Step 1

Prep fish: Pat salmon dry. Feel fro any remaining bones and remove.

Step 2

Make marinade: Combine remaining ingredients in a medium measuring jug. Whisk well.

Step 3

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).

Step 4

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.