Salmon: Marinade (Maya)

 This is my go-to healthy and easy salmon marinade recipe, and once you try it, I bet it will be yours, too. There are so many reasons I love it. It’s slightly sweet, slightly savory, majorly flavorful, and super simple. It takes minutes. It’s my best salmon marinade for grilled salmon, but it’s also awesome for baked salmon or seared salmon. You can literally use it with any cooking method. Lately, my favorite way is actually for my crispy air fried salmon!

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 4  | .3 net carbs | 34 g Protein (with salmon) | Total Prep Time 5 Minutes
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• Why You'll Love this Recipe: 

• Makes moist, flaky salmon – This fish is already rich and buttery, but marinating leaves it extra flavorful and moist inside. Worth it.
• Slightly sweet maple flavor with savory elements – Yes, this marinade still has the lemon, garlic, and herbs I almost always use. But if you’re tired of the same thing all the time, my salmon marinade has this sweetness that makes it totally different and brand new! Plus, it caramelizes a little bit when you cook your fish… it’s just amazing.
• Quick and easy – You can whip up this marinade in just a few minutes, using 6 simple ingredients (plus salt and pepper). And since fish isn’t ideal for marinating too long anyway, you can get to cooking it fast as well.
• Works for all kinds of salmon recipes – No matter how you want to cook it, my marinade makes your salmon better! I have yet to try a method that doesn’t taste great with this.
• Versatile for other uses – While I love this marinade for salmon the most, you can use it for other proteins, too. It pairs well with almost all kinds of flaky fish, like rainbow trout or cod. I’ve even used it for baked pork chops instead of the pork chop marinade I usually use.

Ingredients and Substitutions:

• Olive Oil – This is the base. I chose extra virgin olive oil for its fruity flavor. Regular olive oil or avocado oil both work for something more neutral.
• Maple Syrup – The star that makes my salmon marinade special! I usually use my natural Wholesome Yum Zero Sugar Maple Syrup, which tastes just like real maple syrup without the sugar. I tested the recipe with regular maple syrup as well and of course it works great. You can also substitute honey (or my zero sugar honey) instead.
• Lemon Juice – The acid helps to tenderize the salmon, plus the tang of citrus pairs very well with fish. If you don’t have fresh lemons, you can use bottled juice as a shortcut, try lime juice instead, or even use orange juice if you like extra sweetness. (I recommend reducing the amount of maple syrup a bit if you use orange juice, since it’s already sweet.)
• Fresh Herbs – I used dill and parsley, as these summer herbs work well on fish. Look for bright, leafy herbs that aren’t turning yellow. Dark green will have the most flavor. You could use dried herbs in a pinch (1/3 the amount of fresh), but for salmon fresh herbs work best.
• Garlic – Because I add it to everything. Use fresh minced garlic, or jarred to save a few minutes.
• Sea Salt & Black Pepper – Salt is obviously a must for flavor, but did you know it also helps the salmon marinade penetrate into the fish? And although my recipe is not spicy, the black pepper balances everything out. Add 1/2 teaspoon of crushed red pepper flakes if you like more heat.

Ingredients :

• 1/3 cup Olive oil
• 3 tbsp Lemon juice
• 2 tbsp Maple syrup (I recommend Wholesome Yum Zero Sugar Maple Syrup, but regular will work if that fits your lifestyle!)
• 2 tbsp Fresh parsley
• 1 tbsp Fresh dill
• 1 clove Garlic (minced)
• 3/4 tsp Sea salt
• 1/4 tsp Black pepper

Instructions :

• Whisk together all marinade ingredients in a small bowl.
• Pour the marinade into a gallon zip lock bag. Add the salmon fillets, seal the bag, and massage to coat well.
• Marinate for 30 minutes, no longer than 1 hour.

• Cook salmon on the grill, or you can also bake or pan sear it. 
• Air fry salmon at 400 degrees F (204 degrees C) for 6-10 minutes, until the salmon internal temperature reaches your desired doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. If you don’t have a thermometer, you can test if the fish flakes easily with a fork.

Flavor Variations:

I think this version with maple syrup makes one of the best salmon marinades, but you can also try these variations I’ve experimented with:

• Asian – Omit the fresh herbs, and replace the maple syrup with honey. Add 3 tablespoons of coconut aminos or low-sodium soy sauce, and 1/2 teaspoon each of ground ginger and paprika.
• Lemon Garlic – Omit the maple syrup, increase the lemon juice to 1/3 cup, and add 2-3 extra cloves of garlic. You can also grate and add a teaspoon or two of fresh lemon zest.

Tips & Tricks :

• Marinate at room temperature. This is fine to do since it’s such a short amount of time, and it will actually help your fish cook more evenly.
• For perfectly cooked salmon, use an instant read thermometer. You can just check that it flakes with a fork, but I always check the internal temperature, no matter how I’m cooking my salmon! I highly recommend 135 to 140 degrees F for fish that is flaky and moist, but you can opt for 145 degrees F if you like yours more well done.

