Salmon With Lemon-Herb Marinade Recipe (2024)

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

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.

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).

This is my go-to salmon recipe. It's best to plan ahead to make this cause it takes a little time to prep the marinade and the longer you marinade it the better it tastes. I've substituted the brown sugar using maple syrup and also coconut palm sugar and they both work great, but neither give the subtle crisp you get when you use the brown sugar. Also, I strictly grill the salmon to cook it. The oven works fine, but putting the fillets on the grill really elevates the end result!

I find it easier to keep filet with skin and grill with skin side down. No flipping. Cooks nicely and simply lift meat off skin with spatula when done. We have an ample supply of fresh salmon in Seattle and grill regularly in such fashion all year.

You can easily make this in the oven by using the broiler. The cooking time is the same.

-For step 2, there is NO need to flip the fish. 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).

Used a thick piece of king salmon and marinated for 3 hours. Was absolutely delicious. Grilling it skin side down first and longer resulted in fantastic, smoky crispiness. The marinade made the fish tender and juicy.

There's no horseradish in this recipe, why would that woman say there is to much? Maybe too much wine, before cooking dinner was the problem.

Why on earth does everyone want to eat the salmon without the skin? I broil skin–side up and absolutely love the crispy results!

Made this last night. It was delicious ! Rather than grilling or broiling, I took it out of the marinade after a couple of hours and baked it at 350 for about 10 minutes (depending on thickness) Turned out great!!

This is such a silly question but my oven broiler has two settings-- high or low. I'm always unsure of which one to choose when I broil. Any suggestions?

The marinade was delicious and I definitely plan on visiting this recipe again! I roasted the Salmon for about 12 minutes at 425 degrees on a sheet pan with some local asparagus for a quick and easy weeknight meal.

This is a perfect summer recipe! I made it last night and served it with the orzo with peas and pesto, http://cooking.nytimes.com/recipes/1014687-orzo-with-peas-and-parsley-pesto. It was fantastic, and I would not change a thing except perhaps halving the recipe next time since even 2.25 pounds was more than enough for five people.

I make this every week. Enough for dinner and a spinach salad lunch a day or 2 later. Yum!

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.

Made this as written, cooked on the grill, and it was devoured by all our guests. Such nice flavor and texture, will definitely make again.

Although I drained off the marinade before cooking this, it came out very moist rather than developing any crust. What did I do wrong? It was still good, but I’d have liked the textural contrast.

SEP-29-2023: I started cooking this recipe in AUG-2022. I marinate the fish for 1-2 days. I cook by temperature, not time. I use the ThermoWorks Square DOT "in oven" thermometer. Today I cook on the BBQ with mesquite chips for smoke flavor. The TWorks thermometer has a second probe to measure temperature of the BBQ grill. This is important because the temp of charcoal grills is not constant. They rise and fall as the charcoal burns.

Followed instructions to the t. Absolutely delicious!!!

I just made the best salmon (3.5 pounds) I have ever cooked using this recipe. Very good guidance. About flipping: I have a fish "basket" shaped like a fish. You put fish between the 2 halves. My salmon was too big for it to close, but I could still hold the halves together to turn it. Monster high heated grill, 6 minutes then 5. The best, temp 143 when I pulled it off, but had to serve in attached to basket half to preserve its gorgeous appearance.

I subbed fresh dill and parsley...excellent

Eh...make sure you marinate long enough -- also we had wild salmon and it is VERY lean -- the recipe just didn't work for us.def. flip the salmon to get the grilled flavor right on the meat...

I cooked steelhead. Temp >500. The marinade leads to flairs. Hard to put out (impossible). I turned off propane to let the temp drop some and let flames die down, but they didn't stop. Skin and edges were charred, but fish itself was delicious.

My family liked this recipe, but, there are a couple of things that keep it from being truly great. 1) We prefer crispy skin on our salmon, but with all the sugar in the marinade, it sticks to the grill. Will have to try with oiled foil next time, but I imagine the skin won't be so crispy. 2) The name is seriously misleading. With all the soy sauce, sesame oil, and brown sugar, the lemon and herbs are very subtle. (No one here is complaining, but just a warning.)