Lindas Salmon Marinade Recipes

SIX HEALTHY SALMON MARINADE RECIPES

Steps:

• Add all marinade ingredients to a small bowl and mix together.
• Add salmon to a glass container or plastic bag and pour marinade sauce overtop. Container should be small enough so that salmon can soak up the sauce. Seal the bag/container and let sit in fridge for 1-2 hours before cooking. Salmon can also marinade overnight in the fridge.
• Preheat oven to 450°F. Line a baking sheet with parchment paper. Place salmon fillet skin side down on the baking sheet. Bake for 12-15 minutes or until salmon is easily flaked with a fork. (If you have small salmon fillets, just cook for less time).
• Heat a frying pan over medium-high heat with cooking oil. Once the pan is hot, add the salmon so skin side is facing up. Cook for 2-3 minutes then flip over so skin side is down. Pour the leftover marinade sauce over top of the salmon and cook for another 3-5 minutes. I like to watch the clock during this time because I'm not a fan of overcooked salmon.
• At this point, depending on how thick the salmon is, the sides of the salmon should have just turned white and it should be cooked. To check you can use a fork to see if the salmon flakes easily. If it does, and the insides aren't translucent, then it's cooked. Remove from heat.
• Heat barbecue to medium heat, place salmon on the grill, skin side up. Cover and let cook for about 5 minutes, then flip. Pour extra marinade over top and cook an additional 5 minutes. Salmon will be done when easily flaked with a fork.
• Lightly coat the inside of the air fryer tray or basket with olive oil or cooking spray. Add the salmon fillets skin side up to the tray. Cook at 400°F for 10 minutes, then flip them over and pour leftover marinade on top. Cook an additional 10 minutes, or until fully cooked.

LINDA'S BEST MARINATED CHICKEN

Steps:

• Place the first eight ingredients in a blender; cover and process until blended. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 40-45 minutes or until juices run clear, turning occasionally and basting with reserved marinade during the last 15 minutes.

LINDA'S ASIAN SALMON

Steps:

• Mix together all the ingredients in a container big enough to fit the fish.
• Add the fish to the marinade, and let sit in the refrigerator for 1/2 hours.
• Preheat grill to medium heat.
• Lightly grease grill rack with oil.
• Remove salmon from marinade, reserving the marinade.
• Grill 12-15 minutes per 1" of thickness, or until fish flakes easily with a fork.
• Brush fish with reserved marinade while cooking, up until the last 5 minutes on the grill. Dispose of any leftover marinade.
• Plate, and enjoy!

LINDA'S BEEF MARINADE

Steps:

• In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
• Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

LINDA'S BEEF MARINADE

Steps:

• In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.n
• Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.n

LINDA'S SALMON MARINADE

Steps:

• Mix first 7 ingredients in heavy saucepan and stir over medium heat until sugar is dissolved. Simmer ten minutes. Cool. Place salmon in large sealable baggie and pour marinade over, squeeze out air so marinade is touching all the salmon. Refrigerate 6-8 hours, turning if needed to coat all salmon. Remove salmon from brine. If grilling put on tin foil that's been sprayed or coated with olive oil and grill on medium high heat, flipping when it looks about half done or less. Probably a total of about 6-8 minutes, depending on how you like it done. I like mine pretty pink in the middle.