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Salmon With Lemon-Herb Marinade
![Salmon With Lemon-Herb Marinade](https://static01.nyt.com/images/2017/04/14/dining/14COOKING-SALMON-WITH-LEMON/14COOKING-SALMON-WITH-LEMON-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 minutes, plus marinating
- Rating
- Notes
- Read community notes
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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
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
Cooking Notes
I've always wondered the best way to flip a whole fillet of salmon the grill? Two spatulas? Thoughts?
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.
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).
This is my go-to salmon recipe. It's best to plan ahead to make this cause it takes a little time to prep the marinade and the longer you marinade it the better it tastes. I've substituted the brown sugar using maple syrup and also coconut palm sugar and they both work great, but neither give the subtle crisp you get when you use the brown sugar. Also, I strictly grill the salmon to cook it. The oven works fine, but putting the fillets on the grill really elevates the end result!
I find it easier to keep filet with skin and grill with skin side down. No flipping. Cooks nicely and simply lift meat off skin with spatula when done. We have an ample supply of fresh salmon in Seattle and grill regularly in such fashion all year.
You can easily make this in the oven by using the broiler. The cooking time is the same.
-For step 2, there is NO need to flip the fish. 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).
Used a thick piece of king salmon and marinated for 3 hours. Was absolutely delicious. Grilling it skin side down first and longer resulted in fantastic, smoky crispiness. The marinade made the fish tender and juicy.
There's no horseradish in this recipe, why would that woman say there is to much? Maybe too much wine, before cooking dinner was the problem.
Why on earth does everyone want to eat the salmon without the skin? I broil skin–side up and absolutely love the crispy results!
Made this last night. It was delicious ! Rather than grilling or broiling, I took it out of the marinade after a couple of hours and baked it at 350 for about 10 minutes (depending on thickness) Turned out great!!
This is such a silly question but my oven broiler has two settings-- high or low. I'm always unsure of which one to choose when I broil. Any suggestions?
The marinade was delicious and I definitely plan on visiting this recipe again! I roasted the Salmon for about 12 minutes at 425 degrees on a sheet pan with some local asparagus for a quick and easy weeknight meal.
This is a perfect summer recipe! I made it last night and served it with the orzo with peas and pesto, http://cooking.nytimes.com/recipes/1014687-orzo-with-peas-and-parsley-pesto. It was fantastic, and I would not change a thing except perhaps halving the recipe next time since even 2.25 pounds was more than enough for five people.
I make this every week. Enough for dinner and a spinach salad lunch a day or 2 later. Yum!
No. Do not marinade any fish in lemon juice - unless you are making ceviche. The acidity starts to cook it (as intended with ceviche) before you put it on the grill or what ever heat source you plan on using. Lemon or a lemony sauce is great AFTER it is cooked. Ok to apply a lemon sauce as you are putting it on the heat, not before and certainly not an hour before. (on second thought...not a major faux pas here, as the % of lemon juice is small - still, not for too much time)
Has anyone used this marinade, but then grilled on a cedar plank? Wondering if the flavors would work together
This was very good and very simple; excellent on the grill. I did not need much marinating time; I did not have sesame oil so used a neutral oil and it was fine. I paired it with grilled peaches.
I cook this on my Weber kettle grill using indirect heat. I have 2 coal baskets in back area of grill. After starting charcoal in chimney I dump in baskets ( you can add pre soaked smoking wood chips of your choice.) I put fillet opposite the heat and close the kettle with top and bottom vents open. 9-10 minutes later I take off with wide spatula. I like mine melt in your mouth underdone. Cook longer if desired.Also.. I usually cut large fillet into smaller pieces to make it easier to get off I
Fantastic flavor! This will be my go-to salmon marinade from now on. For ease of grilling, I put the salmon filet on a doubled sheet of heavy duty foil and fold the edges right up to the salmon, creating a foil "boat". Pour the marinade over the salmon and refrigerate until you're ready to grill. Put the "boat" over the hot coals, cover and cook for 12 - 15', depending on the thickness of the filet. When it's done, the salmon simply lifts away from the foil, leaving the skin behind.
Can anyone advise whether the sesame oil is regular or toasted? 2 tbsp seems like rather a lot if toasted... but hey, I like good strong flavor so maybe it would be fine...
This is one of my new favourite salmon recipes. However, using a gas grill, I overcooked my one-pound coho filet a bit. (I like it on the rare side.) May try the oven/broiler next time to see if heat control is easier. And I did lose most of the skin on the grill. :(
Excellent! Used a 2.5 pound side of salmon with skin. Grilled on charcoal at 300-350 for about 20 minutes to reach 145 degrees. Did not flip and grilled on the skin side - parfait!
Unbelievably simple & delicious! Don't flip it. If the grill is hot enough & covered you'll get a nice browned surface.
This is hands down the best salmon marinade I have ever found, especially when grilling the fish or using the air fryer, which emphasizes the caramelization of the brown sugar and adds a hint of smoky flavor. Couldn’t recommend enough. Goes with so many sides.
I halved the recipe to use for two skinless pieces and then cooked them in the airfryer. I over did them just a tad, but still they were delicious. A very simple way to treat salmon for a healthy and quick dinner. Served it on a bed of arugula along with asparagus and rosemary fingerling potatoes. Yummy.
I made this for friends, and it was a huge hit. Rather than grill the fish, I baked it in a heavy dish in the oven. The flavor of the marinade didn't overpower the fish, and it was a nice combination with wild rice and roasted cauliflower.
Excellent recipe. Only two of us so 3lb hunk of salmon is a bit much. At 1.35lbs, I cut the ingredients down by half and marinated the salmon for 5 hours. Yes, it was 29 degrees outside but this just begged to be grilled, understanding of course that for many that's not an option. Fabulous flavor. Served with Greek lemon potatoes. Thanks Ms. Hodgson!
Absolutely delicious marinade. I didn’t bother to flip the fish and only ended up broiling about 6 mins total. Perfect!
We made three salmon recipes as a trial run for a dinner party. This recipe came in second. The marinade is a bit overpowering and detracts from a good piece of salmon. The soy sauce and rosemary are the dominant flavors in this recipe.
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