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. Sign up for my email list, too!
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.
Emily says
I don’t leave reviews often, but this just had to be said… amazing!!!!! I’m not a huge fish lover per say but was gifted a piece of salmon and didnt want it to go to waste. found this recipe on Pinterest and decided to try. I baked it in the oven after 30 minutes of marinating. it convinced even the pickiest eater at the table – me!!!! thank u for sharing
Nora says
Haha, this makes me so happy to hear, Emily!
Ashlynn says
omg so good, best salmon I’ve ever grilled!!!! thank u for sharing this will be a keeper for summer
Nora says
I’m glad to hear it, Ashlynn!
Barb says
Great recipe, followed to a tee. Used on a 2lb salmon side, marinated 25 mins, hubby cooked on grill. Thanks for sharing!
Nora says
I’m so glad, Barb!
Hannah says
thanks for all of the tips, this was my first time making salmon and they were very helpful!!! turned out great, I think I even cooked it a little too long and it was still tender and full of flavor. boyfriend approved!!!!!
Nora says
I’m so glad, Hannah!