2poundssalmon filleteither a whole fillet or cut into 6-oz fillets
⅓cupsoy sauceregular or reduced sodium are both fine
4clovesgarlicminced; or less to taste
1teaspoonfinely grated lemon zestfrom about 1 medium lemon
salt & pepperto taste; I recommend trying the marinade before adding it to the fish, salt to taste and as needed
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.
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.
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