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Easy Salmon Marinade

A simple yet transformative marinade that enhances the natural taste of salmon, making it a delicious and healthy dish perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 lb 1-2 pounds of salmon fillet For best results, use a 1 lb fillet.
  • 1/4 cup olive oil (use extra virgin for added flavor)
  • 1/4 cup soy sauce (or tamari for a gluten-free option)
  • 2 tablespoons honey (feel free to substitute with maple syrup)
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice (freshly squeezed is best)
  • Freshly cracked black pepper, to taste
  • Optional: fresh herbs like dill or parsley for garnish

Method
 

Preparation
  1. In a medium-sized mixing bowl, whisk together the olive oil, soy sauce, honey, Dijon mustard, minced garlic, lemon juice, and black pepper until well combined.
  2. Place your salmon fillet in a resealable plastic bag or a shallow dish. Pour the marinade over the salmon, ensuring it’s fully coated. Seal the bag or cover the dish, then refrigerate.
  3. Allow the salmon to marinate for at least 30 minutes, but for the best results, marinate for up to 12 hours.
Cooking
  1. Preheat your grill or oven to 375°F (190°C). If grilling, lightly oil the grates to prevent sticking.
  2. Remove the salmon from the marinade (discard the leftover marinade) and place it on the grill or in a baking dish.
  3. Cook for about 15-20 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  4. Remove from heat and let it rest for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

For a deeper flavor, consider marinating overnight; even 30 minutes will make a difference. Pair with a side of quinoa or wild rice, and a crisp salad for the best meal experience. Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.