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.
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.
This easy baked salmon fillet is topped with mustard, brown sugar, and fresh dill.
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.
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)
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.
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.