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Alaskan Salmon with Apricot-Chili Glaze


This great grilling recipe come to us from the Alaska Seafood Marketing Institute, and the chefs who created them. 


Alaskan Salmon with Apricot-Chili Glaze
This easy sweet-hot glaze, developed by fisherman James Perez (formerly of the fishing vessel Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.

Yields enough glaze for 4 servings.

1/4 cup plus 2 teaspoons chili powder
1/4 cup apricot preserves, melted

  • Rub your salmon of choice with 1/4 cup of chili powder, massaging the spice into the meat. Using a pastry brush, coat the salmon with the warm apricot preserves. Sprinkle the remaining chili powder evenly over the glaze. 
  • Grill or bake the salmon.

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Vital Box captures the fresh-caught quality of succulent, sustainably harvested Alaskan salmon and northwest Pacific seafood by cleaning and flash-freezing it within hours of harvest.
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