Best 9 Salmon With Orange Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

This zesty and vibrant Salmon with Orange Vinaigrette recipe offers a symphony of flavors, textures, and colors that will tantalize your taste buds and brighten up your dinner table. The dish features succulent salmon fillets pan-seared to perfection with crispy skin, complemented by a tangy and refreshing orange vinaigrette. As you savor each bite, the burst of citrus from the vinaigrette perfectly balances the richness of the salmon, while the tender flesh flakes effortlessly. You'll also find a collection of complementary recipes that elevate the salmon experience, including an elegant citrus herb rice pilaf to soak up the delectable sauce, a medley of roasted vegetables for a colorful and nutritious side, and a delightful orange segments salad that adds a refreshing crunch and sweetness to the meal. With its ease of preparation and explosion of flavors, this Salmon with Orange Vinaigrette is sure to become a favorite in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE ROASTED SALMON



Orange Roasted Salmon image

I like to make this for company since you can get it ready ahead of time up until the final baking step. It looks both pretty and impressive, and the orange flavor is more subtle than you'd expect. This is a healthy and elegant meal (not to mention delicious) when served with a leafy salad, brown rice, and asparagus.

Provided by KBURIE

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 55m

Yield 5

Number Of Ingredients 10

2 oranges, sliced into rounds
1 onion, thinly sliced
1 ½ tablespoons olive oil
5 (6 ounce) salmon fillets
1 tablespoon lemon pepper
1 ½ teaspoons garlic powder
1 tablespoon dried parsley
½ cup orange juice
1 ½ tablespoons lemon juice
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
  • Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).
  • Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.
  • Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.

Nutrition Facts : Calories 345 calories, Carbohydrate 17.4 g, Cholesterol 93.2 mg, Fat 14.9 g, Fiber 2.3 g, Protein 34.7 g, SaturatedFat 2.2 g, Sodium 353.4 mg, Sugar 13.2 g

ORANGE BALSAMIC GLAZED SALMON



Orange Balsamic Glazed Salmon image

Salmon fillets broiled with an orange zest and balsamic vinaigrette glaze are served atop spring salad mix, asparagus, and fennel bulb.

Provided by Marie's Dressings

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 11

¾ cup Marie's® Balsamic Vinaigrette, divided
½ teaspoon freshly ground black pepper
2 tablespoons honey
2 teaspoons orange liqueur (such as Grand Marnier®)
1 large navel orange
4 (5 ounce) salmon fillets
Sea salt to taste
1 (5 ounce) package spring salad greens
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
1 (3 ounce) package shaved Parmesan cheese

Steps:

  • Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
  • Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
  • Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. 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.

Nutrition Facts : Calories 461 calories, Carbohydrate 27 g, Cholesterol 97.1 mg, Fat 22.1 g, Fiber 5.3 g, Protein 40.2 g, SaturatedFat 5.8 g, Sodium 822.5 mg, Sugar 19.4 g

SALMON WITH CITRUS-BALSAMIC VINAIGRETTE



Salmon With Citrus-Balsamic Vinaigrette image

Our fast and easy salmon recipe is baked in a vinaigrette of balsamic vinegar, orange juice, Dijon mustard, and fresh herbs.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner     Lunch

Time 25m

Yield 4

Number Of Ingredients 12

1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 small clove garlic (peeled and forced through a press)
2 teaspoons finely chopped parsley
2 teaspoons finely chopped basil
2 teaspoons finely chopped mint
1 teaspoon grainy or Dijon mustard
1 teaspoon finely minced shallot
1/8 teaspoon salt
Freshly ground black pepper to taste
1 1/4 pounds salmon fillet

Steps:

  • Gather the ingredients. Preheat oven to 450 F.
  • In a pint jar with a lid, add the orange juice, balsamic vinegar, olive oil, garlic, parsley, basil, mint, mustard, shallot, salt, and pepper. Screw on the lid and shake well to blend.
  • Place the salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 8 to 12 minutes per inch of thickness (measured at the thickest part), or until cooked through.
  • Spoon the remaining vinaigrette over each serving of cooked fish. Recipe Source: "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano (HarperCollins). Reprinted with permission.

Nutrition Facts : Calories 350 kcal, Carbohydrate 6 g, Cholesterol 89 mg, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, Sodium 187 mg, Sugar 4 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g

SALMON WITH OLIVE VINAIGRETTE



Salmon with Olive Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup pitted nicoise olives
1/4 teaspoon chile de arbol powder or cayenne pepper
2 cloves garlic, chopped
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets

Steps:

  • Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
  • Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
  • Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

Nutrition Facts : Calories 420 calorie, Fat 26.5 grams, SaturatedFat 4.5 grams, Cholesterol 77 milligrams, Sodium 396 milligrams, Carbohydrate 6 grams, Protein 37 grams, Sugar 4 grams

