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Apricot Dijon Glazed Salmon

Apricot Dijon glazed salmon is baked until tender, then coated in a sweet-tangy glaze made with apricot preserves, Dijon mustard, lemon juice, and garlic. A final bake brings the salmon to 145°F while keeping the skin-on fillets moist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 0.25 cup apricot preserves
  • 1 tbsp Dijon mustard
  • 2 tsp lemon juice
  • 1 cloves garlic small, finely grated
For the salmon
  • 4 salmon fillets 6-ounce, skin-on
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the pan
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
Make the glaze
  1. Stir the apricot preserves, Dijon mustard, lemon juice, and garlic together in a small bowl until combined.
Prepare the salmon
  1. Pat the salmon dry and set it skin side down on the prepared baking sheet.
  2. Rub the tops with olive oil, then season with the salt and pepper.
Bake the salmon
  1. Bake for 6 to 8 minutes.
  2. Brush the glaze over the salmon.
  3. Bake for 4 to 7 minutes more, until the thickest part reaches 145°F.

Notes

For even cooking, choose fillets of similar thickness and check the thickest part for 145°F. Refrigerate leftovers for up to 3 days; freezer: yes, for up to 2 months. The ingredients are naturally gluten-free; check the labels on the preserves and mustard if needed.