Apricot-Glazed Salmon with Honey Soy Glaze

Apricot glazed salmon is a quick, elegant dish that combines sweet, fruity apricot with the rich, savory flavor of salmon. This gluten-free, low-carb entrée is simple to prepare and delivers restaurant-quality results with minimal effort.

Apricot glazed salmon served with a salad on a white plate.

The glaze is a balanced blend of fruit-only apricot jam, a touch of keto or regular honey, savory tamari (or coconut aminos), and a hint of Dijon mustard. Brushed onto salmon fillets, it creates a glossy, caramelized finish that pairs beautifully with simple sides such as roasted vegetables, a crisp salad, or steamed greens.

Apricot glazed salmon on a white plate with salad.

This recipe is high in protein and rich in omega-3 fatty acids, making it both delicious and nutritious. It’s versatile—use it for a weeknight family dinner or to impress guests at a small gathering. The flavors are approachable and familiar, yet the finished dish feels special.

Apricot glazed salmon plated with salad and garnishes.

The following recipe is easy to scale and allows for small swaps if needed. If you prefer a milder glaze, reduce the honey slightly. For a gluten-free option, use tamari or coconut aminos. For a different fish, try halibut or sea bass instead of salmon.

Ingredients

Salmon

1 ½–2 lbs wild-caught salmon, skin on
¼ teaspoon salt
⅛ teaspoon black pepper

Apricot Glaze

¼ cup fruit-only apricot jam
1 ½ tablespoons gluten-free tamari sauce or coconut aminos
½ tablespoon Dijon mustard
1 tablespoon keto honey or regular honey

Garnish (optional)

1 scallion, thinly sliced
½ tablespoon sesame seeds

Note: See the printable recipe card below for nutrition, serving size, and full timing details.

Instructions

1. Rinse the salmon under cold water and pat the fillets dry with paper towels. Season lightly with salt and pepper.

Seasoned salmon fillets in a baking dish.

2. Place the fillets skin-side down in a baking dish lined with parchment paper for easy cleanup.

Whisking the apricot glaze in a small bowl.

3. In a small bowl, whisk together the apricot jam, tamari (or coconut aminos), Dijon mustard, and honey until smooth.

Brushing apricot glaze onto salmon fillets.

4. Brush the glaze evenly over the salmon fillets. Let the fish marinate for 10–12 minutes to absorb the flavors.

5. Preheat the oven to 350°F (180°C) while the salmon marinates. Bake the fillets on the middle rack for 15–20 minutes, depending on thickness.

6. For a caramelized finish, switch the oven to broil and broil for 2–3 minutes, watching closely so the glaze does not burn.

Garnishing baked apricot glazed salmon with scallions and sesame seeds.

7. Remove from the oven and top with sliced scallions and sesame seeds. Let the salmon rest for a couple minutes, then serve.

Hint: Cooking times vary with fillet thickness—check for flaky, opaque flesh and an internal temperature of 125–130°F for medium, or 145°F for well done.

Substitutions

Salmon: Halibut or sea bass can be used instead of salmon for a firmer texture.
Dijon mustard: Regular yellow mustard will work in a pinch, but Dijon offers a smoother, tangier flavor.
Tamari sauce: Coconut aminos is a great gluten-free substitute with a slightly milder, sweeter profile.

Equipment

Basic tools needed: baking tray, parchment paper, and a silicone brush for glazing.

Storage

Store cooked salmon in a sealed container in the refrigerator for up to 2 days. For longer storage, freeze portions in a sealed freezer bag or airtight container for up to one month. Reheat gently to avoid drying out the fish.

📖 Printable Recipe Card