I’m really digging this salmon marinade recipe. The mix of olive oil, lemon juice, garlic, soy sauce, Dijon, and honey creates an irresistible burst of tangy, savory, and sweet flavors that totally transform the fish into a grilled masterpiece. It’s my go-to for a chill, ridiculously flavor-packed summer meal vibe.

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I’ve been experimenting with different ways to jazz up my fish dinners, and this salmon marinade has quickly become a family favorite. I mix 1/2 cup olive oil with 1/4 cup freshly squeezed lemon juice to get a nice, zesty base.

Then, I include 3 garlic cloves minced for that extra kick, followed by 2 tbsp of soy sauce to give it a savory depth. I also add 1 tbsp of Dijon mustard and 1 tbsp honey to balance the flavors with a subtle sweetness.

Of course, I season it with salt and lots of freshly ground black pepper, and sometimes I toss in a 1/4 tsp of red pepper flakes if I want a bit of heat. This simple marinade really enhances the natural taste of the salmon while adding a nutritional boost that makes grilled salmon a healthy choice.

I like that it’s easy to prepare and perfect for summer grilling.

Why I Like this Recipe

1. I love that this marinade is super quick and easy to whip up—it’s perfect for when I’m in a rush but still wanna make delicious, flavorful salmon.
2. I really dig how the tangy lemon juice and sweet honey mix together, creating a balanced taste that’s both zesty and a little bit sweet, which totally satisfies my taste buds.
3. I appreciate the kick from the garlic and red pepper flakes (if I choose to add them), because they give the fish an extra layer of flavor that makes grilling fun and exciting.
4. I enjoy that it’s a simple recipe that doesn’t require too many fancy ingredients, which makes me feel like I’m cooking something gourmet even on a busy weeknight.

Ingredients

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Olive oil gives you healthy fats that help make the marinade silky and rich, which is good for your heart.
Lemon juice is full of vitamin C and gives a tangy sour kick that brightens up the flavour.
Garlic not only adds a bold punch but also brings antioxidants that are good for you.
Soy sauce gives a salty, savory twist and adds a bit of protein that makes the taste deeper.
Dijon mustard and honey mix together to balance tangy and sweet notes, making it a fun flavour combo.

Ingredient Quantities

1/2 cup olive oil

1/4 cup freshly squeezed lemon juice

3 garlic cloves, minced

2 tbsp soy sauce

1 tbsp Dijon mustard

1 tbsp honey

Salt, to taste

Freshly ground black pepper, to taste

1/4 tsp red pepper flakes (optional)

How to Make this

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1. In a bowl, mix together 1/2 cup olive oil, 1/4 cup freshly squeezed lemon juice, 2 tbsp soy sauce, 1 tbsp Dijon mustard, and 1 tbsp honey.

2. Stir in 3 minced garlic cloves, a pinch of salt, freshly ground black pepper to taste, and if you like a little kick, add 1/4 tsp red pepper flakes.

3. Whisk the marinade until all the ingredients are well combined.

4. Place your salmon fillets in a shallow dish or a resealable plastic bag.

5. Pour the marinade evenly over the salmon, making sure every piece is coated.

6. Cover the dish or seal the bag, then refrigerate for at least 30 minutes, though up to 2 hours is even better.

7. Preheat your grill to medium-high heat.

8. Carefully place the salmon on the grill, skin side down if it has skin, and cook for about 4-6 minutes on each side.

9. While cooking, baste the salmon with any remaining marinade to keep it extra juicy.

10. Once done, remove the salmon from the grill and let it rest for a couple of minutes before serving. Enjoy your delicious, flavorful fish!

Equipment Needed

1. Measuring cups and spoons – for the olive oil, lemon juice, soy sauce, mustard, and honey
2. A large mixing bowl – to mix all the marinade ingredients
3. A whisk – to combine the marinade evenly
4. A knife or garlic press – to mince the garlic cloves
5. A shallow dish or a resealable plastic bag – for marinating the salmon
6. A grill – preheated to medium-high heat for cooking the salmon
7. Tongs or a spatula – to flip and remove the salmon safely
8. A basting brush – to apply any remaining marinade while grilling
9. A timer or clock – to keep track of marinating and grilling times

FAQ

How long should I marinate the salmon? – You dont have to marinate for too long. About 30 to 45 minutes is enough to let the flavors seep in without the fish getting mushy.

Do I need to refrigerate the salmon while its marinating? – Yep, you should always marinate in the fridge so your salmon stays fresh and the marinade doesnt spoil.

Can I use this marinade for other types of fish or meats? – Sure thing, this marinade is pretty versatile. It works well with other fish or even chicken if you wanna mix it up a bit.

What if I dont have Dijon mustard? – No worries, you can always try using a bit of yellow mustard as a substitute. The flavor wont be exactly the same, but its a good alternative.

Should I cook the leftover marinade? – If you plan to reuse the marinade as a sauce, make sure to boil it first to kill any raw fish germs. Otherwise, its best to discard it.

Salmon Marinade Recipe Substitutions and Variations

Instead of olive oil, you can use avocado oil or grapeseed oil. They give a different twist but work real good in most recipes.
If you don’t fancy lemon juice, try using lime juice for that tangy kick. It can totally switch up the flavor.
Missing garlic cloves? Use garlic powder in a pinch, but remember to use less because its flavor is more concentrated.
For soy sauce, you could swap in tamari or coconut aminos. Both bring that salty depth without being too overpowering.
If you don’t have Dijon mustard, yellow mustard or stone-ground mustard will do the trick too. It might change the taste a bit, but it’ll still be delicious.

Pro Tips

1. Don’t marinate the salmon for way too long because the acid in the lemon juice can actually make the fish mushy if it sits for more than 2 hours in the fridge.
2. When you grill, try to baste the fish a couple of times with the leftover marinade to keep it moist and filled with flavor, even if it means flipping it a bit more carefully.
3. Always preheat your grill well before putting the salmon on to get that nice sear on the outside; it makes a big difference on the texture.
4. If you’re into a bit more spice, play around with those red pepper flakes or even add a little extra dash of another spice you like, but don’t overdo it so the lemon and honey flavors still shine through.