Go Back
Glazed roasted salmon fillets on a bed of vegetables, similar to salmon made with this salmon marinade
Chef Emma

Salmon Marinade (Soy, Honey, Lemon and Garlic)

A 6-ingredient salmon marinade of olive oil, soy sauce, honey, lemon and garlic. Marinate the fillets 15 to 30 minutes, then bake or grill until glossy and flaky.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Marinate (15 to 30 min) 30 minutes
Total Time 50 minutes
Servings: 4 fillets
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 1/4 cup olive oil 60 ml
  • 1/4 cup low-sodium soy sauce 60 ml, or tamari
  • 3 tbsp honey 63 g
  • 2 tbsp fresh lemon juice 30 ml, plus 1 tsp grated zest (about 1 lemon)
  • 4 cloves garlic finely minced
  • 1/2 tsp black pepper freshly ground
Salmon
  • 4 salmon fillets 6 oz / 170 g each, about 1 inch thick, 1 1/2 lb / 680 g total
  • sliced green onion, sesame seeds and lemon wedges optional, to serve

Equipment

  • Small bowl or jar with a lid
  • Shallow glass dish or gallon zip-top bag
  • Rimmed baking sheet with parchment, or a grill
  • Wide fish spatula
  • Instant-read thermometer

Method
 

  1. Whisk the olive oil, soy sauce, honey, lemon juice, lemon zest, garlic and pepper until the honey dissolves.
  2. Set aside 1/4 cup (60 ml) of the marinade in a clean container in the fridge for brushing and serving.
  3. Pat the salmon dry, place it flesh side down in a shallow dish or zip-top bag, pour over the rest of the marinade and refrigerate 15 to 30 minutes, turning once.
  4. To bake: heat the oven to 400°F (200°C). Lift the fillets out, let the excess drip off and place skin side down on a parchment-lined sheet. Discard the used marinade. Bake 12 to 15 minutes, brushing with reserved sauce for the last 2 minutes.
  5. To grill: heat the grill to medium-high, 400 to 450°F (200 to 230°C), and clean and oil the grates. Grill skin side down, lid closed, 6 to 8 minutes until it releases, then flip and cook 2 to 3 minutes more, brushing with reserved sauce in the last minute.
  6. Cook until the thickest part reaches 145°F (63°C) and flakes easily. Rest 2 to 3 minutes, then drizzle with the remaining reserved sauce and garnish.

Notes

Don't marinate longer than 1 hour; the lemon juice softens the surface and the soy makes it salty. Never use the marinade that held raw salmon as a sauce unless it has been boiled for at least 1 minute. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving (1 fillet) from USDA FoodData Central values, assuming most of the used marinade is discarded.