Marinated salmon fillets recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Baked salmon

This is a recipe that is great to make ahead of time. Great with rice and vegetables.

24 people made this

IngredientsServes: 4

  • 90ml water
  • 90ml olive oil
  • 90ml soy sauce
  • 65g caster sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground black pepper
  • 2 to 3 garlic cloves, cushed
  • 4 (125g) salmon fillets

MethodPrep:5min ›Cook:20min ›Extra time:2hr marinating › Ready in:2hr25min

  1. In a bowl whisk together the water, olive oil, soy sauce, sugar, lemon juice, pepper and garlic. Place the salmon fillets into a freezer bag and pour in the marinade. Squeeze the air from the bag and seal. Marinade fish for at least 2 hours or overnight.
  2. Remove the salmon fillets from the bag and discard the marinade.
  3. Too cook on the barbecue: Preheat the barbecue and brush the barbecue grates with oil. Barbecue the salmon fillets for about 8 minutes on each side. If you are cooking salmon with the skin on, barbecue the skin side first for 12 to 15 minutes and then barbecue the other side for only 5 to 8 minutes.
  4. To cook in the oven: Preheat oven to 180 C / Gas 4. Place the fish on a baking tray lined with baking parchment.
  5. Bake in the preheated oven for about 10 minutes. Flip over and bake on the other side for another 10 minutes, or until the salmon is pink and easily flakes with a fork.

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    • 3 tablespoons soy sauce
    • 2 tablespoons hoisin sauce
    • 2 tablespoons olive oil
    • 1 tablespoon fresh lemon juice
    • 2 garlic cloves, minced
    • 2 tablespoons finely chopped scallion
    • 1 tablespoon finely grated peeled fresh ginger
    • 1/4 teaspoon black pepper
    • 4 (1/2-lb) pieces center-cut salmon fillet with skin (1 inch thick)
    1. Put oven rack in middle position and preheat to 375°F. Line a baking sheet with foil.
    2. Whisk together soy sauce, hoisin sauce, oil, lemon juice, garlic, scallion, ginger, and pepper in a shallow bowl. Add salmon, turning to coat, and marinate, covered, at cool room temperature 30 minutes.
    3. Remove salmon from marinade, letting excess drip off, and discard marinade. Bake salmon, skin sides down, on baking sheet until just cooked through, about 20 minutes. Lift salmon from skin with a metal spatula and transfer to a plate (discard skin).

    Which type of salmon should you buy?

    You basically have two options when it comes to buying salmon, and that is farmed and wild. Farmed salmon is usually a bit more pink in colour, and it can be fattier while containing more calories per serving than wild salmon. Wild salmon (also labelled sockeye salmon) eat a very different diet than farmed salmon so this type tends to be leaner, lower in calories and more nutritionally dense.

    Try to choose wild sockeye salmon if budget allows as this tends to be the better choice flavour-wise and you get more of the nutritional benefits of salmon. You can often find it frozen in bulk, which can help with the higher costs.

    Our Best Grilled Salmon Recipes

    With so many delicious ways to grill salmon (Moroccan-spiced, miso-marinated, brown sugar-glazed and more) how could you not want to dive right in?

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    In a shallow ceramic dish, combine lemon grass, ginger, chili, lemon zest and juice, soy sauce, and olive oil. Mix well.

    Step 2

    Turn the salmon steaks to coat. Cover and chill in the refrigerator for 25-30 minutes.

    Step 3

    Step 4

    Place the salmon steaks on an oiled round baking dish. Cook for 7-10 minutes.

    Step 5

    Meanwhile, in a small bowl, combine yogurt and 2 tablespoons of the coriander. Mix well. Cover yogurt mixture and refrigerate.

    Step 6

    Remove the salmon steaks from the turbo oven. Gently turn salmon steaks over, baste with marinade and return to halogen oven. Cook for 5-8 minutes, until cooked.

    Asian Marinated Salmon

    I’ve been on an Asian and Mexican food kick lately and this salmon recipe certainly does the trick. The strong flavors of the marinade help to make the salmon taste less salmon-y. Since I’m not a huge fan of fish just yet I love the fact that the flavors all blend to make something delicious! And yes, salmon-y is now a word if you were still stuck on that.

    My sister, Liz, originally made this for my family awhile back when I was even less of a fish fan. I’ve been meaning to make it ever since (which has been a LONG time) because it was *delicious* the first time. Way to go, sister, for making me like things I didn’t think I liked!

