5 Best Salmon Marinades
Make this simple baked salmon recipe extra delicious with these easy marinade ideas like honey garlic, teriyaki and maple dijon!
Prep Time10 minutes mins
Cook Time12 minutes mins
20 minutes mins
Total Time22 minutes mins
Course: Seafood
Cuisine: American
Servings: 4 servings
Calories: 200kcal
Teriyaki Marinade
- 1 tbsp sesame oil
- 1/4 cup low-sodium soy sauce or tamari if gluten-free
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Lemon Garlic Marinade
- 1 tbsp olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tbsp fresh chopped parsley
- 1/2 tsp each salt & pepper
Chili Lime Marinade
- 1 tbsp olive oil
- 1/4 cup sweet chili sauce
- 1 tbsp lime juice
- 1/2 tsp each salt & pepper
Maple Dijon Marinade
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1/2 tsp each salt & pepper
Mango Salsa
- 1 mango, diced
- 1/2 red pepper, diced
- 1/2 red onion, diced
- 2 tbsp lime juice
- 1 tbsp finely chopped fresh cilantro
- 1/2 tsp each salt & pepper
Optional Side Dish Ideas
- Sauteed bell peppers
- Roasted broccoli
- Roasted/sauteed zucchini
- Roasted asparagus
- Mixed green salad
- Roasted potatoes
- Rice
Preheat oven to 375. Mix together marinade of choice (with exception of mango salsa), then add to a large Ziploc bag along with salmon fillets and marinate for 20 minutes.
Add marinated salmon to a baking sheet lined with parchment paper, along with optional veggies of choice. Bake for 12 minutes until salmon is fully cooked and flaky. Serve and enjoy!
If making mango salsa, add 1 tbsp olive oil to salmon fillets and season with salt and pepper. Bake for 12 minutes until salmon is fully cooked and flaky. Remove salmon from oven and top with mango salsa - serve and enjoy!
Use wild salmon for a leaner protein and fewer calories.
If you remove the skin, reduce the cooking time to 10 minutes.
Marinate the chicken for less than 30 minutes if you’re using a marinade with acid.
Sprinkle some water over top then place a wet paper towel over top and microwave for 1 minute the next day.
Freeze the raw salmon for 2-3 months. Let it thaw in the fridge for 1-2 days.
Calories: 200kcal | Carbohydrates: 1g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 581mg | Potassium: 584mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 16mg | Iron: 1.2mg