Mastering Marinades

Panko Crusted Baked Cod with a Classic Herb & Dijon Marinade
Servings: 4
Prep Time: 15 minutes (+ 30 minutes to marinade)
Cook Time: 10 -12 minutes

4 cod filets
3 tablespoons olive oil
1 tablespoon Dijon mustard
zest of one lemon
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons chopped fresh thyme, divided
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
1/2 cup Panko breadcrumbs
1/2 cup finely grated Parmesan cheese (a microplane works best for this)
1/4 cup chopped fresh parsley
2 tablespoons melted butter
Lemon wedges for serving



1. Marinate the Cod:
Mix olive oil, Dijon mustard, lemon zest and juice, minced garlic, fresh thyme, dried oregano, salt, and pepper in a medium bowl. Add the cod filets and let them marinate for at least 30 minutes.

2. Prepare for Baking:
While the cod is marinating, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

3. Prepare the Panko Topping:
In a separate bowl, combine Panko breadcrumbs, grated Parmesan, 1 teaspoon of chopped fresh thyme, and chopped parsley..

4. Coat and Arrange the Cod:
Press each marinated cod filet into the Panko mixture, ensuring a thick coating on one side. Place the coated filets on the prepared baking sheet, Panko side up, and drizzle with melted butter.

5. Bake the Cod:
Bake in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork and the crust is golden brown.

5. Serve:
Remove the Panko-crusted cod from the oven and serve with lemon wedges.

Pan-Seared Salmon with a Lemon Herb Marinade
Servings: 4
Prep Time: 22-37 minutes
Cook Time: 6 -8 minutes

4 salmon filets
¼ cup olive oil
Zest of 1 lemon, about 1 tablespoon
Juice of 1 lemon
1 tablespoon finely chopped basil, plus more to garnish
1 tablespoon finely chopped fresh parsley, plus more to garnish
2 teaspoon finely chopped rosemary
2 cloves garlic, minced
2 teaspoons honey
1 teaspoon kosher salt
½ teaspoon black pepper



1. Season and Marinate the Salmon:
Start by seasoning the salmon filets on both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper. In a medium bowl, whisk together olive oil, lemon zest, lemon juice, basil, parsley, rosemary, minced garlic, honey, salt, and pepper to create the marinade. Add the seasoned salmon filets to this marinade, skin side up, ensuring they are well-coated. Let them marinate for about 15-30 minutes in the refrigerator

2. Cook the Salmon:
Heat a non-stick skillet over high heat and add a bit of olive oil to coat the pan. Once the skillet is hot, place the marinated salmon filets in it, skin-side down. Cook for about 5-6 minutes, then flip the filets over and cook for an additional 1-2 minutes, or until the salmon reaches your desired level of doneness.

3. Serve:
Once cooked, garnish the salmon with fresh herbs and serve.

Grilled Halibut with a Shoyu & Gochujang Marinade
Servings: 4
Prep Time: 35 minutes
Cook Time: 6 minutes

4 halibut fillets
1/4 cup shoyu (or soy sauce)
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoons Gochujang (Korean red pepper paste)
1 tablespoons honey
2 cloves garlic, minced
1 tablespoon grated ginger
1/2 teaspoon kosher salt
2 tablespoon thinly sliced green onions (for garnish)
1 tablespoon toasted sesame seeds (for garnish)




1. Prepare and Marinate the Halibut:
In a large bowl, whisk together shoyu, Gochujang, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and salt to create the marinade. Add the halibut filets to the bowl, ensuring they are well-coated, and allow them to marinate for at least 30 minutes in the refrigerator.

2. Grill the Halibut:
Preheat your grill to medium-high heat. Remove the halibut filets from the marinade, letting excess drip off. Grill the filets for about 3 minutes per side or until they are opaque and easily flake with a fork.

3. Serve:
Once the halibut is cooked through, transfer it to a serving plate and garnish with thinly sliced green onions and toasted sesame seeds.