Apricot Glazed Salmon

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

5 from 2 votes

Course: Dinner, Main

Servings

4-6

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

NOTES:
1-This glaze will work for a salmon fillet that’s up to 2 lbs. If using more than 1.5 lbs, I suggest adding a little extra salt to the glaze.
2-You can swap the apricot glaze for orange or peach jam if that’s easier to find!

Ingredients

• 1 1/2-2 lbs 1 1/2-2 salmon, skin on

• Salt & pepper

• 2-3 scallions, chopped

• 1-2 tbsp sesame seeds, to top

• Apricot Glaze

• 1/4 cup 1/4 fruit-sweetened apricot jam

• 1/4 cup 1/4 coconut aminos or low sodium soy sauce

• 1/4 cup 1/4 water

• 2 tbsp 2 dijon mustard

• 1 tbsp 1 sesame oil

• 1 clove 1 of garlic, crushed

• 1/4 tsp 1/4 salt

• 1 tsp 1 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.

Did you make this recipe?

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