Almost Aunt Sandy’s Sweet and Sour Salmon

Recipe Overview

A tangy-sweet twist on classic salmon, featuring a rich fish broth base infused with garlic, thyme, and golden raisins. The dish balances acidity from balsamic vinegar with warmth from brown sugar, resulting in a versatile, comforting meal served with Challah bread or brown rice.

Time & Servings

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: About 40 minutes

• Servings: 8 (with 1 salmon fillet per person)

Ingredients

For the Dish

• 6 cups fish broth (homemade or store-bought; see notes below)

• 3 garlic cloves, smashed and peeled

• 1 bay leaf

• ½ teaspoon salt (adjust to taste)

• Freshly ground black pepper (generous pinch)

• 1 small red onion (about 100g), thinly sliced

• ½ bunch fresh thyme (about 15 sprigs; leaves removed and roughly chopped)

• 8 center-cut skin-on wild salmon fillets (3 oz/85g each; patted dry with paper towels)

• ½ cup golden raisins (preferably organic, plump and plump)

• 1 small lemon (about 100g), thinly sliced (unwaxed, seeds removed if preferred)

• ¼ cup aged balsamic vinegar (3–5 year aged for depth)

• 2 tablespoons light brown sugar (packed)

• 1 loaf Challah bread (for serving, optional)

Preparation

Step 1: Aromatic Broth Infusion

In a medium saucepan, combine the fish broth, smashed garlic, bay leaf, and ¼ teaspoon salt. Bring to a gentle simmer over medium-low heat (avoid boiling to prevent cloudiness). Let simmer uncovered for 15 minutes to infuse garlic and bay leaf flavors. Remove from heat and set aside to cool slightly.

Step 2: Assemble the Baking Dish

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil or non-stick spray. Spread half the thinly sliced red onion evenly across the bottom. Scatter half the chopped thyme and half the lemon slices over the onion.

Place each salmon fillet skin-side down onto the bed of onion and herbs. Season the top of each fillet with a pinch of salt and black pepper.

Step 3: Add Sweet-Sour Elements

Sprinkle the remaining thyme, golden raisins, and remaining lemon slices over and around the salmon.

Step 4: Reduce & Pour the Sauce

In a small bowl, whisk the balsamic vinegar and light brown sugar until the sugar dissolves completely. Carefully pour this mixture into the simmered fish broth (from Step 1). Return the broth to low heat and simmer for 1 minute to thicken slightly and fully dissolve the sugar.

Using a slotted spoon, remove the smashed garlic cloves and bay leaf from the broth (discard). Gently pour the reduced sweet-sour broth over the salmon, ensuring the liquid covers ⅓ to ½ of the fillets.

Step 5: Bake Until Flaky

Transfer the baking dish to the preheated oven and bake for 8–10 minutes. The salmon is done when the flesh flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Do not overbake to avoid dryness.

Step 6: Rest & Serve

Remove the dish from the oven and let it rest for 2 minutes. The broth will thicken naturally during baking. Serve hot, warm, or cold with Challah bread for dipping, or with brown rice, quinoa, or a simple green salad (as suggested by reviewers).

User Notes & Variations

Homemade Fish Broth (Alternative)

For a budget-friendly, no-waste option: Simmer fish/shellfish scraps (e.g., shrimp shells, salmon bones) in 1–2 quarts of boiling salted water for 5–7 minutes. Strain through a fine sieve, cool, and freeze for future use.

Kosher Substitutions

• Fish Broth: Use a kosher-certified vegetable broth (ensure it’s labeled “parve” if needed) or ask at kosher delis for a fish-based option.

• Challah Bread: Look for store-bought kosher Challah or substitute with matzo ball bread for a traditional Jewish pairing.

User Reviews

• Positive Feedback:

• “Love the combinations of flavors. Worth buying the golden raisins—they add a luxurious sweetness. Served with brown rice, and the sauce stole the show. A keeper!”

• “Substituted vegetable broth for fish broth. Paired with brown rice and a tomato/red onion salad. Excellent and surprisingly easy. Saving this recipe!”

• Constructive Criticism:

• “Too much broth—flavor was underwhelming despite fresh thyme. Adjust salt and reduce broth by 1 cup for better balance. Two out of five stars.”

• “What is fish broth? For kosher diets, ask at specialty stores or substitute with beef broth (non-kosher).”

• Pro Tips:

• For a richer sauce, use aged balsamic vinegar and add 1 tablespoon of honey (optional).

• Prep ahead: Make the broth 2 days in advance and refrigerate for deeper flavor.

Enjoy this adaptable, flavor-forward salmon dish—perfect for weeknights or gatherings!