Common Questions :

• How long to marinate salmon? I find that 30 minutes is the ideal time to marinate salmon, but you can go up to 60 minutes. The marinade will start to break down the fish, and if you marinate it for longer than an hour, it will turn into ceviche and then start to get mushy.
• Can you marinate salmon overnight? You can mix together the marinade a day or two in advance (I often do!), but wait to marinate the fish until right before cooking.
• Can you freeze salmon in marinade? No, don’t freeze salmon in the marinade, as it will surpass the 60 minute time limit. The acid will break down the salmon even if it’s frozen.
• Can you marinate frozen salmon? No, I don’t recommend it, for a couple of reasons. The fish won’t absorb much of the marinade until it starts to thaw. Then, it will do so unevenly as the inside is still frozen. Plus, the frozen fish may release extra moisture and dilute your marinade.
• How long do you cook the fish? This depends on the cooking method you use. Choose from one of my options in the section above.

• Source : 
• Maya - Wholesome Yum

Salmon: Air Fryer (Maya)

 

This air fryer salmon recipe is the fastest way to cook salmon — it takes just 10 minutes including the prep time and the cook time! While I regularly make my recipes for baked salmon, grilled salmon, and pan seared salmon, cooking salmon in the air fryer is faster and more foolproof than all of these. That’s why it has been my go-to method ever since I tried it years ago. If this fish is a staple at your house like it is in mine, make this version and you just might never look back.

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 4  | 1.1 net carbs | 34 g Protein | Total Cook Time 6 Minutes

• Why You'll Love this Recipe: 

Moist, flaky, and tender – I make this recipe several times a month, that’s how good it is (and that’s saying a lot for someone who develops recipes for a living, ha!) Sometimes I change it up with air fryer tilapia or air fryer cod, but the premise is the same: The air fryer locks the moisture in fish so well!

Simply seasoned – The seasoning blend I use relies on basic ingredients (read: you probably have them on hand!), but it makes each bite pop with flavor. If you like something a little more sweet and bite-sized, you can easily transform it into honey glazed air fryer salmon bites!

Ready in no time – No excuse not to have a healthy dinner if you have salmon on hand! My air fryer salmon recipe takes just 10 minutes start to finish… much faster than the oven. It has saved me on so many busy weeknights.

Healthy and satisfying – This recipe is naturally gluten-free and packed with protein.

Ingredients and Substitutions:

• Salmon – I usually buy a large fillet and cut it crosswise into narrow, 5-6-ounce strips, as shown in the picture below. You can also just buy the fillets already pre-cut. I prefer to use wild-caught salmon with skin (and the air fryer makes the best crispy skin!), but you can use any type of salmon that you prefer.
• Olive Oil – For brushing over the salmon. Avocado oil also works.
• Lemon Juice – Use fresh lemon juice for best flavor, or bottled for convenience.
• Spices – My simple blend is garlic powder, paprika (or sometimes I use smoked paprika), sea salt, and black pepper. If you like a kick, you can change it up and use Cajun seasoning, lemon pepper seasoning, or jerk seasoning. Prefer something more sweet? You’ll love my maple salmon marinade, which leaves a little glaze on top of the air fryer salmon after cooking.

Ingredients :

• 1/4 cup Olive oil
• 1 tsp Sea salt
• 1/2 tsp Paprika
• 1/4 tsp Black pepper
• 1 tsp Garlic powder
• 4 6-oz Salmon fillets
• 1 tbsp Lemon juice

Instructions :

• Use paper towels to pat the fish dry.

• In a small bowl, whisk together olive oil and lemon juice. Brush the salmon fillets on both sides with the olive oil mixture.

• Season both sides with garlic powder, sea salt, paprika, and black pepper. Rub the seasonings into the salmon to spread evenly.

• Arrange salmon fillets in the air fryer basket, skin side down, with space between them. (If using skinless salmon, line the bottom of the basket with aluminum foil before adding the salmon, leaving the edges of the basket uncovered so that air can flow through.)

• Air fry salmon at 400 degrees F (204 degrees C) for 6-10 minutes, until the salmon internal temperature reaches your desired doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. If you don’t have a thermometer, you can test if the fish flakes easily with a fork.

Tips & Tricks :

• Get salmon fillets that are uniform in size. That way, they cook at the same rate. Also, I found that narrow (5-6-ounce) fillets will cook more evenly (and more quickly!) than large pieces.
• Don’t overcrowd the air fryer. Leave space between the salmon fillets in the air fryer basket, so that air can fully circulate around the fish. Again, this ensures even cooking. Cook in batches if they don’t all fit at once, but in my air fryer, four fillets fit just fine.
• Test internal temperature with a thermometer. Insert it into the thickest part of the fish to measure. I highly recommend 130-135 degrees F for buttery, flaky salmon that isn’t dry. If you don’t have a thermometer, the fish should be opaque and flake easily with a fork, but don’t cook it for so long that it turns almost white.
• You can cook from frozen. I love this shortcut when I forget to thaw the salmon! I don’t normally recommend cooking fish from frozen, but it actually works beautifully in the air fryer with just an extra step. I explain how to cook frozen salmon in the air fryer here.

Storage :

• Reheat: It’s probably no surprise that reheating salmon in the air fryer is the best way to do so. The key is to use a lower temperature than you did for cooking it initially, otherwise it browns too much. Just a couple of minutes at 350 degrees F is perfect. I don’t recommend the microwave, as it dries out the fish, but it works okay in a pinch.
• Store: Keep leftover salmon in the fridge for up to 2-3 days. I usually re-purpose the leftovers for another dish for variety — see ideas below!
• Freeze: Store the salmon in an airtight container or zip lock bag in the freezer for up to 3 months. However, like most fish recipes, it tastes best fresh.

• Source : 
•  Maya - Wholesome Yum