I delight in carrying out my own small-scale experiments in the kitchen. They are, I suppose, just that—experiments.
I can take a basic salmon fillet and turn it into something mind-blowingly good (or, at times, something merely good) by changing up the marinade. I see the marinade as the magic ingredient when it comes to a flavor boost.
The first marinade that comes to mind for dishes that require a serious flavor punch is one that uses vast quantities of minced garlic and ginger, which is always a delightful time in the kitchen, given the sheer intoxicating aroma that fills the air. But there are oodles of other flavor-packed marinades out there just waiting to transform a basic salmon dish into something truly memorable (and far from basic).
The 14 Best Salmon Marinade Recipes
1. Miso Maple Salmon Marinade
The Miso Maple Salmon Marinade takes miso paste, maple syrup, soy sauce, and other tasty ingredients to create a sweet-and-savory treat. What I adore about it is the spotlight it puts on salmon in the recipe for marinade, with its unexpected additions of sesame oil and fresh ginger.
Ingredients
2 tablespoons miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon grated fresh ginger
Instructions
1. Whisk the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger together in a small bowl until smooth.
2. Put the salmon fillets in a shallow container and pour the marinade over them so that they are covered and swimming in it. If the fillets and marinade fit, you can simply cover and refrigerate the dish for anywhere from 30 minutes to 2 hours, during which the fillets absorb the rubbed flavors.
3. Set the oven temperature to 400°F (200°C). Extract the salmon from the marinade and position it on a baking sheet that has been lined with parchment paper. Place the salmon in the oven and bake it for a duration of 12-15 minutes. When the fish has finished cooking, it should be easy to piece apart with a fork, a sure sign that it has flaked and done much more than just act like a fish in a baked setting.
2. Coconut Lime Curry Salmon Marinade
Coconut Lime Curry Salmon Marinade fills salmon with bold, bright flavors. The star ingredients here are coconut milk, which infuses the salmon with creaminess; fresh lime juice, which brings tang; and red curry paste, which provides deep and complex flavor.
And those are not the only delicious things about this marinade. Follow along to learn how to make this delightful Coconut Lime Curry Salmon Marinade that completely transforms salmon.
Ingredients
Coconut milk
Fresh lime juice
Red curry paste
Soy sauce
Fresh ginger, grated
Garlic, minced
Brown sugar
Instructions
1. In a bowl, mix together coconut milk, freshly squeezed lime juice, red curry paste, soy sauce, fresh ginger, minced garlic, and brown sugar. Whisk the concoction until thoroughly combined.
2. Position the salmon fillets in a wide shallow dish or a resealable plastic bag. Pour the marinade over the fillets, ensuring they are fully coated.
3. Allow the salmon to steep in the refrigerator for a minimum of 30 minutes, or as long as 2 hours, to achieve a more profound flavor profile in the dish.
4. Take the salmon out of the marinade and prepare it in the way you like best—grilled, baked, or pan-seared.
3. Balsamic Honey Dijon Salmon Marinade
A simple, scrumptious recipe for Balsamic Honey Dijon Salmon Marinade calls for balsamic vinegar, honey, and Dijon mustard. This marinade is a delightful addition to the repertoire of Salmon Marinade Recipes, yielding tender, flavorful salmon with every preparation.
Ingredients
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
4 salmon fillets
Instructions
1. In a compact mixing bowl, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and pepper, and whisk them together until fully blended.
2. Put the salmon fillets into a large resealable plastic bag or a shallow dish. Pour the marinade over the salmon, making sure that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but no longer than 4 hours.
3. Heat your grill, oven, or stovetop to medium-high. Take the salmon out of the marinade and place it on the grill or in the oven or stovetop. Let it cook undisturbed for 4-5 minutes and then check to see if it will flake. If it doesn’t, give it a little more time before flipping it. The second side should take about the same amount of time as the first.
4. If you wish, you can garnish the cooked salmon with fresh herbs or lemon slices before serving. Or you can serve it as is.
4. Pineapple Ginger Salmon Marinade
Uncover the vivid flavors of my Pineapple Ginger Salmon Marinade, a delightful blend of pineapple juice, soy sauce, honey, and fresh ginger. It’s a highlight among the many Salmon Marinade Recipes I love to explore and share.
