Apricot Mustard Sauce for Fish (Asia)

READY IN: 5mins
Recipe by Sydney Mike

This recipe was created for the Wild Card Fish & Seafood Forum Challenge: The Mixing Pot -- ZWT6.

Top Review by teresas

We loved the flavor of this! I made as posted with the exception of cutting the recipe in half. I let it sit overnight to blend the flavors. I took the sauce out of the refrigerator about an hour before it was to be used and let the mixture soften. What a wonderful sweet and savory taste. I served it as a dipping sauce for my cooked shrimp. We enjoyed this for one of our appetizers for our monthly appy night. Thanks for posting. :)

Ingredients Nutrition

  • 34 cup apricot preserves
  • 14 cup honey dijon mustard
  • 14 teaspoon dried thyme, crushed
  • 14 teaspoon dried rosemary, crushed
  • 1 large garlic clove, minced
  • 1 teaspoon prepared horseradish (or more, if desired)


  1. In a bowl, stir together all the ingredients.
  2. Cover & chill in the refrigerator for 1 hour.
  3. Can be used to baste four 8-ounce portions of salmon OR as a sauce, once the salmon has been baked. Also works as a sweet & spicy dip for other seafood.

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