Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • ¼ cup (60ml) soy sauce (low sodium recommended)
  • 2 tablespoons (30ml) mirin (or dry sherry)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon (5ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • ¼ cup (60ml) olive oil
  • 2 tablespoons (30ml) lemon juice (freshly squeezed is best!)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (oregano, thyme, rosemary - mix and match!)
  • ½ teaspoon dried red pepper flakes (optional, for a kick)
  • Salt and freshly ground black pepper to taste
  • ¼ cup (60ml) pure maple syrup
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder

Instructions:

  1. In three separate bowls, whisk together all the ingredients for the Teriyaki, Mediterranean, and Maple-Mustard marinades until well combined. Taste each marinade and adjust seasonings (salt, pepper, sweetness, etc.) to your liking.
  2. Place each salmon fillet in a separate resealable plastic bag or shallow dish. Pour one of the marinades over each fillet, ensuring it's evenly coated. Seal the bags or cover the dishes and refrigerate for at least 30 minutes, or up to several hours.
  3. Preheat oven to 400°F (200°C). Place marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  4. Remove salmon from oven. Let rest for a few minutes before serving. Garnish with fresh herbs, lemon wedges, or sesame seeds (depending on the marinade).