Marinated Salmon Recipe

Make the marinade

In a medium bowl, whisk together soy sauce, fresh lemon juice, olive oil, honey, grated ginger, minced garlic, sesame oil, sriracha (or chili flakes), and black pepper until honey dissolves and mixture is uniform.

Taste the marinade and adjust balance: add up to 1 tsp more honey for sweetness, a pinch more soy for salt, or a squeeze more lemon for brightness. Reserve about 1/4 cup of the marinade in a separate small bowl for finishing (optional) and do not mix it with raw fish.

Prepare the fillets

Pat salmon fillets dry with paper towels. Lightly season both sides with the kosher salt. If fillets are thick (1" or more), score skin once or twice (if skin-on) to help them lay flat.

Marinate the salmon

Place salmon in a shallow baking dish or large zip-top bag skin-side down. Pour the marinade over the salmon, turning fillets to coat evenly. Cover (or seal) and refrigerate for 20–45 minutes. Do not marinate longer than 1 hour for best texture — acid will start to cure the fish.

Bring to room temperature

About 15 minutes before cooking, remove salmon from fridge and let rest at room temperature while you preheat your oven or skillet. This helps fish cook evenly.

Option A — Roast in the oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and brush lightly with oil. Transfer fillets to the sheet skin-side down (if applicable) and arrange lemon slices alongside or atop fillets if using. Roast in the preheated oven for 8–14 minutes depending on thickness: about 8–10 minutes for 3/4" fillets, 10–14 minutes for 1"–1¼" fillets, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or until flakes easily with a fork. Remove from oven and tent loosely with foil for 3 minutes to rest.

Option B — Pan-sear

Heat a large nonstick or stainless-steel skillet over medium-high heat and add 1 tsp oil. When shimmering, add salmon fillets skin-side down. Cook without moving 3–5 minutes until skin is crisp and releases easily. Flip gently and cook 1–3 minutes more depending on thickness until desired doneness (internal temp 125–130°F / 52–54°C). If fillets are thick, you can finish in a 375°F (190°C) oven for 3–5 minutes after searing.

If you reserved 1/4 cup marinade for finishing, warm it briefly in a small saucepan (bring to a simmer for 30 seconds) and spoon a little over the hot cooked salmon before garnishing. Do not use raw marinade that touched raw fish unless boiled.

Transfer salmon to a serving platter. Sprinkle with toasted sesame seeds, chopped scallions, and fresh cilantro or parsley if using. Serve with lemon wedges on the side.

Suggested accompaniments: steamed rice, garlic-sesame green beans, or a simple mixed salad. Leftovers keep 1–2 days refrigerated in an airtight container.