Salmon Marinade
Easy salmon marinades and glazes — honey garlic salmon, teriyaki salmon, maple glazed salmon, lemon garlic salmon — for weeknights when dinner has to be quick.
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Honey Garlic Salmon
My husband's favorite thing to get when we go out is steak and salmon. I had never made salmon before, but figured I'd give it a try. I have chicken Tenders made in the same sticky sauce and thought maybe it'll be good on this. I was right. Like always.
Samantha RobertsonIngredients
- 4 6 ounce Salmon Filets
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 3 tbsp Butter
- 2 tsp Olive Oil
- 6 cloves Garlic minced
- 1/3 cup Honey
- 1/2 cup Brown Sugar
Instructions
- 1Pat salmon dry and then season with salt, pepper, and paprika. Set aside.
- 2Mix honey, brown sugar, and garlic until a paste forms.
- 3Spread mixture to the top of the salmon, skin side down, (if using salmon with skin), and bake salmon until salmon is caramelized and cooked to desired doneness. (We like ours well done and golden)
- 4Garnish with parsley if desired.
- 5Serve with veggies and potatoes!
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Open in Pepper →A Good Marinade Makes Salmon Easy
Salmon cooks in about the time it takes to set the table, so the flavor has to come from what you brush or soak it in. A little honey, soy, garlic, or citrus turns a plain fillet into something the whole family asks for again.
Cooks on Pepper reach for these on the nights they want a real dinner without a long list of steps — fish in the pan, rice or vegetables alongside, done.
Every recipe here leans on a simple marinade or glaze: Honey Garlic Salmon, Teriyaki Salmon, Maple Glazed Salmon, Orange-Rosemary glazed salmon, Sweet Chili Glazed Salmon, and Baked Lemon Garlic Salmon with Roasted Vegetables when you want it all on one pan.
Quick Tips
- 1
Keep the marinade short
Thirty minutes is plenty for salmon, and anything with lemon or citrus juice should stay under an hour so the flesh doesn't turn mushy.
- 2
Pat the fish dry
Blot each fillet with paper towels before it hits the pan so it browns instead of steams, then season with salt and pepper.
- 3
Glaze at the end
Honey and teriyaki burn fast, so brush the last coat on during the final 2 to 3 minutes of cooking or under the broiler.
- 4
Check for doneness early
A 6-ounce fillet is usually done in 12 to 15 minutes at 400°F, when it flakes with a fork at the thickest part.
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