• Add all marinade ingredients to a small nonreactive (like glass) bowl. Whisk well to combine marinade ingredients. Note: You can do this up to a day in advance. Cover and store the marinade in the refrigerator until you're ready to use it.

Marinate the Salmon

• Pat the salmon fillets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag. Pour the marinade over the fish, then turn it over to fully coat both sides.
• Marinate in the container at room temperature for 30 minutes, or set the covered or sealed container in the refrigerator to marinate for up to an hour. Alternatively, you can seal the bag or container and freeze the salmon in the marinade for 3-4 months.

Cook Salmon on the Stove

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Remove fish from marinade, shaking off any excess. When the oil is hot, set the salmon fillets in the pan, skin side down.
• Cook the fish, without moving the fillets around in the skillet, for 3-4 minutes. Then, use a large spatula to carefully turn the salmon fillets over.
• Continue cooking fish for another 4 minutes. To prevent the salmon from being dry, do not press the fillets down as they cook.
• When the salmon reaches an internal temperature of 145ºF, remove from pan and serve warm. When salmon is cooked properly, it will easily flake with a fork.