Salmon Marinade with Lemon and Garlic

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 160kcal

4 tablespoons olive oil
2 tablespoons maple syrup I use Birch Blender's sugar free syrup (note1)
1 1/2 tablespoons light soy sauce (note 2)
3 tablespoons lemon juice
3/4 teaspoon salt I use 1 teaspoon. I recommend starting with 3/4 teaspoon and finishing with a bit of salt to taste.
1/4 teaspoon pepper
1/2 teaspoon garlic minced (note 3)
1 teaspoon lemon zest
4 4-6 ounce salmon fillets skin on or off, your preference (note 4)

In a medium bowl, whisk together all marinade ingredients. Remove 1 tablespoon of marinade at set aside.
Place salmon (4 4-6 ounce) in a large resealable bag. Pour marinade on top, seal the bag, and shake the salmon. Place the bag in the fridge and allow the salmon to marinate for a minimum of 30 minutes, up to 2 hours.
Before cooking, shake off any garlic, as it can burn when cooked.
To grill the salmon: Heat the grill to medium-high heat and grease the grates. Place salmon skin side down and grill for 5-7 minutes on each side. The salmon should flip easily, if the skin sticks to the grates continue to grill until it doesn't. Use a fish spatula to flip (note 5).
To bake the salmon: Preheat oven to 450 F. Place salmon skin side down on a rimmed baking sheet, and bake until cooked through, should be 12-15 minutes.
To pan sear the salmon: Heat avocado oil in a pan over medium-high heat. Start with the skin side down and sear until it flips easily. Cook on the other side until it's seared and the salmon is cooked through.
Place cooked salmon on a platter or individual plates. Whisk the reserved marinade, then pour over each of the filets before serving. Enjoy!

Syrup - if using a low carb substitute, this won't caramelize as real sugar will. Birch Blender's is my favorite sugar free sub.
Soy sauce - regular and light will add the same amount of salty flavor, use whichever you prefer.
Garlic - powdered garlic isn't a sub here, as the fresh garlic releases oils and adds more flavor!
Skin on vs. off - I use salmon with the skin on when I grill or pan sear the fish, as both of these methods will get it crispy. Baking the salmon will not crisp the skin.
If grilling salmon, I highly recommend using a fish spatula to flip it. They're larger and help keep your fish in one piece.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com