Marinated Salmon
Elevate your salmon game with a zesty marinade that perfectly complements its rich flavor! This recipe features a delightful blend of tangy lemon juice, fragrant garlic, and aromatic herbs, ensuring every bite is bursting with freshness. Get ready to savor a dish that's not just tasty, but incredibly easy to whip up!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh ginger, peeled and minced (15 ml)
- 1 sweet lemon or 2 sour lemons
🥩Meat & Seafood(1)
- 450 grams salmon fillet
🫙Pantry Staples(2)
- 2 tablespoons (30 ml) honey (30 ml)
- 2 tablespoons (30 ml) olive oil (30 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon (2.5 ml) thyme, or three sprigs of fresh thyme (2.5 ml)optionalDill can be used instead of thyme.
🍯Sauces & Condiments(3)
- 1/2 teaspoon (2.5 ml) hot sauce, or more to taste (2.5 ml)optional
- 1/4 cup (60 ml) soy sauce (60 ml)
- 1 teaspoon (5 ml) soy sauce (5 ml)
📦Other(1)
- 3 green onions, chopped
👨🍳 Instructions
- 1
Start the marination 30-60 minutes before eating. Salmon needs to marinate for no more than 15-30 minutes.
- 2
Juice the lemon into a bowl. Cut the lemon in half and squeeze the juice into the bowl.
- 3
Mix the remaining ingredients. Add 2 tablespoons of olive oil and 1/2 teaspoon of thyme to the lemon juice and stir until well combined.
- 4
Pour the marinade into a wide dish. Choose a dish that can hold the salmon side by side.
- 5
Place the salmon in the marinade. Turn it several times to ensure all sides are coated.
- 6
Cover the salmon and place it in the refrigerator for 15-30 minutes, turning once.
- 7
Remove the fish from the marinade. Transfer the fish to another dish and discard the remaining liquid.
- 8
Cook the salmon. It can be grilled or baked at 200°C for 15 minutes until it flakes easily with a fork.
💡 Pro Tips
- ✓Limit salmon's marination time to 15-30 minutes max because the citric acid in lemon juice denatures surface proteins rapidly, and prolonged exposure will turn the exterior mushy and opaque before it ever hits heat.timing15-30 minutes
- ✓Discard the used marinade rather than basting with it, since it's been in contact with raw fish and diluted with expelled proteins, and reusing it risks cross-contamination and off-flavors.technique
- ✓Bake salmon at 200°C (392°F) for exactly 15 minutes to hit an internal temperature of 52-54°C (125-130°F) for medium doneness, since the fat between muscle segments (myosepta) begins visibly separating into white albumin above 60°C, indicating overcooking.timing200°C for 15 minutes, internal 52-54°C
- ✓Use a 2-tablespoon oil to whole-lemon-juice ratio so the oil forms a thin protective barrier on the fish surface, slowing acid penetration and preventing the flesh from 'cooking' via denaturation like ceviche before it reaches the oven.ingredient2 tbsp oil per 1 lemon
- ✓Pat the salmon dry with paper towels after removing it from the marinade so surface moisture doesn't create steam in the oven, which would prevent the Maillard browning reaction on the exterior.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Marinated Salmon
Elevate your salmon game with a zesty marinade that perfectly complements its rich flavor! This recipe features a delightful blend of tangy lemon juice, fragrant garlic, and aromatic herbs, ensuring every bite is bursting with freshness. Get ready to savor a dish that's not just tasty, but incredibly easy to whip up!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh ginger, peeled and minced (15 ml)
- 1 sweet lemon or 2 sour lemons
🥩Meat & Seafood(1)
- 450 grams salmon fillet
🫙Pantry Staples(2)
- 2 tablespoons (30 ml) honey (30 ml)
- 2 tablespoons (30 ml) olive oil (30 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon (2.5 ml) thyme, or three sprigs of fresh thyme (2.5 ml)optionalDill can be used instead of thyme.
🍯Sauces & Condiments(3)
- 1/2 teaspoon (2.5 ml) hot sauce, or more to taste (2.5 ml)optional
- 1/4 cup (60 ml) soy sauce (60 ml)
- 1 teaspoon (5 ml) soy sauce (5 ml)
📦Other(1)
- 3 green onions, chopped
👨🍳 Instructions
- 1
Start the marination 30-60 minutes before eating. Salmon needs to marinate for no more than 15-30 minutes.
- 2
Juice the lemon into a bowl. Cut the lemon in half and squeeze the juice into the bowl.
- 3
Mix the remaining ingredients. Add 2 tablespoons of olive oil and 1/2 teaspoon of thyme to the lemon juice and stir until well combined.
- 4
Pour the marinade into a wide dish. Choose a dish that can hold the salmon side by side.
- 5
Place the salmon in the marinade. Turn it several times to ensure all sides are coated.
- 6
Cover the salmon and place it in the refrigerator for 15-30 minutes, turning once.
- 7
Remove the fish from the marinade. Transfer the fish to another dish and discard the remaining liquid.
- 8
Cook the salmon. It can be grilled or baked at 200°C for 15 minutes until it flakes easily with a fork.
💡 Pro Tips
- ✓Limit salmon's marination time to 15-30 minutes max because the citric acid in lemon juice denatures surface proteins rapidly, and prolonged exposure will turn the exterior mushy and opaque before it ever hits heat.timing15-30 minutes
- ✓Discard the used marinade rather than basting with it, since it's been in contact with raw fish and diluted with expelled proteins, and reusing it risks cross-contamination and off-flavors.technique
- ✓Bake salmon at 200°C (392°F) for exactly 15 minutes to hit an internal temperature of 52-54°C (125-130°F) for medium doneness, since the fat between muscle segments (myosepta) begins visibly separating into white albumin above 60°C, indicating overcooking.timing200°C for 15 minutes, internal 52-54°C
- ✓Use a 2-tablespoon oil to whole-lemon-juice ratio so the oil forms a thin protective barrier on the fish surface, slowing acid penetration and preventing the flesh from 'cooking' via denaturation like ceviche before it reaches the oven.ingredient2 tbsp oil per 1 lemon
- ✓Pat the salmon dry with paper towels after removing it from the marinade so surface moisture doesn't create steam in the oven, which would prevent the Maillard browning reaction on the exterior.technique