Ingredients:
- 1/2 cup pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/4 teaspoon ground black pepper
Instructions
1. Take a mixing bowl and pour into it the juice of a pineapple, along with the soy sauce, honey, and freshly grated ginger. Add minced garlic, olive oil, and a few grinds of black pepper, and whisk together until well combined and incorporated.
2. Put the salmon fillets in a shallow dish and add the marinade, making sure the fish is well coated. Cover the dish and refrigerate it for at least half an hour and up to 2 hours.
3. The grill or oven needs to be at 400 degrees Fahrenheit (200 degrees Celsius). Next, the salmon must be taken out of the marinade. After that, it can go onto the grill or into the oven. Either cooking method will take 12-15 minutes. When the salmon finishes cooking, it should have an easily flakable texture, which indicates it has cooked through.
4. Accompany the salmon with your selected sides and savor the spicy, tropical taste of the marinade.
5. Chili Lime Tequila Salmon Marinade
Tequila, fresh lime zest and juice, olive oil, garlic, and chili powder ensure a zesty kick in the salmon dish. Although this combo was not something I traditionally thought of when envisioning salmon marinades, there is no doubt it is one of my top two choices for a vibrant dish.
Ingredients
1 lb salmon fillets
2 tablespoons tequila
Zest and juice of 2 limes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
Salt and pepper to taste
Instructions
1. In a tiny bowl, combine the tequila, lime zest, and olive oil. Whisk vigorously until the oil is fully combined with the other ingredients.Â
2. In a shallow dish or a resealable plastic bag, place the salmon fillets. Pour the marinade over the top, taking care to ensure an even coating of the fish.
3. Let the salmon soak in the marinade in the refrigerator for a minimum of 30 minutes. Do not allow the fish to marinate for longer than 2 hours.
4. The salmon should be grilled or broiled at medium-high heat for about 4-5 minutes on each side, or until it is completely cooked through and flakes easily with a fork.
6. Wasabi Soy Salmon Marinade
The marinade for Wasabi Soy Salmon couldn’t be simpler. This is one of those “throw it all together and mix it up” kind of recipes.
The wasabi paste packs a solid punch and gives this recipe real excitement and depth. If you’re not a huge fan of wasabi, you could reduce the amount you use or just leave it out altogether.
Ingredients
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon wasabi paste
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Instructions
1. In a bowl, mix the soy sauce, rice vinegar, honey, wasabi paste, sesame oil, garlic, and ginger to combined perfection.
2. Put the salmon fillets into a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure it’s evenly coated.
3. Seal the bag or cover the dish and place it in the refrigerator for a minimum of 30 minutes to allow the flavors to penetrate the salmon, or leave it in the refrigerator for up to 2 hours if you can.
4. Take the salmon out of the marinade and cook it—on the grill, in the oven, or on the stovetop—until it reaches your desired level of doneness. Toss the marinade.
7. Pomegranate Molasses Salmon Marinade
The Pomegranate Molasses Salmon Marinade is a vibrant addition to the realm of salmon marinades. It calls for pomegranate molasses, olive oil, and lots of fresh garlic .
Black pepper, fresh lemon juice, and soy sauce join the mix as I stir this lovely medley together. Dill is also an essential player in this preparation and is a perfect accompaniment to salmon.
Ingredients:
Pomegranate molasses
Olive oil
Garlic, minced
Soy sauce
Fresh lemon juice
Ground black pepper
Fresh dill, chopped
Instructions
1. Whisk together in a mixing bowl the pomegranate molasses, olive oil, garlic, soy sauce, and fresh lemon juice. Combine well until the sauces become one. Then add the ground black pepper to taste.
2. Put the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over them. Make sure the salmon is well coated.
3. For an intense flavor, marinate the salmon in the refrigerator for no less than 30 minutes and no more than 2 hours.
4. Your grill or oven should be set to medium-high heat. If you wish to achieve a beautiful salmon fillet with the skin left on, here’s a nifty trick: Start cooking the fish on the skin side first. And if you’ve ever wondered about that coveted crust when searing fish, heat your cooking fat to medium-high before adding the salmon. And then there’s doneness. While you can remove the fish from the heat when it reaches 125°F , remember that it will continue cooking for a couple of minutes off the heat.
