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Salmon Marinade

This salmon marinade combines soy sauce, honey, lemon, and Dijon for oven-baked salmon with a savory-sweet glaze. A short 15 to 30 minute marinade keeps the fish flavorful before it bakes until flaky.
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Prep Time 5 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the marinade
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 2 cloves garlic minced
  • 0.25 tsp black pepper
For the salmon
  • 1.5 lb salmon fillet, cut into 4 portions

Equipment

  • 1 rimmed baking sheet

Method
 

Make the marinade
  1. Whisk the soy sauce, olive oil, lemon juice, honey, Dijon mustard, garlic, and black pepper in a small bowl.
  2. Place the salmon in a shallow dish or resealable bag.
  3. Pour the marinade over the salmon and refrigerate for 15 to 30 minutes.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil or parchment paper.
  3. Transfer the salmon to the prepared baking sheet, skin-side down if it has skin.
  4. Discard the used marinade.
  5. Bake for 12 to 15 minutes, until the thickest part reaches 145°F and flakes easily with a fork.

Notes

For the best texture, refrigerate the salmon in the marinade for no longer than 30 minutes. Store cooked salmon in the fridge for up to 3 days; freeze it for up to 2 months. Use gluten-free tamari instead of soy sauce for a gluten-free option.