So easy salmon marinade is hearty, sparkling, fresh and makes your fillets taste the best! Just 30 minutes is all it takes to give salmon great flavor with simple pantry ingredients.
When it comes to quick, healthy dinners, salmon is a star.
It lends itself well to a variety of cooking methods, is high in nutrients (omega-3s, selenium and more!) and single servings of salmon cook in under 10 minutes.
Sure, salmon tastes good enough with salt and pepper, but it can get a little bland.
Adding a marinade to salmon is a quick, easy, and highly effective way to elevate it to a restaurant-worthy dish.
Grilling salmon adds a fresh feel to dinner!
Why You’ll Love This Salmon Marinade Recipe
This recipe is my absolute favorite salmon marinade for the oven, grill, air fryer or however you choose to cook your salmon.
- It uses soy sauce for salt and umami, honey or pure maple syrup for sweetness (salmon loves sweets!), and Dijon mustard for balance and tanginess.
- This easy salmon marinade only takes 2 minutes to stir together, and I love that it calls for pantry ingredients so you can whip it up anytime.
- You can use it for any cooking method. Grilled salmon, baked salmon, air fryer salmon, instant pot salmon, seared salmon, and grilled salmon in foil are all ways to use this flavorful marinade.
Tips and tricks for marinating salmon
- Marinate salmon for 30 minutes or up to 1 hour. If you marinate it longer, the fish can begin to salt, which means it’s actually cooking in the marinade.
- room temperature. If you marinate the salmon for 30 minutes, you can leave it at room temperature (refrigerate to marinate longer). Let the salmon sit at room temperature before cooking.
- Work with what you have. Marinades need salt, acid and fat, the rest is up to you. If you don’t have soy sauce, use a pinch of salt. No Dijon? Try adding a squeeze of lemon juice. Do you love Italian herbs like parsley? Throw ’em in here! Hot for heat? Add some red pepper flakes.
- DO NOT OVERCOOK THE SALMON. No matter what cooking method you use or how carefully you marinate the fish, if you cook it too long it will taste dry. The best way to know when your salmon is done
The best salmon marinade recipe
This easy, rewarding Soy Salmon Marinade makes juicy, flavorful salmon fast.
No time to marinate? Use this salmon spice instead!
The ingredients
- Salmon. Salmon is an ideal candidate for a marinade because it can hold up to a variety of flavors. The fish absorbs the flavors and moisture from the marinade, keeping it juicy throughout the cooking process. Salmon is rich in proteins, omega-3 fatty acids and vitamins.
- Extra virgin olive oil. Adds fullness and moisture to the marinade. Olive oil also serves as a binder for all of the marinade ingredients.
- soy sauce. Umami-packed soy sauce adds a flavor boost to this marinade and acts as a salt to ensure it’s properly seasoned.
- Honey. I chose honey to naturally sweeten the marinade. The honey caramelizes during the cooking process, creating an exceptionally savory texture and taste.
- dijon Mustard. Sparkling and sparkling. It is the ideal tart complement to hearty soy sauce and sweet honey.
- Spices. Garlic powder and black pepper are all you need to complete this flavorful marinade.
The directions
- Dry the salmon and place in a zip-top bag.
- Whisk together the ingredients for the marinade in a small bowl.
- Pour the mixture over the salmon.
- Seal the bag, then marinate at room temperature for 30 minutes or in the fridge for up to 1 hour.
- Remove the salmon from the marinade and cook it using your preferred method. For the oven, bake the fish on a baking sheet at 400 degrees F for 11 to 14 minutes for 6-ounce fillets, or 15 to 18 minutes for a single side. Let rest.
- To grill, place the fish skin-side down on the grill grate over medium-high heat. Grill for 6 to 7 minutes, then flip and cook an additional 2 to 4 minutes. Let rest. ENJOY!
More ways to season salmon
Here are some additional ideas for seasoning your salmon:
storage tips
- To store. Store leftovers in an airtight container for up to 2 days.
- To warm up. Very gently, reheat the salmon in a skillet on the stovetop over medium-low heat or in the microwave.
- Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal prep tip
Whisk together the marinade ingredients up to 1 day in advance. Cover and refrigerate the mixture until ready to add the salmon.
What to serve with marinated salmon
- measuring cup. When marinating salmon, I like to use a measuring cup like this to prepare the marinade.
- baking tray. Use the pan for baking or transfer the salmon fillets to the grill.
- Instant read thermometer. The best way to check your salmon for doneness.
This soy sauce/honey/dijon/garlic situation is a timeless combination.
Cook salmon over and over again with this healthy marinade!
frequently asked Questions
Yes, of course you can adapt this salmon recipe to your liking or come up with a completely different marinade. Delicious salmon marinades require a mix of salt, fat and acid. orange juice on hand? Get inspired by my Orange Chicken Marinade. Do you prefer lime juice? My Chicken Thigh Marinade is a great recipe reference for ideas.
Salmon should not marinate in the refrigerator for more than 4 hours. I highly recommend marinating for an hour or less if possible. It only takes a short time to effectively marinate salmon. If you marinate salmon for too long, the fish can start to crumble.
No, you don’t need to use a marinade for salmon (as my Pesto Salmon and Seared Salmon prove). However, using a marinade will enhance the flavor of salmon and help keep it moist.
Yes, you can marinate frozen salmon, but you need to make sure it’s completely thawed first. The marinade will not work properly if the fish is still frozen in the middle.
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Pat the salmon dry and place in a ziplock bag.
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In a measuring cup fitted with a spout or mixing bowl, whisk together the oil, soy sauce, honey, Dijon, garlic powder, and black pepper.
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Pour over the fish.
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Seal the bag, removing as much excess air as possible, then place in a bowl or on a plate to catch any drips. Marinate at room temperature for 30 minutes or refrigerate up to 1 hour (after 1 hour the fish will become mushy when marinating, but if you MUST, you can refrigerate for up to 4 hours).
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Cook the salmon using your preferred method. OVEN: Line a 9×13-inch baking dish with parchment paper and place the salmon in the center (if using fillets, make sure they don’t touch each other). Bake at 400°F for 11 to 14 minutes for 6-ounce fillets, or 15 to 18 minutes for a single side, until the salmon reads 135°F on an instant-read thermometer inserted into the thickest part of the salmon ( the FDA recommends 145°F; I prefer to take the salmon out and let it sit so it doesn’t taste dry). Remove from the oven and let rest for 5 minutes.
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GRILLING: Place salmon, skin side down, on a HOT grill. Cook without disturbing until the salmon comes off easily with a spatula, about 6 to 7 minutes. Turn and cook on the meat side, about 2 to 4 minutes longer, depending on grilling temperature. Place on a plate and let rest for 5 minutes.
- TO STORE: Store leftovers in an airtight container for up to 2 days.
- TO WARM UP: Very gently, reheat the salmon in a pan on the stovetop over medium-low heat or in the microwave.
- FREEZE: Freeze salmon in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1 (of 4)Calories: 406kcalCarbohydrates: 10GProtein: 35GFat: 25GSaturated Fatty Acids: 4GPolyunsaturated fat: 6GMonounsaturated fatty acids: 14GCholesterol: 94mgPotassium: 898mgFiber: 0.5GSugar: 9GVitamin A: 74ieVitamin C: 0.1mgCalcium: 30mgIron: 2mg
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