First thing’s first. Set your oven to preheat at 220ºC (430ºF). A hot oven ensures that the salmon cooks evenly while developing that lovely glaze.

In a small saucepan, combine the apricot preserves, soy sauce, lemon juice, garlic powder, honey mustard, and water. Place it over medium heat and bring it to a gentle simmer. Stir occasionally and let it cook for about 3-4 minutes until it thickens slightly and can easily coat the back of a spoon. Give it a taste; if it needs it, adjust by adding a bit more soy sauce or lemon juice for brightness. Once you've got it just right, remove it from the heat and allow it to cool a little while you prep the salmon.

Line a baking tray with aluminum foil for easy cleanup (and who doesn’t love easy?) and lightly grease it with a touch of oil or cooking spray. This will help prevent the salmon from sticking, saving you from a messy situation!

Place the salmon fillets skin-side down on the tray. Spoon the thick apricot glaze generously over each fillet, ensuring every piece is well coated. This glaze will bring a stunning caramelization, so don’t be shy!

Bake the salmon in the preheated oven for 7-10 minutes. About halfway through, pull out the tray and give the salmon some love by spooning the glaze over the top again. Keep a close eye on it to ensure it cooks to your desired doneness. The fish should be glossy, sticky, and cooked through but still tender. Once it’s out of the oven, let it rest for a few minutes. This step is essential, as it allows the juices to redistribute, keeping the salmon moist and delicious.