Grilled Salmon Marinade

grilled salmon marinadeThis grilled salmon marinade is so easy to make and very delicious. The marinade is versatile and can be used for baking or grilling. Today I decided to serve up grilled salmon over a roasted eggplant puree, baba ghanosh, and garnished with parsley, sweet pomegranate seeds and sliced radish. All the flavors combine in a beautiful accompaniment of one another leaving you satisfied and content.

Grilled Salmon Marinade
Isn’t this salmon fillet beautiful?

Salmon is extremely healthy for you and doctors encourage consumption at last two times a week. According to the USDA nutritional database a 3 ounce fillet of salmon contains 25grams of protein and is high in vitamins, minerals and omega 3 fatty acids. Omega 3 fatty acids are essential for body function and health. They help to lower bad cholesterol and reduce your risk for heart disease. In addition, Omega 3 fatty acids are essential for baby neurological and visual development.  Keep in mind that wild caught salmon yields higher levels of omega 3 fatty acids than farm raised.

Grilled Salmon Marinade
Prep time
Cook time
Total time
Serves: 3
  • 400 grams Norwegian Wild Caught Salmon
  • 1 garlic
  • 2 tbs olive oil
  • 1 tbs lemon juice
  • salt and pepper to taste
  • ½ tsp fresh thyme (or dry)
  • 1 tsp fresh cilantro
  • pinch of chili flakes
  • Garnish: pomegranate seeds, parsley and sliced radish
  • Roasted Eggplant Puree:
  • 1 large Eggplant
  • 1 clove garlic
  • juice from ½ lemon
  • ½ tsp salt or more to taste
  • 2 tbs Tahina
  • 1 tbs olive oil
  1. Preheat oven to 430 degrees F or 225 C.
  2. Place salmon in a bowl and combine spices, olive oil, chopped garlic and fresh herbs. Marinate for 30 minutes in the refrigerator.
  3. Cover eggplant in aluminum foil and place in a baking tray and bake for 40 minutes or until fork tender
  4. Peel the skin off of the eggplant and place the eggplant into a food processor.
  5. Add tahini, olive oil, lemon, garlic and salt.
  6. puree until creamy and smooth.
  7. On a heated grill skillet place salmon skin side up and grill for 3-4 minutes on each side.
  8. Place on top of roasted eggplant dip and garnish.




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