Comida Kraft
Recipe Box

Raspberry-Marinated Salmon Fillet

Prep Time
5
min.
Total Time
47
min.
Servings

4 servings

All you need to make this flavorful Raspberry-Marinated Salmon Fillet recipe are salmon fillets and raspberry vinaigrette dressing. (Yep. It's that easy.)

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What You Need

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Make It

Tap or click steps to mark as complete

  • Pour dressing over fish in shallow dish. Refrigerate 30 min. to marinate.
  • Heat broiler. Remove fish from marinade; discard marinade. Place fish on rack of broiler pan sprayed with cooking spray.
  • Broil salmon, 4 inches from heat, 10 to 12 min. or until fish flakes easily with fork.

Buying and Storing Frozen Fish & Shellfish

When purchasing frozen fish or shellfish, make sure it is well wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.

Servings

  • 4 servings

Healthy Living

  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Looking to add more fish to your diet? This flavorful entree is sure to win over your entire family.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 170
Total fat 8g
Saturated fat 2g
Cholesterol 55mg
Sodium 105mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 22g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I, the cook am deathly allergic to seafood, my husband absolutely thrives on seafood! I, the cook am deathly allergic to seafood, my husband absolutely thrives on seafood! When I have lunch at work, I usually do not eat dinner, so I make my husband some fish dish. Since he likes salmon I decided on this one. His comments, and he is a "tough" one to please... said it was "very good" however he did not taste the raspberry flavor. He had a hard time getting past the black from broiling, I am assuming it is due to the sugar in the raspberry or could be a "cook flaw".. so I changed the name to "Blackened Raspberry marinated salmon fillet"! He said he would definately like to have it again ! thanks Kraft, I just don't know what I would do not having you there to help me with all these menu needs... Your like that special blanket !!
Date published: 2005-01-27
Rated 4 out of 5 by from IT IS NO SECRET WHAT GREAT MARINADE THE KRAFT DRESSINGS ARE TO ME. IT IS NO SECRET WHAT GREAT MARINADE THE KRAFT DRESSINGS ARE TO ME. I HAVE BEEN USING THE ZESTY ITALIAN AND FAT FREE ITALIAN FOR ALL MY VARIATIONS OF BARBEQUE MEATS. INCLUDING STEAKS AND SEAFOODS. I ALSO ADD GARLIC POWDER AND JOHNNY'S SEAONINGS TO THE DRESSINGS. JOHNNY'S SEASONING IS A FAVORITE OF THE PACIFIC NORTHWESTS. IF NOT AVAILABLE USE LAWERY'S SEASONINGS WITH THE KRAFT DRESSINGS. KRAFT ZESTY ITALIAN IS GREAT FOR MARINADE FOR ALL STEAKS... MAKE SURE YOU USE IT FOR BASTING ALSO.
Date published: 2006-05-22
Rated 4 out of 5 by from My husband said, "Please make this again." I allowed salmon to marinate all day while at work. My husband said, "Please make this again." I allowed salmon to marinate all day while at work. I brushed the salmon with melted butter, sprinkled on 1/2 tsp. dill weed, 1/4 tsp. onion powder, and 1/2 tsp. marjoram. Excellent flavor!! I also baked in the oven at 375 for about 14 minutes to avoid salmon blackening in the broiler. I served the fillets with a relish I threw together in my food processor: 2 C. fresh spinach, 2 Tbsp. Parmesan cheese, and 1-1/2 Tbsp. more raspberry dressing. I then stirred in by hand 1/3 C. shredded Mozzarella, a handful of frozen raspberries (thawed), and about 3 Tbsp. sunflower seeds. Fabulous compliment to the fish. No food processor? Hand-tear the spinach into bite-sized pieces, stir together with the other relish ingredients, and serve the fillets on top a "bed of greens."
Date published: 2006-04-28
Rated 4 out of 5 by from We loved the texture of the broiled salmon. We loved the texture of the broiled salmon. For years I have only known how to bake salmon, and this is a whole other wonderful crispy texture than the steamed texture we have been used to. The raspberry marinade is ok, but not quite the taste we would want for the next time. A wonderfully easy tasty recipe. Thanks Kraft!
Date published: 2010-02-11
Rated 5 out of 5 by from This was delicious! This was delicious! I didn't pay attention to the amount of dressing (and I used light), but let it marinate for 30-45 minutes. The flavor was light with just a hint of raspberry. I made it on the grill, which was awesome. My hubby had two fillets, and my two children (3 yrs and 16 mos) both devoured theirs, too.
Date published: 2008-08-26
Rated 4 out of 5 by from My husband really enjoyed the flavor of the Rasberry Vinaigrette. My husband really enjoyed the flavor of the Rasberry Vinaigrette. I let them sit in the dressing for at least an hour, turning over after half an hour. I wasn't using Salmon steaks and figured it should sit longer. What a delicious flavor the dressing imparts to the fish. We will have this again!!
Date published: 2006-05-17
Rated 5 out of 5 by from This is a favorite especially with my picky kids. This is a favorite especially with my picky kids. I tweaked it a bit to my liking. I in no way used only 3 Tbsp of dressing...more like 1 cup at least. I marinate for 1-2 hours in a ziploc bag and bake in the oven at 400 degrees or so for about 20-30 minutes. The flavor is awesome when done this way.
Date published: 2010-01-14
Rated 4 out of 5 by from Wow! Wow! My husband is already a huge fan of salmon but now he requests this recipe every time I make salmon. The raspberry dressing is positively DELIGHTFUL and adds just the right touch to the salmon....I will be making this recipe for many years to come....Thanks Kraft!!!!
Date published: 2006-06-04
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