5 Go-To Salmon Marinades for Easy Weeknight Dinners

If you’re tired of plain, boring salmon, these five marinades are about to change your weeknight dinner game. We’ve got honey garlic Dijon, creamy lemon dill yogurt, maple miso, sesame ginger soy, and lemony harissa — five completely different flavor profiles, all super simple to throw together. The best part is you can prep them as freezer packs ahead of time, so dinner is basically done before the week even starts. Just thaw, cook, and eat.

Why This is Delish

Five marinades means five totally different meals from the same protein — and every single one delivers. Whether you’re in the mood for something sweet and tangy, bright and herby, umami-rich, or a little spicy, there’s a marinade here for you. These work great in the oven, air fryer, stovetop, crockpot, or Instant Pot, so you’re never locked into one cooking method. They also freeze incredibly well, making them one of the best meal prep moves you can make.

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How to Make 5 Go-To Salmon Marinades for Easy Weeknight Dinners

Assemble the Freezer Packs

Add each marinade to a large freezer-safe bag or reusable container. Add salmon fillets, then seal and massage the marinade into the fish until fully coated. Make sure to whisk the marinade in a bowl with all the ingredients beforehand, then pour it over the salmon in the freezer bag.

If using freezer bags, press out as much air as possible before sealing. Label each bag with the flavor and date.

If Using Immediately

Transfer the salmon to the fridge and let it marinate for at least 15–30 minutes, or up to overnight for a deeper flavour.

If Freezing

Place the sealed salmon packs in the freezer and freeze for up to 3 months.

When ready to cook, transfer the salmon to the fridge and let it thaw overnight. For a quicker option, place the sealed bag in a bowl of cold water until fully thawed.

Cooking & Reheating Methods

1. Oven

Preheat oven to 400°F. Transfer salmon and marinade to a baking dish or lined sheet pan. Bake for 10–14 minutes, depending on thickness, until the salmon is cooked through and flakes easily.

2. Air Fryer

Preheat air fryer to 375°F. Place salmon in the basket (line if needed). Cook for 8–10 minutes until tender and cooked through.

3. Stovetop

Heat a drizzle of olive oil in a skillet over medium heat. Add salmon and cook for 4–5 minutes per side, spooning extra marinade over top as it cooks.

4. Crockpot (Best for a softer, poached-style salmon)

Add salmon and marinade to the crockpot. Cook on low for 1½–2 hours, until just cooked through and tender. Avoid overcooking.

5. Instant Pot

Add ½ cup of water to the bottom of the Instant Pot and insert the trivet. Place salmon on top (in foil or a small dish to hold marinade). Cook on high pressure for 2–3 minutes, then quick release.

Storage

Store cooked salmon in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.

Variations That Spice These Salmon Marinades Up

• Use any of these marinades on chicken thighs, shrimp, or tofu — they all work great.
• Add a spoonful of sriracha or gochujang to the honey garlic Dijon or sesame ginger soy for extra heat.
• Stir a tablespoon of tahini into the lemony harissa marinade for a richer, nuttier flavor.

Substitutions For Your Dietary Needs

• Swap regular soy sauce for tamari or coconut aminos to make the sesame ginger soy gluten-free and soy-free.
• Use dairy-free yogurt in the lemon dill marinade to make it fully dairy-free.
• Replace honey with maple syrup in any marinade to make it vegan-friendly.

Recipe Hacks & Tips

• Always whisk the marinade in a bowl first before adding it to the bag — it distributes much more evenly
• Press out as much air as possible from the freezer bags to prevent freezer burn
• Don’t marinate salmon for more than 24 hours in the fridge, especially in acidic marinades — it can start to break down the texture
• The sesame seeds in the sesame ginger soy are garnish only — don’t freeze them in the bag, just add them after cooking

Serve These Delish Dishes

• Hot Honey Salmon Bites
• Herby Crusted Panko Salmon & Lemony Pearl Couscous
• Orange Glazed Salmon Bites & Herby Citrus Quinoa Bowls

How to Store Leftovers

Store cooked salmon in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat with a small splash of water to keep it from drying out. Uncooked marinated salmon can be frozen for up to 3 months — just thaw in the fridge overnight before cooking.

Common Questions

5 Go-To Salmon Marinades for Easy Weeknight Dinners

These 5 go-to salmon marinades are perfect for weeknight dinners and meal prep. Make them as freezer packs and cook any way you like!

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Ingredients

HONEY GARLIC DIJON

• 2 Tablespoons Honey
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Olive Oil
• 2 Cloves Garlic grated
• 1 Teaspoon Paprika
• Salt & Pepper

CREAMY LEMON DILL YOGURT

• ½ Cup Plain Greek Yogurt
• ½ Lemon juiced & zested
• 1 Tablespoon Olive Oil
• 1 Clove Garlic grated
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Tablespoon Dried Dill
• 1 Tablespoon Fresh Dill
• Salt & Pepper

MAPLE MISO GLAZE

• 2 Tablespoons Maple Syrup
• 2 Tablespoons Miso
• 1 Tablespoon Olive Oil
• 1 Splash Rice Wine Vinegar
• Salt & Pepper

SESAME GINGER SOY

• 1 Tablespoon Olive Oil
• 1 Tablespoon Grated Ginger
• 1 Tablespoon Grated Garlic
• 1 Tablespoon Honey
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Soy Sauce
• 1 Splash Rice Wine Vinegar
• 1 Teaspoon Sesame Seeds only for garnish

LEMONY HARISSA

• ½ Lemon juiced & zested
• 1 Tablespoon Harissa Paste
• 1 Teaspoon Paprika
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• Salt & Pepper

Equipment

• Mixing Bowls
• Lemon Juicer
• Microplane
• Whisk or spoon
• Baking Sheet or skillet
• Air Fyer
• Crockpot
• Instant Pot
• Large Freezer Bags

Instructions

ASSEMBLE THE FREEZER PACKS

• Add each marinade to a large freezer-safe bag or reusable container. Add salmon fillets, then seal and massage the marinade into the fish until fully coated. Make sure to whisk the marinade in a bowl with all the ingredients beforehand, then pour it over the salmon in the freezer bag.
If using freezer bags, press out as much air as possible before sealing. Label each bag with the flavor and date.
• If using immediately, transfer the salmon to the fridge and let it marinate for at least 15–30 minutes, or up to overnight for a deeper flavour.
• If freezing, place the sealed salmon packs in the freezer and freeze for up to 3 months. When ready to cook, transfer the salmon to the fridge and let it thaw overnight. For a quicker option, place the sealed bag in a bowl of cold water until fully thawed.

COOKING & REHEATING METHODS

• For the oven, preheat oven to 400°F. Transfer salmon and marinade to a baking dish or lined sheet pan. Bake for 10–14 minutes, depending on thickness, until the salmon is cooked through and flakes easily.
• For the air fryer, preheat air fryer to 375°F. Place salmon in the basket (line if needed). Cook for 8–10 minutes until tender and cooked through.
• For the stovetop, heat a drizzle of olive oil in a skillet over medium heat. Add salmon and cook for 4–5 minutes per side, spooning extra marinade over top as it cooks.
• For the crockpot, add salmon and marinade to the crockpot. Cook on low for 1½–2 hours, until just cooked through and tender. Avoid overcooking.
• For the Instant Pot, add ½ cup of water to the bottom of the Instant Pot and insert the trivet. Place salmon on top (in foil or a small dish to hold marinade). Cook on high pressure for 2–3 minutes, then quick release.