High in protein, Omega-3 fatty acids, and vitamin D, salmon is a healthful choice for dinner. A recipe for Maple-Smoked Salmon Fillets, Tarragon-Pecan Salmon, or Grilled Salmon with Citrus Sauce will illustrate just how fabulous this fish can taste.See Popular Salmon Marinades Recipes
Jalapeno pepper jelly gives this seafood marinated recipe a bite.
Marinated with a sweet spice rub, brushed with sweet-sour plum sauce, and smoked until flaky, this salmon fillet possesses a delightful mingling of great Asian flavors.
Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.
Easy three-ingredient glazes give you options for a no-fuss dinner. A quick spinach saute makes a nice side that suits any glaze.
The lemon and basil marinade is thick enough to spread over the salmon fillet to marinate and to use as a basting sauce during grilling.
This easy baked salmon fillet is topped with mustard, brown sugar, and fresh dill.
Succulent, tender, and flaky, this grilled salmon gets a double shot of apple flavor. It's soaked in an allspice-and-apple-cider brine, then finished with an apple jelly glaze.
Candied ginger seasons the Asian-style marinade that doubles as a sauce for the salmon, pea pods, spinach, and pasta.
Although this recipe takes very little hands- on cooking time, be sure to allow an hour to marinate the salmon so it absorbs all the flavors of the sweet-and-salty marinade.
Tangy plain yogurt mixed with the classic ingredients for chermoula--a Moroccan spice mix--serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.
Using a plank to grill fish keeps it from sticking or falling through the grate and imparts a subtle smoky flavor to the salmon. You could also use mahi-mahi or Pacific halibut in this recipe.
Broiled salmon fillets brushed with a Japanese teriyaki glaze infused with the bold flavors of ginger, garlic and toasted sesame. Serve this flavorful entree with crisp steamed sugar snap peas and aromatic jasmine rice.
No need to turn on your oven. Asparagus, sweet potatoes, and onion cook alongside the salmon for a summertime meal you can fix completely on the grill.
The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork (see Tip)
Nutty tasting basmati rice stars in the pilaf and complements the spice-rubbed salmon. The refreshing cucumber and yogurt raita tames the Indian spices.
This big, bold marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extras so we always have it on hand. Use on: Extra-firm tofu, salmon, chicken, duck, pork, beef, lamb (see Tip)
Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.