Salmon With Lemon-Herb Marinade

By Moira Hodgson

Updated November 24, 2024

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
20 minutes, plus marinating
Rating
5(4,420)
Comments
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Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.

Featured in: FOOD;Salmon, Asparagus, Strawberries and Spring

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Ingredients

Yield:6 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

7 grams carbs; 125 milligrams cholesterol; 618 calories; 17 grams monosaturated 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

  1. 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.

  2. Step 2

    Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.

  3. Step 3

    Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

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Ratings

5 out of 5
4,420 user ratings
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Comments

twwren

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).

Alice K.

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.

Sarah

I've always wondered the best way to flip a whole fillet of salmon the grill? Two spatulas? Thoughts?

Mia

Did you forget salt? The recipe doesn't say at what point to salt and pepper the fish so I did it before applying the marinade and it was delicious @Tom

Tom

I followed the recipe exactly and found it quite bland and tasteless. Won’t repeat it.

Nic

srsly the best salmon marinade

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