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Dinnertime Recipes

Sauteed Salmon With Sweet and Sour Glaze


Make with Coca-Cola

What You Need

  • 1 ½ Cup Coca-Cola®
  • 1 ½ Tablespoon balsamic vinegar
  • 1 ⅛ Teaspoon salt
  • ½ Cup trimmed pearl onions, par-cooked
  • ½ Cup bias-cut parsnips, par-cooked
  • ½ Cup bias-cut carrots, par-cooked
  • ¼ Cup snow peas, strings removed, par-cooked
  • 1 ¼ Cup white mushrooms, trimmed and sliced
  • 1 ¼ Pound pounds salmon fillet*, skin-on, portioned 5 ounces each
  • ½ Tablespoon water
  • ½ Teaspoon black pepper, freshly ground
  • 1 Tablespoon olive oil


  1. Combine the soda, balsamic vinegar and 1/8 teaspoon of salt in a saucepan over medium-high heat and reduce to 1/2 cup, about 20 minutes. Remove from heat. Heat 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add mushrooms, 1/2 tablespoon of water and a pinch of salt. Cook just until tender, about 2-3 minutes. Add remaining vegetables and toss to combine. Remove from heat and hold while cooking fish. Season salmon fillets with remaining salt and pepper. Heat remaining olive oil in a non-stick skillet over medium heat. Place the fillets, flesh-side down into the pan. Sauté until first side is golden brown, about 5-7 minutes. Flip over to skin side. Sauté until fish is opaque, but still tender, about 5 additional minutes. Remove from heat and hold warm. Place the pan with vegetables over medium-high heat and toss to reheat briefly. Serve fillets and mixed vegetables, drizzled with glaze.

Sea bass may be substituted for salmon fillets.

Number of servings (yield)

4 servings




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