Ingredients:

  • 4 (6-8 oz) Salmon Fillets
  • 1/4 cup Olive Oil (Lemon-Dill)
  • 2 tablespoons Fresh Lemon Juice (Lemon-Dill)
  • 2 tablespoons Chopped Fresh Dill (Lemon-Dill)
  • 1 clove Garlic, minced (Lemon-Dill)
  • 1/4 teaspoon Salt (Lemon-Dill)
  • 1/4 teaspoon Black Pepper (Lemon-Dill)
  • 1/4 cup Maple Syrup (Maple-Mustard)
  • 2 tablespoons Dijon Mustard (Maple-Mustard)
  • 1 tablespoon Apple Cider Vinegar (Maple-Mustard)
  • 1 tablespoon Olive Oil (Maple-Mustard)
  • 1/4 teaspoon Salt (Maple-Mustard)
  • 1/4 teaspoon Black Pepper (Maple-Mustard)
  • 1/4 cup Low-Sodium Soy Sauce (Asian Zing)
  • 2 tablespoons Rice Vinegar (Asian Zing)
  • 1 tablespoon Grated Fresh Ginger (Asian Zing)
  • 1 clove Garlic, minced (Asian Zing)
  • 1 teaspoon Sesame Oil (Asian Zing)
  • 1/2 teaspoon Honey (Asian Zing)
  • Pinch of Red Pepper Flakes (Asian Zing)
  • 1/4 cup Honey (Honey Garlic)
  • 3 cloves Garlic, minced (Honey Garlic)
  • 2 tablespoons Soy Sauce (Honey Garlic)
  • 1 tablespoon Olive Oil (Honey Garlic)
  • 1 teaspoon Lemon Juice (Honey Garlic)
  • 1/4 teaspoon Red Pepper Flakes (Honey Garlic)
  • 1/4 cup Olive Oil (Mediterranean)
  • 2 tablespoons Lemon Juice (Mediterranean)
  • 1 tablespoon Dried Oregano (Mediterranean)
  • 1 teaspoon Dried Basil (Mediterranean)
  • 1 clove Garlic, minced (Mediterranean)
  • 1/4 teaspoon Salt (Mediterranean)
  • 1/4 teaspoon Black Pepper (Mediterranean)
  • 1/4 cup Bourbon Whiskey (Brown Sugar Bourbon BBQ)
  • 1/4 cup Brown Sugar (Brown Sugar Bourbon BBQ)
  • 2 tablespoons Soy Sauce (Brown Sugar Bourbon BBQ)
  • 1 tablespoon Olive Oil (Brown Sugar Bourbon BBQ)
  • 1 clove Garlic, minced (Brown Sugar Bourbon BBQ)
  • 1/2 teaspoon Smoked Paprika (Brown Sugar Bourbon BBQ)
  • 1/4 teaspoon Black Pepper (Brown Sugar Bourbon BBQ)

Instructions:

  1. In separate bowls, whisk together the ingredients for each of the six marinades until well combined. Taste each marinade and adjust seasoning as needed.
  2. Place the salmon fillets into separate resealable plastic bags or glass containers. Pour one marinade over each batch of salmon, ensuring the fillets are evenly coated. Seal the bags or cover the containers.
  3. Place the marinated salmon in the refrigerator for a minimum of 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful it becomes, but don't go over 2 hours, or the salmon can become mushy.
  4. Choose your preferred cooking method: Baking: Preheat oven to 400°F (200°C). Place salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Grilling: Preheat grill to medium-high heat. Grill salmon, skin-side down (if applicable), for 4-6 minutes per side, or until the internal temperature reaches 145°F (63°C). Pan-Searing: Heat olive oil in a skillet over medium-high heat. Sear salmon, skin-side down (if applicable), for 4-6 minutes, or until the skin is crispy. Flip and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C).
  5. Remove salmon from the heat and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.