Reviewed: Jan. 6, 2010

This was a really, really good recipe. I didnt have fresh ginger or garlic on hand, so I used jarred. I dont think my reduction was as "glazy" as it should be, but nonetheless, it was really good. My smoke alarm did go off and I had a sleeping baby, so I decided to take it out after 7 minutes of broiling and baking it for another 10. I think next time I will skip the broiling altogether and just bake it for 20-25 min at 400, as a review suggested. If you like things spicy, add a bit more pepper. I also hope to try this with some chipotle chile powder to see if the taste is any difference.

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Reviewer:

SARAHMARTIN5

Cooking Level: Intermediate

Home Town: Aptos, California, USA

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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3 users found this review helpful

Reviewer:

Neeley

Home Town: Houston, Texas, USA

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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Reviewer:

tigger

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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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Reviewer:

F150 Master

Cooking Level: Intermediate

Home Town: Hermosa Beach, California, USA

Living In: Buena Park, California, USA

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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Reviewer:

LanieB

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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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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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Reviewer:

Basset Hound Mommy

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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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Reviewer:

Audi

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Austin, Texas, USA

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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