Let the marinade do all the work with this mouthwatering salmon recipe!
Salmon is such a beautiful fish. As far as nicer fish go, it’s not as expensive, either. Its natural flavor complements whatever marinade you use, and I love its steak-like texture. Whether you grill it or bake it, salmon is tough enough to handle any cooking method. My salmon marinade is a veritable crowd-pleaser and, most importantly, easy to make.
I don’t mean to toot my own horn—okay, I do—but this salmon marinade is amazing. The savoriness of the soy sauce and Dijon mustard balance with the sweet depth of the honey (or maple). The marinade tenderizes the salmon nicely so that you don’t even need to reach for the knife. But I get it if you’re not into the sweet and savory of this dish. I have plenty of delicious recipes, like my Mediterranean baked salmon.
Honey Or Maple? The Choice Is Yours
At the core of this salmon marinade lies a sweet duo of ingredients: honey or pure maple syrup. I like to give options when I can, and this is where preference comes into play. Honey is more nuanced, with floral notes. It introduces a milder sweetness that complements the rich, oily nature of the salmon. Then there’s the pure maple syrup gives a deeper, almost earthier sweetness with hints of caramel. Either choice enhances the umami qualities of balancing the salty depth of the soy sauce and the tang of the Dijon mustard.
Personally, I like using honey a little more, though dark amber maple syrup will also do the job. Either option ensures a caramelized, glossy glaze and a wonderful taste. Either way, If you can, avoid overly processed honey and artificial maple syrup——they simply don’t deliver the same depth of flavor.
How to make ahead and store?
Make the recipe as the instructions call for, and let the salmon cool. You can then store the salmon in a shallow, airtight container for up to 3 days in the fridge. Alternatively, you may also freeze the fish in a freezer bag or freezer-safe container. It will last at least a couple of months in the freezer.
Serving Suggestions
This salmon marinade is so versatile it goes with practically any dish. Yeah, there’s some soy sauce in this dish, but you don’t have to reach for the rice or bok choy if you’re not in the mood. Although, I’d be remiss if I didn’t say that some tasty wontons would be the perfect pairing. Do you have the grill going? Then, roll out the asparagus or corn in the husk. Also, my garlic mashed potatoes are another big hit with this salmon recipe.
Salmon Marinade Recipe
Ingredients
- 1 1/2 pounds salmon 1 side or 4 fillets
- 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 by patting it dry with paper towels to remove excess moisture. This helps the marinade stick better.
- Create the marinade by whisking together olive oil, soy sauce, honey or maple syrup, Dijon mustard, garlic powder, and black pepper in a bowl until well combined.
- Marinate the salmon by placing it in a zip-top bag and pouring the marinade over it. Seal the bag tightly after squeezing out the air, then refrigerate.
- Let the salmon marinate. For best results, marinate at room temperature for 30 minutes or in the refrigerator for up to 1 hour.
- Cook the salmon to perfection. If using an oven, bake at 400°F until it reaches the desired doneness. For grilling, cook on a hot grill until the salmon is cooked through and rests easily.
Leave a Comment