23 Delicious Marinated Salmon Recipes Easy to Make

Ever find yourself staring at a beautiful piece of salmon, wondering how to turn it into a mouthwatering meal without spending hours in the kitchen? You’re in luck! Our roundup of 23 Delicious Marinated Salmon Recipes Easy to Make is here to save your weeknights with flavors that range from sweet and tangy to spicy and savory. Dive in and discover your next favorite dish that’s as simple as it is sensational!

Honey Garlic Marinated Salmon

Hey, if you’re looking for a dish that’s both easy to whip up and packed with flavor, this honey garlic marinated salmon is your go-to. It’s the perfect blend of sweet and savory, and trust me, it’s a crowd-pleaser.

Ingredients

• 1/4 cup honey (local if you can get it, for that extra flavor kick)
• 3 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 2 tbsp olive oil (extra virgin is my favorite for its fruity notes)
• 3 garlic cloves, minced (fresh is best here, no jarred stuff)
• 1 lb salmon fillet (skin-on for that crispy texture)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a small bowl, whisk together the honey, soy sauce, olive oil, minced garlic, and black pepper until well combined. Tip: If your honey is too thick, warm it slightly for easier mixing.
2. Place the salmon fillet in a shallow dish and pour the marinade over it, making sure it’s fully coated. Cover and refrigerate for at least 30 minutes, but no more than 2 hours to prevent the fish from becoming too soft.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Transfer the marinated salmon to the prepared baking sheet, skin-side down. Reserve the marinade for basting.
5. Bake for 12-15 minutes, basting halfway through with the reserved marinade. Tip: The salmon is done when it flakes easily with a fork but is still moist inside.
6. For a final touch, broil the salmon for 1-2 minutes to get a slightly caramelized top. Watch it closely to avoid burning.

Mmm, the salmon comes out perfectly flaky with a gorgeous glaze that’s sticky, sweet, and a bit garlicky. Serve it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Lemon Dill Marinated Salmon

Got a hankering for something light yet flavorful? This lemon dill marinated salmon is your go-to for a quick, healthy meal that doesn’t skimp on taste. Perfect for those busy weeknights or a lazy Sunday brunch.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor, but skinless works too)
• 1/4 cup extra virgin olive oil (my kitchen staple for its fruity notes)
• 2 tbsp fresh lemon juice (about 1 large lemon, because fresh is best)
• 1 tbsp chopped fresh dill (dried works in a pinch, but fresh is game-changing)
• 1 tsp garlic powder (for that quick garlicky punch without the chopping)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, dill, garlic powder, salt, and pepper until well combined.
2. Place the salmon fillet in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring it’s fully coated. Tip: Letting the salmon sit at room temperature for 10 minutes before marinating helps it absorb flavors better.
3. Cover the dish or seal the bag, then refrigerate for at least 30 minutes (up to 2 hours for more intense flavor). Tip: Flip the salmon halfway through marinating for even flavor distribution.
4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
5. Remove the salmon from the marinade, letting excess drip off, and place it skin-side down on the prepared baking sheet. Tip: Reserve a bit of the marinade before adding the salmon for a quick drizzle after cooking.
6. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.

Ready to dig in? The salmon comes out perfectly tender with a bright, herby crust that’s downright addictive. Serve it over a bed of quinoa or with a side of roasted asparagus for a meal that’s as nutritious as it is delicious.

Soy Ginger Marinated Salmon

Vibrant and flavorful, this Soy Ginger Marinated Salmon is a game-changer for your weeknight dinners. You’ll love how the marinade brings out the best in the salmon, making it irresistibly tender and packed with flavor.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor, but skinless works too)
• 1/4 cup soy sauce (I always go for low-sodium to control the saltiness)
• 2 tbsp honey (local honey adds a nice touch if you have it)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp sesame oil (just a dash for that nutty aroma)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. In a bowl, whisk together soy sauce, honey, grated ginger, minced garlic, olive oil, sesame oil, and red pepper flakes until well combined.
2. Place the salmon fillet in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring it’s fully coated. Let it marinate in the fridge for at least 30 minutes, but 2 hours is ideal for deeper flavor.
3. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
4. Remove the salmon from the marinade, letting excess drip off. Place it skin-side down on the prepared baking sheet.
5. Bake for 12-15 minutes, depending on the thickness of your fillet. The salmon is done when it flakes easily with a fork but is still moist inside.
6. While baking, you can reduce the leftover marinade in a small saucepan over medium heat for 2-3 minutes to create a glaze. Brush it over the salmon before serving for an extra flavor boost.

