Apricot Mustard Glaze is an absolute fantastic sauce! Bursting with flavor and depth.
Apricot jam, grainy mustard, a touch of dijon and fresh herbs makes this glaze perfection! This sauce is sweet and savory with a touch of spice. A taste explosion that you will love!
My mouth just watered while uploading that picture. This Apricot Mustard Glaze is just oh so good! It has the perfect amount of sweet with the grainy mustard.
Those little grains just burst with flavor. The dijon also add just the perfect amount of spice to round out the sauce. The herbs add a fresh element that sends your taste buds singing.
My favorite part about this sauce….takes about 3 minutes to prep and even that’s stretching it! Just a few ingredients, measure and that is it! The baking process does all the work!
The heat of your oven or air fryer will caramelize the jam, soften the mustard grains which release a texture and depth of taste. The dijon offsets the sweet and makes this dish divine!
I absolutely love this sauce served over salmon but it is also fantastic with burgers, chicken, and delish over your Easter and Holiday ham.
Let me show you so fabulous ways to use this Apricot Mustard Glaze
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What to use with Apricot Mustard Glaze
I love to make my Smokey Pepper Cheeseburgers, top them with some crisp lettuce, thinly sliced red onions and then top with this apricot mustard glaze. The sweet and salty factor will knock your socks off!
Need a simple and easy Chicken Recipe? Place salt, pepper, onion powder and garlic powder on chicken. Slather your chicken and place in the oven at 350 degrees for 25 minutes or until the internal temperature is 165 degrees. It is delish!
This is a perfect sauce over your Easter Ham. Slather the ham with this Apricot Mustard Glaze and cooked the ham according to the instructions on the package.
This is perfect with Chilean Sea Bass and Halibut. Just spectacular!
But my favorite way to use this delicious sauce is with salmon. The flavor combinations just works perfectly. The sweet and savory seals in those juices and you get the most moist and flakey salmon.
This is the way I used this Apricot Mustard Glaze for this recipe! I love when a dinner entree comes together in under 15 minutes! Alright let’s get dinner prepped and ready to roll!
This Apricot Mustard Glaze has 2 different cooking instructions. I will give you oven and air fryer instructions. Make sure to check out those sections.
Step by step instructions
- In a glass bowl, add apricot jam, grainy mustard, dijon, fresh rosemary and thyme to a dish and stir.
- Next, pat the salmon with a paper towel. We want to make sure to absorb as much water as possible. (This will help to make the glaze stick)
- Add salt, pepper, onion powder, and garlic powder to the salmon.
- Be very generous with the apricot mustard glaze and really slather that delicious sauce on top! We want a nice thick coating on the salmon.
- I placed my salmon in an air fryer. If you do not have an air fryer, line a baking sheet with parchment paper and place the salmon filets on the baking sheet.
How to cook salmon in the air fryer
- Place the seasoned salmon in the air fryer basket.
- Set the air fryer on 400 degrees for 8-10 minutes depending on the thickness of your salmon filets. This will also depend if you like it completely cooked or a little under cooked. I prefer mine cooked, Opaque and flakey. I cook it at 400 degrees for 9 minutes.
How to cook salmon in the oven
- Preheat your oven to 400 degrees.
- Line your baking sheet with parchment paper. Place your seasoned salmon on parchment paper and place in the oven. Depending on the thickness of your salmon cooking times will vary. Wild caught tend to be thinner. I like my salmon opaque and flakey so I will bake it for 9-10 minutes.
- If your salmon is thicker, cook it for 10-12 minutes. FDA says the internal temperature should be 145 degrees.
- A meat thermometer comes in handy and is so simple to use if you need help.
Perfect Apricot Mustard Glaze Salmon every single time!
Tips for success
- Make sure to not skip the step of patting your salmon or other meat dry. The excess liquid will cause the glaze to not stick. We want that sweet, sticky jam to really melt into the salmon, chicken, or beef.
- Fresh herbs are always the best in my opinion. If you do not have access to fresh herbs or forgot them at the store, I might have done this a time or 2. :). Just cut the herbs in half. Instead of 1 tablespoon, just add 1/2 tablespoon of dried herbs to the glaze.
- This glaze is also perfect for your Easter and Holiday Hams. Just pour the glaze on top and follow the instructions on your ham.
- We love to top our burgers with this delicious sauce!
- If you are not a salmon person, you can easily substitute this dish with chicken breast, chicken thighs, or chicken tenderloins. You will need to adjust your cooking times. Use a meat thermometer to make sure your internal temperature is 165 degrees for chicken.
- I love the sweet of the jam along with the spice of the dijon and tart of the grainy mustard. If you do not prefer any extra heat from the dijon you can leave it out. My gang loves the extra flavor element.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
REHEATING INSTRUCTIONS:
Microwave: Place salmon on a microwave safe plate. Reheat for 45-60 seconds or until it is nice and warm throughout.
Oven: Preheat oven to 350 degrees. Place salmon on a parchment paper lined baking sheet and place in the oven for 5 minutes or until nice and warm throughout.
I hope you have enjoyed my version of Apricot Mustard Glaze. If you have tried this recipe, please leave me a comment or review below.
Please check out some of my other recipes:
Apricot Mustard Salmon
Equipment
- Air Fryer or Oven
Ingredients
- 6 Salmon fillets
- 1/2 cup + 2 tablespoons Apricot jam
- 1/4 cup Grainy mustard
- 1 tablespoon Dijon
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 1/4 teaspoon salt
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 3/4 teaspoon pepper
Instructions
- Chop rosemary and thyme into small pieces.
- In a glass bowl, add apricot jam, grainy mustard, dijon, rosemary and thyme.
- Pat salmon fillets dry with a napkin and sprinkle with salt, pepper, onion powder and garlic powder. Slather the salmon skillets with the sauce. (You will have some left over for additional dipping after the salmon has cooked)
ARY FRYER INSTRUCTIONS:
- Place the salmon fillets in the air fryer at 400 degrees for 8-10 minutes.
OVEN INSTRUCTIONS:
- Preheat oven to 400 degrees. Bake for 10-12 minutes.
Notes
- Make sure to not skip the step of patting your salmon or other meat dry. The excess liquid will cause the glaze to not stick. We want that sweet, sticky jam to really melt into the salmon, chicken, or beef.
- Fresh herbs are always the best in my opinion. If you do not have access to fresh herbs or forgot them at the store, I might have done this a time or 2. :). Just cut the herbs in half. Instead of 1 tablespoon, just add 1/2 tablespoon of dried herbs to the glaze.
- This glaze is also perfect for your Easter and Holiday Hams. Just pour the glaze on top and follow the instructions on your ham.
- We love to top our burgers with this delicious sauce!
- If you are not a salmon person, you can easily substitute this dish with chicken breast, chicken thighs, or chicken tenderloins. You will need to adjust your cooking times. Use a meat thermometer to make sure your internal temperature is 165 degrees for chicken.
- I love the sweet of the jam along with the spice of the dijon and tart of the grainy mustard. If you do not prefer any extra heat from the dijon you can leave it out. My gang loves the extra flavor element.
Kristin Brenneman says
This was divine. My daughter, who usually refuses salmon, ate every bit of it and told me she would gladly eat salmon anytime I made it with this glaze!
Kelly Rodrigue says
Oh I love to hear that! Thank you so much for letting me know! High 5 for getting kiddos to eat salmon! 🙂