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Glazed Apricot Dijon Salmon fillet served with quinoa and asparagus on a white plate.
Reda

Apricot Dijon Salmon

Sweet-tart apricot jam meets sharp Dijon mustard in this weeknight salmon that looks fancy but comes together in 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lbs salmon fillets skin-on or skinless, about 6 oz each
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
For the Glaze
  • 0.33 cup apricot jam not preserves (too chunky)
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic minced
  • 0.25 tsp red pepper flakes optional, for heat
For Serving
  • 2 tbsp fresh parsley chopped
  • 1 lemon wedges optional

Equipment

  • Rimmed Baking Sheet
  • Small saucepan
  • Pastry brush or spoon

Method
 

Prep
  1. Preheat oven to 425 degrees F. Pat salmon fillets dry with paper towels - this helps the glaze stick. Arrange on a rimmed baking sheet lined with parchment or foil. Brush with olive oil and season with 1/2 teaspoon salt and the black pepper.
  2. In a small saucepan, combine apricot jam, Dijon mustard, apple cider vinegar, minced garlic, remaining 1/4 teaspoon salt, and red pepper flakes if using. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring, until slightly thickened and glossy. Remove from heat.
  3. Spoon or brush about half the glaze over the salmon fillets, coating the tops and sides. Reserve the rest for serving. Bake for 10-12 minutes, until the salmon flakes easily with a fork and the internal temperature reaches 125-130 degrees F for medium (it will carry over to 130-135). The glaze should look caramelized in spots.
  4. Transfer salmon to plates. Drizzle with the reserved warm glaze and sprinkle with fresh parsley. Serve with lemon wedges on the side for squeezing over.

Notes

Apricot preserves are too chunky to melt properly - stick with smooth apricot jam. The glaze keeps in the fridge for a week and is excellent on chicken thighs or pork chops too. For extra-crispy salmon, broil for the final 1-2 minutes, watching closely to prevent burning.