Serve this salmon over a bed of steamed rice or with a side of roasted veggies. The texture is perfectly flaky, and the flavor is a beautiful balance of sweet, salty, and spicy. It’s a dish that’s as pleasing to the palate as it is to the eye.

Maple Mustard Marinated Salmon

Wow, have you ever had one of those days where you crave something sweet, savory, and a little bit fancy without putting in too much effort? This maple mustard marinated salmon is your answer. It’s a game-changer for busy weeknights or when you want to impress without the stress.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor, but skinless works too)
• 1/4 cup pure maple syrup (the real deal makes all the difference)
• 2 tbsp Dijon mustard (I love the tang it adds)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because fresh is great, but convenience wins sometimes)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground if you can)

Instructions

1. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and black pepper until well combined. Tip: A fork works great for this!
2. Place the salmon fillet in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure it’s fully coated. Tip: If using a bag, squeeze out as much air as possible before sealing to ensure even marinating.
3. Let the salmon marinate in the fridge for at least 30 minutes, but no more than 2 hours. Tip: Over-marinating can make the fish mushy, so set a timer!
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
5. Transfer the salmon to the prepared baking sheet, skin-side down if it has skin. Spoon any remaining marinade over the top.
6. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Great for a quick dinner, this salmon comes out perfectly flaky with a caramelized glaze that’s irresistibly sweet and tangy. Serve it over a bed of greens or with roasted veggies for a complete meal that feels anything but ordinary.

Balsamic Glazed Marinated Salmon

Kickstart your dinner with this effortlessly elegant Balsamic Glazed Marinated Salmon. It’s a dish that feels fancy but is surprisingly simple to whip up, perfect for those nights when you want something special without the fuss.

Ingredients

• 1.5 lbs salmon fillets (skin-on for extra flavor, but you do you)
• 1/4 cup balsamic vinegar (the good stuff makes a difference)
• 2 tbsp honey (local if you’ve got it, for that sweet touch)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. In a bowl, whisk together balsamic vinegar, honey, minced garlic, olive oil, salt, and pepper until well combined. Tip: A fork works great for whisking small amounts like this.
2. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they’re fully coated. Let them marinate in the fridge for at least 30 minutes, but an hour is golden for deeper flavor.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Tip: No parchment? A light grease will do the trick.
4. Transfer the salmon to the prepared baking sheet, skin-side down, and spoon any remaining marinade over the top. Bake for 12-15 minutes, until the salmon flakes easily with a fork. Tip: Don’t overcook; salmon is best when it’s just opaque in the center.
5. For a glossy finish, broil the salmon for the last 2 minutes of cooking, watching closely to prevent burning.

The salmon comes out with a sticky-sweet glaze, perfectly balanced by the savory garlic. Serve it over a bed of quinoa or with roasted veggies for a meal that’s as nutritious as it is delicious.

Teriyaki Marinated Salmon

Craving something savory with a sweet twist? This teriyaki marinated salmon is your ticket to a delicious, fuss-free dinner that feels a bit fancy without the effort.

Ingredients

• 1/4 cup soy sauce (I always go for low-sodium to control the saltiness)
• 2 tbsp honey (local if you can find it, for that extra flavor depth)
• 1 tbsp minced garlic (because more garlic is always better, right?)
• 1 tsp grated ginger (freshly grated makes all the difference)
• 1 lb salmon fillet (skin-on for that perfect crisp)
• 1 tbsp sesame oil (toasted, for a nutty aroma)
• 1 tbsp vegetable oil (for that non-stick magic)
• 1 tbsp sesame seeds (for a crunchy garnish)
• 2 green onions, thinly sliced (because color and crunch are key)

Instructions

1. In a bowl, whisk together soy sauce, honey, garlic, and ginger until the honey is fully dissolved. This is your marinade magic.
2. Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring it’s fully coated. Let it sit for at least 30 minutes in the fridge. Tip: Flipping it halfway through ensures even flavor.
3. Heat sesame and vegetable oil in a skillet over medium-high heat. Once hot, add the salmon skin-side down. Cook for 4-5 minutes until the skin is crispy. Tip: Don’t move it around; let the skin get that perfect crisp.
4. Carefully flip the salmon and cook for another 3-4 minutes, basting with the leftover marinade. Tip: Keep an eye on it; salmon cooks quickly and you want it just opaque in the center.
5. Remove from heat, sprinkle with sesame seeds and green onions. Let it rest for a couple of minutes before serving.

