This easy Salmon Marinade is made with simple ingredients to add so much flavor to your fish. It’s a family favorite for summer grilling!
We love salmon around here – most of the year, I stick to our reader-favorite Oven Baked Salmon. But during the summer? It’s grilled salmon all the day! And there’s nothing better than marinating it first.
I like to keep my summer cooking very simple, so there’s nothing complicated going on here. Just a very straight-forward marinade to infuse your fish with all the flavor!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Salmon: Most of the time, I prefer using a whole 1.5-2lb side of salmon with the skin on. It just stays juicier to me and we are very fortunate to have a great selection of fish in a large grocery store in town. But you can absolutely use 4-6 ounce portions if you prefer and if that’s more readily available to you!
- Soy sauce: Use regular or reduced sodium, whichever you prefer.
- Honey: I recommend a clear, mild, runny honey for this recipe.
- Brown sugar: I like the depth this adds, but feel free to skip it.
- Garlic: If you don’t have any fresh available, feel free to use ½ – 1 teaspoon dried garlic powder.
- Other flavor: Try orange juice and orange zest in place of the lemon – tastes amazing! Cut the honey and sugar in half when using orange, as it has a natural sweetness. My husband loves adding some freshly minced ginger to the marinade, and red pepper flakes. Not for small kids or adults who detest spicy food, though ?
How to marinate salmon
1. Start by patting dry your salmon fillet. If you buy fresh, I recommend to gently feel it over with clean hands. Remove any fish bones that were overseen when cleaning the fish.
2. Combine all ingredients for the marinade in a medium measuring jug. Whisk well to combine.
3. Place the salmon in a large zip-top bag (mine was 3 quart and on the snug side). Pour the marinade on top. Remove excess air from the bag and zip it close.
4. Place the bag in a dish, then place it in the refrigerator (I highly recommend using a dish to avoid any accidental spills of fishy marinade). Marinate for at least 20 minutes and up to 1 hour.
5. Once ready, remove the fish from the marinade. Discard the remaining marinade and bag. Cook your salmon using your preferred method until it reaches an internal temperature of 145°F – I like grilling best for marinated fish!
Recommended internal temperature for salmon
Wondering what temperature to cook your salmon to for it to be safe? I highly recommend investing in (the following is an affiliate link an I earn a commission for purchases made through it) a meat thermometer. I check pretty much everything I cook and bake with mine to make sure I’m at the accurate temperature.
The US government’s food safety website recommends cooking salmon to an internal temperature of at least 145°F (63°C) for safe consumption.
However, this is quite high for salmon according to many gourmets and if you’re willing to forego this recommendation at your own risk, 125°F – 130°F is actually when salmon is the most succulent, while still perfectly flaky. Most chefs will cook salmon to 120°F – 125°F and then let it rest to rise to 130°F as it rests (which is what I personally often choose to do for myself and my husband, the kids get salmon cooked to 145°F).
Please cook your salmon to a temperature you are personally comfortable with! I’m just sharing recommendations, and if you want to be safe, the USDA’s 145°F is the guideline I would personally stick to.
Recipe tips
Marinating time: Salmon does not need a lengthy time to marinate! I recommend going for at least 20 minutes, 30-60 minutes is ideal.
Due to the nature of salmon, it starts breaking up in contact with acid. This marinade is not highly acidic and is mostly oil/soy sauce based. If you cannot avoid it at all, you may leave the salmon in marinade for 4-6 hours. It’s not ideal, but it’s doable. Any longer than that and it may turn out mushy – which is something you’ll really want to avoid!
No matter how short or long you choose to marinate your fish, always keep it refrigerated!
Freezer tips: You can freeze marinated salmon for easy dinners. Marinate it for 30-60 minutes in the fridge, then drain off the marinade. Let out any excess air and label the bag with the name and use-by date. Freeze for up to 3 months.
Defrost in the fridge for about 6-8 hours before cooking.
Different uses: You can use this marinade for a whole side of salmon, for individual salmon fillets… Or you can use cubed salmon to make salmon kabobs! Just marinate 2-inch cubes of salmon for 30 minutes in the marinade, then thread on soaked wooden skewers alternating with thinly sliced lemon. They grill quickly, so watch them closely!
Serving ideas
Since we usually eat this on hot summer days, I like my side dishes to reflect this! Simple salads, vegetable dishes and easy sides are what we usually have with our grilled salmon:
- Greek Orzo Salad or Mediterranean Couscous Salad
- Potato Salad
- Summer Corn Salad
- Grilled Corn on the Cob (or Air Fryer Corn on the Cob)
- Strawberry Spinach Salad
- Pineapple Coleslaw
- Avocado Mango Black Bean Salsa or Easy Pineapple Salsa
- Air Fryer Asparagus
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Salmon Marinade
Recipe details
Ingredients
- 2 pounds salmon fillet either a whole fillet or cut into 6-oz fillets
- ¼ cup olive oil
- ⅓ cup soy sauce regular or reduced sodium are both fine
- 3 tablespoons lemon juice
- 1 tablespoon mild honey
- 1 tablespoon brown sugar optional
- 1 tablespoon chopped parsley
- 4 cloves garlic minced; or less to taste
- 1 teaspoon finely grated lemon zest from about 1 medium lemon
- salt & pepper to taste; I recommend trying the marinade before adding it to the fish, salt to taste and as needed
Instructions
- Prep fish: Pat salmon dry. Feel fro any remaining bones and remove.
- Make marinade: Combine remaining ingredients in a medium measuring jug. Whisk well.
