This mojo marinade has become one of our favorite marinades over the past year. I’ve used it on beef, chicken and now on salmon. The salmon turned out almost unbelievably moist. It was loaded with flavor from citrus. jalapeno, garlic and cilantro; falling apart with the lightest touch of a fork.
This salmon works well on the grill or in the oven. I tend to use the broiler for cooking most fish, because it is so easy for me to control while finishing the rest of dinner. If you are more comfortable with the grill, go ahead and use that instead of the oven.
The marinade recipe doubles easily. The jars pictured hold a quadrupled recipe. I freeze it in 1 and 2 cup portions and thaw it as needed. Nothing beats homemade when it comes to a great marinade!
So. Much. Fun. There are a whole lot of adjectives I could use to describe my introduction to a classic Louisiana Crawfish Boil, but WOW sums it up nicely.
Mojo Marinated Salmon
- 1 1/2 lbs salmon cut into fillets
- 5 garlic cloves minced
- 1 jalapeno very finely minced
- 1 handful fresh cilantro leaves about 3 tablespoons finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 limes juiced, about ¼ cup
- 1 orange juiced, about ½ cup
- 2 tablespoons white wine or plain white vinegar
- 1/2 cup olive oil
- Combine all ingredients and stir to combine. Pour over the salmon in a large ziploc bag or airtight container. Let the salmon marinate for about 2 hours in the refrigerator. Place the salmon on the countertop about ½ an hour before cooking.
- Preheat the oven to broil and line a large rimmed baking sheet with foil. Place the salmon fillets on the sheet and broil for 8 minutes. A general rule for cooking salmon is approximately 8 minutes total cooking time per 1" of thickness.
- Cook the fish 2 minutes less
- than your estimated time, then check for doneness. You can always pop
- it back in the oven, but you can’t fix an overcooked piece of fish. The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon
- is best warm and flaking, but still a bit translucent even after
- resting. Enjoy!