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE



Grilled Salmon with Crunchy Sweet Mustard Vinaigrette image

Provided by Bobby Flay

Categories     Mustard     Quick & Easy     Salmon     Summer     Grill/Barbecue

Yield Serves 4; can be doubled for 6 to 8

Number Of Ingredients 11

For the vinaigrette:
3 tablespoons white wine vinegar
2 tablespoons coarse- or whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
Salt and freshly ground black pepper
For the salmon:
4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
Olive oil
Salt and freshly ground black pepper

Steps:

  • Vinaigrette:
  • Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
  • Salmon:
  • 1. Heat your grill to high.
  • 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
  • 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

SALMON WITH BALSAMIC ORANGE SAUCE



Salmon with Balsamic Orange Sauce image

Preparing this fish is so easy that you can enjoy it on busy weeknights. You will want to serve it all the time. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

8 salmon fillets (6 ounces each), skin removed
4 teaspoons grated orange zest
4 teaspoons balsamic vinegar
4 teaspoons honey
1 teaspoon salt
SAUCE:
1 teaspoon cornstarch
1 cup orange juice
2 teaspoons honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt

Steps:

  • Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan. In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets., Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened. Stir in honey, vinegar and salt; serve with salmon.

Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 455mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ORANGE SALMON



Orange Salmon image

The first time I made this, it became my husband's favorite meal. That's really saying something because normally his favorite meals involve having most of a cow on his plate! -Tammy Hayden, Quincy, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

2 tablespoons Cajun seasoning
1 teaspoon brown sugar
4 salmon fillets (6 ounces each), skin removed
1/2 cup orange marmalade
1/4 cup lime juice

Steps:

  • Combine Cajun seasoning and brown sugar; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Add marmalade and lime juice to the skillet; heat through.

Nutrition Facts : Calories 418 calories, Fat 18g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 933mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.

GRILLED SALMON SALAD WITH ORANGE-BASIL VINAIGRETTE



Grilled Salmon Salad With Orange-Basil Vinaigrette image

Recipe is from a "Great Grilling" booklet. This orange vinaigrette is served with grilled salmon, strawberries and cucumbers over salad greens.

Provided by DailyInspiration

Categories     Salad Dressings

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup frozen orange juice concentrate, thawed
1 tablespoon white wine vinegar (or cider vinegar)
1 1/2 teaspoons white wine vinegar (or cider vinegar)
1 tablespoon basil, chopped (or 1 tsp. dried basil leaves)
1 1/2 teaspoons olive oil
1 salmon fillet (8-oz. about 1 inch thick)
4 cups mixed salad greens
3/4 cup strawberry, sliced
1 small cucumber (cut into 10-12 slices)
1/8 teaspoon fresh coarse ground black pepper

Steps:

  • Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
  • Prepare grill for direct grilling. Grill salmon, skin side up, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
  • Toss together greens, strawberries and cucumber slices. Place on two serving plates.
  • Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

Nutrition Facts : Calories 328.7, Fat 10.8, SaturatedFat 1.8, Cholesterol 73.1, Sodium 124, Carbohydrate 23.3, Fiber 2.2, Sugar 18.4, Protein 34.8

SMOKED SALMON SALAD WITH ORANGE VINAIGRETTE



Smoked Salmon Salad With Orange Vinaigrette image

Food & Wine. Serve this with rice or lentils for a light dinner. "The oily richness of smoked salmon is a classic match with the lemony-dry tartness of Champagne."

Provided by dicentra

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons fresh orange juice
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon finely chopped orange zest
salt & freshly ground black pepper
1/2 lb sliced smoked salmon, cut into thick strips (see Note, or 1/2 lb two 5 1/2 - to 6-ounce cans fish, drained and broken up)
1 small red onion, thinly sliced

Steps:

  • In a medium bowl, combine the orange juice, olive oil, lemon juice and orange zest and season with salt and pepper.
  • Add the salmon and red onion and toss to coat with the dressing.
  • Arrange the salad on a plate and serve.

Nutrition Facts : Calories 139.6, Fat 9.2, SaturatedFat 1.5, Cholesterol 13, Sodium 445.3, Carbohydrate 3.3, Fiber 0.3, Sugar 1.8, Protein 10.6

Tips:

  • Choose fresh, high-quality salmon fillets for the best flavor and texture.
  • Use a sharp knife to cut the salmon into even-sized pieces so they cook evenly.
  • Don't overcook the salmon. Salmon is best when cooked to medium-rare or medium, so that it is still slightly pink in the center.
  • Make sure the orange vinaigrette is well-balanced, with a good combination of sweet, sour, and savory flavors.
  • Serve the salmon with your favorite sides, such as roasted vegetables, steamed rice, or a salad.

Conclusion:

This salmon with orange vinaigrette is a delicious and healthy dish that is perfect for any occasion. The salmon is cooked to perfection and the orange vinaigrette is a great complement to the flavor of the fish. This dish is sure to be a hit with your family and friends.

Related Topics