Ingredients:

  • 1/4 cup (60 ml) Olive Oil, extra virgin
  • 1/4 cup (60 ml) Lemon Juice, freshly squeezed
  • 2 tablespoons (30 ml) Honey
  • 2 tablespoons (30 ml) Dijon Mustard
  • 2 cloves Garlic, minced
  • 1 tablespoon Fresh Dill, chopped
  • 1 tablespoon Fresh Parsley, chopped
  • 1 teaspoon Lemon Zest, finely grated
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 4 (6-ounce/170g) Salmon Fillets, skin on or off, pin bones removed

Instructions:

  1. In a medium bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, dill, parsley, lemon zest, salt, and pepper until well combined.
  2. Place the salmon fillets in a Ziploc bag or glass dish. Pour the marinade over the salmon, ensuring each fillet is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Alternatively, heat a non-stick skillet over medium-high heat.
  4. Baking: Place marinated salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets. Bake for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Pan-Frying: Sear salmon skin-side down for 4-5 minutes, flip, and cook 3-5 minutes until internal temp reaches 145°F (63°C).
  5. Let the salmon rest for a few minutes before serving. Enjoy your best salmon marinade recipe.