A 3-ingredient marinade for griddle salmon that puts dinner on the table in no time

Some proteins require a good amount of coaxing in order to make them tender and tasty. Think oxtail, venison and (yes!) even basic supermarket chicken breasts. Salmon, fortunately, is not part of this group. It shines in a pinch when poached or slow roasted with just a little salt and a little more olive oil.

But the salmon really shines with a little extra care in the form of a simple marinade. My favorite salmon marinade only requires three ingredients (four, if you count any oil used to cook the fish), making it something I turn to almost every week. Plus, it’s versatile – I use it on cubed chicken thighs, pork cutlets, and even scallops.

Above all, I keep coming back to this marinade because it enhances the flavor of the salmon so well. Now, let’s break down our trio of ingredients:


It’s no big culinary secret that fatty fish, like salmon, do well with a dose of acid. Lemon is a classic way to go. In this marinade, you’ll use both lemon zest and juice — which breaks down raw meat and fish — for a blend of flavor and tenderizing power.

Green onions

Scallions tend to taste fresher and a little milder than some of their allium cousins ​​like shallots or white onion, and they offer another dimension of flavor as well. The white stem exudes pungent garlic notes, while the dark green leaves have a fresh, leafy flavor.

White Miso Paste

Miso, an age-old Japanese ingredient, is made by fermenting soybeans with salt and a mold called kōji. The result is a slightly earthy, flavorful and salty batter that has a lot more undertones than your typical table salt.


Mix the lemon, scallions, and white miso paste with enough cooking oil of your choice to make a thick liquid. (I tend to lean towards good quality olive oil.) For a more complex flavor, try adding a few cloves of garlic, something spicy (red pepper flakes or slices of fresh jalapeño) or even that handful of wilted herbs in your refrigerator. . But the three star ingredients truly stand on their own – and that’s what’s worth whipping out your blender on a weeknight.

You never want to marinate fish for too long as this can make the flesh soft or mealy – 30-45 minutes is perfect. After that, I like to toss the salmon on a baking sheet with an extra drizzle of olive oil, next to broccoli florets, and roast it all for 12-15 minutes.

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Serve marinated salmon and broccoli over steamed white rice – if you’re really pressed for time, instant rice will save your life! – and you have a healthy and tasty meal ready to go. In the end, dinner is on the table in just over an hour.


Recipe: Citrus Miso Salmon Sheet with Roasted Broccoli

For 2


  • 1 pound salmon fillets
  • 3-4 whole green onions, including the white and green parts of the stem
  • Zest of one lemon, plus 2 tablespoons lemon juice
  • 2 tablespoons white miso paste
  • 1/4 cup olive oil, plus more for roasting
  • 1 cup broccoli florets
  • Salt and pepper to taste


1. In a blender, combine green onions, lemon zest, lemon juice, miso paste and 1/4 cup olive oil. Mix until they are completely combined. If it’s not totally smooth, feel free to add a tablespoon or two of water and mix again.

2. Pour the marinade into a large bowl or resealable plastic bag, then the salmon fillets. After making sure the salmon is fully coated, cover the bowl with plastic wrap (or seal the bag); place it in the fridge for at least 30 minutes, but no more than an hour.

3. Preheat the oven to 350 degrees. Prepare a baking sheet by drizzling with olive oil. Remove the salmon from the marinade and place it on the baking sheet. Line the rest of the baking sheet with the broccoli florets. Drizzle with olive oil and season with salt and pepper to taste.

4. Bake for 12 to 15 minutes, until the salmon is firm but still pink and the broccoli is tender.

5. Serve with white rice and enjoy.

More 2 and 3 ingredient recipes:

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