5 EASY Salmon Marinades!

Orange Ginger 

• 2 6-8oz salmon fillets
• 1 orange, zested and juice
• ½ tsp ginger, freshly grated
• 2 tsp honey
• 1 tbsp cilantro, chopped
• Salt and pepper to taste

In a small bowl, whisk together orange zest & juice, ginger, honey and salt & pepper to taste. Place salmon and marinade in a large zipper bag and allow to sit in the refrigerator for 20 minutes. Place salmon on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Greek

• 2 6-8oz salmon fillets
• 1 tsp dried oregano
• 1 tbsp dill, chopped
• ½ lemon, zest and juice
• 2 garlic cloves, minced
• 2 tbsp oil
• Salt and pepper to taste

In a small bowl, whisk together herbs, lemon zest & juice, garlic, oil and salt & pepper to taste. Add marinade and salmon to a large zipper bag and allow to sit for 20 minutes in the refrigerator. Place salmon on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through. 

Sweet & Spicy

• 2 6-8oz salmon fillets
• 1 cup pineapple juice
• 1 jalapeno, minced
• 1 garlic clove, minced
• 1 tsp cajun seasoning
• Salt and pepper to taste

In a small bowl, whisk together pineapple juice, jalapeno, garlic and cajun seasoning. Season with salt and pepper to taste. Pour marinade over salmon and refrigerate for 20-30 minutes. When ready to cook, add salmon to a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Maple Balsamic

• 2 6-8oz salmon fillets
• ¼ cup balsamic vinegar
• ¼ cup maple syrup
• 1 garlic clove, minced
• 1 tsp thyme
•  Salt and pepper to taste

In a small bowl, whisk together balsamic, maple syrup, garlic and thyme. Season with salt and pepper to taste. Allow to marinate for 20-30 minutes in the refrigerator. Place on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes.

Chipotle lime 

• 2 6-8oz salmon fillets
• ¼ cup chipotle in adobo sauce, finely minced or puréed
• 2 limes, zest and juice
• 1 tbsp agave
• Salt and pepper to taste
• Cilantro for garnish

In a small bowl, whisk together chipotle in adobo, lime zest & juice and agave. Season with salt and pepper to taste. Place salmon in a large zipper bag and add marinade. Refrigerate for 20-30 minutes. Place marinated salmon fillets onto a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.