Apricots glazed salmon is an easy to prepare, sweet and spicy, gluten -free, low -carbohydrate dish with a great taste.
This juicy and tasteful dish combines the sweetness of apricot with the savory taste of salmon, creating a delicious taste explosion in every bite.
It is not only easy to prepare, it is also a crowd-killer that packs a nutrition with its high levels of proteins and omega-3 fatty acids.
The glaze consists of fruit only apricot jam, keto-honey (or traditional honey), tamari sauce and a dash of Dijon mustard, creating a sweet and savory glaze that combines well with salmon or other types of fish.
My husband and son loved this starter and considered it a high -quality restaurant quality meal.
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My blueberry glaze salmon recipe on this site inspired this fish recipe.
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Ingredients
Salmon
- A Ā½ -Two lbs wild caught salmon, skin on
- Ā¼ teaspoon of salt
- ā teaspoon black pepper
Apricot glaze
Garnish, optional
- One spring -expression, minced meat
- Ā½ tablespoon of sesame seeds
Consult the printed recipe card for nutrition information, detailed instructions and additional details.
Spring to recipeInstructions
Rinse the salmon with water, pat the fillets dry with paper towels and season lightly with the salt and pepper.
Place the fillets in a baking bowl or baking sheet of a baking paper.
In a small bowl, beat all apricot glaze ingredients.
Brush the glaze over the salmon fillets and let it marinate for 10-12 minutes.
After the salmon is marinated, bake for 15-20 minutes on the middle rack.
Remove the oven baking dish and roast under the oven cooker for 2-3 minutes. The cooking time can vary depending on the thickness and the size of your salmon.
Once the salmon fillets are complete, remove from the oven and cover with sliced āāspring -jaria and sesame seeds.
Tips: Cooking times can vary, depending on the thickness and the size of your salmon fillets.
Replacements
- Zalm- You can replace the salmon with halibut or sea bass fillets if you want.
- Dijon Mostard – If you don’t have a Dijon mustard, the regular mustard can be used as an alternative.
- Tamari sauce -The Tamari sauce can be exchanged with coconut aminos.
Equipment
Baking tray
Parchment paper
Silicone brush
Storage
Store the boiled salmon in a sealed container in the refrigerator for a maximum of 2 days. It can also be stored in the freezer in a sealed container or freezer bag for a maximum of one month.
š Printable recipe card
Apricot glazed salmon
Apricots glazed salmon is an easy to prepare, sweet and spicy, gluten -free, low -carbohydrate dish with a great taste.
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Ingredients
Salmon
- 1 Ā½ -2 pound Wild caught salmon Is skin
- Ā¼ teaspoon Salty
- ā teaspoon Black pepper
Garnish
- 1 Spring minced meat
- Ā½ tablespoon Sesame seeds
Instructions
Rinse the salmon with water, pat the fillets dry with paper towels and season lightly with the salt and pepper.
Place the fillets in a baking bowl or baking sheet of a baking paper.
In a small bowl, beat all apricot glaze ingredients.
Brush the glaze over the salmon fillets and let it marinate for 10-12 minutes.
Preheat the oven to 350 Ā° F (180 ā) while the salmon marinates.
After the salmon is marinated, bake for 15-20 minutes on the middle rack.
Remove the oven baking dish and roast under the oven cooker for 2-3 minutes. The cooking time can vary depending on the thickness and the size of your salmon.
Once the salmon fillets are complete, remove from the oven and cover with sliced āāspring -jaria and sesame seeds.
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Notes
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Portion: 6gramCalories: 305kcalCarbohydrates: 9GEgg white: 42GFat: 9GSaturated fat: 2GCholesterol: 0mgSodium: 535mgFiber: 0GSugar: 7G
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