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
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
- 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.
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Fabulous salmon recipe!!! Must have some stat!
Love that glaze!
this look fantastic! must make it very soon!
this looks amazing!! that glaze is so perfect for the salmon!
Salmon sounds like a great alternative to ham for Easter! Love this apricot glaze!
A real nice and simple recipe.
This is an amazing recipe, and I love that glaze!
This looks absolutely breathtaking! I want this for dinner now.
I most definitely am going to try this recipe. Looks absolutely delish.
Delicious! Looks pretty easy too!
That glaze looks amazing! And the salmon looks so flaky and perfect too. I love that this is essentially a 1 step recipe!
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.
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.
Wow, this salmon looks fantastic Kevin! Great dinner idea!
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!
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!
My husband and I enjoyed this recipe so much we made it twice in one week, something we rarely do. Highly recommend.
Sarah: I'm glad you enjoyed it!
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
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
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.
Kevin, is that a quinoa and carrot base for the salmon, steamed, boiled, or ?
C1PNR: Yes that is an Apricot Quinoa Salad
Thanks Kevin, not carrots but rather dried apricots – sounds even Better.
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.
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!
Unknown: I'm glad you liked it!
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!!!!
Kilyena: I'm glad you like it! It's one of my favourites!
One of my favorites salmon recipes!! The combination of flavors is amazing without loosing the flavor of salmon. You should definitely try it!!
salmon !!!!! I m coming….its looking so beautiful….thanks a lot…….
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!
Absolutely delicious and sooo simple !
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!
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!
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!
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?
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.
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!
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!