My 3 Favorite Salmon Marinades for Grilled, Baked, and Pan-Seared Perfection

There’s something special about making salmon just right — that perfect mix of flavor, tenderness, and a little golden crisp on the edges. Over the years, I’ve tried all kinds of marinades, from sweet to savory, but a few have truly stood out as family favorites.

In this post, I’m excited to share my three favorite salmon marinades that I keep coming back to. They’re quick to mix up, made with ingredients you probably already have at home, and each one adds its own delicious twist to this heart-healthy fish.

Grilled Salmon Marinade: Lemon-Garlic Herb

This fresh and zesty marinade is one of my all-time favorites for the grill. The bright lemon and garlic pair beautifully with the smoky flavor that grilling brings out in salmon. The herbs add a touch of freshness that reminds me of cooking by the water after a good morning catch.

The acidity from the lemon helps tenderize the salmon while keeping it juicy. When grilled, the natural sugars from the garlic and herbs caramelize slightly, creating a light, flavorful crust without overpowering the fish.

Here’s how to make lemon-garlic herb marinade:

1. In a small bowl, mix together 3 tablespoons of olive oil, the juice of one lemon, 2 cloves of minced garlic, 1 teaspoon of dried parsley, and a pinch of salt and pepper.
2. Place the salmon in a dish or resealable bag and pour the marinade over it.
3. Let it sit in the refrigerator for about 30 minutes before grilling.
4. Grill over medium heat for 4–6 minutes per side, depending on thickness.

Before you fire up the grill, here are a few pro tips: 

• Pat the salmon dry before searing for the best crust.
• Don’t overcrowd the pan. Give each fillet space to cook evenly.
• Deglaze the pan with a splash of water or extra soy sauce for a quick glaze to drizzle on top.

Related: How to Grill Salmon

Baked Salmon Marinade: Maple-Dijon Delight

This sweet and tangy maple-Dijon marinade brings cozy, home-style comfort to baked salmon. It’s the kind of recipe I turn to when I want something simple yet satisfying after a long day.

As the salmon bakes, the maple syrup and Dijon mustard slowly caramelize, forming a glossy coating that locks in moisture. The gentle, even heat of the oven keeps the salmon tender and flaky, with no need to watch it constantly.

Here’s how to make maple-dijon delight marinade:

1. In a bowl, whisk together 2 tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, 1 tablespoon of olive oil, and a dash of soy sauce.
2. Pour the mixture over your salmon fillets and let them marinate for 20–30 minutes.
3. Bake at 400°F (200°C) for 12–15 minutes, or until the salmon flakes easily with a fork.

When baking salmon with this marinade, follow these tips:

• Line your baking sheet with parchment paper for easy cleanup.
  
• Add a sprinkle of crushed red pepper if you like a little heat.
  
• Spoon the extra marinade over the salmon halfway through baking for a richer glaze.
  

Pan-Seared Salmon Marinade: Soy-Ginger Glaze

When I want something quick yet full of flavor, this soy-ginger marinade is my go-to. It gives the salmon a savory, slightly sweet taste packed with Asian-inspired notes, and the aroma as it hits the pan is simply irresistible.

As the salmon sears, the soy sauce and brown sugar caramelize, forming a golden crust that locks in its natural juices. Meanwhile, the fresh ginger adds a bright, zesty kick that perfectly balances the richness of the fish.

Here’s how to make soy-ginger glaze marinade:

1. Mix together 2 tablespoons of soy sauce, 1 tablespoon of brown sugar or honey, 1 teaspoon of grated fresh ginger, and 1 teaspoon of sesame oil.
2. Pour the marinade over the salmon and let it rest for 15–20 minutes.
3. Heat a non-stick pan over medium-high heat and cook the salmon for 3–4 minutes per side.

Follow these tips to get a golden, flavorful crust every time:

• Pat the salmon dry before searing for the best crust.
• Don’t overcrowd the pan — give each fillet space to cook evenly.
• Deglaze the pan with a splash of water or extra soy sauce for a quick glaze to drizzle on top.

Related: How to Pan Sear Salmon

Summary

If you love salmon as much as I do (and enjoy experimenting in the kitchen), you’ll want to keep these marinades on repeat. No matter which marinade you choose, the key is to have fun and enjoy the process!

To get you started on your flavor adventure, I recommend trying our Wild King Salmon or Wild Sockeye Salmon fillets. They’re fresh, sustainably sourced, and perfect for bringing these marinades to life.

Salmon Marinade FAQs

How long should I marinate salmon before cooking?

For the best flavor without compromising texture, marinate salmon for 15–30 minutes for pan-searing, 20–30 minutes for baking, and 30 minutes for grilling. Avoid marinating too long, especially with acidic ingredients like lemon or vinegar, as it can start “cooking” the fish.

Can I reuse salmon marinade?

It’s best not to reuse marinade that has been in contact with raw salmon, as it can contain harmful bacteria. If you want extra sauce, set aside a portion before adding the raw fish, or cook the leftover marinade thoroughly to use as a glaze.

What are the common mistakes when marinating salmon?

Some common pitfalls include over-marinating, which can make the fish mushy; using too much acid; and cooking at too high a heat, which can dry it out. Also, make sure to pat the salmon dry before cooking to get that perfect sear or caramelization.