Lemon Ginger Marinated Salmon

A quick lemon and ginger marinade adds zing and brightness to basic fish.

Lemon Ginger Marinated Salmon

Since my husband isn’t a big fan of salmon, I have to find creative ways to make it if I hope to see it on a plate. Because it’s so healthy, I make it a priority to include this omega 3 powerhouse into our menu once a week. Marinating is a good way to soften the strong taste that salmon has (Japanese soy ginger salmon recipe is also a great example of taste transformation) and it’s so easy! All you need to do is to make a quick marinade, pour it over the fish in a tupperware (in a ziplock bag is much better if you can. Take all of the air out before sealing the bag) and voila! Let it sit for a few hours in the fridge while you’re at work, come home, throw it on the grill or in a hot pan and you’re done. Marinating is also a wonderful way to really moisten fish and meats if you have a habit of overcooking.

Salmon with lemon and ginger marinade

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Main
  • Cuisine: Fish


  • 1 pound boneless, skinless salmon
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (finely chopped)
  • 1 thumb size ginger (peeled and finely chopped)
  • juice of one lemon
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • handful flat leaf parsley (roughly chopped)


  1. In a bowl mix the olive oil, garlic, ginger, lemon juice, dijon, salt and pepper. Stir a few times to melt the salt and blend the dijon. Pour the mixture in a ziplock bag or tupperware, and add the salmon. Close the tupperware (or seal the bag) and shake a few times to coat the salmon (work the marinade around with your hands if it’s in a ziplock bag). Put in the fridge and marinate up to 10 hours (or at least 2 hours).
  2. The rest is up to you, you can grill or pan fry your fish. If you are cooking your fish in a pan, do it on medium/high heat and keep an eye on the ginger and garlic as they will burn if cooked for too long.
  3. This recipe won’t give you crispy skin even if you begin cooking the salmon in a really hot pan, so discard of the skin once done eating. Cook the fish 3-4 minutes on each side. Sprinkle with fresh parsley, season with salt and pepper and serve (a spinach salad pairs really well this dish).


  • Calories: 526
  • Saturated Fat: 4
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