Baked Apricot Glazed Salmon
Apricot glazed salmon is brushed with a delicious homemade apricot glaze and then baked until the salmon flakes easily. The whole family will love this naturally dairy free and gluten free dinner recipe.
Looking for more easy salmon recipes? Try my BBQ salmon bites, salmon caesar salad with crispy chickpea croutons, or smoked salmon poke bowls.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this apricot salmon:
- Apricot preserves or apricot jam
- Rice vinegar
- Low-sodium soy sauce
- Minced garlic
- Fresh ginger
- Red pepper flakes
- Wild salmon fillet – you can also use farm-raised salmon. See the helpful tips section below for more info.
- Kosher salt and freshly ground black pepper
- Garnish – sliced green onions or chopped parsley.
How to Make Apricot Glazed Salmon: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- In a small bowl, whisk together the apricot preserves, rice vinegar, soy sauce, garlic, and grated ginger until combined. Taste and add a pinch of kosher salt if needed. Set aside.
- Pat salmon dry with paper towels then place salmon skin side down on a baking sheet lined with parchment paper. Lightly season with kosher salt and freshly ground black pepper.
- Brush the apricot mix over the salmon fillet and allow to marinate for 10 minutes.
- Bake salmon until it flakes easily then top with sliced green onions before serving.
Helpful Tips
- Out of parchment paper? Rub the baking sheet with olive oil instead.
- In general, bake salmon for 4–5 minutes per ½ inch of thickness.
- Cooking wild salmon vs farm raised – Wild sockeye salmon is usually thinner than farm-raised or Atlantic salmon, so plan to bake farm-raised salmon longer and wild salmon shorter to avoid overcooking it.
Quick Tip: If using fresh salmon fillets, instead of one large fillet, cook them for less time so they don’t overcook. Salmon is done when it flakes easily with a fork.
Storage
Store leftover salmon in an airtight container in the fridge for up to 2 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this apricot glazed salmon recipe using what you already have? Here are some ideas…
- No apricot jam? – you can reconstitute dried apricots by finely chopping them and placing them in a bowl of water until hydrated then mixing them with the other ingredients. You may want to add a tablespoon or two of brown sugar.
- No rice vinegar? – use lime juice or lemon juice.
- No fresh garlic? – use 1 teaspoon of garlic powder.
- No red pepper flakes? – add a squeeze of sriracha instead or just omit completely.
How To Serve
This apricot-cooked salmon is delicious with a variety of side dishes such as cooked rice, sauteed green beans, oven roasted cabbage steaks, mashed potatoes, or harissa roasted cauliflower with fresh herbs.
Side salads such as kale crunch salad, shaved fennel apple salad with kale, or butternut squash and feta salad with apple vinaigrette are also great choices.
More Healthy Recipes
- Smoked Salmon Poke Bowls
- Salmon Caesar Salad With Crispy Chickpea Croutons
- Smoked Salmon Dip Without Cream Cheese (Dairy Free)
- BBQ Salmon Bites
I hope you love this Apricot Glazed Salmon! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Baked Apricot Glazed Salmon
Ingredients
- ½ cup apricot preserves or apricot jam
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari
- 2 minced garlic cloves
- 2 teaspoons grated ginger
- ½ teaspoon crushed red pepper flakes
- 1 ½ pound wild caught or farm raised salmon fillet see notes below
- diamond crystal kosher salt
- freshly ground black pepper
Instructions
- Preheat the oven to 375ºF/190ºC and line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the apricot preserves, rice vinegar, soy sauce, garlic, and grated ginger until combined. Taste and add a pinch of kosher salt if needed. Set aside.
- Pat salmon dry with paper towels then place salmon skin side down on the prepared baking sheet. Lightly season with kosher salt and freshly ground black pepper.
- Brush the apricot mix over the salmon fillet and allow it to marinate for 10 minutes (optional).
- Bake salmon for 15-20 minutes, or until it reaches an internal temperature of 145ºF/63ºC. Top with minced parsley or sliced green onions before serving.