Crispy Apricot Dijon Glazed Salmon – Better Than Takeout
Crispy Apricot Dijon Glazed Salmon is a 20-minute, better-than-takeout dinner that’s bursting with sweet and tangy flavors. After making this many times, I discovered the trick to a perfect glaze is cooking it low and slow. The result? A golden, caramelized salmon that’s crispy on the outside and juicy on the inside. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Healthy Zucchini Noodles with Chicken and Summer Corn Salad with Avocado.
Why This Crispy Apricot Dijon Glazed Salmon – Better Than Takeout Is Pure Comfort
- It's ready in just 20 minutes
- The apricot and dijon glaze is addictively delicious
- Crispy on the outside, juicy on the inside
- Better than takeout and healthier too
What You'll Need for Crispy Apricot Dijon Glazed Salmon – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Salmon fillets
- Dried apricots
- Dijon mustard
- Garlic
- Honey
- Soy sauce
- Lemon juice
- Salt
- Pepper
- Optional: Fresh parsley
- Optional: Lemon slices
📝 Ingredient Notes
- Salmon: Choose fillets with the skin on for extra crispiness.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing → See on Amazon
- Immersion Blender — Easy blending of the apricot glaze → See on Amazon
How to Make Crispy Apricot Dijon Glazed Salmon – Better Than Takeout
- Prepare the glaze: Blend apricots, garlic, mustard, honey, soy sauce, lemon juice, salt, and pepper until smooth.
- Cook the salmon: Season salmon with salt and pepper. Heat oil in a skillet over medium-high heat. Add salmon, skin-side down, and cook until crispy. Flip and pour the glaze over the salmon. Cook until the glaze has thickened and the salmon is cooked through.
Cook's Tips for Perfect Crispy Apricot Dijon Glazed Salmon – Better Than Takeout
- Common mistake and fix: Don't overcook the salmon. It's done when it's still slightly translucent in the middle. It will continue to cook with residual heat.
- Pro tip: For extra crispiness, score the skin of the salmon before cooking.
- Pro tip: Make extra glaze and use it as a sauce for pasta or rice.
Storing & Reheating Crispy Apricot Dijon Glazed Salmon – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The glaze can be made ahead of time and stored in the fridge for up to 1 week.
Freezing Crispy Apricot Dijon Glazed Salmon – Better Than Takeout
Freeze cooked salmon for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F oven for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the glaze.
- Best substitution: No dried apricots? Use prunes or dates instead.
- Make-ahead: The glaze can be made ahead of time, but the salmon is best cooked fresh.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the glaze is too thick, thin it out with a bit of water.
Want to level up this recipe?
Digital Meat Thermometer — Ensures perfect doneness every time → Check price on Amazon
Crispy Apricot Dijon Glazed Salmon – Better Than Takeout
Ingredients
Main Ingredients
- Salmon fillets
- Dried apricots
- Dijon mustard
Seasonings
- Garlic
- Honey
- Soy sauce
- Lemon juice
- Salt
- Pepper
Optional Toppings
- Fresh parsley
- Lemon slices
Instructions
- Prepare the glaze: Blend apricots, garlic, mustard, honey, soy sauce, lemon juice, salt, and pepper until smooth.
- Cook the salmon: Season salmon with salt and pepper. Heat oil in a skillet over medium-high heat. Add salmon, skin-side down, and cook until crispy. Flip and pour the glaze over the salmon. Cook until the glaze has thickened and the salmon is cooked through.
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the glaze.
- Best substitution: No dried apricots? Use prunes or dates instead.
- Make-ahead: The glaze can be made ahead of time, but the salmon is best cooked fresh.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the glaze is too thick, thin it out with a bit of water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked salmon for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 300°F oven for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through.
- Make ahead: The glaze can be made ahead of time and stored in the fridge for up to 1 week.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 15g
- Carbs: 15g
- Fiber: 1g
- Sugar: 12g
- Sodium: 700mg
- Cholesterol: 95mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Apricot Dijon Glazed Salmon – Better Than Takeout FAQs
Yes, the glaze can be made up to 1 week ahead of time and stored in the fridge.
Overcooking is the most common reason for dry salmon. It's done when it's still slightly translucent in the middle.
Yes, you can use fresh apricots. You'll need about 1 cup, pitted and chopped.
Make sure your pan is hot enough before adding the salmon. You should hear a sizzle when you add it to the pan.
Yes, you can cook the salmon in the air fryer at 400°F for 10-12 minutes. Brush the glaze on during the last 2 minutes of cooking.
A Warm Final Note
I can’t wait for you to try Crispy Apricot Dijon Glazed Salmon – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