8. Blood Orange Rosemary Salmon Marinade
The marinade I use when preparing salmon following one of my salmon marinade recipes is the blood orange rosemary salmon marinade. This marinade combines the juice and zest of blood oranges with rosemary, olive oil, honey, and garlic to create a rich, fragrant flavor that penetrates deep into the fish.
Ingredients
Blood oranges, juiced (about 2 blood oranges)
Zest of 1 blood orange
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil
1 tablespoon honey
2 cloves garlic, minced
Salt and pepper, to taste
Instructions
1. In a basin, mix together blood orange juice and zest, finely chopped rosemary, olive oil, honey, minced garlic, salt, and pepper. Combine well to create the marinade.
2. Put the salmon portions in a shallow dish or a good-quality resealable bag, and then add the marinade. Make sure the marinade covers all parts of the salmon, and then seal the bag or cover the dish before placing it in the fridge.
3. Cover the dish or seal the bag and let the ingredients marinate in the refrigerator for half an hour to one hour.
4. Prepare your grill or oven to a high heat and then cook the salmon until it reaches your preferred level of doneness.
9. Sriracha Honey Salmon Marinade
Crafting delightful salmon marinade recipes is something I genuinely enjoy. My Sriracha honey salmon marinade is an expression of this joy—a fierce, harmonious blend of Sriracha sauce, honey, soy sauce, olive oil, lime juice, and garlic that together render a profusion of flavor for your salmon.
Ingredients
4 tablespoons Sriracha sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon lime juice
2 cloves garlic, minced
Instructions
1. In a tiny dish, combine the Sriracha sauce, honey, soy sauce, olive oil, lime juice, and minced garlic. Blend these together well using a wire whisk, and you will have a delicious sauce to drizzle over fish or chicken.
2. In a shallow dish or a resealable plastic bag, place the salmon fillets and pour the marinade over them.
3. Let the salmon sit in the marinade for at least half an hour in the refrigerator; if you prefer, you can marinate it for up to 2 hours to achieve a more intense flavor.
4. Set your grill or oven to medium-high heat and prepare to cook the salmon. Cook it for 4-6 minutes on each side. When ready, the salmon should flake easily with a fork.
10. Lemongrass Basil Salmon Marinade
What I adore about the Lemongrass Basil Salmon Marinade is how it transforms ordinary salmon into something truly gourmet. The marinade features lemongrass, fresh basil, and soy sauce, among other ingredients, and I think this recipe is a standout when it comes to ways to marinate salmon.
Ingredients
2 stalks lemongrass, finely chopped
3 tablespoons fresh basil, chopped
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon lime juice
2 garlic cloves, minced#
Instructions
1. Combine lemongrass, basil, soy sauce, olive oil, honey, lime juice, and garlic in a small bowl. Mix thoroughly and use as a marinade.
2. Put the salmon fillets in a dish or in a resealable plastic bag, and pour the marinade over them. With a dish, use a spatula to ensure the marinade makes it all the way to the bottom of the dish. Then, cover the dish, or seal the bag, and refrigerate for a minimum of 30 minutes and up to 2 hours.
3. Allowing the salmon to absorb the flavors takes time, and chilling it speeds up the process. So, once you have seasoned your fish, cover it and put it in the fridge for half an hour at a minimum and 2 hours at a maximum.Â
4. Set a grill or oven to medium-high heat. Cook the salmon on the grill or in the oven for 8 to 10 minutes, and then check it to see if it’s done. It should be flaky enough that you can easily get it apart with a fork.
11. Tamarind Brown Sugar Salmon Marinade
The marinade for tamarind brown sugar salmon combines tamarind paste, brown sugar, soy sauce, and garlic to create a glaze that is sweet and tangy. I enjoy testing out different salmon marinade recipes, especially when they lead to unusual flavor pairings.
Ingredients
- 2 tablespoons tamarind paste
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
1. Combine the tamarind paste, brown sugar, soy sauce, olive oil, minced garlic, and grated ginger in a bowl. Whisk these ingredients together until they are well incorporated and form a single mixture. Taste and add salt and pepper as desired.
2. Put the salmon fillets in a shallow dish or a zip-top plastic bag, and cover them completely with the marinade.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes. Let the flavors infuse into the salmon.
