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Salmon: Grilled with Apricot Mustard Glaze


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  • GLAZE:
  • (6-ounce) salmon fillets (about 1 inch thick)
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup apricot nectar
  • 1/4 cup apricot preserves
  • tablespoon Dijon mustard
  • 1 1/2 teaspoons white wine vinegar
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray


Adapted from


Step 1

Prepare grill. To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes. To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

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