Ingredients:

  • 1/2 cup apricot preserves
  • 1 tbsp Dijon mustard
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 4 salmon fillets (6 oz each)
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Combine apricot preserves, Dijon mustard, soy sauce, lemon juice, and garlic powder in a small saucepan over medium heat.
  2. Whisk constantly for 2–3 minutes until the mixture begins to bubble and thickens enough to coat the back of a spoon.
  3. Remove the glaze from heat and set aside to cool slightly.
  4. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Pat the salmon fillets completely dry with paper towels to ensure the glaze adheres.
  6. Brush the baking sheet with olive oil and place the fillets on top.
  7. Season the fillets lightly with sea salt and black pepper.
  8. Generously brush about 2/3 of the prepared apricot glaze over the top of each fillet, spreading it to the edges.
  9. Bake for 8–10 minutes, or until the internal temperature reaches 145°F (63°C).