Description
This flavorful salmon marinade recipe enhances the natural taste of salmon with a delightful blend of olive oil, low sodium soy sauce, honey or maple syrup, Dijon mustard, garlic powder, and black pepper. Perfect for baking or grilling, the marinade tenderizes and infuses the fish, resulting in a moist and delicious meal ready in under an hour.
Ingredients
Salmon
- 1 1/2 pounds salmon (either 1 single portion side of salmon or 4 fillets, about 6 ounces each)
Marinade
- 1/4 cup extra-virgin olive oil
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey or pure maple syrup
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Instructions
- Prepare the Salmon: Pat the salmon dry with paper towels and place it inside a ziptop bag for marinating.
- Mix Marinade: In a measuring cup with a spout or a mixing bowl, whisk together the extra-virgin olive oil, low sodium soy sauce, honey or maple syrup, Dijon mustard, garlic powder, and ground black pepper until well combined.
- Marinate the Salmon: Pour the marinade over the salmon in the bag, seal the bag tightly while removing as much excess air as possible. Place the bag in a dish or on a plate to catch any drips. Let the salmon marinate at room temperature for 30 minutes, or refrigerate for up to 1 hour. Avoid marinating beyond 1 hour to prevent the fish from becoming mushy; if necessary, it can be refrigerated up to 4 hours.
- Cook in Oven (optional): Preheat the oven to 400°F (204°C). Line a 9×13-inch baking dish with parchment paper. Place the salmon in the center of the dish, ensuring fillets do not touch. Bake fillets for 11 to 14 minutes, or a single side for 15 to 18 minutes, until the internal temperature reaches 135°F (57°C). Remove from oven and let rest for 5 minutes before serving.
- Cook on Grill (optional): Preheat the grill to high heat. Place the salmon skin-side down on the hot grill and cook undisturbed for 6 to 7 minutes until the salmon releases easily from the grill grates. Flip the salmon and cook for an additional 2 to 4 minutes on the flesh side, depending on grill heat. Remove and let rest for 5 minutes before serving.
Notes
- Marinate salmon for no more than 1 hour to avoid mushy texture, but it can be refrigerated up to 4 hours if needed.
- Internal temperature of 135°F is preferred for moist, tender salmon, though FDA recommends 145°F for safety.
- You can use either honey or pure maple syrup as a sweetener in the marinade.
- Salmon can be cooked by baking or grilling, according to your preference.
- Letting the salmon rest after cooking helps retain juices and improve flavor.
