Apricot Glaze For Salmon

Apricot salmon baked until shiny and sticky is the most delicious, easy dinner recipe served with broccoli. Cooking salmon with a sticky sauce is always a good idea because it makes the dish more flavorful.

This salmon was incredibly tasty, and even my fish-averse daughter loved it. Apricots are rich in antioxidants and vitamin A, and this dish is full of both.

Apricot Baked Salmon: Steps To Prepare

Glazes are sticky sauces that coat foods. Dried apricot , soy sauce, garlic, lemon and water are combined together in a little pan. The mixture simmer until reduced and thickened. A more sticky glaze is achieved by cooking it a bit longer.

Salmon should be baked for about 10 minutes. You may want to use a timer or watch it carefully. Serve with your favourite dishes like rice pilaf, broccoli, pasta salad, etc.

How Do You Know When Salmon is Done?

Salmon is done when it flakes easy. You can also check by using a fork. If it pulls apart easily, then it is done.Salmon should be cooked to 145 degrees Fahrenheit.

Spicy Apricot Glaze With Salmon

 Find a baking pan. Place Salmon in a Baking Pan. Put in Oven. Stir together 3 Things. Brush mixture over almost cooked Salmon, then keep cooking it for some time.

 Salmon should be cooked thoroughly without being overcooked. Glaze should be bubbly before serving. Skin should be removed if desired.

Apricot Dijon Glazed Salmon 

Apricots are delicious fruits that taste wonderful when used in desserts, but also make a great addition to savoury dishes. This dish combines sweet, spicy, salty, and sour flavours and tastes amazing. You simply mix the glaze ingredients together, brush them onto the salmon, and bake. This dish takes less than 20 minutes to prepare, and it makes a perfect weeknight dinner or a special occasion meal.


2 tablespoons apricot preserves mixed with 1 teaspoon spicy brown mustard, then placed on top of 4 (8 ounce) salmon fillets.

Salmon should be cooked for 16 minutes. After cooking, pull out of the oven and brush with leftover apricot mixture. Bake again for another two minutes. This time, cook the salmon until it flakes easily with a fork.

This product contains 269 calories; protein 41.1g; carbohydrates 6.3g; fat 7.7g; cholesterol 96.9mg; sodium 126.0mg.

What You’ll Need To Make The Apricot Glaze

Apricot jam–I prefer using one 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 inthe recipe apricot jam.Coconut  staple  is  in sodium,and adds a  subtle sweetness to any sauce marinade!

Dijon mustard is an ingredient used to flavor foods. It comes from France. It is made by mixing vinegar with salt and spices. It is often served with meat.

Sesame oil is another ingredient used to flavor foods, and it comes from Japan. It is made by pressing sesame seeds. It is often served over rice dishes.

Apricot Glazed Salmon

This glaze will work for salmon fillets that are up to 2 lbs. You can also use this recipe for other types of fish such as trout, tilapia, cod, etc.


Salmon is a delicious fish that tastes great when cooked properly. To make this recipe, you need to start by cutting up your salmon into pieces. Then season it with salt and pepper. Next, chop up some scallions and add them to the salmon. 

Sprinkle sesame seeds over the salmon as well. Now, mix together apricot glaze, fruit-sweetened apricot jam, coconut aminos, water, dijon mustard, sesame oil, and garlic.

Finally, pour the mixture onto the salmon and let it sit for about 10 minutes before serving.

This recipe calls for 1/4 teaspoon of salt, 1/2 teaspoon of tapioca flour or sub cornstarch. It also calls for serving this dish with rice of choice. It also includes roasted cabbage with maple tahini sauce.


Seasoned fish should be cooked slowly, and baked in a shallow pan. Salmon needs to be seasoned lightly, and then drizzled with a sweet-and-sour sauce.

Preheat the oven to 375 degrees Fahrenheit. Bake the salmon for 20 minutes. Mix the tapioca flour with 1 tablespoon of water before adding it to the sauce. To avoid clumping, add the tapioca flour slowly.

Salmon should be cooked until it flakes easily when you press down on it with your finger. Remove from the oven and top with scallions and sesame seeds.

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