Gather all the ingredients.
Make sure that your salmon fillets don't have scales and tiny bones. Run your fingers back and forth across the skin to see if any scales are left. To remove them, use the flat side of a knife and scrape against the scales. To check if there are any bones, run your fingers along the flesh surface and the sides. You will feel the hard tips of the bones poke your skin. Use fish boning tweezers to pull them out. I recommend slicing the salmon fillet in half so it marinates and cooks faster.