Marinades for Salmon

Written by don kress
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Marinades for Salmon
Salmon is one of the most popular fish in America. (Jupiterimages/Comstock/Getty Images)

Salmon, being one of the most widely-enjoyed fish in America, has a wide array of options for tasty preparation. Using a marinade can enliven your salmon dish with a spicy, sweet, savoury or even smoky flavour that makes the entrée a dinner to remember. All types of preparation can be used for an exceptional salmon marinade, from grilling to frying, baking or even poaching. One caveat is that fish is always best served as fresh as possible, so avoid allowing the salmon to marinade overnight, if possible.

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Lemon Marinade

Lemon marinade uses the citric acid in the lemon to tenderise the salmon. This marinade needs no more than an hour or two at most for the fish to soak up the flavours. Combine fresh lemon juice with a minced garlic clove and a small amount of lemon zest. Add an equal amount of turmeric and ginger, then whisk the mixture together, drop in the salmon and refrigerate in an airtight plastic container.

Teriyaki Marinade

Teriyaki marinade should not be allowed to soak into the salmon for more than two hours, due to the strength of the flavours. Make your own teriyaki marinade by combining 1 cup soy sauce with 1/2 cup vegetable oil, 3 tbsp brown sugar and three smashed garlic cloves. Add 1 tbsp ginger and 2 tbsp cooking sherry. Dump the marinade into a plastic container with a lid, drop in the fish, cover and refrigerate.

Italian Dressing

For a quick marinade that you don't have to fuss over, simply drop the salmon into a plastic lidded container and pour bottled Italian dressing in. This quick and easy marinade infuses intense flavour to the salmon and works well for grilling and frying. Allow the salmon to marinade for no more than one hour for a mild taste, two hours for a stronger, more lively taste. For extra punch, add a little white wine vinegar to the mix before sealing the top.

Dill Marinade

Dill marinade utilises the same ingredients as lemon marinade, but with several tablespoons of dried dill weed mixed in. To tone down the lemon taste, reduce the amount of lemon juice and substitute for an equal amount of red wine vinegar.

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