and tangy flavors coat salmon fillets, infusing them with a delicate brightness. This simple recipe features a mixture of fresh orange juice and zest, deliciously complimented by balsamic vinegar and maple syrup. Half of this orange-balsamic blend acts as a marinade, while the other half simmers into a thick sauce to drizzle over the fish fillets as they come out of the oven. This easy salmon entree is best served with hearty side dishes such as roasted vegetables, sweet potatoes, brown rice, or quinoa.
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 (1-pound) salmon fillet
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh minced ginger
- 1 garlic clove, minced
How to Make It
Place salmon fillet in a shallow dish. Drizzle 2 tablespoons olive oil and ½ teaspoon of salt evenly over salmon fillet; set aside.
Whisk together the vinegar, maple syrup, orange zest, orange juice, ginger, garlic, and remaining ½ teaspoon salt in a small bowl. Pour half of the vinegar mixture over the salmon and let stand for 15 minutes. Place the remaining half of the vinegar mixture in a small saucepan over low heat; simmer until thickened slightly, about 5 minutes.
Coat a rimmed baking sheet with remaining 1 tablespoon olive oil; transfer fish to pan. Broil 8 minutes or until fish flakes easily when tested with a fork. Drizzle reduced sauce over salmon; serve immediately.