The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 1, 2009
I did NOT like this at all! My BF thought it was ok but even with all of these ingredients I just thought it was too bland. Sorry and thanks for the recipe anyways!
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 22, 2009
My boyfriend made this for dinner one night and all I said was "so you going to make this tomorrow night too?", This is an outstanding recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 15, 2009
Great Taste! I didn't use dried apricots but followed everything else and it was a great hit. Adding this one to the cooking folder. Going to try it on chicken next.
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Photo by F150 Master

Cooking Level: Intermediate

Home Town: Hermosa Beach, California, USA
Living In: Buena Park, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 4, 2009
You can't go wrong with this recipe. I did alter it quite a bit by using apricot jam instead of the fruit and nectar. I also added some grated lemon peel and a scant teaspoon of prepared horseradish and increased the soy sauce to taste. Using apricot perserves, the 2 teaspoons of honey was a little too sweet for my liking. Next time I might even skip the honey altogether. Anyway, at this point I felt the glaze needed an extra layer of flavor, so I added a splash of sesame oil. That did it! I put the salmon in a glass dish, poured 1/2 the sauce over it, backed it for 15 minutes, turned it and baked it for 14 minutes longer.I served the remaining sauce on the side. Delish!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 15, 2009
A great recipe and easy to make too. I only had 1 cup of apricot nectar, so I made the rest of the 1 1/2 cups up with apple juice. The rest of the recipe I kept as is. I also used the same glaze for tofu to accommodate our mixed family. The tofu was out of this world - the best I have ever had. What I did was dredged slices of tofu (about 1/2 inch or maybe a little less) in cornstarch. Then I sauteed them in a little bit of vegetable oil. a few minutes on each side until golden. Then I added a little of the glaze, and cooked it for a few more minutes. Vegetarian heaven! The only thing I will do differently next time is add more cayenne, as the hot was really not that evident (and I don't really like too much hot). Thanks for a great recipe that suits our whole family!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Jul. 14, 2009
I replaced the apricot nectar with 1 c. apricot preserves mixed with ½ c. water and omitted almost all the honey since the preserves had plenty of sweetness to them. I used close to ½ T. dried ginger instead of fresh and used pre-minced garlic to save time. Next time, I will cook as directed and just give the fish one final basting right before it comes out of the oven. Hubby loved this recipe, so I'll definitely be making it again!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 7, 2009
This was easy to make and delicious both nights we had it. I also used apricot jelly instead of nectar and omitted the dried fruit. We grilled the salmon the first time we made it and broiled the fish for just a minute before serving. I covered the remaining (uncooked) salmon we had with the leftover glaze and let it marinate overnight wrapped in foil. We baked it in the oven at 350 degrees the next night and was amazing. I have also tried to make the glaze with pineapple jelly, it was good but not as good, we are going to try peach jelly next time.
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Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 26, 2009
***COMPANY WORTHY*** My husband could not stop raving about this recipe. I used apricot jelly instead of the nectar and I chopped some canned apricots instead of the dried. After I topped the salmon with the apricot glaze, I baked it at 375 degrees for 18 minutes - - PERFECT! Add more cayenne if you like things a bit more spicy. Oh, and line your baking pan with foil for easier clean-up. This was a fantastic recipe, Zbugg11!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 31, 2009
This is pretty great!
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JK
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 19, 2009
Here's a tip: you can use 3/4 cup apricot preserves and 1/4 cup water instead of the apricot nectar, dried apricots and water, keeping all the other ingredients the same, then just heat everything in the microwave for a minute or so. No need to simmer it on the stove for 20 minutes. Also, I just poured all the sauce over my salmon fillets (I had 2 big fillets totaling a little over a pound) in a foil lined pan, then baked them at 375 for 15 minutes. Turned out very yummy and the extra sauce in the pan is great over rice!
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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 16, 2009
I made this recipe and it was delicious! Even my boyfriend, who "hates" salmon, liked it. I didn't have any dried apricots so I left them out.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 10, 2009
Excellent - had a great time preparing this dish with my 21 year old son !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 10, 2009
Thumbs Up, tastebud tantelizing an simple!! Used apricot preserves/apple jelly, omitted dried apricots, nectar and honey. Also added a few shakes of red pepper flakes. Fresh garlic and fresh ginger essential. Baked 375 for 15-20 min., then broiled 3 min. for more browning. Moist and so flavorful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 7, 2008
This was excellent. Very easy to make and I can not cook that well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 27, 2008
WOW, this is the best salmon recipe I have ever tried! I didn't have apricot nectar or dried apricots, so I pured a can I had on hand. I over did the cin, but it still turned out fantastic, will make again and again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 7, 2008
This was great. I didn't cook it exactly like the recipe says I used 2 cups apricot preserves instead of the nectar and dried apricots. It turned out wonderful.
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Cooking Level: Expert

Home Town: Seymour, Texas, USA
Living In: Wichita Falls, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 1, 2008
This came out perfect! I would not change a thing... Mmm, and the apricot was great! We served it with an arugula salad, cajun potatoes and a fruity dessert, it came together very well.
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Photo by Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 30, 2008
Awesome - especially the sauce that is carmelized on top of the salmon after broiling! yummy!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 11, 2008
YUM!!! I made some modifications to this recipe, to the point where it's not exactly the same recipe, but I wanted to give credit for getting me on the right track. Basically, I omitted the apricot nectar and the dried apricots and the cinnamon, and kept everything else as is. The smell of the marinade as it was cooking was overpowering, and I thought t might be too much, but paired with the fish it's perfect. Keep a watchful eye, however - the glaze baked onto my foil-lined sheet and set off my fire alarm. Yikes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 25, 2008
This is my favorite salmon recipe. I cook it atleast once a month! Even with no apricot and after substituting fresh ginger for ginger spice it's great. I like putting extra cinnamon and cayenne for my boy friend who likes it extra spicy! Yum!
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