While it is still early in February, I am certainly craving those lighter and fresh tastes of warmer days. Enter this incredibly yummy jalapeno apricot glazed salmon that gives you a little sweetness and a little spice, but just remains oh so very nice. Too much? Sorry.
I’d love to take credit for this recipe, but jalapeno apricot glazed salmon is actually my husband’s creation. Truthfully, I’m not a big seafood fan, but he used this recipe to get me to try salmon. Now, as far as salmon is concerned anyway, I’m hooked! Man! I’m am on it today!
Let’s chat ingredients and then dive into some simple cooking leaving you with a surprisingly complex, yet satisfying, taste.
Salmon
Wild caught is a must! anything else is not eating good sources of food, is exposed to harsh chemicals, and not containing anything we want in our bodies. Also the taste is just superior in my opinion.
Avocado Oil
Avocado oil has a higher smoke point than olive oil and is also another great source of healthy fats. The taste is light, so I love to use it when cooking! Grab a good, organic version and you’re ready to go.
Jalapenos
This is where chef gets to play a bit. choose your jalapeno based on the level of heat effort you want to put into the meal. We use a jar of already sliced, tamed jalapenos, but feel free to grab some hotter, fresh versions. Remove your seeds, slice, and go wild. You need about 16 ounces for this recipe, so having a jar tell you the amount is also nice. Plus, when you have what feels like 1000 kids running around with different levels of homework, soccer, dance, and all the things, having dinner ready in under 30 is a gift.
Apricot Preserves
Homemade is best but, I don’t know about you, I’m not making much jam right now (see above when I explain why jarred jalapenos are our go-to), so we grab a 10 ounce jar of no sugar added (or otherwise sweetened with honey), jam. Apricot are naturally very sweet, so you’re not going to miss anything by purchasing a version without sugar. The less ingredients in your jam, the better!
The Rest
The big wigs in this recipe are covered, but there are some smaller players that play a big role for this dish. Salt, pepper, garlic (2-3 cloves), and spicy brown mustard (2 tablespoons). Season the salmon with salt and pepper to taste after covering your fish in the avocado oil. The garlic and spicy brown mustard just add to the dimension and complexity of flavor in the apricot glaze. Feel free to adjust according to taste! Finally, an additional tablespoon of oil is needed when cooking the glaze. You can use more avocado oil, or olive oil. Both work well!
Sides
A colorful plate is a generator of joy for me, so I love pairing this pinky-orange dish with some bright green asparagus or brussel sprouts. These can be easily seasoned and roasted while the salmon bakes to keep the entire meal simple. If you want to veggie load some more, place your salmon and sauce on top of some cauliflower rice. A colorful coleslaw would truly be mouthwatering, too! You’re the chef! Have fun :)
*P.S. This glaze is also incredible on pork!
Jalapeno Apricot Glazed Salmon
Ingredients
- 1.5-2 lbs Wild Caught Salmon pink, sockeye, silver, king
- 2-3 cloves Garlic minced
- 16 ounces Tamed & Sliced Jalapenos drained
- 10 ounces Apricot Preserves
- 2 Tbsp Spicy Brown Mustard
- 1 Tbsp Olive Oil for glaze
- 1 Tbsp Avocado Oil for salmon
- Salt to taste
- Pepper to taste
Instructions
- Line a baking sheet with aluminum foil & heat your oven to 350°
- Rinse the salmon and pat dry
- Place the salmon, skin side down, on the prepared baking sheet. Cover the salmon with the avocado oil. Sprinkle all over with salt and pepper and create a pouch with the aluminum foil around the fish, or cover with an additional piece
- Bake the salmon at 350° for 12-15 minutes, or until it begins to flake when pulled with a fork
- While the salmon is baking, heat the olive oil over medium heat in a small saucepan
- Add the minced garlic and cook until fragrant - about 1 minute
- Add the jalapenos and cook until they begin to caramelize - about 7-8 minutes
- Once the jalapenos begin to caramelize, add the apricot preserves and spicy brown mustard. Let the mixture simmer for 2-3 minutes
- Spoon the apricot mixture over the salmon and serve immediately
I Can Help!
Hi! As a fitness and nutrition strategist, I work to help people take small steps toward lasting health change. These steps will be positively disruptive to your life and health! And the best part?! They won’t require you to completely shake up and change your day-to-day routine. Together, we will navigate your lifestyle, current health status, environment, and health/fitness goals to create steps to uniquely fit who you are. If you tried this recipe, please consider reviewing it and sharing it with friends! If you’re in need of some guidance when it comes to clean and healthy eating without sacrificing the wonders of great food, I’m your person! Please feel free to email me at [email protected] to schedule an initial consultation.
~ Amanda
Amanda Haile is a Nutrition & Fitness strategist with 8 years experience. She coaches others on building health from the inside out and uses her own experience battling hidden disease to teach people that their environment (mental, physical & emotional) has greater influence on their health than they may understand. Her signature style is to teach people how to take baby steps toward health, so that changes stay exciting, are manageable and sustainable. Feel healthier and more confident so that you’re living a life of health, joy, and happiness that will bleed into your success and relationships. You can follow her on Instagram at @amanda.m.haile
Interested in eating more healthy for life?
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4 Small Steps For Big Health Change – Part 3 – Sleep
Thanks for another great looking recipe, your recipes are always so delicious!