Apricot Mustard Sauce Recipe: Sweet-Tangy Glaze for Grilled Chicken and Salmon

This apricot mustard sauce transforms ordinary grilled chicken and salmon into restaurant-worthy masterpieces with just a few simple ingredients. The perfect balance of sweet, tangy, and slightly spicy flavors comes together in minutes, creating a versatile glaze that elevates any protein.

I developed this sauce after years of experimenting with fruit-based marinades, and it’s now my go-to for weeknight dinners and special occasions alike.

The secret lies in simmering dried apricots with Dijon mustard, apple cider vinegar, and a touch of honey until the mixture thickens into a glossy, velvety sauce. No fancy equipment is needed—just a saucepan and a blender (or immersion blender) to achieve that silky texture.

The sauce works equally well as a marinade, drizzle, or dipping sauce, making it incredibly adaptable for any meal.

What you’ll end up with is a rich, aromatic sauce that caramelizes beautifully when brushed onto grilled meats, creating a glossy finish that’s both visually stunning and packed with flavor. The apricots add natural sweetness, while the mustard and vinegar provide the perfect tangy kick.

This sauce keeps well in the refrigerator for up to a week, so you can make a batch ahead and have it ready whenever inspiration strikes.

Whether you’re grilling chicken, salmon, or even tofu, this apricot mustard sauce will take your dish to the next level. Pair it with fresh herbs like thyme or parsley for an extra layer of freshness, and don’t be afraid to experiment with different proteins. Let’s get cooking!

Ingredients for apricot mustard sauce

Sweet, tangy, and packed with restaurant-quality flavor—this sauce comes together in minutes.

The dried apricots are the star here, so look for plump, moist ones—none of that shriveled-up grocery store stuff. I always grab mine from Trader Joe's or the bulk bin at Whole Foods because they're less likely to be dried out. The Dijon mustard should be 100% mustard seed—none of that cheap, watery stuff. If you can't find Dijon, whole-grain mustard works in a pinch, but it'll be slightly grainier. The honey? Wildflower is ideal, but any good-quality honey will do—just avoid the imitation stuff.

No honey? Maple syrup works perfectly, though it'll have a deeper flavor. Fresh out of garlic? Garlic powder at half the amount gets you close, but you'll lose that fresh aroma. The olive oil matters here—use something fruity and peppery, not the cheap cooking oil. For extra depth, a pinch of red pepper flakes adds subtle heat. The sauce should be thick enough to coat the back of a spoon, but if it's too stiff, just add a splash of water or vinegar to loosen it up.

This sauce keeps beautifully in the fridge for up to a week—just store it in an airtight jar. I like to make a double batch because it's so versatile. It reheats perfectly in the microwave or on the stovetop, though I prefer it at room temperature for brushing. Freezes for up to 3 months if you want to prep ahead. The flavors actually improve overnight as everything melds together—trust me on that.

Step-by-step instructions for apricot mustard sauce

This sauce comes together faster than you'd expect—just 15 minutes of hands-on time for a glaze that's perfect over grilled chicken or salmon.

Place the 0.5 cup dried apricots in a small heatproof bowl and pour 0.25 cup hot water over them. Let them soak for 5 minutes—this jumpstarts the rehydration process and makes them easier to chop. While they soak, use a sharp knife to finely chop them into small pieces, about ¼-inch in size. You want them to break down completely during cooking, so don't worry if they're not perfect cubes.

Here's the thing—if you skip soaking, the apricots will stay tough and chewy in the sauce. The water also helps balance the acidity from the vinegar later. Drain any excess water after chopping, but don't rinse them clean. A little moisture helps create a smoother sauce.

Heat 0.25 cup extra-virgin olive oil in a small saucepan over medium heat. Add the 2 minced garlic cloves and 1 tbsp grated fresh ginger, stirring constantly for 1-2 minutes until the garlic is light golden and the ginger releases its bright aroma. You'll smell it—this is where the sauce gets its depth of flavor.

Don't walk away. Garlic burns in seconds, and you want it to perfume the oil without turning bitter. If the pan starts to smoke, reduce the heat to low and let the aromatics cook gently. The ginger should soften slightly but remain vibrant in color—this ensures it adds warmth without overpowering the sweet-tart balance.