4. Take the salmon from the marinade and prepare it using your chosen technique—grilling, baking, or pan-searing—that will render it cooked through and flaky. Then, dig in!
12. Lavender Lemon Salmon Marinade
My favorite Salmon Marinade Recipe is the Lavender Lemon Salmon Marinade, which perfectly blends culinary lavender, lemon zest and juice, olive oil, honey, and garlic. It is a refreshing and aromatic meal that always garners compliments.
Ingredients
2 tablespoons dried culinary lavender
1 lemon, zested and juiced
3 tablespoons olive oil
2 tablespoons honey
2 cloves garlic, minced
Salt and pepper to taste
Instructions
1. Mix together the lavender, lemon zest, lemon juice, olive oil, honey, and garlic in a small bowl. Whisk them together until everything is very well mixed and evenly combined.
2. Sprinkle the salmon fillets with salt and pepper on both sides. Put the salmon in a plastic bag with a zip seal or in a shallow dish.
3. Make sure the salmon fillets are completely covered with the marinade. If you’re using a bag, seal it; if you’re using a dish, cover it. Put the bag or the dish in the refrigerator for at least 30 minutes or up to 2 hours. The longer you let the salmon sit in the marinade, the more flavorful it will become.
4. Set your grill or oven to preheat at medium-high heat. Take the salmon from the marinade and grill or roast it skin-side down for 4 to 6 minutes. This is a good test for the doneness of salmon as it shouldn’t be overcooked. When you can easily flake the fish with a fork, it’s ready to serve.
13. Harissa Mint Salmon Marinade
The Harissa Mint Salmon Marinade is a perfect combination of harissa paste, fresh mint, and garlic. This aromatic trio takes salmon marinade recipes to the next level, providing a not-so-delicate flavor that complements the fish and gives it a marvelous depth.
Ingredients
2 tablespoons harissa paste
1/4 cup fresh mint leaves, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
Salt and pepper to taste
Instructions
1. In a little basin, whisk together the harissa paste, chopped mint, olive oil, lemon juice, minced garlic, salt, and pepper to yield a smooth marinade.
2. Put the salmon fillets in a dish or plastic bag and pour the marinade over them. You want the marinade to be in direct contact with the fish. A dish will allow you to directly coat the surface of the fillets. A bag will minimize the number of surfaces you need to cover while also maximizing the amount of marinade in contact with the fish.
3. For at least 30 minutes, let the salmon meld with the other flavors in the dish. You can either cover the dish or seal the bag, but refrigerating is key for the salmon to take on the flavors and to allow the flavors to blend with the salmon.
4. Whether you use a grill or an oven, start by preheating your cooking appliance of choice. After that, take the salmon that has been soaking in the marinade and place it on your grill or in your oven to cook. The fish can be finished to any doneness you enjoy, but it should be watched closely toward the end of the cooking time, as it can take on a dry character if overdone. Once the salmon is off the heat, it can be plated and served. Consider adding additional mint leaves as a garnish if you are so inclined.
14. Yuzu Sesame Salmon Marinade
Yuzu, a citrus fruit from East Asia, is a key ingredient in my Salmon Marinade. Its juice, blended with soy sauce, sesame oil, honey, and a few other compelling ingredients—ginger and garlic—creates a unique marinade that’s sure to enhance any salmon dish.
This marinade not only flavors the fish; it also tenderizes it, which is particularly useful when working with wild salmon, which is leaner and can be drier than farmed salmon.
Ingredients
1/4 cup Yuzu juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 tablespoon toasted sesame seeds
Instructions
1. Combine in a bowl the yuzu juice, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Whisk them together until they’re well integrated.
2. Put the salmon fillets in a shallow dish or a resealable plastic bag, and pour the marinade over them so that they are well covered.
3. For a minimum of 30 minutes and a maximum of 2 hours, allow the salmon to absorb the marinade in the cool environment of the refrigerator. The longer it sits in the marinade, the more pronounced its flavor will be when you cook it.
4. Set the grill or oven to medium-high heat. Take the salmon from the marinade and shake off any excess. Sprinkle one side of the salmon with sesame seeds and place that side down on the grill or in the oven. Grill or bake until the salmon is opaque and flakes easily with a fork, about 6-8 minutes per side, depending on thickness.