- Marinate fish: Place salmon in large zip-top bag (at least 3 quart). Pour marinade over fish. Remove excess air from bag, place bag in a shallow dish and refrigerate for 30-60 minutes (see notes if more time is required).
- Cook: Once ready, remove fish from marinade, discarding bag and excess marinade. Cook or grill fish using your preferred method until fish is opaque and flakes easily (see notes for temperature recommendation).Grill: Heat grill to 400-450°F. Oil grates well, then grill skin-side down for 10-12 minutes per inch of thickness (for example, a 2 inch thick salmon fillet will take about 20 minutes on the grill). Individual fillets usually take 8-10 minutes on the grill. Rest salmon for 5 minutes on a plate before serving.Oven: Bake salmon in an oiled, shallow dish at 375°F for 15-22 minutes, depending on thickness and size. Individual fillets usually bake in 12-15 minutes. Rest salmon for 5 minutes on a plate before serving.
Notes
- Garlic: If you don’t have any fresh available, feel free to use ½ – 1 teaspoon dried garlic powder.
- Other flavor: Try orange juice and orange zest in place of the lemon – tastes amazing! Cut the honey and sugar in half when using orange, as it has a natural sweetness. My husband loves adding some freshly minced ginger to the marinade, and red pepper flakes. Not for small kids or adults who detest spicy food, though ?
- Marinating time: Salmon is best marinated for up to 60 minutes; if you MUST marinate it for longer you can do up to 4-6 hours with this marinade.
- Internal temperature: The US government’s food safety website recommends cooking salmon to an internal temperature of at least 145°F (63°C) for safe consumption. Chefs will usually cook it to 125-130°F for the most succulent fish. Choose a temperature you are personally comfortable with, keep in mind that the USDA recommends 145°F to be safe and choose a lower temperature at your own risk.
Kristen says
Cooking for my family, including a 7 month old. Instead of honey do you think maple syrup could be substituted or just leave it out and use brown sugar instead?
Nora says
Hi Kristen, maple syrup or brown sugar will both work!
Lindsey Z says
Great recipe for marinade but holy sh*t! Why can’t we just get the recipe without having to read a life story and see 10,000 pop up ads? It’s actually insane how these websites are 😂
Nora says
I really don’t have the energy for these comments anymore. There’s neither a pop up ad, nor is there a life story in this post. The actual insanity is how much creators’ work is being taken for granted and how our time and effort is valued below zero, but you’re welcome for the free recipe. I’m sorry you felt clicking a jump to recipe button was too much to ask in return.
Stacey H. says
Mic drop! Good for you! I’m trying the recipe tonight with orange.
Nora says
Appreciate the support, Stacey!
Iris says
Simple and tasty recipe, had it with wild (previously frozen) coho salmon, quinoa, and garlic-spicy snap peas and it turned out yummy! The only thing I would change is the recommended use of plastic bag for the marinade. Glass/pyrex bowl/dish is not only easier to use but is reusable eliminating the need for single-use plastics. Plastics are causing havoc in the ocean and everywhere and they end up in our foods and bodies. Best to encourage everyone to opt for safer options. Thank you!
Nora says
Thank you so much for your kind comment Iris—I’m so glad you enjoyed the recipe! That sounds like a delicious meal with the coho salmon, quinoa, and snap peas—yum!
I really appreciate your note about the plastic bag. I completely agree that reducing single-use plastics is important, and I love that you used a glass dish for marinating—such a great option when it works. In my case, I had a large side of salmon (as you can probably see in the photos!), and I needed something flexible that would fit in the fridge and keep the marinade in contact with the whole piece (and also not spill anywhere). For situations like that, a resealable bag just does the trick for me.
That said, I often try to encourage readers to use whatever works best for them—whether it’s a bag, a bowl, or a baking dish. I really appreciate your thoughtful feedback and totally agree it’s great when we can find reusable options that fit into real life. Thanks again for being here!
Diane says
Awwwwwweesome- easy and nice presentation – I served with pineapple chunks on side -mixed garden salad and baked potatoes w sour cream .
Nora says
That sounds amazing, Diane!
Rebecca says
Easy and delicious! I added a splash of soy sauce.
Joseph Bauer says
I just made this for the 1st time. It is so spot on it is crazy!!! 😊 The only addition I
was cook on my gas grill with a smoker box filled with Alder wood which I started 15 minutes prior to. It is FABULOUS!!!
Andrea says
The Bomb!!!! Family loved it!!! The lemon was a little too much to my liking, so I sprinkled a little brown sugar on top and drizzled a little honey over it . Stuck it back in the oven for about a minute and it was perfect.
Anthony Bergeson says
I made this recipe tonight with some really fat salmon steaks I bought at an Asian market fish market, barbecued it for 15 minutes on the grill. It was so tasty and flaky.
Dlee says
Absolutely outstanding salmon marinade. Saving this one for every gathering!
Janina. says
Best ever recipe.
Janina says
Best ever recipe for grilled salmon,on the top of everything I add 1 tbsp.siracha.
Nance says
Oh my gosh! The BEST MARINADE EVER! WE Loved it !! The combinations of the ingredients was sooo tasty. FANTASTIC!! THANK YOU!!
Diana says
Excellent! Will definitely be on my list to make.
Malan Debbie says
This is the best Salmon Marinade ever made because it’s flavour full and it makes the fish flavourful and moist with the best marinade ever made by me.
Nancy says
I was ready to try a new salmon recipe for the grill, so we tried this one. We were very happy with it! I was wanting a recipe with a little sweetness to it. I doubled the honey and brown sugar. We also broiled it in the oven for a few minutes to brown it some on top. It is a recipe we will keep using!