Apricot-Chile Glazed Salmon

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This healthy apricot-chile glazed salmon recipe marries fruit and chiles to make this easy grilled salmon mouthwateringly special. Use jam rather than preserves for a smoother, prettier glaze. Look for New Mexico chili powder in well-stocked supermarkets or online at Amazon.com, or substitute your favorite red chili powder.

Apricot-Chile Glazed Salmon
photographer: Andrew Scrivani
Nutritionist Tested & Approved

Time: 25 minutes

  • 2 tablespoons New Mexico red chili powder

  • 1/2 teaspoon salt

  • 1 1/4-1 1/2 pounds center-cut wild salmon (see Tip), skinned

  • 3 tablespoons apricot jam

  1. Preheat grill to medium-high. (No grill? See Oven Variation, below.)

  2. Combine chili powder and salt in a small bowl. Rub onto both sides of salmon.

  3. Place jam in a small saucepan; heat over medium heat, stirring, until melted.

  4. Oil the grill rack. Grill the salmon 4 minutes, then turn it over. Using a pastry brush, coat the top of the salmon with the jam. Close the grill; cook until the salmon easily flakes with a fork, 3 to 5 minutes more. To serve, cut into 4 portions.

Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.

Oven Variation: Prepare through Step 3. Bake in a shallow baking pan at 350°F, about 15 minutes.

Nutritional Facts

Serving Size
1 portion
12 g
6 g
Saturated Fat
1 g
29 g
66 mg
Dietary Fiber
1 g
613 mg
433 mg
4 servings
1/2 other carbohydrates
4 lean meat
Vitamin A
29% daily value
18% dv

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