Orange Balsamic Salmon

Orange Balsamic Salmon Recipe

Wild caught salmon saturated with a zesty orange marinade and a hint of cedar over the crunchy foundation of carrot-ginger Asian slaw or Veggie Spring Mix!
Salmon is considered a super food by many with its superior amount of omega-3 fatty acids and high protein, vitamin and mineral content.



  • Fresh Express Veggie Spring Mix
  • 4 wild-caught Atlantic salmon fillets, skin off (about 6 ounces each)
  • 1 cedar plank
  • 1/4 cup organe marmalade
  • 2 Tablespoons honey
  • 1 whole orange, juiced and zested
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon dijon mustard
  • 1 cup shelled edamame
  • Salt & pepper to taste


  • Soak cedar plank in water for at least 2 hours.
  • Preheat oven to 350 degrees.
  • In a bowl, mix orange marmalade, honey, orange juice, orange zest, ginger and dijon mustard. Transfer to a large, plastic resalable bag containing salmon. Seal bag and refrigerate 1 hour, turning several times.
  • Season both sides of salmon with salt and pepper and place (what was the skin-side down before removing the skin) on the cedar plank.
  • Bake 30-40 minutes, until the salmon can be flaked off with a fork (*can also be cooked on the grill: set grill for indirect grilling and heat to medium-high. Place the plank in the center of the hot grate, away from the heat. Cover and cook until cooked through, approximately 20-30 minutes.) Internal temperature should be 145 degrees F when done.
  • While fish is cooking, place Veggie Spring Mix and edamame in a salad bowl. Toss with dressing, set aside.
  • When salmon is done cooking, portion salad onto 4 plates and top each with a salmon filet.

Dressing Ingredients:

  • 1 medium carrot, grated
  • 1 Tablespoon fresh ginger, minced
  • 4 Tablespoons honey
  • 1 Tablespoon sesame oil
  • 3 Tablespoons orange juice
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons balsamic vinegar

Dressing Instructions:

  • In a food processor, puree all ingredients (should look lumpy and finely chopped).
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