Sweet 'n' Hot Glazed Salmon

Sweet 'n' Hot Glazed Salmon

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"Try this one! This recipe is by far the best complement for salmon. Not only is this recipe delicious, it has the added bonus of being an very healthy dish. Great for dinner parties, paired with rice pilaf, green beans, and salad."
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42 m servings 275 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat your oven's broiler, and grease a broiling pan.
  2. In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
  3. Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 162 Ratings

Most helpful positive review

Great recipe! I substituted 1 cup apricot jam and 1/2 cup water for the nectar and dried apricots and 1 tsp ground ginger for the fresh. I only used half the glaze on the salmon and used the r...

Most helpful critical review

I didn't have cinnamon or apricot preserves so used orange marmalade...maybe this was the problem, because the dish was bland

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Least positive

Great recipe! I substituted 1 cup apricot jam and 1/2 cup water for the nectar and dried apricots and 1 tsp ground ginger for the fresh. I only used half the glaze on the salmon and used the r...

Made this first in 2004 (I always make notes on my recipes :) and followed the directions exactly --- and loved it. Just made it again last night. Rather than broil/baste, I decided to pour all ...

This recipe was fantastic. Very quick and easy. I didn't have cayenne pepper so I used dried red chili peppers instead. The cinnamon and peppers really compliment the apricots. Will definite...

Loved this salmon recipe! I didn't have any apricot nector or dried apricots in the house (and didn't feel like running to the store again), but I did have chunky apricot preserves...I used abo...

Very good! sauce was also very good on broiled tofu. Looks very impressive without a lot of effort.

Oh my! I couldn't stop eating this salmon! It was so good! I made a few changes according to what I had on hand. Instead of Apricot nectar, I used about a half cup of preserves and a half cup of...

I tried this recipe over the Memorial Day weekend. My teenager asked me to use peach nectar instead of the apricots. It was delicious. It presented and tasted like an entree that I'd order on a ...

We thought this recipe was wonderful! Very tasty. Not as "hot" as I expected. Maybe my cayenne pepper was a little flat. I'll make this one again!

I made this last night and it was so easy and very tasty. I didn't have fresh ginger, so I used ground. I also used a jar of apricot preserves in place of the nectar/dried. I will definitely kee...

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