Salmon Fillets with Mustard Glaze

18 Reviews

Cook: 20 min
Ready In: 20 min

“Tender, sauteed salmon is glazed with a tangy sweet-sour glaze.” - by Campbell's Kitchen

Ingredients

1 tablespoon olive oil
4 salmon fillets, 3/4-inch thick each
black pepper
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
2 tablespoons balsamic vinegar
1 tablespoon country-style Dijon mustard
2 teaspoons packed brown sugar

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Metric US

Original recipe yields 4 servings

Directions

Heat oil in medium skillet over medium-high heat. Add salmon, skin-side up, and cook for about 5 minutes or until browned. Turn salmon and season with black pepper.
Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 minutes or until fish flakes easily when tested with a fork. Remove salmon and keep warm.
Add remaining broth, vinegar, mustard and brown sugar. Heat to a boil. Cook over medium heat 10 minutes or until mixture is slightly thickened and reduced to 1/4 cup. Serve over salmon.

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Reviews (18)

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Jane Ruby

Aug. 16, 2008

"Great recipe with the basic ingredients and directions, but I didn't have brown sugar, so I used honey instead. The reduction time was a little longer but well worth the wait. I will use this again ..." See morebecause we love salmon."

Spartanfoodie24

Feb. 25, 2009

"This was really delicious. I made a few changes. I added a little white wine to the sauce and dill to the salmon. It does take a little longer than 10 mins for the sauce to reduce but it was well wor..." See moreth it. I will make this again!"

EKETTLES

Feb. 16, 2008

"Pretty delish! I used some white wine to deglaze the pan and also used blood orange balsamic instead of plain balsamic. Gave it a nice citrusy flavr. I would recommend seasoning the salmon before cook..." See moreing and adding some salt."

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