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Apricot Dijon Glazed Salmon

[heart_this] · Mar 25, 2015 · 43 Comments

Apricot Dijon Glazed Salmon

Salmon baked in an apricot dijon glaze with ginger and lime.

Easter is coming and I have been have been working on menu ideas and I was thinking about something other than ham and salmon is a great option! I wanted something fruity to represent spring and apricot was my first choice and from there I decided to go with a slightly Asian fusion theme where I combined the aspects of sweet, spicy, salty and sour. The apricot preserves provided the sweet and I went with dijon mustard for the spicy, soy sauce for the salty and lime juice for the sour and the combination created a fabulous blend of flavours that I accented with a touch of ginger and garlic. This recipe could not be easier, you simply mix the glaze, brush it on the salmon, bake and you’re done. (You can optionally marinade the salmon in the glaze for a while before baking to infuse it with more flavour.) All said and done, this tasty apricot dijon glazed salmon takes less that 20 minutes to make making it a perfect weeknight meal or a meal for special occasions where you would rather be spending time with your family than in the kitchen. To complete the meal I served the salmon on an apricot quinoa salad along with some simple steamed asparagus making for a really nice Easter meal!

Apricot Dijon Glazed Salmon
Apricot Dijon Glazed Salmon
Apricot Dijon Glazed Salmon
Apricot Dijon Glazed Salmon

Apricot Dijon Glazed Salmon

Apricot Dijon Glazed Salmon

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4

Salmon baked in an apricot dijon glaze with ginger and lime.

ingredients
  • 4 (6 ounce) salmon fillets
  • 1/4 cup apricot preserves/jam
  • 1 tablespoon grainy mustard
  • 1 tablespoon dijon mustard
  • 1 tablespoon low sodium soy sauce (or tamari fro gluten-free)
  • 1 tablespoon lime juice
  • 2 teaspoons ginger, grated
  • 2 teaspoons garlic, grated
directions
  1. Place the salmon on a baking dish, brush with the mixture of the apricot preserves, mustards, soy sauce, lime juice, ginger and garlic and bake in a preheated 400F/200C oven until the salmon just starts to flake easily, about 10 minutes.
Option: Marinate the salmon in the glaze for 30+ minutes before baking.
Nutrition Facts: Calories 286, Fat 10.9g (Saturated 1.5g, Trans 0), Cholesterol 75mg, Sodium 295mg, Carbs 15g (Fiber 0.5g, Sugars 9g), Protein 35g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Food, Low-carb, Main Course, Recipe, Seafood

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Reader Interactions

Comments

  1. marla {Family Fresh Cooking} says

    March 25, 2015 at 1:17 pm

    Fabulous salmon recipe!!! Must have some stat!

    Reply
  2. Maria says

    March 25, 2015 at 1:46 pm

    Love that glaze!

    Reply
  3. Heather Christo says

    March 25, 2015 at 4:44 pm

    this look fantastic! must make it very soon!

    Reply
  4. Julie @ Table for Two says

    March 25, 2015 at 5:03 pm

    this looks amazing!! that glaze is so perfect for the salmon!

    Reply
  5. Danae Halliday says

    March 25, 2015 at 6:25 pm

    Salmon sounds like a great alternative to ham for Easter! Love this apricot glaze!

    Reply
  6. Liz says

    March 25, 2015 at 9:21 pm

    A real nice and simple recipe.

    Reply
  7. Joanne V says

    March 25, 2015 at 9:45 pm

    This is an amazing recipe, and I love that glaze!

    Reply
  8. Grandbabycakes says

    March 25, 2015 at 11:29 pm

    This looks absolutely breathtaking! I want this for dinner now.

    Reply
    • Jennifer says

      June 27, 2022 at 4:21 am

      I most definitely am going to try this recipe. Looks absolutely delish.

      Reply
  9. Kathleen says

    March 26, 2015 at 12:18 am

    Delicious! Looks pretty easy too!

    Reply
  10. Kate @ Babaganosh.org says

    March 26, 2015 at 5:11 pm

    That glaze looks amazing! And the salmon looks so flaky and perfect too. I love that this is essentially a 1 step recipe!

    Reply
  11. Helen Kennedy says

    March 27, 2015 at 12:17 pm

    This sounds delicious, we both love salmon and apricots. The only problem is my husband hates mustard. Have you any suggestions as to what I could use instead.

