Friends and family will beg for the recipe when you serve this sophisticated take on salmon. Brush the fruit reduction on the fish at the last minute to prevent sugars from burning on the grill.
This was a delicious way to serve grilled salmon. I made the menu (including the orzo/spinach side and the pineapple with mint. Both complemented the main salmon dish perfectly. The glaze was excellent. I didn't have apricot nectar so I used the juice from the fresh pineapple chunks, and I used apricot hibiscus jam, which added a lovely floral note.) Use the glaze liberally- it's really wonderful on the salmon. This is company worthy.
Love this recipe. If I can't grill I'll first sear the top of the salmon in a oven-safe pan over med-high heat for 3-4 min. Then I flip the salmon in the pan, add the glaze and finish it under the broiler for another 3-4 min. Comes out perfectly every time. Only 4 stars b/c I rarely have apricot nectar & apricot preserves on-hand, if I want to make this recipe I have to go & get these ingredients especially for this dish.
This is a delicious and easy meal, perfect for entertaining because you can make the sauce ahead of time. We put the fillets on a grilling rack and then cooked it on our Traeger BBQ at 350 degrees for 20 minutes - basting the sauce on at the last 2 minutes. No need to flip the fish that way. It came out perfectly. I did double the sauce thinking we'd want more for the table but we had plenty, so no need to do that again. Served with roasted asparagus and potatoes au gratin.
This has quickly become one of our favorite salmon recipes. We cooked it inside, due to poor weather, insides according to the CL recipe for Apple and Horseradish-Glazed Salmon.
Supereasy, great results. Made glaze to recipe. Rather than grilling the fish on a rainy night, cooked stovetop, glazed, then slid under the broiler. Served with the recommended orzo-spinach pilaf. Wine shop recommended a Tuscan Vermentino & and it paired well with the fish.
Wow is this good. The glaze goes great on pan seared pork chops as well. Very easy recipe.
I'm making this tonight for the second time. My partner thinks I'm the best cook on the earth. But only thanks to Cooking Light and all of your cookbooks that I have. No other cookbooks that I have are as foolproof as you are!
Very good, another go-to salmon recipe
This was excellent! I'm not a fish person and I even liked it. I added a bit of crushed red pepper to the fish before cooking a 1t of light soy sauce to the marinade. Would definitely cook for guests!
I love this recipe - it's quick, easy, and delicious.
Neither my husband nor I are big salmon fans, but the glaze from this recipe is fantastic which enables us to enjoy the health benefits of salmon without feeling as though we are being force fed. The 3 stars are for the salmon. The glaze receives 5!
Excellent! Easy way to jazz up the fillets with on-hand ingredients. I will probably make a little more glaze next time and serve on the side.
Excellent and looked magazine worthy. Broiled it for 8 minutes before glazing.
This really is an incredibly delicious recipe, and so easy, you can't go wrong.
This really is a terrific recipe! I served for guests along with the Southwestern Confetti Salad (CL) and some roasted red potatoes. What a hit! Instead of grilling, I glazed the salmon fillets before and after baking them for 6 minutes at 400 F. Worked perfectly!
