Orange Balsamic Glazed Salmon

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  • Servings: 4


  • 3/4 cup (6 ounces) Marie’s Balsamic Vinaigrette, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons honey
  • 2 teaspoons Grand Marnier or other orange liqueur (optional)
  • 1 large navel orange (zest and fruit)
  • 4 salmon fillets, 5 to 6 ounces each
  • Sea salt to taste
  • 5 ounces spring salad mix (about 1 bag)
  • 1 pound slender asparagus, lightly steamed, chilled and cut on the diagonal into 2-inch pieces
  • 1 small fennel bulb, stalks and core removed, thinly sliced (about 1/2 cup)
  • 3 ounces shaved or shredded Parmesan


Combine 1/4 cup Marie’s Balsamic Vinaigrette, pepper, honey and Grand Marnier to make glaze. Zest orange and add to glaze.

Slice peel off orange removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.

Cover broiler pan with non-stick foil. Sprinkle salmon with salt. Broil salmon brushing often with glaze until cooked. Do not turn.

Toss spring mix with asparagus, fennel and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.