Unbelievably tender with a caramelized glaze, this salmon pairs wonderfully with steamed rice or a crisp salad. Try serving it over a bed of quinoa for a wholesome twist.

Cajun Spiced Marinated Salmon

Perfect for those evenings when you’re craving something flavorful but don’t want to spend hours in the kitchen, this Cajun Spiced Marinated Salmon is a game-changer. You’ll love how the spices meld with the salmon’s natural richness.

Ingredients

• 1.5 lbs salmon fillet (skin-on or off, your choice—I go skin-on for extra crispiness)
• 2 tbsp Cajun seasoning (homemade or store-bought, but check for salt content)
• 1/4 cup olive oil (extra virgin is my go-to for its fruity notes)
• 2 tbsp lemon juice (freshly squeezed, please—it makes all the difference)
• 1 tsp honey (to balance the heat, trust me on this)
• 2 cloves garlic, minced (because garlic is life)

Instructions

1. In a bowl, whisk together the olive oil, lemon juice, honey, and minced garlic until well combined.
2. Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring it’s fully coated. Tip: Let it marinate for at least 30 minutes in the fridge—the longer, the better.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Remove the salmon from the marinade, letting excess drip off, and place it on the prepared baking sheet.
5. Sprinkle the Cajun seasoning evenly over the salmon, pressing lightly to adhere. Tip: For an extra kick, add a pinch more seasoning on top.
6. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: Don’t overcook—salmon is best when it’s just opaque in the center.

Ready to serve, this salmon boasts a crispy spice crust with a juicy, tender interior. Pair it with a crisp salad or over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Pesto Marinated Salmon

Oh, you’re going to love this Pesto Marinated Salmon—it’s a game-changer for weeknight dinners or impressing guests. The marinade does all the work, infusing the salmon with vibrant flavors while keeping it moist and tender.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/2 cup homemade or store-bought pesto (I swear by the extra basil in homemade)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 lemon, thinly sliced (for that bright, citrusy kick)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. In a large bowl, coat the salmon fillets evenly with the pesto. Let them marinate in the fridge for at least 30 minutes—up to 2 hours for deeper flavor.
2. Preheat your oven to 375°F (190°C). A properly heated oven ensures even cooking.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the salmon skin-side down. Sear for 2-3 minutes until the skin is crispy. Tip: Don’t move the salmon around; let it sear undisturbed.
4. Flip the salmon carefully, then top each fillet with lemon slices. Transfer the skillet to the oven.
5. Bake for 8-10 minutes, depending on thickness. The salmon is done when it flakes easily with a fork but is still moist inside.
6. Let it rest for 5 minutes before serving. This keeps all those juicy flavors locked in.

Rich in flavor with a perfect balance of herby pesto and zesty lemon, this salmon is a showstopper. Try serving it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Orange Rosemary Marinated Salmon

Just imagine this: a perfectly flaky salmon, infused with the bright zest of orange and the earthy aroma of rosemary. It’s a dish that feels fancy but is surprisingly simple to make at home.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor, trust me)
• 1/4 cup fresh orange juice (squeeze it yourself for the best taste)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tbsp chopped fresh rosemary (dried works in a pinch, but fresh is king)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, please)
• 1 orange, thinly sliced (for that gorgeous garnish)

Instructions

1. In a bowl, whisk together orange juice, olive oil, rosemary, salt, and pepper. This is your marinade magic.
2. Place the salmon fillet in a shallow dish. Pour the marinade over it, ensuring it’s fully coated. Let it sit for 30 minutes at room temperature. Tip: This is the perfect time to preheat your oven to 375°F.
3. Transfer the salmon to a baking sheet lined with parchment paper. Arrange orange slices on top for a citrusy hug.
4. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: Don’t overcook; salmon is best when it’s just done.
5. Let it rest for 5 minutes before serving. This keeps it juicy. Tip: A squeeze of fresh orange juice right before serving brightens everything up.

Velvety and rich, this salmon pairs beautifully with a crisp salad or roasted veggies. The orange and rosemary combo? Absolutely unforgettable.

