• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact Mutt & Chops

Easy Apricot Glazed Salmon

September 12, 2017 by Lori Leave a Comment

Jump to Recipe Print Recipe

Easy Apricot Glazed Salmon

I love to glaze salmon with a sweet and savory apricot sauce.  There is something about the combination of a moist and flaky, flavorful fresh salmon paired with the savory, tangy, sweetness of the apricot glaze.  It is a seafood combination made in heaven.

Salmon is a fish that everyone in our family agrees is delicious.  Including Sam.  Therefor, you may find more recipes for salmon on Mutt & Chops than other types of fish.  So far I have shared party sandwiches, a sheet pan meal, an amazing pizza, and a hearty BLT.  Cod fish may come in as a close second in terms of popularity.  After all, I am partially descended from Portuguese stock.

Steve offices from home on Mondays.  But his work usually has him on the road from Tuesday until the end of the week, so I often try to post for Mutt & Chops on Mondays so that he can be home to enjoy the results.  Today was one of those days.  And enjoy he did!  He had to leave the table for a business call in the middle of lunch, but he grabbed his plate and took it with him.  He wasn’t missing a single bit of that salmon!

If you have a cast iron skillet, then this glazed salmon recipe is an easy one for you to make.  The cast iron, I have found, is KEY to making a beautifully seared, moist and flaky salmon portion.  So, let’s see how it is done!

Making apricot glazed salmon

Easy Apricot Glazed Salmon

It doesn’t take much to create a deeply layered sweet and savory apricot glaze.  For this recipe, I used Coho salmon portions.  I chose them because they were fresh caught, not farmed.  And with no color added.  I try to avoid color-added salmon.

Easy Apricot Glazed Salmon

Oh…and you need some butter too!

Heat a non-stick skillet over medium heat.

Easy Apricot Glazed Salmon

Add some butter, the shallots, and the garlic.  Cook just until the shallots become a bit translucent.

Easy Apricot Glazed Salmon

Then add the chicken broth, soy sauce, apple cider vinegar, and apricot preserves.

Stir to break apart as much of the preserves as possible.  There will still be small pieces of fruit.  And that is ok.

Easy Apricot Glazed Salmon

Cook, stirring to mix and clean the sides of the pan, until the mixture thickens and reduces by about half.  It will be thicker than a syrup, but still easy to spread.

Remove from the burner and set aside.

Easy Apricot Glazed Salmon

Season both sides of the salmon portions with salt and fresh cracked pepper.

Then heat a cast iron skillet to medium or medium high heat, depending on your cook top.

Easy Apricot Glazed Salmon

Melt the remaining butter in the pan, and cook the salmon portions just until the cross-sections become opaque and the slight horizontal raw-looking line through the middle disappears (about 3-4 minutes per side).    That is the key to moist, flaky but cooked salmon.  Removing them from the pan as soon as that center raw line becomes opaque.

Transfer immediately from the cast iron skillet…

Easy Apricot Glazed Salmon

…and place the salmon portions in the pan of apricot glaze.  Coat the portions until you have two beautifully coated, glazed salmon steaks.

Then serve with your sides of choice.

Easy Apricot Glazed Salmon

Steve and I enjoyed our glazed salmon atop chicken-flavored quinoa with herbs, with a side of olive oil and garlic snow peas.  YUM!  Just ask Steve.  He thought it was amazing!

So, there you go!  What could be easier than that?  In less than thirty minutes you too could have a beautiful, sweet and savory, flaky and moist, healthy little bit of lunch or dinner in the form of an apricot glazed salmon.

It is totally worth the effort, so give it a try!

Easy Apricot Glazed Salmon

Easy Apricot Glazed Salmon

Easy Apricot Glazed Salmon

Lori
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 23 mins
Total Time 28 mins
Servings 2

Ingredients
  

  • 2 salmon portions about 5-6 ounces each
  • 1 teaspoon low-sodium soy sauce
  • 2 1/2 tablespoons butter divided
  • 1 tablespoon apple cider vinegar
  • 1 cup low-sodium chicken broth
  • 2 tablespoons shallots minced
  • 1 teaspoon fresh garlic minced
  • 1/2 cup apricot preserves
  • Salt
  • Fresh cracked pepper

Instructions
 

  • Heat a large non-stick skillet to medium heat, then add 1/2 tablespoon of butter.
  • Add the shallots and garlic. Cook just until the shallots become translucent. Then add the chicken broth, soy sauce, apple cider vinegar, and the apricot preserves.
  • Stir to break apart the preserves. Small pieces of fruit may remain intact.
  • Add salt and fresh pepper to taste. Continue to cook, stirring every now and then, until the sauce has thickened and reduced to about half. About 10-12 minutes. It should be thicker than a syrup, but still easily spreadable.
  • Remove from the heat and set aside.
  • Heat a cast iron skillet to medium or medium high, depending on your cook top. When the pan is hot, add the remaining butter. Once the butter has melted, add the salmon portions that have been sprinkled with salt and pepper on both sides.
  • Sear both side lightly. About 3-4 minutes per side, or just until the horizontal darker line of rawness disappears from the middle of the cross section. Remove immediately from the cast iron skillet and place the cooked salmon portions in the pan of apricot glaze.
  • Spoon apricot glaze over the top of each salmon portion until well covered.
  • Serve.

Notes

The apricot glaze recipe yields enough for up to four salmon portions. So if doubling the servings, do not double the glaze.

 

Thanks for sharing!

Filed Under: Entrée Tagged With: Apricot, Apricot Glaze, Apricot Preserves, Fresh Salmon, Healthy Eating, Pan Seared Salmon, Salmon, Shallots, Sweet and Savory, Vegetarian

Previous Post: « Not Your Mother’s Ham and Cheese
Next Post: Carrot Cake with Apricot Filling »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
148 shares
  • 79
  • 7