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Salmon with Orange Vinaigrette

 Salmon with Orange Vinaigrette
"Here's my favorite way to add zip to classic salmon. The tangy vinaigrette complements the naturally sweet fish, and the golden orange color is so appealing on the plate." —Lorie Rice, Liverpool, New York
4 ServingsPrep/Total Time: 25 min.


  • 1 cup orange juice
  • 4-1/2 teaspoons finely chopped red onion
  • 4-1/2 teaspoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon honey Dijon mustard
  • 1/2 cup fat-free Italian salad dressing
  • 4 salmon fillets (6 ounces each)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 teaspoons minced fresh cilantro


  • Place orange juice in a small saucepan. Bring to a boil; cook until
  • liquid is reduced to 1/4 cup. Cool slightly. Transfer to a blender.
  • Add the onion, lime juice, chili powder and mustard; cover and
  • process until blended. While processing, gradually add salad
  • dressing in a steady stream; process until blended.
  • Season fillets with salt and pepper. In a large skillet, cook fillets
  • in oil over medium-high heat for 2 minutes on each side or until
  • golden brown.
  • Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 400° for 5-10 minutes or until fish flakes easily with a fork.
  • Serve with orange vinaigrette. Garnish with cilantro. Yield: 4
  • servings.

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Salmon with Orange Vinaigrette (continued)

Nutritional Facts: 1 fillet with 3 tablespoons vinaigrette equals 397 calories, 22 g fat (4 g saturated fat), 101 mg cholesterol, 547 mg sodium, 12 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.