Recipe By Happyschmoopies
Published Dec 22nd
Apricot Mustard-Glazed Salmon with Arugula
Prep 15m Cook 8m Additional 5m Ready In 28m
Servings 2 servings Calories 827.6

Grilled salmon with an apricot, mustard, and balsamic glaze served over a bed of baby arugula dressed with a simple vinaigrette made from the same ingredients as the glaze. This recipe was made in a Panasonic CIO.

Recipe Ingredients

  • ¼ cup apricot preserves
  • 1 ½ tablespoons whole-grain mustard
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons apricot preserves
  • 1 teaspoon whole-grain mustard
  • ⅓ teaspoon salt
  • ⅓ teaspoon ground black pepper
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons extra-virgin olive oil
  • 2 (8 ounce) salmon fillets, cut 1 1/4-inch thick
  • salt and ground black pepper to taste
  • 3 cups baby arugula
  • 1 cup cherry tomatoes

Cooking Directions

  1. 1 Mix 1/4 cup apricot preserves, 1 1/2 tablespoon mustard, and 1 teaspoon balsamic vinegar in a bowl to make glaze. Divide glaze between 2 separate bowls.
  2. 2 Whisk 2 tablespoons balsamic vinegar, 2 teaspoon apricot preserves, 1 teaspoon mustard, salt, and pepper together in a bowl. Drizzle in 1/4 cup olive oil, whisking constantly, until dressing is emulsified.
  3. 3 Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
  4. 4 Brush 1 teaspoon of olive oil over both sides of each piece of salmon. Season with salt and pepper.
  5. 5 Place salmon flesh-side down in the center of the grill pan. Set timer for 3 1/2 minutes and press "Start." Flip salmon so skin side is down. Brush with glaze from one of the bowls. Set timer for 4 minutes and press "Start." Remove salmon to a plate and spoon glaze from the second bowl on top. Let salmon rest for 5 minutes.
  6. 6 Place 1 1/2 cup arugula and 1/2 cup cherry tomatoes on each serving plate. Drizzle with dressing. Top with cooked salmon fillets.

Nutrition Facts

  • Calories 827.6
  • Carbohydrate 40.5 g
  • Cholesterol 110.6 mg
  • Fat 55.1 g
  • Fiber 3.2 g
  • Protein 41.5 g
  • Saturated Fat 9 g
  • Sodium 586.4 mg
  • Sugar 24.5 g

Chef's Notes

If your salmon is less than 1 1/4-inch-thick or you prefer a rarer salmon, reduce cook time accordingly.


  1. I made this is a regular oven. Preheated it to 375, placed the salmon skin side up for 5 minutes, then turned and cooked for another 10-15 minutes, checking for doneness after 10 minutes. Yummmm! ( I wish the original poster had included directions for those of us who have never heard of the oven - Read more ...
  2. I happened to have apricot infused balsamic vinegar and used that. That is the only thing I did differently and only because I have it why not use it. This is amazing! I am saving it and will make it again.
  3. Why does the recipe only include instructions that use some sort of hyped oven?
  4. Oh my goodness so good! I made it exactly as written except for the salad part. I didn't have arugula nor any salad at the time so I used rice instead and drizzled the dressing over it and it was terrific! This recipe was easy and so quick to prepare. I can make it during - Read more ...
  5. I made with homemade Apricot jam Dijon Mustard and Cider Vinegar - Very excellent!!!!
  6. 5 stars all the way! The glaze is absolutely delicious! I made it exactly as written and wouldn't change a thing. My salmon pieces were 6oz each but the stated 1 1/4" thickness and the cook time was perfect. I could probably get away with making half the amount of dressing for the arugula - - Read more ...
  7. We liked this! I substituted spinach for the arugula because that's what I had on hand. The sauce is really delicious and I think this would be really good served on a bed of rice as well with some of the sauce drizzled over top.