Apricot salmon baked until sticky and glossy is the most delicious, easiest dinner recipe served with broccoli and is perfect for meal prep.
Cooking salmon with a sticky glaze is always a good idea. Salmon is meaty enough to stand up to sweet, aromatic flavors and the end result will always be totally delicious. In South Africa, cooking fish (particularly Snoek) with apricot jam and butter is very traditional and so I thought why not rework a classic by making it easier, quicker and perfect for weeknight cooking? This salmon was incredibly tasty and even my fish-hating daughter asked for seconds.
How to make sticky apricot baked salmon
- Make the glaze. Combine the apricot jam/preserves, soy sauce, lemon juice, garlic and water in a small saucepan and bring up to a simmer. Cook the glaze until it reducesand coats the back of a spoon. If you want a stickier glaze on your salmon, cook the glaze a little longer until it is slightly thicker.
- Bake the salmon: Allow the glaze to cool slightly before pouring over the salmon fillets. Place in the oven and allow to bake for 7-10 minutes, depending on the size of the salmon. I like to spoon the glaze over the salmon every 2-3 minutes while cooking to ensure the salmon is nice and lacquered by the time it is cooked. Remove from the oven and serve with sides of your choice.
How long to bake salmon
The recommended safe temperature for salmon to be cooked to is 62ºC/145ºF. I like to cook salmon in a hot oven until the meat flakes easily but the center is still a little medium-rare. The fish will continue cooking when resting and this will ensure it doesn’t dry out.
What to serve with baked salmon
- Easy steamed spring vegetables with feta cheese
- Crispy salt and pepper smashed potatoes
- Easy side salad with lemon dressing
- Pea and feta quinoa salad
- Easy spicy garlic baked potato wedges
- Creamy salmon pasta
- 20-minute Honey Garlic Salmon
- White wine garlic salmon
- Creamy garlic butter salmon
Easy baked sticky apricot salmon
- 800 g (1,7lbs) salmon (trimmed into 4 skin-on fillets)
For the apricot glaze
- ¾ cup (180ml) apricot jam/preserves
- 1-2 tbsp (15-30ml) soy sauce
- 2 tbsp (30ml) lemon juice
- pinch of chilli flakes/red pepper flakes (optional)
- ½ tsp garlic powder
- 2 tbsp (30ml) water
- salt and pepper to taste
- Pre-heat the oven to 220ºC/430ºF.
- Combine all the glaze ingredients and bring to a simmer in a small saucepan. Allow to cook for a few minutes until the glaze has thickened and coats the back of a spoon easily. Adjust seasoning (add more soy or lemon juice if necessary) and allow to cool slightly.
- Line a baking tray with foil and grease with a little oil/cooking spray. Place the salmon fillets on the tray, skin-side down. Pour over the glaze and place in the oven.
- Allow to bake for 7-10 minutes, spooning the glaze over the salmon every 2-3 minutes, until the salmon is cooked to your preference, and is glossy and sticky.
- Remove from the oven and allow to rest for a few minutes before serving with sides of your choice.
“Great twist on the original recipe! Thai is one of my favorite, too.
I have all the ingredients in the house, this will be dinner tonight. Love it.”
Thank you for sharing this healthy recipe. Soo enjoyed it!
I cooked using black cod and it was delicious, delicate texture.
I’m a fan!
I’ve never thought of using Apricot preserves in a recipe before! Genius! My family loved this recipe and have asked for it so many times after. 5 stars!
That apricot glaze is perfection and works on almost all proteins. So glad you liked it too Kendall! 🙂
My family loved this recipe. I substituted rice wine vinegar for the lemon and it was very tasty. Thanks!
That is a great substitute. So glad you liked it. 🙂
Great recipe. Very easy and the glaze was delicious.