Balsamic Glazed Salmon
This chef-curated Balsamic Glazed Salmon offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 29g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 412 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Balsamic Glazed Salmon offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Balsamic Glazed Salmon to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Balsamic Glazed Salmon, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 8 (3 ounce) fillets salmon (about
- 3/4-inch thick)
- Freshly ground black pepper
- 3 tablespoons olive oil
- 4 1/2 teaspoons cornstarch
- 1 3/4 cups SwansonВ® Chicken
- Broth (Regular, Natural
- Goodnessв„ў or Certified Organic)
- 3 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon orange juice
- 1 teaspoon grated orange peel
- Orange slices for garnish
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Place the salmon in an 11x8-inch (2-quart) shallow baking dishStep 2: Technique & Execution
Sprinkle with black pepper and drizzle with oilStep 3: Technique & Execution
Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a forkStep 4: Technique & Execution
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boilStep 5: Technique & Execution
Cook and stir until the mixture boils and thickensStep 6: Technique & Execution
Place the salmon on a serving platter and serve with the sauceChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 412 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 29g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 17g | Complex, slow-digesting dietary fiber |
| Fat | 21g | Wholesome dietary lipids for micronutrient absorption |
Balsamic Glazed Salmon
This chef-curated Balsamic Glazed Salmon offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Salmon/Cod | Steelhead trout, halibut, or sea bass (baking times may vary) |
| Asparagus/Veg | Zucchini slices, broccoli florets, or green beans (roast at same temperature) |
Instructions
Technique & Execution: Place the salmon in an 11x8-inch (2-quart) shallow baking dish
Technique & Execution: Sprinkle with black pepper and drizzle with oil
Technique & Execution: Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork
Technique & Execution: Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil
Technique & Execution: Cook and stir until the mixture boils and thickens
Technique & Execution: Place the salmon on a serving platter and serve with the sauce
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
How do I prevent the fish from sticking to the pan?▼
Ensure your baking dish is lightly oiled or lined with parchment paper, and make sure the oven is fully preheated before cooking.
Can I make this recipe with frozen fish?▼
Yes. Thaw the fish completely in the refrigerator overnight, then pat it dry thoroughly with a paper towel before adding seasonings.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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