Go Back
Print

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!
Prep Time 10 minutes
Total Time 10 minutes

Equipment

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

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.

Video