Apricot Scotch Glazed Salmon with Charred Citrus Butter

This apricot scotch glazed salmon with charred citrus butter is a rich, vibrant dish that brings sweet, smoky, and tangy flavors to the table. I love how the glaze adds sticky-sweet depth to the tender salmon, while the citrus butter brightens each bite with a subtle charred edge. It’s elegant enough for guests, but simple enough for a weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it’s a creative twist on salmon that feels both indulgent and fresh. The apricot glaze is sweet but complex, thanks to the scotch, and when paired with the smoky citrus butter, it creates a beautiful balance of flavors. The salmon stays juicy and flakes perfectly, and the glaze caramelizes just right in the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the apricot scotch glaze:

• ¼ cup apricot preserves

• 1 tablespoon Dijon mustard

• 1 tablespoon soy sauce

• 1 tablespoon scotch whisky (or bourbon)

• 1 teaspoon minced garlic

• Pinch of red pepper flakes (optional)

For the salmon:

• 4 salmon fillets (about 6 oz each)

• Salt and pepper, to taste

• Olive oil for brushing

For the charred citrus butter:

• ½ cup unsalted butter, softened

• 1 orange or lemon, halved

• 1 tablespoon chopped fresh parsley

• ½ teaspoon sea salt

Directions

1. Make the glaze: I stir together apricot preserves, Dijon mustard, soy sauce, scotch, garlic, and red pepper flakes in a small saucepan. I simmer it over low heat for 3–5 minutes until slightly thickened. I let it cool slightly.

2. Prepare the citrus butter: I heat a dry skillet over high heat and place the halved citrus cut-side down. I let it sear for 2–3 minutes until deeply charred, then remove it. In a small bowl, I mix the softened butter with the juice from the charred citrus, parsley, and sea salt. I chill until ready to use.

3. Prepare the salmon: I preheat the oven to 400°F (200°C). I place the salmon fillets on a foil-lined baking sheet, brush them with olive oil, and season with salt and pepper.

4. I brush each fillet generously with the apricot scotch glaze, reserving a little for serving.

5. I bake the salmon for 10–12 minutes, or until the fish flakes easily with a fork and the glaze is caramelized.

6. I serve the salmon hot with a spoonful of charred citrus butter on top and an extra drizzle of glaze if desired.

Servings and timing

This recipe serves 4. It takes me 15 minutes to prep and about 12 minutes to cook, so it’s on the table in under 30 minutes.

Variations

• I use bourbon instead of scotch for a sweeter finish.

• I add fresh thyme or rosemary to the glaze for extra depth.

• I grill the salmon instead of baking it for more smoky flavor.

• I swap apricot preserves for peach or orange marmalade for a different twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the salmon gently in the oven at 300°F for 8–10 minutes or microwave briefly. The citrus butter can be stored in the fridge for up to a week and reused on vegetables or chicken.

FAQs

Can I make the glaze ahead of time?

Yes, I prepare it up to 3 days in advance and store it in the fridge. I reheat it slightly before brushing it on the salmon.

Do I have to use scotch?

No, I can use bourbon or leave it out entirely—just add a splash of water or orange juice to balance the glaze.

What type of salmon works best?

I use skin-on, center-cut fillets for even cooking and the best presentation.

Can I cook the salmon on the grill?

Yes, I grill it over medium-high heat for 4–5 minutes per side, brushing the glaze on during the last few minutes.

Is the citrus butter too strong?

Not at all—the char gives it a smoky edge, but the butter mellows it out. It’s balanced and adds a bright finishing touch.

Conclusion

This apricot scotch glazed salmon with charred citrus butter is the kind of recipe I turn to when I want something a little different but still easy to make. The sweet glaze, smoky butter, and tender salmon come together in a way that feels restaurant-worthy but approachable for any night of the week.