Easy, light and refreshing apricot glazed salmon is a delightful summer weeknight dinner. The sweetness of the jam on the salmon paired with the nutty, herby rice makes for a new take on your traditional salmon dinner. We used rosé in this recipe and found we had enough to have with the salmon when the cook was finished, talk about a win-win!

Apricot-Glazed Salmon

  • Servings: 4
  • Difficulty: 2 hours and 15 minutes
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  • 4 salmon fillets (4 oz each)
  • 1 tbsp butter, melted
  • ⅓ cup white or rosé wine (can substitute chicken broth)
  • ⅓ cup apricot preserves or jam
  • ½ tsp fresh ginger, peeled and grated
  • 1 cup long-grain brown rice
  • ¼ cup chopped dried apricots
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp chives, chopped
  • 1 tsp minced fresh thyme or ¼ tsp dried thyme
  • 3 tbsp sliced almonds


  1. Pat salmon dry, salt and pepper each fillet on all sides. In a small bowl combine butter, wine, apricot preserves and ginger. Spread over each salmon fillet, vacuum-seal the fillets, and place in a Suvie pan. Fill pan with enough water to cover the salmon and insert into upper right zone of Suvie.
  2. Add rice to the starch pan and insert into starch zone. Fill reservoir, enter cook settings and cook now or schedule. 

My Cook > Multi-Zone Settings

Protein: 125 degrees for 45 minutes

Vegetable: 0 minutes

Starch: 35 minutes

  1. After the cook remove the pans from Suvie. Drain the water from the salmon pan. Remove salmon from vacuum-sealed bag.
  2. Pour rice into a large mixing bowl. Add in dried apricots, parsley, chives, thyme, and sliced almonds. To serve divide rice between plates and top with a piece of salmon.


Nutritional Information per serving (4 servings per recipe): Calories 417, Total Fat 7.3g, Total Carbohydrates 60g, Total Sodium 281mg, Total Protein 25.4g

CategoriesDinner Fish
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