Ingredients:

  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 2 Tablespoons (30 ml) Maple Syrup (Grade A Dark)
  • 2 Tablespoons (30 ml) Low Sodium Soy Sauce (or Tamari for GF)
  • 1 Teaspoon Dijon Mustard
  • 2 Tablespoons Fresh Dill, finely chopped
  • 2 Cloves Garlic, minced
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • Pinch of Red Pepper Flakes (Optional)

Instructions:

  1. Prepare the Marinade Base: In a small mixing bowl, combine the fresh lemon juice, olive oil, maple syrup, soy sauce, and Dijon mustard. Whisk vigorously until the mixture emulsifies slightly and appears well combined.
  2. Incorporate Aromatics: Stir in the minced garlic, chopped fresh dill, freshly ground black pepper, and optional red pepper flakes. Taste and adjust seasoning if necessary.
  3. Marinate the Salmon: Place the salmon fillets (approx. 6 oz/170g each) in a sealable bag or shallow dish. Pour the marinade over the fish, ensuring all sides are evenly coated.
  4. Chill & Infuse: Seal the container and refrigerate. Marinate for a minimum of 30 minutes, or ideally up to 2 hours. Do not exceed 2 hours.
  5. Prepare for Cooking: Remove salmon from the fridge 15 minutes before cooking to allow it to come slightly up to room temperature. Gently blot the surface of the salmon with kitchen paper to remove excess moisture before cooking.
  6. Cook: Cook using your preferred method (grill, bake, or pan-sear) until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C). Discard any remaining marinade.