This Apricot Glazed Salmon is flaky, tender, and has a phenomenal sweet and tangy flavor. Pair this dish with rice, cauliflower rice, or steamed broccoli for an easy but elevated meal.
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If you are bored with your go-to weeknight meals, this apricot glazed salmon is for you. It is easy to make, healthy, and delightfully different from everything else on your meal plan. This recipe can be made in under 30 minutes, is naturally gluten-free and can easily be made paleo or Whole30-friendly just by using fruit juice sweetened apricot jam.
For other delicious salmon recipes, try this Mango Salmon Salad with Cilantro and Avocado, this Paleo Teriyaki Salmon, or this Paleo Salmon Cobb Salad.
What I Love about this Apricot Glazed Salmon
This salmon is a unique and flavorful meal. Here is why I love it:
- Easy to Make — This salmon is an awesome addition to your weeknight meal rotation and can be made in just about 30 minutes.
- Healthy & Delicious — We try to eat fatty fish at least once weekly to ensure we get beneficial nutrients like omega-3 fatty acids in our diets. This recipe is a fun and flavorful alternative to fish tacos (our usual go-to).
Ingredient Notes & Possible Substitutions
Salmon
Skin-on salmon is recommended for this recipe. It cooks better in the oven (doesn't dry out as easily) and is more tender. The salmon can be cut into filets or cooked whole based on your preference. If you cut the salmon into individual filets, it will cook slightly faster. Wild-caught salmon will also cook faster because it contains less fat and is generally thinner. To assess if the salmon is done, take a fork and flake off a portion at the thicker end of the filet. If the salmon flakes, and is opaque, it is done. Take care not to overcook wild-caught salmon as it can become dry.
Kosher Salt
If using regular table salt, use slightly less than 1 teaspoon. Kosher salt is flaky and doesn't pack as densely when measuring.
Apricot Jam
Fruit juice-sweetened jam can be used to make this recipe paleo and Whole30-friendly. Orange marmalade or peach jam could also be used in this glaze.
Coconut Aminos
I like using coconut aminos not only because they are gluten-free and soy-free, but also because I prefer the flavor compared to soy sauce. Low-sodium gluten-free soy sauce can also be used. If using soy sauce, I would reduce the amount of salt used slightly.
Lemon Juice
You can add a tablespoon of lemon juice for a more tangy glaze.
Sesame Oil
Sesame oil is added for flavor. You can substitute avocado or olive oil if you cannot tolerate sesame.
Tapioca Starch
This ingredient is used as a thickening agent and should be mixed into a slurry with the water. Arrowroot starch or corn starch will also work.
How to Make Apricot Glazed Salmon
Make the Glaze
- I usually make the glaze while the salmon is in the oven. To make the glaze, start by combining the water and tapioca starch in a small bowl and whisk together to create a slurry.
- Next, mix all ingredients for the glaze in a small saucepan, including the starch slurry. Whisk together until smooth (there may be some apricot chunks but make sure the starch is fully mixed in) and heat over medium heat until it thickens, about 5-6 minutes. Taste and adjust lemon juice and seasonings if needed (keep in mind that the salmon is already salted so you don't want to make the glaze too salty). Remove from heat and set aside.
Bake the Salmon
- Preheat the oven to 375 F. Line a baking sheet with aluminum foil and set aside.
- Pat the salmon dry with a paper towel and season with kosher salt. Place on the foil-lined baking sheet and bake for 15 minutes on the middle rack of the oven.
- After 15 minutes, remove the salmon from the oven and cover it with ⅔ of the glaze. Take care to coat all sides of the salmon. Bake the glazed salmon for another 5-10 minutes, or until the salmon is fully cooked and flaky and the glaze is sticky (this will depend on the thickness of the fillets). Once the salmon is done, remove it from the oven and top with sliced green onions and sesame seeds. Serve with the remaining glaze.
Storage
Store leftover apricot glazed salmon in an airtight container in the refrigerator and consume it within 3-4 days.
Troubleshooting
A few factors can affect how quickly your salmon will cook. The size of the filets, the thickness of the salmon, and whether the salmon is wild-caught or not will all create some variability in cooking time. If you know your salmon is on the thinner side, check it after 10 minutes. If it is mostly done at this point, skip right to glaze. Place the salmon back in the oven and cook until done. Flaking the salmon with a fork at the thickest side is a great way to assess doneness.
What to Serve with Apricot Glazed Salmon
This apricot glazed salmon is sweet, tangy, and has a some Asian flavors. It pairs well with rice, cauliflower rice, or steamed broccoli. For some easy and flavorful ways to add more veggies to your plate, try serving it with this Cucumber and Bell Pepper Salad, Carrot and Cucumber Salad, or this Vietnamese Cucumber Salad.
Dietitian Notes
- Fatty fish, like salmon, are a great way to get nutrients like omega-3 fatty acids, B vitamins, and vitamin D2 (only wild-caught contains significant amounts of D2). Salmon is also a good source of minerals like selenium and potassium.
- One 8-ounce portion of salmon contains 46 grams of protein!
Recipe Tips
- Feel free to taste and adjust the glaze to your preferences. If you want it sweeter, add a tablespoon of honey. If you want it more tangy, add another tablespoon of lemon juice. I would avoid adding more coconut aminos (unless you lightly salted the salmon filets) to avoid the recipe from becoming too salty.
- If your salmon is on the thinner side, check it after 10 minutes. If it is almost done at that point, skip right to the next step. The salmon should be mostly cooked but not completely done when the glaze is added.
Try These Other 30-Minute Meals
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Apricot Glazed Salmon
Equipment
- Sheet pan
- Aluminum foil
- Small bowl
- Whisk
- Small saucepan
Ingredients
- 2 lbs Salmon, skin on cut into fillets of desired size if needed
- 1 teaspoon Kosher salt use slightly less if not using kosher salt
Apricot Glaze
- ¼ cup Filtered water
- 1 teaspoon Tapioca starch arrowroot or corn starch will also work
- ¼ cup Apricot jam use honey or fruit-sweetened jam for paleo
- ¼ cup Coconut aminos low-sodium soy sauce could be used
- 1 tablespoon Lemon juice
- 1 tablespoon Sesame oil
- 1 tablespoon Garlic, finely minced about 2 large cloves
- ⅛ teaspoon Cracked red pepper optional
Toppings
- ¼ cup Green onions thinly sliced
- 1 tablespoon Sesame seeds
Instructions
- Preheat the oven to 375 F. Line a baking sheet with aluminum foil and set aside.
- Pat the salmon dry with a paper towel and season with kosher salt. Place on the foil-lined baking sheet and bake for 15 minutes on the middle rack of the oven.
- While salmon is baking, combine the water and tapioca starch in a small bowl and whisk together to create a slurry.
- Mix all ingredients for the glaze in a small saucepan, including the starch slurry. Whisk together until smooth (there may be some apricot chunks but make sure the starch is fully mixed in) and heat over medium heat until it thickens, about 5-6 minutes. Taste and adjust lemon juice and seasonings if needed (keep in mind that the salmon is already salted so you don't want to make the glaze too salty). Remove from heat and set aside.
- After 15 minutes, remove the salmon from the oven and cover it with ⅔ of the glaze. Take care to coat all sides of the salmon. Bake the glazed salmon for another 5-10 minutes, or until the salmon is fully cooked and flaky and the glaze is sticky (this will depend on the thickness of the fillets). Once the salmon is done, remove it from the oven and top with sliced green onions and sesame seeds. Serve with the remaining glaze.
foodbornewellness.com says
Easy and delicious!