Salmon With Lemon-Herb Marinade
Updated Nov. 25, 2024
- Total Time
- 20 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 13-pound salmon fillet, in one piece
- 1clove garlic, minced
- 2tablespoons dark brown sugar
- 2tablespoons soy sauce
- 1tablespoon grated lemon peel
- 2tablespoons parsley, chopped fine
- 2tablespoons fresh thyme leaves
- 1tablespoon fresh rosemary leaves
- Juice of ½ lemon
- 2tablespoons sesame oil
- ¼cup extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- 1lemon, cut into 6 wedges
- Sprigs of rosemary, for garnish
Nutritional analysis per serving (6 servings)
618 calories; 44 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 12 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 47 grams protein; 640 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
- Step 2
Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.
- Step 3
Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
Private Notes
Comments
Living on the Gulf Coast, I cook fish at least twice a week or more. Regarding Step 2, there is NO need to flip the fish; only bad things can happen. Remember, fish unlike beef, does not metabolize; It only gets heated. Here's an easier way. Bake the salmon skin side down at 350F for 20 minutes. If you wish, finish the Salmon under the broiler for 2-3 minutes, but not necessary. Same instructions for grill (indirect heat).
Stupid question: do you cook the salmon in the marinade or discard the marinade? Some recipes keep the marinade; some don't. I suspect this one doesn't, but want to make sure. Thanks.
I've always wondered the best way to flip a whole fillet of salmon the grill? Two spatulas? Thoughts?
As a dissenting voice among the rave reviews, I would say that this recipe is a strong letdown. The flavor imparted by the marinade is extremely weak and makes no real mark on the consistency of the cooked fish otherwise. Give this one a miss.
My new go-to salmon marinade. I grilled the salmon as I usually do and it was exquisite.
I always bake my salmon at 400°. I have eaten and cooked salmon my entire life and still.find this the best way. Timing depends on thickness of the fillet. No need to flip. I live on the PNW and have access to the best salmon. I like mine medium, not undercooked or dry.