Salmon With Lemon-Herb Marinade

By Moira Hodgson

Updated Nov. 25, 2024

Salmon With Lemon-Herb Marinade — Christopher Testani for The New York Times. Food Stylist: Spencer Richards.

Total Time: 20 minutes, plus marinating
Rating: 5(3,658)
Comments: Read comments

Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.

Featured in: FOOD; Salmon, Asparagus, Strawberries and Spring

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Ingredients

Yield:6 servings

13-pound salmon fillet, in one piece
1clove garlic, minced
2tablespoons dark brown sugar
2tablespoons soy sauce
1tablespoon grated lemon peel
2tablespoons parsley, chopped fine
2tablespoons fresh thyme leaves
1tablespoon fresh rosemary leaves
Juice of ½ lemon
2tablespoons sesame oil
¼cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1lemon, cut into 6 wedges
Sprigs of rosemary, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
Step 2
Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.
Step 3
Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

Ratings

5 out of 5

3,658 user ratings

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Comments

twwren7 years ago

Living on the Gulf Coast, I cook fish at least twice a week or more. Regarding Step 2, there is NO need to flip the fish; only bad things can happen. Remember, fish unlike beef, does not metabolize; It only gets heated. Here's an easier way. Bake the salmon skin side down at 350F for 20 minutes. If you wish, finish the Salmon under the broiler for 2-3 minutes, but not necessary. Same instructions for grill (indirect heat).

Alice K.7 years ago

Stupid question: do you cook the salmon in the marinade or discard the marinade? Some recipes keep the marinade; some don't. I suspect this one doesn't, but want to make sure. Thanks.

Sarah7 years ago

I've always wondered the best way to flip a whole fillet of salmon the grill? Two spatulas? Thoughts?

Dawn4 days ago

This was insanely delicious! I cooked it about 5-6 min on each side (under the broiler) and then let it sit at 350 in the oven for another 3-4 min. Turned out perfectly! Made with fresh herbs from the garden, along with garden green beans and quinoa. Will definitely make again!

Diana in Athens1 week ago

My guests, who also use NYT recipes, loved this. And one, who has had my version of your salmon with leeks and citrus, which is divine, thought this was even better. I didn't have thyme so used oregano from the balcony, But I don't think the choice of herbs makes much difference. PS I did not flip it. Thanks for this delicious dish.

Henri1 month ago

Followed the recipe. Did not love it. Sugar plus lemon gave it ginger overtones plus shoyu—did not appreciate. If I wanted herby teriyaki I would have made that.

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