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Citrus Balsamic Glazed Salmon Recipe

Citrus Balsamic Glazed Salmon

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

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  • on July 12, 2012

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    AWFUL!!! I would have given 0 stars, but you have to put in at least one. I have never had any luck with any of Sandra Lee's recipes, but this was the worst. The flavor was terrible and I had to add more cornstarch to get a consistency thicker than water. We threw it all away. A waste of salmon and money!!!!!!

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  • on December 27, 2011

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    This was good. I tweaked it, leaving out the chicken stock and cornstarch. I seasoned with garlic salt instead of regular salt. I served mine with wilted spinach with slivered almonds, the glaze of the salmon is yummy with the spinach.

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  • on June 08, 2011

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    Play around with the glaze; think glaze as in glazed donut...not sauce as in gravy. I seared the salmon prior to baking it, seasoning it with fresh course ground pepper, garlic and kosher sea salt. Salmon came out flakey and moist.

    Glaze - I'm glad I read the reviews and bypassed the orange juice, used honey and decided on a passionfruit balsamic vinegar...8oz of chicken broth, not 10. Also, I premixed the cornstarch with the vinegar to ensure a smooth glaze and simmered it while the salmon baked.

    It was good, just mild...not savory, hence the 3 stars. But not bad... needs more playing to increase the flavor.

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  • on October 03, 2010

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    Super easy to make. Followed the recipe. Flavor was ok, but the sauce never thickened up. Kind of disappointing.

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  • on May 01, 2010

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    Seared the salmon in the olive oil instead of baking it, so it had a nice 'crust' on the outside and tender/moist on the inside. The sauce was just awful (sorry Sandra, but it was tasteless. Thank goodness we tasted it before serving it. Redid the sauce with doubled amounts of recipe's balsamic, lemon juice (instead of orange and brown sugar ONLY (skipped cornstarch and chicken broth and it was delicious.

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  • on January 01, 2010

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    I'm surprised how many people did not like the sauce. My husband and I thought the sauce tasted really good. I wish it were a bit thicker, thought- next time I may add less chicken broth.

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  • on November 23, 2009

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    My dish turned out amazing!! i made this dish for the first time on Valentines Day for my boyfriend and I. i stayed pretty close to the recipe but with some variations. I seasoned the salmon as the recipe follows and baked it. With the sauce, i added a little more orange juice to the mixture (1/2 teaspoon. When the sauce was almost done cooking, i added minced garlic to the sauce. the garlic made a big difference and added a lot of flavor!!! BY FAR THE BEST DISH I HAVE EVER MADE AND MY FAVORITE TO MAKE!!!!

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  • on July 02, 2009

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    I read everyone elses comments and adjusted the recipe to taste the way I wanted. First of all I made sure to season the fish with course black pepper and course sea salt. Then I poured a seasoned oil with herbs and grilled it. The sauce I used 2 cups of chicken stock, 2 Tbs. of orange juice and 2 Tbs. of corn starch, 3 Tbs. of balsamic vinegar, 2 Tbs. of brown sugar, 1 Tbs. of Honey. I brought it to a boil then reduced to a simmer and let it cook for about 5 minutes. I kept stirring with a whisk to stop it from clumping up. My family loved it and devoured it! The next time I make it I'm thinking of adding some pepper flakes for a little kick!

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  • on June 04, 2009

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    Brought this up north to the vacation property! I cooked the salmon on a plank and made the sauce before I left home. Ten neighbors, open spaces, some good wine. A good time was had by all!

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  • on January 16, 2008

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    The various flavors of the Orange Juice, Brown Sugar, Chicken Stock, etc didn't blend well to create a tasty sauce.

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