Salmon With Lemon-Herb Marinade

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.