This simple apricot glaze goes so well with a flakey fillet of salmon. It’s got a sweet tang from the apricot jam, and is a definite crowd pleaser.
The longer you marinate the salmon, the better in my opinion. You can prep it in the morning, an
d stick it in the oven 30 minutes before dinner.
I love to serve it with brown rice and a side of veggies. Truly a weeknight staple in our house, and one of my favourite dinners!
1.5 lbs fresh salmon, skin on
Salt & pepper
2-3 scallions, chopped
1-2 tbsp sesame seeds, to top
1/4 cup fruit-sweetened apricot jam
1/4 cup soy sauce
1/4 cup water
2 tbsp dijon mustard
1 tbsp sesame oil
1 clove of garlic, crushed
1/4 tsp salt
1/2 tsp of cornflour
Rice of choice
Veggies of choice
Pat the salmon dry and season lightly with salt and pepper. Place it into a baking dish, around 9 x 13 or big enough to fit the fillet.
In a small bowl, whisk together all of the glaze ingredients except for the cornflour. Pour it over the salmon, and let it marinate for 20 minutes. Optional, but if you’re baking a large fillet, you can slice the salmon going across, not cutting fully through, but creating slits so that the marinade seeps through, and the middle section cooks evenly.
Preheat the oven to 200C while the salmon marinates.
After the salmon marinates, bake the salmon for 20 minutes on the middle rack. Remove the baking dish from the oven, and mix the cornflour into the sauce. To prevent clumps, you can mix the cornflour in 1 tbsp of water before pouring it in.
Place the dish back into the oven and bake for an additional 5 minutes, then broil for 2-3 minutes. Cooking time may vary depending on the thickness and size of your salmon.
Once the salmon is done, remove from oven and top with sliced scallions and sesame seeds.