Salmon Marinade
This salmon marinade enhances flavor, making the fish delicious and succulent.
Equipment
- grill
- oven
- zip-top bag
- measuring jug
Ingredients
- 2 pounds salmon fillet either a whole fillet or cut into 6-oz fillets
- ¼ cup olive oil
- ⅓ cup soy sauce regular or reduced sodium are both fine
- 3 tablespoons lemon juice
- 1 tablespoon mild honey
- 1 tablespoon brown sugar optional
- 1 tablespoon chopped parsley
- 4 cloves garlic minced; or less to taste
- 1 teaspoon finely grated lemon zest from about 1 medium lemon
- salt & pepper to taste; I recommend trying the marinade before adding it to the fish
Instructions
- Pat salmon dry. Feel for any remaining bones and remove.
- Combine remaining ingredients in a medium measuring jug. Whisk well.
- Place salmon in large zip-top bag. Pour marinade over fish. Remove excess air from bag, place bag in a shallow dish and refrigerate for 30-60 minutes.
- Once ready, remove fish from marinade, discarding bag and excess marinade. Cook or grill fish using preferred method until fish is opaque and flakes easily.
- For grilling: Heat grill to 400-450°F. Oil grates well, then grill skin-side down for 10-12 minutes per inch of thickness.
- For baking: Bake salmon in an oiled, shallow dish at 375°F for 15-22 minutes, depending on thickness and size.
- Rest salmon for 5 minutes on a plate before serving.
Notes
Best marinated for up to 60 minutes; can marinate for longer up to 4-6 hours. Recommended cooking temperature is at least 145°F for safety, but chefs prefer 125-130°F for tenderness.
Nutrition
Serving: 1filletCalories: 300kcalCarbohydrates: 6gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 700mgSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 5mg
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