Thai Sweet Chili Marinated Salmon

This Thai Sweet Chili Marinated Salmon is a game-changer for weeknight dinners. You’ll love how the sweet and spicy glaze caramelizes under the broiler, creating a sticky, flavorful crust.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor, but skinless works too)
• 1/2 cup Thai sweet chili sauce (the store-bought kind is fine, but homemade kicks it up a notch)
• 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp fresh lime juice (about half a lime, and yes, fresh makes a difference)
• 1 tsp grated ginger (keep a knob in the freezer for easy grating)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Preheat your broiler to high and position the rack 6 inches from the heat source. A hot broiler is key for that perfect caramelization.
2. In a small bowl, whisk together the Thai sweet chili sauce, soy sauce, lime juice, ginger, and garlic. This marinade is also great as a dipping sauce, so maybe make a little extra.
3. Place the salmon fillet on a foil-lined baking sheet and brush both sides with olive oil. The foil isn’t just for easy cleanup—it helps prevent sticking.
4. Generously coat the top of the salmon with the marinade, reserving some for basting. Don’t skip the basting; it builds layers of flavor.
5. Broil the salmon for 6-8 minutes, basting once halfway through, until the edges are slightly charred and the center is just opaque. Watch it closely to avoid burning.
6. Let the salmon rest for 5 minutes before serving. This allows the juices to redistribute, making every bite moist.

With its crispy edges and tender, flaky interior, this salmon is a crowd-pleaser. Serve it over a bed of jasmine rice with extra marinade on the side for drizzling.

Miso Marinated Salmon

Wow, have you ever tried miso marinated salmon? It’s a game-changer. The sweet and savory glaze caramelizes beautifully, making it a weeknight dinner hero.

Ingredients

• 4 salmon fillets (skin-on for extra crispiness, trust me)
• 1/2 cup white miso paste (the heart of the dish, go for the good stuff)
• 1/4 cup mirin (sweet Japanese rice wine, it balances the miso perfectly)
• 2 tbsp soy sauce (I always use low-sodium to control the saltiness)
• 2 tbsp brown sugar (for that caramelized edge)
• 1 tbsp grated ginger (fresh is best, it really wakes up the marinade)
• 1 clove garlic, minced (because garlic makes everything better)

Instructions

1. In a bowl, whisk together the miso paste, mirin, soy sauce, brown sugar, ginger, and garlic until smooth. This is your marinade magic.
2. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, but overnight is ideal for deeper flavor.
3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
4. Arrange the marinated salmon on the prepared baking sheet, skin-side down. Reserve the extra marinade for basting.
5. Bake for 12-15 minutes, basting halfway through with the reserved marinade, until the salmon is just cooked through and the top is glazed and slightly caramelized.
6. Let the salmon rest for 5 minutes before serving. This lets the juices redistribute, making every bite moist and flavorful.

Every bite of this miso marinated salmon is a perfect balance of sweet, savory, and umami. Serve it over a bed of steamed rice with a side of sautéed greens for a meal that feels both indulgent and wholesome.

Herb Crusted Marinated Salmon

So, you’re looking to whip up something that’s both impressive and surprisingly simple? This herb-crusted marinated salmon is your ticket to a flavorful, restaurant-quality meal right at home.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra crispiness, trust me)
• 1/4 cup extra virgin olive oil (my kitchen staple for richness)
• 2 tbsp lemon juice (freshly squeezed, because bottled just doesn’t hit the same)
• 2 cloves garlic, minced (the more, the merrier in my book)
• 1 tbsp Dijon mustard (for that tangy kick)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1/4 cup chopped fresh herbs (parsley, dill, and chives make a dream team)
• Salt and pepper (to season, but don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard. This marinade is the secret to juicy salmon.
3. Place the salmon fillet on the prepared baking sheet and generously coat it with the marinade. Let it sit for 10 minutes to soak up all those flavors.
4. In another bowl, mix the breadcrumbs, chopped herbs, salt, and pepper. Press this mixture onto the top of the salmon to create a crust.
5. Bake for 15-20 minutes, or until the crust is golden and the salmon flakes easily with a fork. Tip: Don’t overcook; salmon is best when it’s still a bit pink in the center.
6. Let it rest for 5 minutes before serving. This lets the juices redistribute, making every bite perfect.

