Apricot Teriyaki Salmon

Salmon is one of my favorites sources of protein, so I am always finding ways to make it new and interesting. This Apricot Teriyaki Salmon is my current favorite. I hope you love it too. 
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Let’s Talk Salmon Y’all!

Salmon is high in protein and healthy Omega 3 fats. Excellent for the brain and the body. But sometimes people aren’t sure exactly what to look for when buying salmon or fish in general, so here’s some tips!

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.

4. I always recommend eating wild caught salmon. It’s just plain better for you, the fish and the environment.

How to Make Apricot Teriyaki Salmon:

This recipe is simple enough: first you make the apricot teriyaki glaze, then sear the salmon, brush glaze on top of salmon and pop in the oven for 12 minutes. THAT is it! When the salmon comes out of the oven I like to serve as is with a side of steamed broccoli, or on top of rice. Be sure to keep the extra sauce to drizzle on top…yum! 

The Sauce: 

The sauce is the same sauce I use on my Apricot Sesame Chicken Skewers, and holy cow is it divine. It’s made by sautéing  shallots in sesame oil, then adding teriyaki, apricot jam, orange juice, garlic and dried ginger. Then we simmer until sauce thickens. This sauce is so delicious I swear I could drink it! 

You’re going  to Love This Sauce, So Here’s Another Recipe:

Click to see my Apricot Sesame Chicken Skewers!

What you need:   a good oven safe grill pan, a fish spatula.

A delicious glazed salmon seared on the cooktop and oven finished

Course:

dinner, Main Course

Cuisine:

American

Keyword:

apricot teriyaki salmon, Asian Salmon, glazed salmon

Servings: 4 servings

• 4
  -6 oz
  salmon filets, skin on
• 1
  small
  shallot, minced
• 1
  tablespoon
  sesame oil
• 1/4
  teaspoon
  each sea salt and freshly ground black pepepr
• 1/4
  cup
  teriyaki sauce (I like the thicker glazes)
• 1
  large
  clove garlic, peeled and minced
• 3
  tablespoons
  apricot preserves (you can use no sugar option if desired)
• juice from half an orange
• 1/8
  teaspoon
  dried ginger
• 1/4
  teaspoon
  red pepper flakes
• 1
  tablespoon
  good quality extra virgin olive oil
• sesame seeds and chopped chives for garnish (optional)

1. Preheat oven to 375 degrees, place oven rack in center position

2. Pour sesame oil in a small saucepan on medium heat. Add minced shallot and sauté for 3 minutes, stirring occasionally. Add garlic and cook for one more minute. Add salt, pepper, teriyaki, and apricot preserves. Whisk until well blended then add orange juice, ginger and red pepper flakes. Simmer for about five minutes to thicken sauce. Let cool.

3. Heat a grill pan or cast iron pan on high heat for 2 minutes. Add olive oil and allow to heat for 30 seconds

4. Place salmon into pan meat side down (skin side up), sear for five minutes (lower heat to medium if necessary) While salmon cooks, separate 1/2 the sauce into a small bowl.

5. After five minutes, flip salmon and spoon one half of the sauce onto each piece of salmon and spread from end to end. Place pan in the oven and cook for 10-12 minutes depending on how well you like your salmon cooked.

6. Remove from oven, garnish with sesame seeds and chives if desired, plate and drizzle with reserved sauce. Enjoy! Pro-tip: you can leave the skin on, but if you prefer no skin, slide your spatula between the skin and meat of salmon and lift the meat up leaving the skin in the pan.

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