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Apricot Dijon Glazed Salmon

Apricot Dijon glazed salmon is oven-baked until tender, then brushed with a sweet-tangy apricot and mustard glaze. A reserved spoonful of glaze adds a bright finish at serving.
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Prep Time 5 minutes
Cook Time 21 minutes
resting 3 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 0.5 cup apricot preserves
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • 1 tsp soy sauce
For the salmon
  • 1.5 lb salmon fillet center-cut, skin on
  • 1 tsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
Make the glaze
  1. Combine the apricot preserves, Dijon mustard, lemon juice, and soy sauce in a small saucepan over medium-low heat, stirring until melted and bubbling gently, 2 to 3 minutes.
  2. Remove the glaze from the heat and set aside 2 tablespoons in a clean bowl for serving.
Bake the salmon
  1. Pat the salmon dry and place it skin-side down on the prepared baking sheet.
  2. Rub the top of the salmon with the olive oil.
  3. Season the salmon with the salt and pepper.
  4. Bake for 8 to 10 minutes.
  5. Brush the salmon with the remaining glaze and return it to the oven for 4 to 8 minutes, until the thickest part reaches 145°F.
  6. Rest the salmon for 3 minutes.
  7. Serve the salmon with the reserved glaze.

Notes

For the best texture, check the thickest part of the salmon with a thermometer and remove it when it reaches 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended for best texture. Use certified gluten-free tamari in place of soy sauce if needed.