Ina Garten Salmon Marinade Recipe

I stumbled on Ina Garten’s Italian salmon marinade and one unexpected ingredient left me wanting to uncover exactly how she put it together.

I didn’t expect so much punch from Ina Garten’s salmon marinade. A bright hit of fresh lemon juice with the tang of Dijon mustard somehow makes ordinary salmon feel fancy and slightly dangerous, like it could vanish from the plate at any second.

I kept thinking there had to be a trick, but no, just bold flavors that wake up the fish and make you want more. I call it the Best Marinade For Salmon because it’s quick, obvious but kind of sneaky, and it always gets people talking.

Try it once and you’ll know what I mean.

Why I Like this Recipe

– I love that the flavors are layered and bright, but not fussy.
– It’s super quick to get ready so I can make it on weeknights, even when I’m tired.
– My salmon always turns out moist and flaky, even when I rush it.
– Friends always want the recipe, its an easy wow without being hard.

Ingredients

• Salmon: rich protein and omega three fats, it’s heart healthy and filling.
• Olive oil: adds healthy monounsaturated fats, it makes the fish stay moist.
• Lemon juice: bright acid cuts richness, gives vitamin C and fresh zing.
• Dijon mustard: tangy kick that deepens flavor and helps the dressing bind.
• Honey: gentle sweetness balances tart and salty, helps glaze and caramelize.
• Soy sauce: salty umami boost, deepens savory notes and balances sweetness.
• Garlic: pungent, small amount gives big savory punch, don’t overdo it.
• Dill or parsley: fresh herb lift, adds brightness and mild green flavor.
• Salt and pepper: essential seasonings that enhance all flavors, pepper adds bite.

Ingredient Quantities

• 1 1/2 to 2 pounds salmon fillets, skin on
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (about 1 lemon)
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh dill or parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Pat the salmon dry with paper towels, leave the skin on, and put the fillets in a shallow dish or a resealable bag.

2. In a bowl whisk together the olive oil, lemon juice, Dijon mustard, honey, soy sauce, minced garlic, chopped dill or parsley, kosher salt and black pepper until it’s well combined and a bit glossy.

3. Scoop out and save 2 tablespoons of the marinade before you add the raw fish, if you want to use it as a finishing sauce later; never reuse raw marinade unless you boil it first.

4. Pour the rest of the marinade over the salmon, turning the fillets so they are evenly coated, then cover the dish or seal the bag.

5. Marinate in the refrigerator for 20 to 30 minutes, up to 1 hour maximum, or for a quick option let it sit at room temperature for 15 minutes.

6. Meanwhile preheat your grill to medium high or your oven to 400 degrees F. Oil the grill grates lightly or line a baking sheet with foil and brush with oil.

7. For grilling place the salmon skin side down and cook 5 to 7 minutes without moving it, then flip and cook another 3 to 5 minutes until the flesh is opaque and flakes easily. For baking place skin side down and roast about 12 to 15 minutes depending on thickness.

8. In the last minute brush the cooked fish with the reserved marinade, or heat the reserved marinade in a small saucepan until it simmers for at least 1 minute and spoon it over the salmon.

9. Let the salmon rest 3 to 5 minutes, then garnish with extra chopped dill or parsley and lemon wedges, serve warm.

Equipment Needed

1. Paper towels, to pat the salmon dry
2. Shallow dish or large resealable bag, for marinating the fillets
3. Mixing bowl and whisk, to make the marinade (you can use a fork if you gotta)
4. Measuring cups and spoons, for the oil, lemon, mustard, honey and soy sauce
5. Cutting board and sharp knife, for mincing garlic and chopping herbs
6. Grill or oven plus either oiled grill grates or a foil lined baking sheet
7. Tongs or a wide spatula, for flipping and handling the salmon
8. Small saucepan and spoon or silicone brush, to heat or brush on the reserved marinade

FAQ

Ina Garten Salmon Marinade Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil for a higher smoke point and neutral taste, or use grapeseed oil or light olive oil if you want less olive flavor.
• Fresh lemon juice: sub in equal parts lime juice, or try white wine vinegar or rice vinegar for a slightly different bright acid, but start with a little less if youre worried about sharpness.
• Dijon mustard: use whole grain mustard or spicy brown mustard, or stir 1 teaspoon dry mustard into a bit of water if youre out of prepared mustard.
• Soy sauce: replace with tamari for a gluten free option, coconut aminos for a slightly sweeter lower sodium swap, or just use low sodium soy sauce.

Pro Tips

– Pat the salmon really dry and let it sit at room temp about 15 minutes before cooking, it helps the skin get crisp and the fish cook more evenly. Use a very hot grill or pan and oil the surface well so the skin wont stick, then let it cook skin side down without fidgeting for the first few minutes.

– Keep the acid time short, dont let lemon juice sit on the fish for hours or itll start to “cook” the flesh and make it mealy. Forty five minutes max in the fridge is safe, 20 to 30 minutes is often plenty. If you saved the marinade to use as a sauce, boil it for at least a minute first or just brush the cooked fish at the very end so the honey doesnt burn.

– Use an instant read thermometer, dont guess. Pull the salmon when the thickest part reads about 120 to 125 F, then let it rest so carryover heat takes it to roughly 130 F. The meat will finish cooking while it rests and you avoid a dry overcooked piece.

– Flip only once, and use a thin spatula made for fish so the fillet stays intact. If you want a super-sear but less smoke, brush the grill or pan with a neutral high smoke point oil right before cooking instead of relying only on the olive oil from the marinade.