Marinated Pan-Roasted Salmon with Steamed Seasonal Vegetables


4 6-8 ounce Atlantic salmon fillets, skin on

1 cup Stubb’s Chicken Marinade (or your favorite Stubb’s Marinade)

2 tablespoons high-heat cooking oil (sunflower, grapeseed, canola, safflower, peanut, etc.)

A pinch each of salt and pepper

4-6 cups raw or previously frozen seasonal vegetables (e.g.: green beans, asparagus, sliced carrots, broccoli, etc.)

Lemon juice, to taste

Salt and pepper, to taste


Cooking Instructions:

Place salmon in a large bowl or resealable bag and add Stubb’s Chicken Marinade, mix well. Let marinate for 2 hours to overnight.

When ready to cook, heat the oven to 400° degrees Fahrenheit. Take the fish out of the marinade and wipe it off with a paper towel, drying it as much as possible. (The longer it has marinated, the more marinade will have transferred into the fish.) Reserve the excess marinade. Line a baking sheet with aluminum foil or spray with non-stick spray.

Heat two small or one large sauté pan(s) over medium-high heat. Add in the cooking oil and when it’s hot, place the salmon fillets skin side down. Don’t budge the fillets for at least 45 seconds to one minute — allowing the fish to sit undisturbed will help to make the skin crispy, and thus it also won’t stick to the bottom of the pan. Gently lift the fish with a spatula or tongs; if it won’t budge, let it sit for a little longer. Flip the fillets on to their top sides and let cook for another 45 seconds to one minutes, or until it’s golden-brown. Place the fillets skin-side down on the baking sheet tray, top with the reserved marinade, and finish cooking in the preheated oven for 5-8 minutes, or until the white fat starts to drip from the sides of the fillets.

While the salmon cooks, steam the vegetables in a medium pot with steamer insert over simmering water, or covered in a pot or sauté pan. Cook for 2 minutes or until veggies are brightly colored and crisp-tender.

Remove salmon from oven and dive fillets between plates. Pour some of the cooked marinade on top of the fillets and serve with steamed veggies. Squeeze a little lemon juice over the fish and veggies and sprinkle some salt and pepper on top. Serve hot.


This recipe was developed for Stubb’s by Katie, of Culinary Pirate. For more recipes by Katie, please visit her website at

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Chicken Marinade