    Reply
  12. kevin says

    March 27, 2015 at 12:29 pm

    Helen Kennedy: The mustard is pretty key here and the other ingredients really mellows out the harsh flavour of the mustard. I think that replacing the mustard with a hot sauce like sriracha would also be very good, but different.

    Reply
  13. Jenny says

    March 27, 2015 at 12:44 pm

    Wow, this salmon looks fantastic Kevin! Great dinner idea!

    Reply
  14. Erin says

    March 30, 2015 at 1:47 am

    I've only recently started warming up ti salmon and it usually must involve some kind of glaze or sauce covering it so this is right up my alley!

    Reply
  15. Paige says

    March 30, 2015 at 3:27 pm

    I made this and thoroughly enjoyed it! The second time around I added crushed pistachios to the topping, which was yummy. Thanks for an easy and delicious recipe!

    Reply
  16. Sarah says

    March 30, 2015 at 5:37 pm

    My husband and I enjoyed this recipe so much we made it twice in one week, something we rarely do. Highly recommend.

    Reply
  17. kevin says

    March 30, 2015 at 6:13 pm

    Sarah: I'm glad you enjoyed it!

    Reply
  18. Vivianne Bollien says

    April 10, 2015 at 5:52 am

    Can you suggest some dishes to go with the salmon? I was going to try sugar peas for the veggie but not sure what else…my hubby does not like couscus he likes potatoes and pasta, but no cheese. TY

    Reply
  19. Kilyena says

    September 28, 2015 at 5:41 am

    Kevin,
    I had to type this in word and cut and paste it because I kept crashing 4 times on this site to tell you what I wanted to say…. I’m stubborn that way! I wanted to say I’ve made this recipe before and we loved it. We were trying to decide (hubby & I) something really quick and simple to make last night. This recipe kind of popped up in my mind, and we found this sweet salmon filet in Sam’s. We cut it in half because it was too much for the two of us and quite frankly reheating medium-rare meat is almost always going to give you a medium-well. So we marinated the other half over night in the fridge. My daughter said she would be home for dinner on a Sunday night so we bought an additional filet. It was so good we wanted it the next night. The second filet didn’t marinate no more than 20 or so minutes before baking. This was a taste test. I honestly don’t know which filet I prefer because obviously the one that marinated over-night had all the marinate flavors infused completely within it. The one that got the quick marinate had more of a salmon flavor it. Honesty I don’t know which I prefer the most they are both fantastic! I served Minute Rice Medley which is a Multi-Grain Medley of brown rice, Thai red rice, wild rice and quinoa. I added some low fat non-hydrogenated margarine and some spices.
    Both Hubby and I are both foodies so we are always looking for new recipes to try. This is in my all-time favorites recipe book with the Closet Cooking logo on it because it is so simple, easy and very very tasty!!
    p.s. is that lime zest on the salmon in the picture?
    said she would be home for dinner on a Sunday night so we bought an additional filet. It was so good we wanted it the next night. The second filet didn’t marinate no more than 20 or so minutes before baking. This was a taste test. I honestly don’t know which filet I prefer because obviously the one that marinated over-night had all the marinate flavors infused completely within it. The one that got the quick marinate had more of a salmon flavor it. Honesty I don’t know which I prefer the most they are both fantastic! I served Minute Rice Medley which is a Multi-Grain Medley of brown rice, Thai red rice, wild rice and quinoa. I added some low fat non-hydrogenated margarine and some spices.
    Both Hubby and I are both foodies so we are always looking for new recipes to try. This is in my all-time favorites recipe book with the Closet Cooking logo on it because it is so simple, easy and very very tasty!! thank you again for a simple, easy but fabulous recipe!!

    istha

    Reply
  20. Kilyena says

    October 4, 2015 at 5:42 am

    We made this again a few nights ago. I LOVE this recipe for salmon as does my whole family. We liked it so much we wanted it the following night. Even my picky daughter who snubs her nose at a lot of recipes loved this! My other daughter I knew for sure she liked it. I made extra citrus glaze so we could put it over our rice. This is one of my all time favorite recipes for salmon. Everyone but my picky toddler grandson loves this…. there is hope for him because he's still developing his taste and it does take a while… having raised 3 picky eaters. This has been my most go to recipe for salmon! Thanks again Kevin for a wonderful recipe.

    Reply
  21. C1PNR says

    March 23, 2016 at 9:27 pm

    Kevin, is that a quinoa and carrot base for the salmon, steamed, boiled, or ?

