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Photo: Beth Dreiling; Styling: Cari South Photo by: Photo: Beth Dreiling; Styling: Cari South

Apricot-Ginger Salmon

If you're unsure whether or not your skillet handle is ovenproof, double-wrap it with heavy-duty aluminum foil. Mary Ellen saves time by using 1 cup of The Greenbrier resort's Apricot-Ginger Grilling Sauce (available in 12-oz. bottles by calling 1-800-321-1168). Allow for shipping time before your party, or use our quick interpretation of the original.

Southern Living NOVEMBER 2006

  • Yield: Makes 8 servings
  • Cook time: 4 Minutes
  • Prep time: 10 Minutes
  • Other: 8 Minutes


  • 8 (6-oz.) salmon fillets
  • 1/2 teaspoon salt


1. Sprinkle fillets evenly with salt and pepper. Cook, skin sides up, in a lightly greased, large, ovenproof nonstick skillet over medium-high heat 2 minutes; turn and cook 2 more minutes. Pour Apricot-Ginger Sauce over salmon.

2. Bake at 350° for 4 to 6 minutes or until a sharp knife is warm to the touch when inserted into center of fillet and removed. Remove from oven, and let stand 2 minutes.


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Apricot-Ginger Salmon Recipe