Apricot glazed salmon is an easy-to-prepare, sweet and tangy, gluten-free, low-carb dish with amazing flavor.
This juicy and flavorful dish combines the sweetness of apricot with the savory taste of salmon, creating a mouth-watering flavor explosion in every bite.
Not only is it simple to prepare, it is also a crowd-pleaser that packs a nutritional punch with its high levels of protein and omega-3 fatty acids.
The glaze consists of fruit-only apricot jam, keto honey (or traditional honey), tamari sauce, and a splash of Dijon mustard, creating a sweet & savory glaze that pairs well with salmon or other types of fish.
My husband and son loved this entree and deemed it a high-end restaurant-quality meal.
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My Blueberry Glazed Salmon recipe on this site inspired this fish recipe.
Ingredients
Salmon
- One ½ -Two lbs Wild Caught Salmon, skin on
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
Apricot Glaze
- ¼ cup fruit-only-sweetened Apricot Jam
- 1 ½ tablespoons gluten-free Tamari Sauce, or coconut aminos
- ½ tablespoons Dijon Mustard
- One tablespoon Keto Honey, or traditional honey
Garnish, optional
- One Scallion, chopped
- ½ tablespoon Sesame Seeds
Refer to the printable recipe card for nutritional information, detailed directions, and additional details.
Jump to RecipeInstructions
Rinse the salmon with water, pat the fillets dry with paper towels, and season lightly with the salt and pepper.
Place the fillets into a parchment-paper-lined baking dish or baking tray.
In a small bowl, whisk together all of the apricot glaze ingredients.
Brush the glaze over the salmon fillets, and let it marinate for 10-12 minutes.
After the salmon has marinated, bake it for 15-20 minutes on the middle rack.
Remove the baking dish from the oven and broil under the oven broiler for 2-3 minutes. Cooking time may vary depending on the thickness and size of your salmon.
Once the salmon fillets are done, remove from the oven and top with sliced scallions and sesame seeds.
Hint: Cooking times may vary depending on the thickness and size of your salmon fillets.
Substitutions
- Salmon- You can replace the salmon with halibut or sea bass fillets if you prefer.
- Dijon Mustard - If you don't have Dijon mustard, regular mustard can be used as an alternative.
- Tamari Sauce - The tamari sauce can be swapped with coconut aminos.
Equipment
Storage
Store the cooked salmon in a sealed container in the fridge for up to 2 days. It can also be stored in the freezer in a sealed container or freezer bag for up to one month.
📖 Printable Recipe Card
Apricot Glazed Salmon
Ingredients
Salmon
- 1 ½ -2 lbs Wild Caught Salmon skin on
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
Apricot Glaze
- ¼ cup fruit-only-sweetened Apricot Jam
- 1 ½ tablespoons Tamari Sauce, gluten-free or coconut aminos
- ½ tablespoons Dijon Mustard
- 1 tablespoon Keto Honey or traditional honey
Garnish
- 1 Scallions chopped
- ½ tablespoon Sesame Seeds
Instructions
- Rinse the salmon with water, pat the fillets dry with paper towels, and season lightly with the salt and pepper.
- Place the fillets into a parchment-paper-lined baking dish or baking tray.
- In a small bowl, whisk together all of the apricot glaze ingredients.
- Brush the glaze over the salmon fillets, and let it marinate for 10-12 minutes.
- Preheat the oven to 350°F (180℃) while the salmon marinates.
- After the salmon has marinated, bake it for 15-20 minutes on the middle rack.
- Remove the baking dish from the oven and broil under the oven broiler for 2-3 minutes. Cooking time may vary depending on the thickness and size of your salmon.
- Once the salmon fillets are done, remove from the oven and top with sliced scallions and sesame seeds.
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Notes
Nutrition
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