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Apricot or peach jam and a little Masi Masa Ras El Hanout make for a yummy and easy-to-make salmon glaze. We served this with some pearled couscous and green beans with butter and fresh dill. If you’re looking for an impressive date night dish, look no more!

Kitchen Equipment

1 small saucepan
1 large cast iron skillet
1 small mixing bowl
Lemon juicer
Basting brush
Cutting board
Chef’s knife

Moroccan Apricot Glazed Salmon

Name: Moroccan Apricot Glazed Salmon
Yield: 4
Cuisine: Moroccan
Ingredients: 4 - 6 oz pieces salmon, skin on; Kosher salt; 1 clove garlic, grated; Juice of ½ lemon; 1 TBSP Masi Masa Ras El Hanout Spice Blend (~⅓ pack); ½ C apricot or peach jam; 1 tsp honey (optional); 1 TBSP olive oil; Kosher salt

Servings

Looking for a new way to make salmon? This recipe is yummy and will surely impress your friends and family!

Ingredients

Salmon

4 - 6 oz pieces salmon, skin on
Kosher salt

Glaze

1 clove garlic, grated
Juice of ½ lemon
1 TBSP Masi Masa Ras El Hanout Spice Blend (~⅓ pack)
½ C apricot or peach jam
1 tsp honey (optional)
1 TBSP olive oil
Kosher salt

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Directions

Place a large cast iron skillet in the oven and preheat to 450°F.

To Make Glaze

Place all glaze ingredients in a bowl, stir until well combined.
Pat the salmon filets dry and sprinkle kosher salt liberally on both sides.
Using oven mitts, remove pan from oven and place on heat-safe surface, add 1 TBSP olive oil to pan, use basting brush to coat pan evenly.
Place the salmon, skin side down in the hot pan (be careful, it may sizzle/splatter).
Spoon glaze on top of salmon and use the back of spoon to coat evenly.
Using oven mitts, place the pan back in the oven and cook for 4-6 minutes per 1/2 inch thickness of your salmon filets, about 10 minutes (internal temperature should be 145°).
Turn oven up to broil and broil for 2-3 minutes to darken glaze.
Using oven mitts, remove pan from oven and allow salmon to cool for 5 minutes before plating and serving.

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Moroccan Apricot Glazed Salmon

Moroccan Apricot Glazed Salmon

Category

Servings