You’ll love how the crispy herb crust contrasts with the tender, flaky salmon underneath. Try serving it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Garlic Butter Marinated Salmon

Mmm, you’re in for a treat with this Garlic Butter Marinated Salmon. It’s juicy, flavorful, and oh-so-easy to whip up for a weeknight dinner that feels fancy.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor, but you do you)
• 4 tbsp unsalted butter (I always go for the good stuff—it makes a difference)
• 3 garlic cloves, minced (fresh is best, but hey, we’ve all been in a pinch)
• 1 tbsp lemon juice (freshly squeezed, please—it’s worth the extra effort)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground if you’ve got it)
• 1 tbsp chopped parsley (for that pop of color and freshness)

Instructions

1. In a small bowl, melt the butter in the microwave for about 30 seconds—just until it’s liquid.
2. Stir in the minced garlic, lemon juice, salt, and pepper into the melted butter. This is your marinade magic.
3. Place the salmon fillet in a shallow dish and pour the marinade over it, making sure it’s fully coated. Let it sit for 15 minutes at room temperature—this helps the flavors really sink in.
4. Preheat your oven to 375°F (190°C) while the salmon is marinating. A properly heated oven is key to even cooking.
5. Transfer the salmon to a baking sheet lined with parchment paper, skin-side down. Spoon any extra marinade over the top.
6. Bake for 12-15 minutes, depending on the thickness of your fillet. You’ll know it’s done when the salmon flakes easily with a fork.
7. Sprinkle the chopped parsley over the salmon right before serving for a fresh, herby finish.

Craving something that’s both simple and spectacular? This salmon comes out perfectly tender with a rich, buttery garlic flavor that’s just irresistible. Try serving it over a bed of quinoa or with roasted veggies for a complete meal that’ll have everyone asking for seconds.

Spicy Sriracha Marinated Salmon

Let me tell you about this Spicy Sriracha Marinated Salmon that’s been a game-changer in my kitchen. It’s the perfect blend of heat and sweetness, with a kick that’ll wake up your taste buds without overwhelming them.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor, but skinless works too)
• 1/4 cup sriracha sauce (the rooster bottle is my favorite for its perfect balance of heat and garlic)
• 2 tbsp honey (local if you can find it, for that subtle floral note)
• 1 tbsp soy sauce (I go for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin, because its fruitiness complements the heat)
• 1 tsp minced garlic (freshly minced makes all the difference)
• 1/2 tsp ginger powder (or freshly grated if you’re feeling fancy)

Instructions

1. In a small bowl, whisk together the sriracha, honey, soy sauce, olive oil, minced garlic, and ginger powder until well combined. Tip: Taste the marinade and adjust the honey or sriracha to your liking.
2. Place the salmon fillet in a shallow dish or a zip-top bag, then pour the marinade over it, ensuring the salmon is fully coated. Tip: Letting the salmon marinate for at least 30 minutes in the fridge enhances the flavors, but don’t go over 2 hours to prevent the fish from becoming mushy.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Remove the salmon from the marinade, letting excess drip off, and place it skin-side down on the prepared baking sheet. Tip: Reserve a bit of the marinade before adding it to the salmon for basting later.
5. Bake for 12-15 minutes, basting halfway through with the reserved marinade, until the salmon flakes easily with a fork and has a slightly caramelized top.

Perfectly cooked, this salmon boasts a sticky, spicy-sweet glaze with a tender, flaky interior. Serve it over a bed of jasmine rice or with a crisp cucumber salad to balance the heat. Pairing it with a chilled glass of Riesling? Chef’s kiss.

BBQ Marinated Salmon

BBQ marinated salmon is the perfect dish to whip up when you’re craving something smoky, sweet, and utterly satisfying. It’s a breeze to make, and the flavors are just unreal.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor, trust me)
• 1/2 cup BBQ sauce (I’m all about that hickory-smoked vibe)
• 2 tbsp olive oil (extra virgin, because why not?)
• 1 tbsp soy sauce (for that umami kick)
• 1 tsp garlic powder (fresh minced works too, but I’m lazy)
• 1/2 tsp smoked paprika (it’s the secret weapon)

Instructions

1. Preheat your grill to medium-high, about 375°F. A little smoke adds character, but don’t let it overpower.
2. In a bowl, mix BBQ sauce, olive oil, soy sauce, garlic powder, and smoked paprika. Taste it? Yeah, that’s the good stuff.
3. Place salmon skin-side down on a plate. Pour the marinade over, coating evenly. Let it sit for 10 minutes—no longer, or the acid starts cooking the fish.
4. Grill salmon skin-side down first, for about 4-5 minutes. Flip carefully, and grill another 3-4 minutes. The salmon should flake easily but stay juicy.
5. Brush with extra BBQ sauce in the last minute for a glossy finish. Watch it caramelize—that’s flavor town.

