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.
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.
Notes
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.
See the blog post for more helpful tips, especially if using individual fillets instead of 1 large fillet. As well as storage, and serving ideas.