Tender, flaky salmon fillets coated in a sticky sweet and savory sauce.
Serves 4
Prep 5 minutes
Cook 10 minutes
Are you looking for the perfect quick-cooking dinner that’s big on flavor? This apricot-Dijon glazed salmon comes together in 15 minutes from start to finish with just a handful of pantry staples. The combination of apricot preserves, Dijon mustard, apple cider vinegar, and soy sauce creates a glossy glaze that’s irresistibly sweet and savory. Even better, this dinner is made entirely in one skillet, which makes cleanup a breeze. Just sear the salmon, whisk together the glaze, and let everything simmer until the fish is tender and flaky. Serve it with rice pilaf or crispy roasted potatoes and a simple salad for a meal that tastes amazing with zero effort.
Why You’ll Love It
- Minimal prep. With only five ingredients and 15 minutes, this one-skillet salmon is as easy as it gets.
- The glaze is so good. The sticky-sweet and tangy sauce coats the super-tender salmon beautifully.
Key Ingredients in Apricot-Dijon Glazed Salmon
- Salmon fillets: You can use skin-on or skinless fillets here. Look for pieces that are all about the same thickness so they cook evenly.
- Apricot preserves: Adds sweetness and thickens the sauce to a glossy finish.
- Dijon mustard: Provides a sharp, tangy kick that balances the sweetness of the apricot preserves.
- Apple cider vinegar: Brings acidity that brightens the glaze.
- Soy sauce: Adds a savory, umami flavor.
How to Make Apricot-Dijon Glazed Salmon
- Make the sauce. Stir apricot preserves, Dijon mustard, apple cider vinegar, soy sauce, and black pepper together in a small bowl.
- Sear the salmon. Start by searing the fillets skin-side up over medium heat until the bottom is golden-brown.
- Finish cooking. Flip the salmon, pour the sauce on top, and simmer for the final minutes of cooking.
Apricot-Dijon Glazed Salmon Recipe
Prep time 5 minutes
Cook time 10 minutes
Serves 4
Ingredients
- 4 (6-ounce) salmon fillets (skin-on or skinless)
- 3/4 teaspoon kosher salt
- 1/2 cup apricot preserves
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Chopped fresh cilantro leaves, for garnish (optional)
Instructions
-
Pat 4 (6-ounce) salmon fillets dry with paper towels. Season all over with 3/4 teaspoon kosher salt.
-
Stir 1/2 cup apricot preserves, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, and 1/4 teaspoon black pepper together in a small bowl.
-
Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.
-
Flip the salmon and cook for 1 minute. Pour the sauce over the salmon. Cook, spooning some of the sauce over the salmon as it cooks, until the sauce is thickened and the salmon is just cooked through, 2 to 4 minutes more. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with chopped fresh cilantro leaves if desired.