So there you have it. The salmon comes out flaky, with a smoky-sweet crust that’s downright addictive. Serve it over a crisp salad or with grilled veggies, and watch it disappear.

Dijon Mustard Marinated Salmon

Oh, you’re going to love this Dijon Mustard Marinated Salmon. It’s simple, flavorful, and perfect for a quick dinner that feels a bit fancy.

Ingredients

• 1.5 lbs salmon fillet (skin-on or off, your choice—I like skin-on for extra crispiness)
• 3 tbsp Dijon mustard (the grainy kind adds nice texture)
• 2 tbsp honey (local if you can—it makes a difference)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp soy sauce (low sodium keeps it balanced)
• 2 cloves garlic, minced (freshly minced garlic beats jarred any day)
• 1 tsp smoked paprika (for that subtle smokiness)
• Salt and pepper (just a pinch of each to start)

Instructions

1. In a small bowl, whisk together Dijon mustard, honey, olive oil, soy sauce, minced garlic, smoked paprika, salt, and pepper until smooth. Tip: Taste the marinade and adjust sweetness or saltiness to your liking.
2. Place the salmon fillet in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring it’s fully coated. Tip: Letting the salmon marinate for at least 30 minutes in the fridge enhances the flavor, but even 10 minutes will do in a pinch.
3. Preheat your oven to 375°F (190°C). While the oven heats, let the salmon sit at room temperature for about 10 minutes. Tip: This helps the salmon cook more evenly.
4. Transfer the salmon to a baking sheet lined with parchment paper or foil for easy cleanup. Spoon any remaining marinade over the top.
5. Bake for 12-15 minutes, depending on the thickness of your fillet. The salmon is done when it flakes easily with a fork but is still moist inside. Tip: Don’t overcook—salmon continues to cook a bit after removing from the oven.

Just imagine the crispy edges giving way to tender, flaky salmon inside, all coated in that sweet and tangy marinade. Serve it over a bed of greens or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Curry Marinated Salmon

Unbelievably easy and packed with flavor, this curry marinated salmon is your ticket to a fuss-free dinner that feels gourmet. You’ll love how the spices meld with the salmon’s natural richness.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor, but you do you)
• 2 tbsp curry powder (the secret weapon—go for your favorite brand)
• 1/4 cup olive oil (extra virgin, because it’s just better)
• 2 tbsp honey (for that perfect sweet-spicy balance)
• 3 cloves garlic, minced (fresh is best, no shortcuts here)
• 1 tbsp lemon juice (brightens everything up)
• 1 tsp salt (I like sea salt for its subtle crunch)

Instructions

1. In a bowl, whisk together the curry powder, olive oil, honey, minced garlic, lemon juice, and salt until well combined.
2. Place the salmon fillet in a shallow dish and pour the marinade over it, making sure it’s fully coated. Cover and refrigerate for at least 30 minutes, but no more than 2 hours to prevent the fish from becoming mushy.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Transfer the marinated salmon to the prepared baking sheet, skin-side down, and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
5. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.

Amazingly tender with a slightly crispy top, this salmon is a dream. Serve it over a bed of quinoa or with a side of roasted veggies for a meal that’s as nutritious as it is delicious.

Wasabi Soy Marinated Salmon

Now, if you’re looking for a dish that packs a punch and comes together with minimal fuss, this Wasabi Soy Marinated Salmon is your go-to. It’s the perfect blend of spicy and savory, with a marinade that does all the heavy lifting.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor, but you do you)
• 2 tbsp soy sauce (I always reach for the low-sodium kind to control the saltiness)
• 1 tbsp wasabi paste (adjust based on how brave you’re feeling)
• 1 tbsp honey (for that sweet balance)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 clove garlic, minced (because garlic makes everything better)
• 1 tsp ginger, grated (fresh ginger gives it that zing)

Instructions

1. In a small bowl, whisk together the soy sauce, wasabi paste, honey, olive oil, garlic, and ginger until well combined.
2. Place the salmon fillet in a shallow dish and pour the marinade over it, making sure it’s fully coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Transfer the marinated salmon to the prepared baking sheet, skin-side down, and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
5. While baking, baste the salmon once with the leftover marinade for extra flavor (just don’t do it in the last 5 minutes to ensure food safety).
6. Let the salmon rest for a couple of minutes before serving to let the juices redistribute.

