Apricot Glazed Salmon Recipes

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 10 minutes. Add apricots; cover and cook 5-8 minutes longer or until liquid is absorbed and rice is tender. Stir in the parsley, chives and thyme. Serve with salmon. Sprinkle each serving with almonds.,

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

Steps:

• In a small bowl, stir together apricot preserves, soy sauce, sesame oil, garlic, scallion, cilantro, and red pepper flakes. Place salmon filets on a large piece of aluminum foil. Top each piece of salmon with a quarter of the apricot mixture. (The apricot mixture may be thick, but will thin out over the salmon as it grills). Place aluminum foil with salmon on the grill. Grill for approximately 15-20 minutes, or just until the fish begins to flake. Top finished dish with a bit of fresh cilantro if desired.

Steps:

• In a small saute pan over medium heat, heat oil.
• When hot, add jalapenos and saute until caramelized.
• Add garlic, and after a minute, deglaze with white wine. Then add the mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Preheat oven to 400 degrees F.
• Place salmon fillets on parchment paper or non-stick foil on a baking sheet and lightly season the fillets with salt and pepper, and place a rosemary sprig on each fillet.
• Spoon cooled apricot mixture over fillets.
• Bake salmon approximately 13 minutes.
• Garnish with lemon zest.

Steps:

• Thaw fish, if frozen. For glaze, in a medium saucepan, stir together apricot nectar, apricots, honey, soy sauce, ginger, garlic, cinnamon, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and reduced by about half, stirring occasionally. Remove 1/4 cup of the glaze for basting; set aside the remaining glaze until ready to serve.
• Preheat broiler. Rinse fish; pat dry. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges.
• Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling and brushing occasionally with the reserved ¼ cup glaze the last 4 minutes of broiling. Cut fish into four portions. Serve fish with the remaining glaze.

Steps:

• Heat oven to 425 degrees F. Line shallow baking pan with foil; spray with non-stick cooking spray.
• In small saucepan, add all ingredients except salmon. Heat 3-4 min or until slightly thickened, stirring occasionally. Remove from heat; cool slightly.
• Place salmon on baking sheet; top with glaze. Bake 10-12 min or until salmon begins to flake.