Apricot Teriyaki Salmon

This gorgeous roasted salmon is glazed with a tangy blend of apricot preserves, soy, vinegar, and sesame. Oven-roasted and perfectly fork-tender in less than 15 minutes.

It's rare when a recipe makes me speechless. This one did just that. No joke... I sat staring at my computer, thinking "How can I possibly put this amazing piece of fish into words?" It's beyond good. And don't even get me started about how easy it is...

Apricot Teriyaki Salmon

4 salmon fillets (preferably wild caught), about 5-6 ounces each
Salt and ground black pepper
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
Fresh cilantro leaves for serving, optional

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Arrange the salmon fillets on the prepared pan and season the top with salt and pepper.
In a small bowl, whisk together the apricot preserves, soy sauce, vinegar, and sesame oil. Spoon half of the mixture over the salmon. Roast for 6 minutes.
Spoon the rest of the mixture over the salmon and roast for 5 to 6 more minutes, until the salmon is fork tender.
Top with cilantro before serving.

Serves 4