Salmon is on the regular rotation in our house; we eat it at least once every other week. I pretty much always make it in the oven as I think it eliminates the unpleasant “fishy” smell that can happen with other methods. This recipe came about as a happy accident due to my obsession not to waste food if at all possible. I had made this 5-Ingredient Apricot Glazed Ham over the holidays and was left with about a 1/4 cup of extra sauce. I figured the flavors might work with salmon, and I was pleasantly surprised that ingredients that I almost always have around could create such a tasty and easy dinner on a busy weeknight.
Feel free to adjust this one to your own tastes! Use whole grain Dijon or don’t add the cloves. I even think it would be good without the brown sugar in a pinch. It is the apricot and mustard that create a mild sweet and sour combination that pairs as well with rice as it does with salad or vegetables. I hope you’ll enjoy having another 7-ingredient recipe that you know will turn out well every time.
We like our salmon medium and I cut smaller size filets so broiling is enough, but feel free to bake it for a few additional minutes if needed to get it to your liking. (Broiling for the entire time may make it too brown on top.
I love that you only need a few ingredients for this one:
Adjust oven rack so that it is 6 inches from the heating element. Preheat broiler to high. Place salmon (skin side down) on a foil lined baking sheet coated n cooking spray. Combine apricot jam, mustard, brown sugar, cloves and salt in a small bowl. Brush glaze on top and and sides of the salmon. Place salmon in the oven and set timer for 6 minutes.
After 6 minutes, check the salmon. Broil for an additional 2-5 minutes or until desired level of doneness. Serve immediately garnished with chopped spring onions. (I remove the skin before putting it on the platter.)
Apricot Glazed Salmon
Ingredients
- 1½ lbs (680 g) salmon filet (skinless or with skin) cut into 4-5 pieces
- 3 tablespoons apricot preserves
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- ⅛ teaspoon Kosher salt
- pinch ground cloves
- 2 tablespoons chopped green onions
Instructions
- Adjust oven rack so that it is 6 inches from the heating element and preheat broiler to high. Place salmon (skin side down) on a foil lined baking sheet coated in cooking spray.
- Combine apricot jam, mustard, brown sugar, cloves and salt in a small bowl. Brush glaze on top and and sides of the salmon.
- Place salmon in the oven and set timer for 6 minutes. After 6 minutes, check the salmon. Broil for an additional 2-5 minutes or until desired level of doneness.
- Serve immediately garnished with chopped spring onions. (I remove the skin before putting it on the platter.)