Apricot ‘n Lemon Glazed Salmon
Just in time for spring…this light and luscious salmon dish would be a sweet addition to your weeknight or weekend dinner menus. Look for Meyer lemons if in season in your area. Their mild lemon taste boasts just a hint of orange which pairs perfectly with the apricot preserves in the marinade.
Servings: 4
Ingredients
Marinade
- ¼ cup olive oil
- 1 teaspoon Dijon or coarse mustard
- ¼ cup natural apricot preserves without added sugar such as Polaner or St. Dalfour
- 3 tablespoons apple cider vinegar
- 3 tablespoons fresh lemon juice from 2 -3 lemons *look for Meyer lemons if in season
- Olive oil spray
- 4 pieces 6-8 ounces each salmon fillet
Instructions
- Combine the marinade ingredients in a blender or mini food processor.
- Place the salmon pieces into a 9 x 13-inch casserole dish. Pour the marinade over the salmon, turning to coat evenly with the marinade; cover. Refrigerate the salmon for at least 2 hours, turning occasionally.
- Preheat the oven to 375 degrees F. Lightly coat another 9 x 13-inch casserole dish with olive oil spray. Place the salmon fillets in the dish, brushing all sides with the marinade. Discard any remaining marinade.
- Bake the salmon approximately 20 minutes or until almost cooked, brushing with marinade in baking dish half-way through. (Cooking time may vary depending on thickness.)
- Broil 1 to 2 minutes or just until the salmon flakes with a fork and a golden crust starts to form, rotating for even browning. (Watch carefully to prevent burning.) If desired, remove skin before serving.
Notes
Make Ahead and Storage Tips: if time allows, marinate salmon at least 2 hours before baking. Cover and refrigerate. Cooked salmon may be stored for 1 day; cover and refrigerate. Serve chilled or reheat covered at 300 degrees F for about 7 minutes or until heated through. Cooked salmon may also be frozen for up to 4 months.