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Salmon Marinade

Salmon Marinade Recipes

Enhance the flavor and tenderness of salmon with a variety of delicious marinades.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 fillets
Course: Main Course
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Common Marinade Ingredients
  • 1/4 cup Olive oil Adds richness and helps the marinade stick to the fish.
  • 1/4 cup Acid (lemon juice, vinegar, or orange juice) Helps tenderize the salmon while adding flavor.
  • 2 tablespoons Honey or brown sugar Balances the acidity and adds sweetness.
  • 2 cloves Garlic, minced Adds depth and flavor.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1/2 teaspoon Black pepper Adds a mild heat.
Specific Marinade Variations
  • 1/4 cup Dijon mustard For Honey Mustard Marinade.
  • 1 tablespoon Italian seasoning For Italian Herbs Marinade.
  • 1 tablespoon Minced ginger For Orange Ginger Marinade.
  • 1 teaspoon Cayenne powder For Sweet and Spicy Marinade.

Equipment

  • mixing bowl
  • whisk
  • Shallow dish or resealable plastic bag
  • Grill, oven, or skillet

Method
 

  1. Choose fresh salmon fillets with bright color and a fresh smell.
  2. In a mixing bowl, combine olive oil, acid, honey or brown sugar, minced garlic, salt, and pepper. Whisk until well blended.
  3. Taste the marinade and adjust seasoning if needed.
  4. Place salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring each piece is coated.
  5. Cover the dish or seal the bag tightly. Refrigerate for at least 30 minutes, up to 2 hours.
  6. Preheat your grill, oven, or skillet to medium-high heat.
  7. Remove the salmon from the marinade and discard the marinade.
  8. Cook the salmon for about 4-6 minutes per side, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  9. Let the salmon rest for a few minutes before serving.

Notes

Experiment with different marinades to find your favorite flavor combinations. Always discard the marinade used on raw fish to avoid contamination.