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Sweet 'n' Hot Glazed Salmon

Sweet 'n' Hot Glazed Salmon

  • Prep

    30 m
  • Cook

    12 m
  • Ready In

    42 m
ZBUGG11

ZBUGG11

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BKOTTO
71

BKOTTO

7/14/2003

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 rest on boneless chicken breasts that I cooked on the grill. Both got rave reviews from my husband! Plan to try it on pork chops next. Definitely a keeper!

ANDI LOU
53

ANDI LOU

9/11/2003

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 definitely make this again, maybe using chicken next time. Thanks for a great recipe!

OBRIGADA
49

OBRIGADA

7/27/2006

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 the sauce on the filets (which I had in a small baking dish) and bake for about 20 minutes. Less fuss - and just as great.

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