Marinated Salmon on Toothpicks Recipe (2024)

FAQs

How long can you marinate salmon for? ›

Avoid marinating salmon beyond 24 hours, as this may lead to protein degradation and a mushy texture. For acid-based marinades, limit the marination time to a maximum of 6 hours.

Whether to marinate salmon overnight depends on what type of marinade you're using. If it's an acid like lemon, or vinegar, you won't want to marinate the salmon for more than about 30 minutes. That said, our Soy Ginger Salmon Marinade is not acid based, so you can marinate overnight if you like.

Let marinate at room temperature for 30 minutes or refrigerate for up to 1 hour (after 1 hour, fish tends to get mushy when marinated but if you MUST, you can refrigerate for up to 4 hours). Cook the salmon, using your preferred method.

Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

If you have marinated salmon, the storage time will depend on the ingredients used in the marinade. Generally, marinated salmon can be safely stored in the refrigerator for up to two to three days. However, it's best to consume it as soon as possible to enjoy the flavors at their peak.

Place the salmon in the marinade.

Food safety experts recommend that you do not wash raw salmon or other raw meat before preparing. Cooking the meat is more effective at killing bacteria, and rinsing the meat is likely to spread the bacteria onto your sink or other places in your kitchen.

We recommend that you always marinate your fish for less than 2 hours, as this can break down the delicate proteins in the fish, resulting in mushy textureless fish. Six hours is the absolute maximum marinating time for salmon if you're using a marinade with an acidic base like vinegar or lemon juice.

Recipe FAQs – Garlic soy Salmon Marinade

The salmon only needs 20-30 minutes to marinate since we are using citrus juice. Most fish can easily marinate overnight if you are not using citrus juice.

Can marinated salmon be eaten raw? Yes, absolutely! So as long as the salmon is sashimi-grade and is properly prepared, it is considered safe to consume.

While marinating is not necessary to cooking salmon, it imparts much more flavor than seasoning alone. Salmon fillets are somewhat mild in taste and benefit from strong flavors, such as soy sauce, garlic, lemon juice, lime juice, and orange juice.

Should you dry salmon after marinating? ›

After 5 hours, remove the salt and sugar marinade, rinse it off under cold running water and then dry using a paper towel. Cut the marinated salmon into steaks and grill it.

If you leave the fish out for more than 2 hours, harmful bacteria can begin to grow. Plan on storing the fish as soon as it's cool. Don't pack the salmon while it's still hot or moisture could condense in the package.

It's important to clean salmon before cooking as doing so can remove surface contaminants and bacteria. Pathogens may be present in fish, causing foodborne illnesses you can easily avoid through cleaning. Washing your salmon also eliminates impurities like sand and dirt, creating a clean canvas for cooking.

Spices: Dried spices, such as onion powder, garlic powder, and cumin, can add depth of flavor to salmon. Smoked paprika or sweet paprika can add smokiness to the salmon. To add heat, try chili powder, cayenne pepper, jerk seasoning, Cajun seasoning, or Chinese five-spice powder.

With an acid-based marinades — those that include a lot of vinegar or citrus juice for instance — marinate salmon for no more than 20 to 30 minutes. Any longer than that and the acid can break down the salmon, which will result in a mushy piece of fish. Nobody loves mushy fish!

How Long to Marinate Fish. Because seafood is delicate, you only have to let the fish marinate for up to an hour — 15 to 30 minutes works best. If you let the fish sit in the marinade for too long, you will end up with an overly seasoned piece.

The USDA recommends consuming raw salmon in the fridge within 1 to 2 days. The fridge's temperature is also important — make sure it is set to 40 degrees F or below.

You can salt fish just before cooking, but for best results, salt at least 30 minutes beforehand. Use a teaspoon of salt per pound of salmon. A light dusting of ground pepper after salting will lend a slight bite to the finished product. You can also add other common household spices to the mix.