Ingredients:
- 1/4 cup olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice (or lime juice for a twist)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh parsley or dill, finely chopped (optional)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika (optional for a smoky flavor)
Instructions:
- Whisk the marinade: In a small bowl, whisk together the olive oil, soy sauce, honey (or maple syrup), minced garlic, lemon juice, Dijon mustard, black pepper, salt, and smoked paprika (if using). Stir until well combined.
- Marinate the salmon: Place your salmon fillets (4-6 pieces, depending on the size) in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours. For the best flavor, let it marinate for at least 1 hour.
- Cook the salmon: After marinating, cook the salmon according to your preference. You can bake, grill, or pan-sear it. To bake, preheat your oven to 400°F (200°C) and bake for 12-15 minutes, or until the salmon flakes easily with a fork. For grilling or pan-searing, cook for about 4-6 minutes per side, depending on the thickness of the fillets.
- Serve: Once cooked, serve the salmon with your favorite side dishes, like roasted vegetables, rice, or a fresh salad.
Tips:
- For extra flavor: Add a pinch of red pepper flakes for a bit of heat.
- Marinate longer: If you have more time, marinate the salmon for up to 4 hours for a deeper flavor.
- Make it citrusy: Swap the lemon juice with orange or lime juice for a citrusy twist.
- Storage: Leftover marinade can be stored in the refrigerator for up to 3 days.
Nutrition (per serving, for 1 fillet):
- Calories: 250
- Protein: 22g
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 4g
- Sodium: 500mg
