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Apricot Dijon Glazed Salmon

Apricot Dijon Glazed Salmon: A Sweet and Savory Delight

Experience a delightful blend of flavors with Apricot Dijon Glazed Salmon, a healthy and quick dinner option.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 20 minutes
Servings: 4 fillets
Course: Lunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 pieces Salmon Fillets Choose fresh fillets for the best flavor
For the Glaze
  • 1/2 cup Apricot Preserves/Jam Substitute with peach or mango preserves for variety
  • 2 tablespoons Grainy Mustard Consider Dijon mustard for a smoother option
  • 2 tablespoons Dijon Mustard For a milder flavor, use yellow mustard
  • 2 tablespoons Low-Sodium Soy Sauce (or Tamari) Use tamari for a gluten-free option
  • 2 tablespoons Lime Juice Always use freshly squeezed for best taste
  • 1 teaspoon Ginger, grated Fresh ginger is preferred
  • 1 clove Garlic, grated Fresh garlic delivers a stronger flavor

Equipment

  • Oven
  • baking dish
  • mixing bowl
  • Pastry brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and allow about 10 minutes for it to fully heat.
  2. In a mixing bowl, combine the apricot preserves, grainy mustard, Dijon mustard, low-sodium soy sauce, lime juice, grated ginger, and garlic until smooth.
  3. Place the salmon fillets in a baking dish, skin-side down, and coat them generously with the glaze.
  4. Bake the salmon for 10 minutes, checking for doneness to ensure it flakes easily with a fork.
  5. Check the internal temperature; it should reach 145°F (63°C) for perfectly cooked salmon.
  6. Remove from the oven and let the salmon rest for a couple of minutes before serving.

Nutrition

Serving: 1filletCalories: 280kcalCarbohydrates: 8gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgSugar: 6gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months and reheat gently.

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