Spring Salmon Marinade


Salmon season has officially begun, and fresh fillets are now available in supermarkets. Here’s a flavourful marinade to help make the most of the bounty!

1/4 cup extra virgin olive oil

1/4 cup soy sauce

1/4 cup Dijon mustard

3 Tbsp. prepared horseradish

2 Tbsp. brown sugar

1 tsp. rice vinegar

6 salmon fillets

Combine olive oil, soy sauce, mustard, horseradish, brown sugar and rice vinegar. Whisk until emulsified. Place salmon fillets skin side down in a dish. Pour marinade over fish and refrigerate for a minimum of 20 minutes, up to 2 hours.

Remove fish from dish and place skin side down on a medium hot grill. Reserve marinade. Cover and grill for about 4 minutes. Brush with saved marinade; cover and grill for another 4 minutes or until cooked through (fish should flake easily with a fork).

To remove the filets from the grill, slip a spatula under the salmon and remove, leaving behind the skin.

Alternatively, you can roast in a preheated 375°F oven for 15-20 minutes.

MAkes 6 servings.


Written By:

Rebecca Baugniet is a freelance food writer and editor living on Canada’s West Coast with her husband and their four children. The author of three published cookbooks, Rebecca has also written for EAT Magazine and for Montréal ...

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