salmon marinade recipe

This delicious and easy Greek Salmon is the perfect quick healthy dinner for the whole family. The marinade is a simple mix of olive oil, lemon, dill, and oregano. The fish is pan-fried, giving it a wonderfully crisp exterior and meltingly tender and succulent center. Perfect for serving with orzo and a Greek salad. Transport your self to Greece with the traditional and authentic recipe for Greek Salmon!

Greek Salmon with Lemon and Dill Recipe

tbsp extra virgin olive oil

dill

oregano

tsp black pepper

lemon

salmon

tsp salt

Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.

Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.

Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.

Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.

Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.

The best easy salmon marinade for the grill or oven made with soy sauce, honey, Dijon mustard, and garlic. Simple and super flavorful!

Salmon Marinade

olive oil

soy sauce

honey maple syrup

Dijon mustard

garlic powder

black pepper

Pat the salmon dry and place in a ziptop bag.

Whisk

In a measuring cup with a spout or mixing bowl, whisk together the oil, soy sauce, honey, Dijon, garlic powder, and black pepper.

Pour

Marinade

Seal the bag, removing as much excess air as you can, then set in a dish or on a plate to catch any possible drips. Let marinate at room temperature for 30 minutes or refrigerate for up to 1 hour (after 1 hour, fish tends to get mushy when marinated but if you MUST, you can refrigerate for up to 4 hours).

Cook

Cook the salmon, using your preferred method. OVEN: Line a 9x13-inch baking dish with parchment paper and place the salmon in the center (if using fillets, make sure they do not touch). Bake at 400°F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side, until the salmon registers 135°F on an instant read thermometer inserted at the thickest part of the salmon (the FDA recommends 145°F; I prefer to remove the salmon and let it rest so that it doesn’t taste dry). Remove from the oven and let rest 5 minutes.

Grill

GRILL: Place the salmon skin-side down on a HOT grill. Let cook without disturbing until the salmon releases easily with a spatula, about 6 to 7 minutes. Flip and cook on the flesh side, about 2 to 4 minutes more depending upon your grill temperature. Remove to a plate and let rest 5 minutes.

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