Every bite of this salmon is a delightful mix of spicy wasabi and sweet soy, with a perfectly flaky texture. Serve it over a bed of steamed rice or alongside some crisp veggies for a meal that’s as beautiful as it is delicious.

Citrus Marinated Salmon

Now, let’s dive into making this Citrus Marinated Salmon that’s as refreshing as a summer breeze. Perfect for those days when you want something light yet satisfying.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor, but it’s your call)
• 1/4 cup fresh orange juice (squeeze it yourself for the best taste)
• 2 tbsp fresh lemon juice (because bottled just doesn’t hit the same)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tbsp honey (for that sweet balance)
• 2 cloves garlic, minced (the more, the merrier, I say)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, please)
• 1/4 tsp red pepper flakes (optional, but why not add a little kick?)

Instructions

1. In a bowl, whisk together the orange juice, lemon juice, olive oil, honey, garlic, salt, black pepper, and red pepper flakes until well combined.
2. Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, but no more than 2 hours (marinating too long can make the salmon mushy).
3. Preheat your grill or oven to 375°F. If using an oven, line a baking sheet with parchment paper for easy cleanup.
4. Remove the salmon from the marinade, letting the excess drip off. Reserve the marinade for basting.
5. Grill or bake the salmon for about 12-15 minutes, basting halfway through with the reserved marinade, until the salmon flakes easily with a fork.
6. Let the salmon rest for 5 minutes before serving. This lets the juices redistribute, making every bite moist and flavorful.

Delight in the tender, flaky texture of the salmon, perfectly complemented by the bright, citrusy marinade. Serve it over a bed of quinoa or alongside some roasted veggies for a complete meal that’s as nutritious as it is delicious.

Chimichurri Marinated Salmon

Kickstart your dinner with this vibrant Chimichurri Marinated Salmon that’s as easy to make as it is delicious. You’ll love how the fresh herbs and zesty flavors come together to elevate the salmon to something truly special.

Ingredients

• 1.5 lbs salmon fillet (skin-on or off, your choice—I go skin-off for easier eating)
• 1 cup fresh parsley, finely chopped (packed, because more is always better)
• 1/4 cup fresh cilantro, finely chopped (optional, but it adds a nice depth)
• 3 garlic cloves, minced (fresh is key here, no jarred stuff)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp red wine vinegar (adds the perfect tang)
• 1 tsp crushed red pepper flakes (adjust based on your heat preference)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. In a medium bowl, whisk together the parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper to make the chimichurri sauce.
2. Place the salmon fillet in a shallow dish and pour the chimichurri sauce over it, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
3. Preheat your grill or oven to 400°F. If grilling, lightly oil the grates to prevent sticking.
4. Cook the salmon for about 10-12 minutes, depending on thickness. You’ll know it’s done when it flakes easily with a fork but still looks moist inside.
5. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and herby, this salmon is a showstopper with its bright flavors and tender texture. Serve it over a bed of quinoa or with a side of roasted veggies for a complete meal that’s as nutritious as it is delicious.

Tandoori Marinated Salmon

Ready to spice up your dinner routine? This tandoori marinated salmon is a game-changer, blending bold flavors with the simplicity of a weeknight meal.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra crispiness)
• 1 cup plain yogurt (I swear by full-fat for creaminess)
• 2 tbsp tandoori masala (the star of the show, don’t skimp)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp garlic powder (or mince 2 cloves if you’re feeling fancy)
• 1 tsp ginger powder (same deal as the garlic)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• Salt to taste (I like a generous pinch)

Instructions

1. In a bowl, whisk together yogurt, tandoori masala, lemon juice, garlic powder, ginger powder, olive oil, and salt until smooth. Tip: Let the marinade sit for 5 minutes to let the flavors meld.
2. Place the salmon fillet in a shallow dish and coat it evenly with the marinade. Cover and refrigerate for at least 1 hour, or up to 4 for deeper flavor.
3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Tip: This prevents sticking and makes cleanup a breeze.
4. Transfer the marinated salmon to the prepared baking sheet, skin side down. Bake for 12-15 minutes, until the salmon flakes easily with a fork. Tip: Don’t overcook; salmon is best when it’s just done.
5. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.

