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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!
Course Main Course

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.

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