Pour in the 0.25 cup apple cider vinegar and 2 tbsp honey, stirring to dissolve the honey completely. Add the 2 tbsp Dijon mustard and the soaked, chopped apricots, then bring the mixture to a gentle simmer over medium-low heat. Let it cook for 5-6 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

This is where the magic happens—the vinegar cuts through the sweetness, the mustard adds tangy depth, and the honey rounds everything out. You'll see the sauce reduce by about 25% as it simmers. If it starts to look too thick before the 5 minutes are up, add 1-2 tablespoons of the reserved apricot soaking water to loosen it.

Add the 0.5 tsp salt and 0.25 tsp black pepper, then taste the sauce. You're aiming for a balance where the sweetness of the apricots and honey shines, but the vinegar and mustard keep it bright and tangy. Adjust the seasoning now—you might need a touch more salt or a splash of vinegar to hit that perfect equilibrium.

Simmer the sauce for another 2-3 minutes until it reaches your desired consistency. It should coat the back of a spoon smoothly but still be pourable enough to glaze proteins. If it's too thick, thin it with 1 tablespoon water at a time. For grilled chicken or salmon, you want a sauce that clings beautifully without being watery.

Remove the sauce from heat and let it cool for 5 minutes. Then, strain it through a fine-mesh sieve into a clean bowl to remove any remaining apricot skins or ginger bits. This step ensures a silky-smooth texture that coats your protein perfectly. Press the solids gently with a spoon to extract every last bit of flavor.

Let the sauce sit at room temperature for 10 minutes before using. This resting period allows the flavors to meld completely. The sauce will thicken slightly as it cools, so if you're using it immediately, give it a quick stir to loosen it. Now you're ready to drizzle it over grilled chicken, salmon, or even roasted vegetables for a sweet-tangy finish.

Essential equipment for this recipe

Small Saucepan

You’ll need a small, heavy-bottomed saucepan (about 1-quart capacity) to prevent scorching while simmering the sauce. I use my Calphalon stainless steel saucepan—it distributes heat evenly and handles the acidity of the vinegar without reacting.

If you don’t have one, a well-seasoned cast iron skillet works too, but watch the heat closely to avoid burning the garlic or ginger. 🔥

Immersion Blender

An immersion blender (like the Ninja MagiChef) is my secret weapon for achieving that ultra-smooth texture without transferring hot liquid to a countertop blender. Simply blend the sauce directly in the saucepan after simmering—just be careful not to splash hot liquid everywhere.

If you don’t have one, transfer the sauce to a high-speed blender (like the Vitamix) for a few seconds until silky. Just let it cool slightly first to avoid steam explosions.

Fine-Mesh Sieve

A fine-mesh sieve (I love the OXO Good Grips) is essential for straining out any apricot skins or ginger bits that could make your sauce grainy. Press the solids with a spoon to extract every last drop of flavor—don’t skip this step!

If you don’t have one, a cheesecloth-lined colander works in a pinch, but it’ll take longer to press out the liquid. For a quick fix, a clean kitchen towel can work, but it won’t be as efficient. ✨

Measuring Spoons

Precision matters with this sauce, so invest in a set of stainless steel measuring spoons (like the OXO Stainless Steel set) for accurate measurements of the Dijon mustard, honey, and spices.

A pinch too much salt or vinegar can throw off the balance, so don’t eyeball it—especially when adjusting seasoning at the end. I keep mine near the stove for easy access while cooking. 💡

Heatproof Bowl

Use a heatproof glass or ceramic bowl (like Pyrex) for soaking the dried apricots—it should handle hot water without cracking. This step is crucial for rehydrating the apricots evenly before chopping.

If you’re in a hurry, a small stainless steel bowl works too, but glass is easier to clean and more forgiving if you accidentally pour boiling water directly into it. Just let the apricots soak for the full 5 minutes—skipping this step can leave them tough in the sauce.

Wooden Spoon

A wooden spoon (I prefer olive wood for its neutral flavor) is perfect for stirring the sauce without scratching your saucepan. Wood also helps prevent the sauce from sticking to the bottom as it thickens.

Avoid metal spoons—they can react with the acidity of the vinegar over time. Keep it handy while simmering to prevent scorching, especially when the sauce reduces. 🌟

Frequently asked questions