Salmon With Lemon-Herb Marinade
Updated November 24, 2024
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 20 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
1 3-pound salmon fillet, in one piece
1 clove garlic, minced
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon grated lemon peel
2 tablespoons parsley, chopped fine
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves
Juice of ½ lemon
2 tablespoons sesame oil
¼ cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1 lemon, cut into 6 wedges
Sprigs of rosemary, for garnish
Nutritional analysis per serving (6 servings)
7 grams carbs; 125 milligrams cholesterol; 618 calories; 17 grams monounsaturated fat; 12 grams polyunsaturated fat; 9 grams saturated fat; 44 grams fat; 1 gram fiber; 640 milligrams sodium; 47 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Comments
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).
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.
I've always wondered the best way to flip a whole fillet of salmon the grill? Two spatulas? Thoughts?
I am so grateful for NY Times recipe comments. I just followed twwren's suggestions for baking salmon. This was for another NY Times recipe that was originally "Shrimp and Avocado Salad with Peanut Dressing." The recipe had said it would also be good with salmon... and one of the commenters said she'd served the salad with peanut sauce instead of the toasted peanuts the recipe called for. I made the salad with baked salmon and peanut sauce. It was delicious! Thank you, everyone!
We cooked it on a grill using a hickory plank. No flipping. The only change I made was to the garlic: one clove for 3 lbs seemed way too little. I used 5 cloves in a garlic press and if I make it again I would try more. I also used dried herbs because of time but it still came out fine. Our guests loved it.
Can I bake this?