Description

This flavorful salmon marinade recipe combines olive oil, soy sauce, lemon juice, honey, brown sugar, parsley, garlic, and lemon zest to create a perfect balance of savory, tangy, and sweet notes. Marinate salmon fillets for up to an hour before cooking them by grilling or baking to achieve tender, juicy, and deliciously seasoned salmon. Ideal for a healthy, quick dinner that highlights fresh, vibrant flavors.

Ingredients

Scale

Salmon

2 pounds salmon fillet (whole or cut into 6-oz fillets)

Marinade

¼ cup olive oil
⅓ cup soy sauce (regular or reduced sodium)
3 tablespoons lemon juice
1 tablespoon mild honey
1 tablespoon brown sugar (optional)
1 tablespoon chopped parsley
4 cloves garlic, minced (adjust to taste)
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
Salt & pepper to taste

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Instructions

Prep fish: Pat the salmon dry with paper towels. Check carefully for any remaining pin bones and remove them with clean tweezers or fish bone pliers to ensure a pleasant eating experience.
Make marinade: In a medium-sized measuring jug, combine olive oil, soy sauce, lemon juice, honey, brown sugar, chopped parsley, minced garlic, lemon zest, and salt and pepper. Whisk thoroughly until all ingredients are well incorporated.
Marinate fish: Place salmon fillets or the whole fillet into a large zip-top bag (minimum 3 quart capacity). Pour the marinade over the fish ensuring it is evenly coated. Remove excess air from the bag, seal it, and place the bag in a shallow dish in the refrigerator. Let the salmon marinate for 30 to 60 minutes for best flavor absorption. For longer marination, monitor so the acidity doesn’t begin to cook the fish.
Cook: Remove the salmon from the marinade, discarding the bag and any leftover marinade. Choose your preferred cooking method:
– Grilling: Preheat grill to 400-450°F. Oil the grill grates thoroughly to prevent sticking. Place salmon skin-side down on the grill and cook for approximately 10-12 minutes per inch of thickness (about 8-10 minutes for individual fillets). Cook until the fish is opaque and flakes easily with a fork. Let rest for 5 minutes before serving.
– Baking: Preheat oven to 375°F. Lightly oil a shallow baking dish and place salmon inside. Bake for 15-22 minutes depending on thickness (12-15 minutes for individual fillets). The fish should be opaque and flake easily. Allow the salmon to rest for 5 minutes on a plate before serving.

Notes

Marinate salmon for up to 60 minutes; longer marinating times are not recommended as the lemon juice may start to ‘cook’ the fish, resulting in a texture similar to ceviche.
Adjust garlic amount to taste to balance the flavor.
Ensure grill grates are well-oiled to prevent fish from sticking and falling apart while cooking.
Salmon is best served slightly rested to allow the juices to redistribute for moist, tender fillets.
Salt the marinade cautiously and taste before marinating since soy sauce already adds saltiness.