    I served mine up with some rice and vegetables. YUM! There are certainly other ways to serve it up as well but the rice is nice because it soaks up all the marinade. Then you have delicious fish on top of delicious rice. That’s pretty awesome, right? The answer to my rhetorical question is YES! It it is very awesome.

    Easy Salmon Recipes: This Marinated Salmon Recipe Is a Dinner Game Changer by Donna John

    You would think this salmon recipe would be salty because of the soy sauce, but think again. Marinating the salmon imparts a rich flavor and changes the texture of the fish. This easy marinated salmon recipe is great for a busy weeknight meal or even a romantic dinner.

    Cuisine: American
    Prep Time: 5 minutes plus 8 to 24 hours to marinate
    Cook Time: 25 minutes
    Total Time: 30 minutes plus marinating time


    • 1 pound salmon fillets
    • 1/2 lemon, juice and zest
    • 3/4 cup low-sodium soy sauce
    • 2 tablespoons sugar
    • 4 large cloves garlic, minced
    • 2 tablespoons olive oil , to taste

    Here’s how to make it:

    1. Combine all the marinade ingredients in a plastic zipper bag. Add the salmon and seal. Place in the fridge and marinate all day or overnight.
    2. Remove from the marinade and put the salmon into a baking dish. Bake at 400 degrees F about 20-25 minutes.

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    INGREDIENTS for 4 people:

    • 1 salmon cut into loins
    • 1/4 cup of soy sauce
    • 2 tbsp of honey
    • 1 little piece of fresh ginger
    • 2 garlic cloves
    • 1 cup of white wine vinegar
    • 1 tbsp of sesame (ajonjoli)


    1.- In a bowl, put the soy sauce, the honey, a chopped little piece of ginger and also chopped garlic cloves. Add the cup of white wine vinegar and stir all the ingredients with a spoon.

    2.- Then, we are going to clean the fish and cut it into fillets of a serving size. Place them into the mixture. If the mixture do not cover them entire, you can add more vinegar until they are cover completely. Now, let to macerate the fillets for about 20 minutes. In this way they will be marinate.

    3.- After that time, put the fillets over some aluminiun foil in a baking tray, with the salmon skin downward. Place the baking tray in the oven preheated over 180ºC/356ºF. Let to baked for about 15 minutes.

    4.- Finally, put the oven in grill mode and let to cook them for about 5 minutes more, until salmon will be browned on the outside. When fillets are cooked, remove them from the oven. Then, sprinkle the salmon with some sesamo and serve it immediately.

    In this simple way, you can elaborate this baked marinate salmon . It is a fish recipe with a lot of flavour and very healthy. Try it to make it in your home!

    If you enjoyed this baked marinate salmon please, you can follow me in my differents social network as Facebook , Twitter e Instagram

    Hy-Vee Recipes and Ideas

    Packed with lemon and basil flavor and your daily dose of vitamin D. You'll love this healthy stepped-up take on salmon.

    Recipe Tags

    Servings and Ingredients


    Things To Grab

    • Large resealable plastic bag
    • Large bowl
    • Plastic wrap
    • Silicone pastry brush
    • Meat thermometer


    Place salmon in a large resealable plastic bag. Combine apple juice, oil, soy sauce, honey, 1 teaspoon lemon zest, and garlic. Stir in red onion and 1/4 cup basil leaves. Pour marinade over salmon in bag. Add lemon slices. Seal bag. Marinate in refrigerator for 30 minutes.

    Preheat oven to 425 degrees. Lightly grease a sheet pan. Remove salmon from marinade discard marinade and solids. Combine butter, remaining 1 teaspoon lemon zest, and chopped basil. Microwave Brussels sprouts in 2 tablespoons water, covered, on HIGH 3 minutes. Add salmon, sprouts, and tomatoes to prepared pan brush with half of butter mixture. Bake 5 to 10 minutes or until salmon flakes with a fork (145 degrees). Serve salmon with rice, sprouts, and tomatoes. Drizzle with remaining butter mixture and, if desired, garnish with additional lemons slices and basil leaves.

    Recipe Summary

    • 3 tablespoons olive oil
    • 1 tablespoon Dijon mustard
    • 1 tablespoon fresh lemon juice
    • Salt and pepper
    • 4 pieces salmon fillet (6 ounces each), with skin
    • Chopped fresh dill (optional)

    Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.

    Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.