Cedar Salmon w/ Apricot/Jalapeño/Mustard Glaze



This is one of the first dishes I taught myself to make. It’s actually a recipe from Guy Fieri which I saw up on a TV show loooong ago. Yes. I am serious. Guy Fieri. That absurd host of Diners, Drive-ins, and Dives. His hair, his mannerisms, his personality are all off-the-charts ridiculous (“that’s a bitchin’ burrito bro”), BUT this recipe is very good so I guess underneath all of that craziness, he really does know what he’s talking about in the kitchen.

There was another first with this dish, as it was the first time I also cooked for my husband and of course the fish was WAY undercooked. Oopsie! I’ve improved my technique after some practice and am now sharing this delicious recipe with you. I use cedar planks in the oven which can cause some smoking – but I love the smell and cook with the doors open so that is ok with me. If you aren’t that interested in this plan, use an outdoor grill or you can skip the cedar planks.


  • Two salmon filets 5-6 ounces (skinned and boned)
  • 3/4 cup apricot preserves (you can also use sugar-free)
  • 2 tbsp whole grain mustard
  • 1 jalapeño sliced into rings
  • 1/2 tbsp minced garlic
  • 1/3 cup white wine
  • lemon zest
  • 2 small sprigs of rosemary
  • 1 tbsp cooking oil
  • salt & pepper
  • 1 cedar plank for every 2 filets of salmon


  • Cedar planks are optional – but if you chose to use them – soak them in your sink until ready to use
  • Heat oil in saute pan over medium heat
  • Begin to saute jalapeños until they become brown and caramelized – about 5 minutes
  • Add garlic and stir quickly – about 15 to 30 seconds – be sure not to let it brown
  • Add in white wine to deglaze the pan (deglazing removes caramelized bits/the “browned” bits from the bottom of your pan or skillet after cooking meats or vegetables.)
  • Stir for about 30 seconds to scrape up the bits
  • Add mustard and apricot preserves
  • Continue to stir and turn heat to medium/low. Continue to simmer the sauce for about 15 minutes
  • While mixture is simmering, prepare the cedar planks and heat your oven to 400 degrees. Place parchment paper on cedar plank and cut to fit. If not using cedar planks, line a baking sheet with parchment paper.
  • Place salmon filets on the parchment paper – offset and end to end.
  • Top each salmon filet with a sprig of rosemary
  • After the mixture has finished simmering, top each salmon liberally with the sauce.
  • Cook for approximately 12 minutes or until internal temperature reads 135 to 140 degrees
  • Remove from oven and let rest for about 3 minutes
  • Pull off rosemary sprig and garnish w/ lemon zest. Serve immediately

I serve over mixed wild rice that is tossed with sautéed mushrooms, roasted chopped pecans and a bit of chopped rosemary. It’s a great way to ‘fancy up’ your regular rice. I also serve with a steamed veg to add in some vitamins. Enjoy!


Sliced jalapeño and rosemary sprigs


Salmon filets – topped with salt and peppe


Jalapeño slices sautéing in pan


Apricot jam and mustard added to deglazed jalapeño mixture.


Apricot/mustard/jalapeño sauce simmering


Salmon topped w/ rosemary sprig


Salmon topped with the apricot sauce


Final product!


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