Spicy Apricot-Glazed Salmon


  • 1/3 cup butter
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic salt
  • 1 16-ounce fresh or frozen skinless salmon fillet, 1 inch thick
  • 1 1/2 cups apricot nectar
  • 1/3 cup snipped dried apricots
  • 2 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper




1. 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 ¼ cup of the glaze for basting; set aside the remaining glaze until ready to serve.


2. Preheat broiler. Rinse fish; pat dry. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges.


3. 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.

by Monique Baker
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