Ingredients:

  • 1.5 lbs (680g) salmon fillets
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 2 tablespoons (30ml) orange juice
  • 2 tablespoons (30ml) honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) chopped fresh dill
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, orange juice, honey, garlic, Dijon mustard, dill, parsley, salt, and pepper. Whisk until emulsified.
  2. Place salmon fillets in a resealable plastic bag or shallow dish. Pour marinade over salmon, ensuring each piece is well coated. Seal the bag or cover the dish.
  3. Refrigerate for at least 30 minutes, or up to 1 hour.
  4. Preheat grill, oven (to 400°F/200°C), or heat skillet over medium-high heat.
  5. Grill salmon skin-side down (if skin-on) for 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked through. OR Place salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through. OR Heat oil in skillet. Sear salmon skin-side down (if skin-on) for 4-6 minutes until skin is crispy. Flip and cook for another 3-5 minutes.
  6. Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  7. Let the salmon rest for a couple of minutes before serving.