Any awesome salmon marinade recipes??
Have family from Germany coming to visit, and want them to taste salmon in a few different ways. Have already purchased a sockeye side and a pink salmon side, also some smoked lox. Would like some marinade recipes so I can grill some salmon filets on the bbq.
I too am a fan of keeping it simple if you've got flavorful wild salmon. My standard treatment is crushed garlic, Maldon salt, fresh ground pepper and a smidge of olive oil. This works on the grill or for a saute, broil or roast. And incredibly yummy!
I've done maple syrup/spice combos and while they're interesting (and to my taste, probably best for inferior farmed salmon), I much prefer to let the flavor of the fish stand on its own.
I agree with you on letting the wild salmon's flavor shine through. A simple light oil, some crushed pepper and sea salt, and low heat cooking for 25 minutes and it's perfect. That's what I do with the wild-caught Alaskan salmon I get each year from Seabear.com.
But I'd say that the majority of what is sold elsewhere is farm-raised - perhaps with color injected to make it appear as wild. So a more flavorful marinade would help.
My tried & true salmon marinade:
3 T. dijon mustard
3 T. honey or maple syrup
1 T. balsamic vinegar
Marinade at least 2-3 hrs. I try to marinate it longer.
Here's my tried & true marinade for swordfish:
1/2 C. sodium reduced soy
1/2 C. rice wine vinegar
minced garlic to taste
tarragon to taste ( I use a LOT)
Thank you so much for posting this salmon marinade recipe: I have never made salmon myself before, tried your recipe tonight, and it was a big success. I'm one of those people who needs a recipe for everything, can't just wing it. Anyway, it was so simple, the flavors blended deliciously and it came out perfectly! After I marinated it and grilled it on my George Foreman, I used the remaining mixture as a dipping sauce for both the fish and veggies, also a win!
My latest discovery is that if I buy the thin baby asparagus, I can place them in the pan before it goes into the over with the salmon and leftover marinade, and they will roast at the same speed as the salmon and take on the delicious marinade flavors. Easy one dish meal with fast clean up if you use aluminum foil!
I go a bit further on this and it's incredible.
3 parts Maple Syrup
1 part Soy Sauce (Naturally brewed stuff)
1 part Worcestershire Sauce
1 part BBQ Seasoning.
1 part fresh minced garlic
_ part (to taste) Sriracha
Pat dry salmon filets (About 6 - 8 oz portions)
Marinate about 24 hours. Cook on high for 1 minute, flip, glaze with leftover marinade, repeat 3 more times. Remove from grill.
Cover with foil for 5 minutes. Serve. Enjoy.
Can I mention cedar planked on the bbq. We just had some last night from M&M Meat Shops that was very nice. Not marinade but I do like the potlatch seasoning from Williams Sonoma for planking. I think the Pacific salmon had more pin bones than Atlantic if it matters. Stand to be corrected.
A few years back I had some done up with a sort of maple syrup marinade wish I had the recipe.
This is simple but one of my favorites. Just mix brown sugar and any good mustard (I have done it with a lime mustard, a wasabi mustard, good 'ol dijon and all were great) together and slather on the top side of the salmon. I just put it on heavy foil, skin side down on the grill. The skin will stick to the foil when you take the salmon off. Sounds weird but it is really good.
My absolute favorite salmon marinade comes from a Country Living 2000 issue.
Use Grade B maple syrup if you can find it. This is not a grilling recipe, although I don't know why you couldn't do so. I'm just not that good at grilling fish unless it's a "steak-type fish", so I'd personally stick with the oven roasting method.
Hopefully you have a skin side to put down on the grill. If so, make several SHALLOW cuts to prevent curling. You can't go wrong with fresh dill, garlic and lemon. I pour a good bit of olive oil (1/4 cup or so) in the bottom of a glass baking pan, with 2 - 3 tbs of kosher salt and fresh cracked pepper. I add my salmon, skin side down. On the flesh I put chopped fresh garlic, sprigs of dill and lemon slices. Cover and refrigerate several hours or even overnight. Bring to room temp before putting on grill. Preheat your grill and oil grates - I saw a Food Network chef take a folded washcloth in a tongs, dip it into a bowl of oil and rub the grates down.
Don't bother scraping off the seasonings and put the salmon skin side down on the grill. Cover and grill for 5 - 10 min depending on thickness. DON"T wiggle it around.
Your skin will be crispy and the flesh moist and flavorful.
1 part soy (if you use cheap soy, you're on your own)
1/4 part worcesteshire
few pinches of sugar (think teriyaki sweetness. more sugar if you like it that way)
bunch of freshly ground black pepper
as much crushed garlic as you see fit. I use a ton of it.
juice of a good lemon.
Whisk it all together (this is a crude teriyaki) I'd let the fish marinate in this for no longer than four hours. The salt content, and citrus juice will cook this if left too long.
While you're marinating, whip up a batch of mango salsa. Mine is a standard red tomato salsa recipe with a small dice of not very ripe mango instead of tomato:
Mango (unripe stone fruit would also be good - peaches, nectarine etc)
dash of vinegar
dash of cumin
The sugar content in the marinade will allow for a crust on the fish if you grill it properly. If not, this will still be good. Grill yer fish, top with the salsa.
forgot one of my all time faves.
Make a rub out of salt, pepper, garlic, and herbal tea. Blackberry, blueberry are great ones. small amt of salt, good amt of pepper, and a few of the tea packets. cover the flesh side completely, and let it sit for a few hours at least. The flesh picks up the taste of the tea leaves, and during cooking, the tea leaves break down pretty well. Also would go well with the mango salsa above, but a simple tzatziki lets the fruity flavor from the tea really shine through.
That's a "crude" teriyaki of sorts. Use ginger if you want. Come to think of it, I don't think I ever have used ginger for that specific dish even though when I do make a real teriyaki, I do tend to use fresh ginger (don't get me started on the worthlessness of powdered ginger) The next time I make it, I think I'm gonna go with ginger and a vanilla bean.
Good catch! I have never really missed ginger in it tho.
White wine and dill, in parchement or foil works well. I also have a recipe that doesn't necessarily require grilling, although I think you can (I haven't tried). Here is the recipe:
Charred Sugar-Crusted Alaska Salmon
2 Tablespoons sugar
1 Tablespoon chili powder
1 teaspoon black pepper
½ Tablespoon ground cumin
½ Tablespoon paprika
½ Tablespoon Salt
¼ teaspoon dry mustard
dash of cinnamon
4 to 6 skinless Alaska salmon fillets
2 Tablespoons canola oil
Mix all rub ingredients together in a medium bowl.
When ready to cook the salmon, generously coat one side of the salmon fillet (usually the non-skin side, for presentation) with the rub.
Heat oil in a large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6 to 8 minutes.
Cook just until fish is opaque throughout.