Apricot glazed salmon is right in time for dinner! Another delicious salmon recipe for all you fish lovers, because you truly cannot have enough salmon recipes.
This sweet & savory glaze is sweetened with apricot jam, and really brings out the flavor of the fish. Pair it with your favorite rice and the most delicious crispy roasted cabbage!
This simple apricot glaze goes so well with a flakey fillet of salmon. It’s got a sweet tang from the apricot jam, and is a definite crowd pleaser.
The longer you marinate the salmon, the better in my opinion. You can prep it in the morning, and stick it in the oven 30 minutes before dinner.
I love to serve it with brown rice and a side of veggies. Truly a weeknight staple in our house, and one of my favorite dinners!
What you’ll need to make the apricot glaze
- Apricot jam– I prefer using an apricot jam that’s naturally sweetened with fruit or fruit juice. If you don’t love apricots, or haven’t come across one you like, peach or orange jam would work great in this recipe
- Coconut aminos– coconut aminos is a staple in my kitchen as a soy sauce substitute. It’s significantly lower in sodium, and adds a subtle sweetness to any sauce or marinade!
- Dijon mustard
- Sesame oil
- Tapioca flour– similar to cornstarch or arrowroot, tapioca flour helps thicken the sauce to make it more of a thick glaze
- Garlic
- Salt
Aside from salmon, this glaze would be delicious with chicken or even tofu. It’s simple to make, yet so flavorful!
I know I’m not the only one who aims to have dinner ready in as little time as possible, so this recipe is a must for anyone who’s in a pinch for time come dinner time.
It’s super simple, and feels fancier than it actually is! Enjoy, friends 🙂
Be sure to check out some of my other salmon recipes from the blog:
Easy Sheet Pan Salmon for Two
Pistachio Crusted Salmon
Maple Dijon Salmon
Apricot Glazed Salmon
Ingredients
- 1 1/2-2 lbs salmon, skin on
- Salt & pepper
- 2-3 scallions, chopped
- 1-2 tbsp sesame seeds, to top
Apricot Glaze
- 1/4 cup fruit-sweetened apricot jam
- 1/4 cup coconut aminos or low sodium soy sauce
- 1/4 cup water
- 2 tbsp dijon mustard
- 1 tbsp sesame oil
- 1 clove of garlic, crushed
- 1/4 tsp salt
- 1 tsp tapioca flour, or sub cornstarch, arrowroot or regular flour
Serve with
- Rice of choice
- Roasted Cabbage with Maple Tahini
Directions
- Pat the salmon dry and season lightly with salt and pepper. Place it into a baking dish, around 9 x 13 or big enough to fit the fillet.
- In a small bowl, whisk together all of the glaze ingredients except for the tapioca flour. Pour it over the salmon, and let it marinate for 20 minutes. Optional, but if you’re baking a large fillet, you can slice the salmon going across, not cutting fully through, but creating slits so that the marinade seeps through, and the middle section cooks evenly.
- Preheat the oven to 375 F while the salmon marinates.
- After the salmon marinates, bake the salmon for 20 minutes on the middle rack. Remove the baking dish from the oven, and mix the tapioca flour into the sauce. To prevent clumps, you can mix the tapioca flour in 1 tbsp of water before pouring it in.
- Place the dish back into the oven and bake for an additional 5 minutes, then broil for 2-3 minutes. Cooking time may vary depending on the thickness and size of your salmon.
- Once the salmon is done, remove from oven and top with sliced scallions and sesame seeds.
This glaze is amazing!!! My grandma used to make apricot chicken and I wanted a variation for salmon. Found this and made it in ten mins (I cheated a bit using a food processor) and it turned out amazingly. My husband used it on beef too and it worked brilliantly!
I’m so happy to hear that!
Picked up the bonne maman apricot jam to make this and I am very happy with my decision! The apricot – coconut amino – garlic – mustard glaze is tangy, fruity and flavorful. I would have never thought to create such a combination. Mind. Blown.
The flavor profile for this glaze is perfect. It’s like a sweeter sidekick to the dijon, parsley salmon recipe on this blog. As per Gal’s suggestions, we added rice and roasted veggies to this salmon for a quick weekday lunch. This is such a delicious, satiating meal that I’ll definitely add to our rotation. Thank you.
Thank you, Manpreet! Sometimes the strangest flavors work so well together. I’m so happy you tried it out 🙂