Spicy Salmon Marinade Recipe

5 from 19 votes

This spicy salmon marinade recipe makes the most flavorful salmon, made with soy sauce, spicy brown mustard, chili flakes and more. Super easy to make.

Prep Time5

Cook Time5

Course: Main Course, sauce

Cuisine: American

Keyword: marinade, salmon, soy sauce, spicy

Servings:

Calories: 368kcal

Author: Mike Hultquist

Ingredients

1/4 cup soy sauce
¼ cup olive oil
3 tablespoons brown mustard I use spicy brown mustard
2 tablespoons honey or use brown sugar
2 tablespoons lemon juice or juice from ½ lemon
1 serrano pepper diced (optional, for extra spicy)
4 cloves garlic minced
1 teaspoon dried oregano
Red pepper flakes to taste use ¼ to 1 teaspoon, or to taste
2 6-ounce salmon fillets

Instructions

Whisk together the soy sauce, olive oil, honey or brown sugar, mustard, lemon juice, serranos, garlic, oregano, salt and red pepper flakes in a mixing bowl until well combined.
Place the salmon in a large zip-lock bag and pour the marinade over them. Seal the bag and refrigerate at least 15 to 20 minutes, or for 1 hour before cooking.

Video

Notes

You can also set the salmon into a wide pan or bowl and cover them with the marinade, then top with plastic wrap.

Calories are calculated without the salmon.

Marinating Time. I like to get my marinade going in the morning and marinate the salmon all day long so they're ready for cooking or grilling later that night. You'll still get good flavor, though, with only 30 minutes. Go 1 hour if you can.

For Grilled Salmon. If you're going to grill your salmon, get your grill going to medium heat and lightly oil the grates. Grill the salmon for 4-5 minutes per side, or until it is cooked through to your liking. If you're cooking with skin on salmon, start with the skin side down so you can get a nice, crispy skin.

For Baked Salmon. If you'd like to bake your salmon, heat your oven to 425 degrees F (218 C) and bake the salmon on an oiled baking sheet 10-12 minutes, or until cooked through and the salmon flakes easily with a fork. You want 4-6 minutes per inch of thickness, depending on how you like it done.

Nutrition