Ingredients

• 2 pounds salmon fillet (leave whole or cut into 6-ounce portions)
• ¼ cup olive oil
• ⅓ cup soy sauce (regular or reduced sodium)
• 3 tablespoons lemon juice
• 1 tablespoon mild honey
• 1 tablespoon brown sugar (optional)
• 1 tablespoon chopped parsley
• 4 cloves garlic, minced (adjust to taste)
• 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
• Salt and pepper, to taste (it’s best to taste the marinade before adding salt)

Instructions

1. Prepare the salmon

Pat the salmon dry with paper towels. Check carefully for pin bones and remove any you find.

2. Mix the marinade

Add all remaining ingredients to a medium measuring jug or bowl. Whisk until fully combined.

3. Marinate

Place the salmon in a large zip-top bag (at least 3-quart capacity). Pour the marinade over the fish, press out excess air, seal the bag, and set it in a shallow dish. Refrigerate for 30–60 minutes.

4. Cook

When ready to cook, remove the salmon from the marinade and discard both the bag and leftover liquid. Cook the fish using your preferred method until it turns opaque and flakes easily.

 

• Grill
  Preheat the grill to 400–450°F and oil the grates thoroughly. Grill the salmon skin-side down for about 10–12 minutes per inch of thickness. For example, a 2-inch-thick piece will take roughly 20 minutes total. Individual fillets typically cook in 8–10 minutes. Let the salmon rest on a plate for 5 minutes before serving.
• Oven
  Place the salmon in a lightly oiled shallow baking dish. Bake at 375°F for 15–22 minutes, depending on thickness. Individual portions usually need 12–15 minutes. Allow the fish to rest for 5 minutes before serving.

• Garlic substitute: If fresh garlic isn’t available, use ½–1 teaspoon garlic powder.
• Flavor variation: Swap the lemon juice and zest for orange juice and orange zest. If using orange, reduce the honey and sugar by half due to its natural sweetness. Fresh ginger or red pepper flakes can also be added for extra kick (not ideal for those sensitive to spice).
• Marinating time: For best results, keep marinating time under 60 minutes. If absolutely necessary, the salmon can marinate for up to 4–6 hours.
• Doneness: USDA guidelines recommend an internal temperature of 145°F (63°C). Many cooks prefer salmon at 125–130°F for a more tender texture. Choose what you’re comfortable with and cook accordingly.