Prep the oven and pan: Heat your oven to 400°F (200°C). Line a sheet pan with foil or parchment for easy cleanup. Lightly oil the surface so the salmon won’t stick.

Pat the salmon dry: Use paper towels to remove excess moisture. This helps the fish sear and the glaze cling. Season lightly with salt and pepper on both sides.

Make the glaze: In a small bowl, mix apricot preserves, honey, soy sauce, Dijon, garlic, ginger, vinegar, and red pepper flakes. Stir until smooth. Taste and adjust—add a pinch more salt or a squeeze of lemon if you want extra brightness.

Start with a quick sear (optional but great): Heat a large oven-safe skillet over medium-high with the oil. Place salmon skin-side down if using skin-on. Sear 2 minutes to get color. If skipping the skillet, place fish directly on the prepared sheet pan.

Glaze generously: Brush about two-thirds of the apricot honey mixture over the tops and sides of the salmon, reserving the rest for finishing.

Roast to tender: Transfer to the oven and cook 7–10 minutes, depending on thickness. You’re aiming for flaky edges and a slightly translucent center. Internal temp should be around 125–130°F (52–54°C) for medium.

Optional broil for char: Switch to broil for 1–2 minutes to caramelize the glaze. Watch closely to avoid burning—the sugars go from perfect to scorched fast.

Finish and rest: Remove from the oven. Brush with the remaining glaze and let rest 3 minutes. Squeeze a little fresh lemon juice over the top to wake up the flavors.

Garnish and serve: Sprinkle with sesame seeds and sliced scallions if you like. Serve with steamed rice, quinoa, roasted broccoli, or a simple cucumber salad.