Recipe By ZBUGG11
Published Apr 2nd
Prep 30m Cook 12m Additional - Ready In 42m
Servings 4 servings Calories 274.8

Try this one! This recipe is by far the best complement for salmon. Not only is this recipe delicious, it has the added bonus of being an very healthy dish. Great for dinner parties, paired with rice pilaf, green beans, and salad.

Recipe Ingredients

  • 1 ½ cups apricot nectar
  • ⅓ cup chopped dried apricots
  • 2 tablespoons honey
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • ⅓ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 1 (3/4 pound) salmon filet without skin

Cooking Directions

  1. 1 Preheat your oven's broiler, and grease a broiling pan.
  2. 2 In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
  3. 3 Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Nutrition Facts

  • Calories 274.8
  • Carbohydrate 30.6 g
  • Cholesterol 50.3 mg
  • Fat 9.4 g
  • Fiber 1.6 g
  • Protein 18.2 g
  • Saturated Fat 1.9 g
  • Sodium 320.7 mg
  • Sugar 27.6 g


  1. This salmon is beyond delicious! I too used 1 cup apricot preserves and 1/2 cup water in lieu of the apricot nectar & dried apricots. I also omitted the honey since the preserves are sweet enough on their own. The glaze is delicious and would also be great on chicken. This for sure is my - Read more ...
  2. I didn't have cinnamon or apricot preserves so used orange marmalade...maybe this was the problem because the dish was bland
  3. Made this first in 2004 (I always make notes on my recipes :) and followed the directions exactly --- and loved it. Just made it again last night. Rather than broil/baste, I decided to pour all the sauce on the filets (which I had in a small baking dish) and bake for about 20 minutes. - Read more ...
  4. Loved this salmon recipe! I didn't have any apricot nector or dried apricots in the house (and didn't feel like running to the store again), but I did have chunky apricot preserves...I used about a cup of the preserves and a cup of water and omitted the honey (because of the sugar in the preserves) - Read more ...
  5. Oh my! I couldn't stop eating this salmon! It was so good! I made a few changes according to what I had on hand. Instead of Apricot nectar, I used about a half cup of preserves and a half cup of water. I used more dried apricots, about 3/4 of a cup, chopped. I only - Read more ...
  6. This recipe was fantastic. Very quick and easy. I didn't have cayenne pepper so I used dried red chili peppers instead. The cinnamon and peppers really compliment the apricots. Will definitely make this again, maybe using chicken next time. Thanks for a great recipe!
  7. I made this last night and it was so easy and very tasty. I didn't have fresh ginger, so I used ground. I also used a jar of apricot preserves in place of the nectar/dried. I will definitely keep using this recipe.
  8. Great recipe! I substituted 1 cup apricot jam and 1/2 cup water for the nectar and dried apricots and 1 tsp ground ginger for the fresh. I only used half the glaze on the salmon and used the rest on boneless chicken breasts that I cooked on the grill. Both got rave reviews from my - Read more ...
  9. I tried this recipe over the Memorial Day weekend. My teenager asked me to use peach nectar instead of the apricots. It was delicious. It presented and tasted like an entree that I'd order on a cruise ship! My son has a very discriminating palatte and he devoured most of the salmon. This recipe is - Read more ...
  10. Very good! sauce was also very good on broiled tofu. Looks very impressive without a lot of effort.

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