Best Salmon Marinade

Here’s a little gem for lovers of raw, grilled, or smoked salmon. You should make this marinade preferably the day before, because the salmon should marinate for at least 12 hours. Easier than the gravlax marinade, this recipe is probably best when smoked or grilled, but it is also great broiled in the oven. Try it with shrimp, pork, and chicken, too!

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Jan 26, 2026

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Photo credit: © Eatwell101.com

Ingredients list for the salmon marinade

• 1 3/4 lb (800g) salmon fillet,
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) of salt,
• 1 bunch of basil
• 1 bunch of dill, stems removed
• Pepper

Directions

1. Mix all ingredients — except the salmon, of course — with a blender or food processor. Don’t mix for more than 2 to 3 seconds; it doesn’t matter if it’s not super finely mixed. Spread half the mixture into a shallow dish, place the fish on top, and cover with the remaining mixture. Cover the dish with plastic wrap and leave it in a cool place for at least 12 hours.

2. The next day, discard any marinade and rinse the salmon under cold water. Dry it with paper towels, then cook it however you please.

Notes: It is delicious as an aperitif or as a starter served with a little cottage cheese with herbs. Another idea: make it a salad with ripe avocado, arugula, and a good mustard vinaigrette.

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Best Salmon Marinade

Author: Nina L. Palmer  |  Servings: 4 servings

Prep Time: 5 min  |   Cook Time: 0 min

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Ingredients

1x 2x 3x

• 1 3/4 lb (800g) salmon fillet,
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) of salt,
• 1 bunch of basil
• 1 bunch of dill, stems removed
• Pepper

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Instructions

1. Mix all ingredients — except the salmon, of course — with a blender or food processor. Don't mix for more than 2 to 3 seconds; it doesn't matter if it's not super finely mixed. Spread half the mixture into a shallow dish, place the fish on top, and cover with the remaining mixture. Cover the dish with plastic wrap and leave it in a cool place for at least 12 hours.
2. The next day, discard any marinade and rinse the salmon under cold water. Dry it with paper towels, then cook it however you please.

Recipe Notes

• Notes: It is delicious as an aperitif or as a starter served with a little cottage cheese with herbs. Another idea: make it a salad with ripe avocado, arugula, and a good mustard vinaigrette.

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