If you’re a fan of grilling in the summer, this easy salmon marinade is a must-try. Packed with simple ingredients, it infuses your fish with tons of flavor and is sure to become a family favorite.
We love salmon around here—while I often bake it in the oven during the colder months, nothing beats the smoky flavor of grilled salmon in the summer. And marinating the salmon beforehand? It takes it to the next level!
This marinade is straightforward, keeping your summer cooking stress-free while adding bold flavor to the fish. It’s a quick go-to for grilling season!
Ingredients You’ll Need:
Here’s a visual breakdown of the key ingredients, and make sure to scroll down to the printable recipe card for exact quantities!
- Salmon fillet: A 1.5-2lb side of salmon with the skin on keeps the fish juicier, but feel free to use 4-6 ounce portions if preferred.
- Olive oil
- Soy sauce: Use either regular or reduced sodium.
- Lemon juice and lemon zest
- Honey: Opt for clear, mild, runny honey.
- Brown sugar: Optional, but adds depth to the flavor.
- Fresh parsley
- Garlic: Fresh minced garlic or dried garlic powder.
- Salt & pepper
Ingredient Tips:
- Substitute flavors: Swap lemon juice and zest for orange juice and zest for a unique twist! Just remember to reduce the honey and sugar since orange is naturally sweet. My husband loves adding freshly minced ginger and a dash of red pepper flakes for some heat, but this isn’t ideal for young kids or those who aren’t fond of spice.
- Salmon selection: A whole side of salmon with skin on stays juicier during grilling, but individual fillets work just as well!
How to Marinate Salmon:
- Prepare the salmon: Pat the salmon dry, and if you bought fresh fillets, check for any leftover bones and remove them.
- Mix the marinade: In a medium measuring jug, combine olive oil, soy sauce, lemon juice, honey, brown sugar (if using), parsley, garlic, lemon zest, salt, and pepper. Whisk well until combined.
- Marinate the salmon: Place the salmon into a large zip-top bag. Pour the marinade over the fish, seal the bag, and remove excess air. Let the salmon marinate in the refrigerator for at least 20 minutes, and up to 1 hour. Be careful not to marinate too long, as the acid from the lemon could start breaking down the salmon.
- Cook the salmon: After marinating, discard the marinade and bag. Cook the salmon using your preferred method until it reaches an internal temperature of 145°F (63°C). Grilling is my favorite method, but you can also bake it in the oven.
Grilling Tips:
- Preheat your grill to 400-450°F (200-230°C).
- Oil the grill grates well, then grill the salmon skin-side down.
- Grill for about 10-12 minutes per inch of thickness. For a 2-inch fillet, it will take about 20 minutes to cook. Individual fillets typically take 8-10 minutes.
Oven Method:
- Bake the salmon in an oiled, shallow dish at 375°F (190°C) for 15-22 minutes depending on thickness. Individual fillets usually bake in 12-15 minutes.
- Let the salmon rest for 5 minutes before serving.
Serving Suggestions: Grilled salmon pairs beautifully with light, fresh sides. Here are some great options to complete your meal:
- Greek Orzo Salad
- Mediterranean Couscous Salad
- Potato Salad
- Summer Corn Salad
- Grilled Corn on the Cob
- Strawberry Spinach Salad
- Pineapple Coleslaw
- Avocado Mango Black Bean Salsa
- Air Fryer Asparagus
Recipe Notes:
- Marinate time: 20-60 minutes is ideal, but if you need to marinate longer, 4-6 hours is possible (avoid going beyond this as the texture can get mushy).
- Freezer-friendly: Freeze marinated salmon for easy meals. After marinating for 30-60 minutes, drain the marinade, remove excess air from the bag, and label it with a use-by date. Freeze for up to 3 months. Thaw in the fridge for 6-8 hours before cooking.
- Salmon kabobs: Cube the salmon and marinate for 30 minutes. Thread on skewers with thinly sliced lemon, then grill!
Internal Temperature: To ensure your salmon is safely cooked, use a thermometer. While the USDA recommends cooking salmon to an internal temperature of 145°F (63°C), many chefs prefer cooking to 125°F-130°F for more tender and succulent fish. You can always rest the salmon off the grill to raise the temperature to 130°F.
This simple, flavorful marinade will bring out the best in your salmon and make your summer grilling a breeze!
Let me know if you’d like to add or modify anything further!