    Reply
  22. kevin says

    March 24, 2016 at 9:10 pm

    C1PNR: Yes that is an  Apricot Quinoa Salad

    Reply
  23. C1PNR says

    March 24, 2016 at 10:48 pm

    Thanks Kevin, not carrots but rather dried apricots – sounds even Better.

    Reply
  24. Anonymous says

    May 12, 2016 at 11:49 pm

    Had this for dinner tonight. Substituted some of my homemade peach jam for the apricot and it was delicious. It was tasty, simple and quick. Perfect for a weeknight meal. Thanks for posting.

    Reply
  25. Unknown says

    November 7, 2016 at 1:48 am

    Just made this for my family…. wow was it good! I did leave the dijon out but it was still a hit. Definitely going to be made again and again!

    Reply
  26. kevin says

    November 7, 2016 at 9:09 pm

    Unknown: I'm glad you liked it!

    Reply
  27. Kilyena says

    January 18, 2017 at 11:29 am

    We've made this several times! It's my goto recipe for salmon. My family absolutely LOVES IT! We like our salmon medium-rare and this fits perfectly! LOVE IT!!!!

    Reply
  28. kevin says

    January 19, 2017 at 2:50 pm

    Kilyena: I'm glad you like it! It's one of my favourites!

    Reply
  29. Anonymous says

    December 12, 2017 at 11:28 am

    One of my favorites salmon recipes!! The combination of flavors is amazing without loosing the flavor of salmon. You should definitely try it!!

    Reply
  30. voyagershome home says

    January 22, 2019 at 6:57 am

    salmon !!!!! I m coming….its looking so beautiful….thanks a lot…….

    Reply
  31. Kyleene DuPuis says

    April 8, 2021 at 8:00 pm

    Kevin, you are my new best friend. I have printed off so many of your recipes. Made this salmon tonight and we licked the plate. SO FREAKING GOOD!

    Reply
  32. Alice says

    April 19, 2021 at 7:48 pm

    Absolutely delicious and sooo simple !

    Reply
  33. Janel says

    April 29, 2021 at 9:32 pm

    Made this tonight. It was fabulous!!! My kids and husband inhaled their dinner in 3.2 seconds. I usually have to coax my youngest to eat his dinner when we have salmon- not tonight! Unanimous vote to put this in the rotation! I followed the recipe exactly as written – I actually never do that but I wouldn’t change anything here!

    Reply
  34. Laura Cerretani says

    July 19, 2021 at 4:47 pm

    This looks amazing! Do you think I could substitute Salmon for another fish? Maybe halibut? Also thinking of serving with fresh apricots halved on the side since they are in season. Any suggestions?

    Thanks!

    Reply
    • kevin says

      July 20, 2021 at 9:17 am

      This would be so nice with many kinds of fish, like trout, black cod, halibut, etc.! Fresh apricot halves would be amazing! I would probably place the apricot halves in the oven with the fish, in sauce, and roast them a bit. Yum!

      Reply
  35. Lydia says

    September 23, 2021 at 3:47 pm

    Hello, I know this post is about the salmon, which I have made and it’s VERY good, my husband requested I make it again, BUT, can you tell me how you made the most perfect looking asparagus I’ve ever seen?

    Reply
    • kevin says

      September 27, 2021 at 2:21 pm

      I cook the asparagus in about 1/2 inch of boiling water until it just starts to turn from a light green to a dark green, turning it part way through, before transferring to a bowl filled with cold water to stop the cooking process. This results in a bright green asparagus that is slightly crispy on the inside.

      Reply
  36. Laura says

    May 18, 2022 at 12:18 am

    Made this tonight for a special dinner for two. The recipe was so easy to follow and it turned out beautifully. Served it with cauliflower purée, asparagus with toasted almonds and Parmesan and French bread. The salmon was the best part. Thank you!

    Reply
  37. Nancy says

    October 23, 2022 at 3:27 pm

    Absolutely delicious! My only changes were substituting coconut aminos for the soy sauce and crisping the skin in a cast iron pan before popping it into the oven. I garnished with tarragon from my garden and served with basmati rice and brussels sprouts roasted in the leftover glaze. This is the best recipe for salmon I’ve ever tasted! Thank you!

    Reply

Trackbacks

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    […] Apricot Dijon Glazed Salmon […]

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    July 22, 2022 at 6:03 am

    […] APRICOT DIJON GLAZED SALMON […]

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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