Weeknight dinners don’t need to involve constant decision-making.

Instead of planning a different recipe every day, this simple system focuses on setting aside about 30 minutes (we meal prep on Sundays) to prepare these nutritious salmon fillets with different marinades for the weeks ahead. Same protein, different flavours, minimal effort.

All marinades are stored in the reusable and leakproof Mojo Silicone Bags = less cleanup, no disposable plastic.

3 Salmon Marinade Recipes:

1. Teriyaki Salmon

Sweet and glossy. Kid-friendly and versatile.

Ingredients (1 fillet)

• 1 tbsp of soy sauce
• 1 tsp of rice vinegar
• 1 tsp of brown sugar
• ½ tsp of minced garlic
• ½ tsp of minced ginger
• ½ tsp of corn starch
• A dash of black pepper

2. Korean-Style Salmon

Bold and savoury. Works well in rice bowls or wraps.

Ingredients (1 fillet)

• 1 tbsp of gochujang
• 1 tbsp of soy sauce
• 1 tsp of light brown sugar
• ½ tsp of minced garlic
• ½ tsp of minced ginger
• ½ tsp of sesame oil

3. Miso Glazed Salmon

Umami-rich and slightly creamy. Suitable for a simple, pared-back meal.

Ingredients (1 fillet)

• 1 tbsp of white miso paste
• 1 tbsp of mirin
• 1 tsp of soy sauce
• 1 tbsp of Japanese mayo
• A dash of black pepper

Prep, Store and Cook:

How to prep:

• Wash salmon and pat dry with Uncommon Reusable Bamboo Kitchen Towel
  
• Remove pin bones, if any
• Add ingredients for the marinade
• Seal the silicone bag and massage to coat the salmon evenly

Optional: If salmon has a strong fishy smell, you can soak it in milk for 10 to 15 minutes, then rinse and pat dry before marinating.

To eat on the same day or next day:
Marinate for 30 minutes, or overnight.

To prep ahead:
Store in the freezer and defrost overnight in the fridge (all in the same silicone bag).

To cook:
Air fry at 200°C for 8 to 10 minutes.

To serve:
Serve with rice and your choice of vegetables, and optionally enjoyed with a glass of wine.

Prep Notes:

• Ratios are flexible and can be adjusted based on fillet size and taste
• Ingredients can be multiplied by the number of fillets being prepared
• Salmon can be marinated and frozen immediately
• For frozen salmon, defrost overnight in the fridge before cooking
• Adjust cooking time based on the thickness of the salmon