Apricot Teriyaki Salmon
A delicious glazed salmon seared on the cooktop and oven finished
Ingredients
- 4 -6 oz salmon filets, skin on
- 1 small shallot, minced
- 1 tablespoon sesame oil
- 1/4 teaspoon each sea salt and freshly ground black pepepr
- 1/4 cup teriyaki sauce (I like the thicker glazes)
- 1 large clove garlic, peeled and minced
- 3 tablespoons apricot preserves (you can use no sugar option if desired)
- juice from half an orange
- 1/8 teaspoon dried ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon good quality extra virgin olive oil
- sesame seeds and chopped chives for garnish (optional)
Instructions
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Preheat oven to 375 degrees, place oven rack in center position
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Pour sesame oil in a small saucepan on medium heat. Add minced shallot and sauté for 3 minutes, stirring occasionally. Add garlic and cook for one more minute. Add salt, pepper, teriyaki, and apricot preserves. Whisk until well blended then add orange juice, ginger and red pepper flakes. Simmer for about five minutes to thicken sauce. Let cool.
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Heat a grill pan or cast iron pan on high heat for 2 minutes. Add olive oil and allow to heat for 30 seconds
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Place salmon into pan meat side down (skin side up), sear for five minutes (lower heat to medium if necessary) While salmon cooks, separate 1/2 the sauce into a small bowl.
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After five minutes, flip salmon and spoon one half of the sauce onto each piece of salmon and spread from end to end. Place pan in the oven and cook for 10-12 minutes depending on how well you like your salmon cooked.
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Remove from oven, garnish with sesame seeds and chives if desired, plate and drizzle with reserved sauce. Enjoy! Pro-tip: you can leave the skin on, but if you prefer no skin, slide your spatula between the skin and meat of salmon and lift the meat up leaving the skin in the pan.