Mouthwatering doesn’t even begin to describe this dish. The salmon is tender and flaky, with a smoky, spicy crust that’s irresistible. Serve it over a bed of cilantro lime rice or with a side of roasted veggies for a complete meal that’ll impress anyone.

Pepper Lime Marinated Salmon

Oh, you’re going to love this Pepper Lime Marinated Salmon. It’s a zesty, flavorful dish that’s perfect for a quick dinner yet fancy enough for guests. The marinade does all the work, so you can relax until it’s time to cook.

Ingredients

• 1.5 lbs salmon fillet (skin-on or off, your choice—I like skin-on for extra crispiness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lime juice (freshly squeezed, please—it makes a difference)
• 1 tbsp honey (for that perfect sweet and tangy balance)
• 2 tsp freshly ground black pepper (coarse grind adds a nice texture)
• 1 tsp salt (I use sea salt for its clean taste)
• 2 garlic cloves, minced (because garlic makes everything better)
• 1 tsp lime zest (for an extra pop of lime flavor)

Instructions

1. In a medium bowl, whisk together the olive oil, lime juice, honey, black pepper, salt, minced garlic, and lime zest until well combined.
2. Place the salmon fillet in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring it’s fully coated. Cover or seal and refrigerate for at least 30 minutes, but no more than 2 hours (marinating too long can make the fish mushy).
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Remove the salmon from the marinade, letting excess drip off, and place it on the prepared baking sheet. Reserve the marinade.
5. Bake the salmon for 12-15 minutes, depending on thickness. You’ll know it’s done when it flakes easily with a fork but is still moist inside.
6. While the salmon bakes, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes to create a glaze.
7. Once the salmon is cooked, brush it with the glaze for an extra layer of flavor.

Just imagine the tender, flaky salmon with its crispy edges, all coated in that spicy-sweet glaze. Serve it over a bed of quinoa or with a side of roasted veggies for a meal that’s as nutritious as it is delicious.

Sweet and Sour Marinated Salmon

Ever find yourself staring at a piece of salmon, wondering how to jazz it up without too much fuss? This sweet and sour marinated salmon is your answer—easy, flavorful, and perfect for a weeknight dinner that feels a bit special.

Ingredients

• 1 lb salmon fillet (skin-on or off, your choice—I like skin-on for extra crispiness)
• 1/4 cup soy sauce (low-sodium works great if you’re watching salt)
• 2 tbsp honey (local if you can—it adds a lovely depth)
• 2 tbsp rice vinegar (the mild acidity balances the sweetness perfectly)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best here, no substitutes)
• 1 tsp ginger, grated (keep some in the freezer for moments like this)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. In a bowl, whisk together soy sauce, honey, rice vinegar, olive oil, garlic, ginger, and red pepper flakes until well combined. Tip: Taste the marinade and adjust sweetness or acidity to your liking.
2. Place the salmon fillet in a shallow dish or zip-top bag, pour the marinade over it, ensuring it’s fully coated. Let it marinate in the fridge for at least 30 minutes, but no more than 2 hours to prevent the fish from becoming mushy. Tip: Flip the salmon halfway through marinating for even flavor.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Remove the salmon from the marinade, letting excess drip off, and place it on the prepared baking sheet. Reserve the marinade for basting.
5. Bake for 12-15 minutes, basting with the reserved marinade halfway through, until the salmon flakes easily with a fork. Tip: For a caramelized top, broil for the last 2 minutes, watching closely to prevent burning.

What you’ll love about this dish is the perfect balance of sweet and tangy, with the salmon staying moist and flaky. Serve it over a bed of steamed rice with a side of stir-fried veggies for a complete meal that’s sure to impress.

Conclusion

Just like that, you’ve got 23 mouthwatering marinated salmon recipes at your fingertips, each promising to bring something special to your table. Whether you’re in the mood for something sweet, spicy, or savory, there’s a recipe here for you. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this roundup helpful, why not share the love on Pinterest? Happy cooking!