This Apricot Candied Salmon recipe is so delicious and easy! Tender salmon fillets are cooked in a sweet and tangy brown sugar apricot and dijon glaze. Once the glaze is thick and sticky, it’s topped with crumbled goat cheese and fresh basil! And best of all, it’s a one pot dish that’s ready in under 20 minutes.
Full disclosure — this apricot candied salmon recipe was originally part of a sponsored instagram post but it tasted so good that I thought it needed to live on the blog!
So if you saw the original sponsored post with Kvarøy Artic Salmon, than you probably already know all about it.
But if not, let me fill you in!
I’ve been working with this insanely delicious sustainable Nordic salmon brand, called Kvarøy. (It’s pronounced like “quarry”.)
As part of our partnership, they overnighted me this beautiful salmon fillet from the Fulton Fish Market.
Full disclosure, I’m not normally a salmon person because I find the fishy taste overpowering. But low and behold, this brand has converted me!
When it arrived, it was ice cold and literally had no scent. Which is insane because I find most store bought salmon to be super fishy!
I played around with one of their giant fillets all week and I was shook at how good it was!
From the salmon inspired banh mi to this recipe, everything i’ve tried to make has turned out so good.
So does that mean I’m a salmon lover now? I guess so!
Let’s make this tasty dish!
(scroll all the way to the bottom for the full printable recipe)
- apricot preserves
- brown sugar
- salted butter
- dijon mustard
- balsamic vinegar
- salmon fillets
- kosher salt
- goat cheese
- basil leaves
How to make it
Making this apricot candied salmon is totally a breeze!
The first thing you’ll want to do is prepare the sauce. This sauce will eventually thicken to become the glaze.
To do this, add apricot jam, brown sugar, salted butter, dijon mustard, balsamic vinegar and water bring to a shallow pan.
Turn the heat to high and bring to a simmer — stirring often.
Once it’s bubbling, it’s time to add the salmon. Turn the heat down to medium. You want the sauce to be bubbling but you don’t want it to be roaring so the sauce doesn’t burn.
Now, add both fillets, skin side down, to the pan and cook for 2 minutes.
Then carefully flip the fillets and continue cooking until salmon is cooked through — about 10 minutes.
At this point, the glaze should have reduced quite dramatically. It should appear is thick and sticky.
Once it’s cooked through, flip one more time and plate. Add the remaining glaze on top and finish with a crumble of goat cheese and fresh basil.
What to pair it with
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Apricot Candied Salmon with Basil & Goat Cheese
- 1/2 cup apricot preserves (or jam!)
- 1/4 cup brown sugar
- 1 tbsp salted butter
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- 1/2 cup water
- 2 fillets salmon
- kosher salt
- 2 oz goat cheese crumbled
- 6 leaves basil julienned
- Add jam, sugar, butter, dijon, balsamic and water bring to a shallot pan and bring to a boil.
- Add the salmon, skin side down and turn the heat to medium; cook for 2 minutes.
- Carefully flip the fillets and continue cooking until salmon is cooked through and the glaze is thick and sticky; about 10 minutes.
- Once it’s cooked through, flip one more time and plate. Add the remaining glaze on top and finish with a crumble of goat cheese and fresh basil.