Apricot Glazed Salmon
Apricot glazed salmon is an easy-to-prepare, sweet and tangy, gluten-free, low-carb dish with amazing flavor.
Servings: 4
Calories: 305kcal
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.
Notes
*All nutritional data are estimates only based on the products I used.
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.
Yield: 4 servings, Serving Size: 6 ounces, Net Carbs per Serving: 9g, Amounts per Serving-
Nutrition
Serving: 6ounces | Calories: 305kcal | Carbohydrates: 9g | Protein: 42g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 535mg | Fiber: 0g | Sugar: 7g
