How long to marinate salmon

When the brown sugar, butter and honey glaze caramelize on the surface, this marinade for salmon comes to life. Try sprinkling your marinated salmon with toasted white and black sesame seeds or green onions for a beautiful finish.

By Betty Crocker Kitchens. Ingredients 1 tablespoon packed brown sugar 1 tablespoon butter, melted 1 tablespoon olive or vegetable oil 1 tablespoon honey 1 tablespoon soy sauce 1 clove garlic, finely chopped 1 large salmon fillet about 2 lb , cut into 8 pieces. Steps 1.

In small bowl, mix all ingredients except salmon. In shallow glass or plastic dish, place salmon. Pour marinade over salmon.

The key to knowing how long to marinate salmon depends on knowing what kind of marinade you're using. 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. Alternately, if you're using a simple combination of herbs, spices and oil, you can likely get away with marinating it for up to six hours. There are no hard and fast rules about what kind of marinades are best for salmon. As with meat or poultry, you should have fun experimenting with what flavor combinations you love best. This simple, classic soy sauce marinade has a slight Asian influence that pairs beautifully with salmon. Because it uses balsamic vinegar you'll want to be sure to not marinate the salmon for too long.

Loaded with lemon, garlic and fresh herbs our Mediterranean marinade is an ideal choice for salmon. Use it for grilled or roasted salmon, and then use any leftover salmon on top of a salad the next day. For an acidic marinade such as this one, based on lemon juice, keep the salmon in the marinade for no longer than 30 minutes.

Remove the fish from the marinade. Transfer the fish to another container. Discard the remaining liquid. If you wish to use the marinade as a sauce, first bring it to a boil in order to kill harmful bacteria from the raw meat. Cook the salmon. After the salmon has been marinated, it can be prepared in a number of ways. Two popular options are grilling the salmon wrapped in foil, or baking it on a foil-lined baking sheet. The salmon is ready when a fork can easily remove flakes from the surface.

Flip the salmon halfway through the cooking process if you are grilling it. Did you make this recipe? Leave a review. Method 2. Prepare the aromatic ingredients. Peel 1 tbsp 15 mL fresh ginger and two cloves of garlic, then finely chop along with 3 scallions. Consider 1 tbsp 15 mL sesame oil and 1 tbsp 15 mL sesame seeds to match the other East Asian ingredients.

Mix with the other marinated ingredients. Marinate the salmon. Pour the marinade into a zip locked bag or a wide dish, then place the salmon in the marinade. Refrigerate, turning fillets occasionally, for 30—60 minutes.

If you continue to marinade past that point, the texture of the fish may be compromised. Because the marinade was in contact with raw fish, it should be discarded after use, or brought to a boil before using as a sauce.

Prepare the glaze optional. If you like, you can create a glaze to brush onto your salmon for additional flavor during cooking. Feel free to experiment with the amounts until you find a flavor you enjoy, keeping in mind the glaze may seem overpowering when tasted on its own, rather that eaten on the salmon.

Cook your salmon. You may eat the skin of the salmon, or remove it after cooking. You may also grill, bake, broil, or poach your salmon after marinading.

Method 3. Use this recipe to preserve the salmon to eat raw. Gravlax, also called gravad lax, is a traditional Nordic dish which uses salt and sugar to cure the salmon.

Various herbs are used to give flavor to the salmon, typically white pepper and dill, and the salmon is eaten raw after the curing process is finished. Note: because the salmon is never cooked, keeping preparation surfaces and tools especially clean throughout the process is highly recommended. Start with fresh, farm-raised salmon. Use high-quality salmon if possible, acquired from a trustworthy source. Using farm-raised salmon is recommended, due to a lower chance of health issues. Although the chance of parasites is not high to begin with, you can reduce the risk further by freezing the salmon first, then defrosting it.

Remove the bones and scales. Use a pair of tweezers or a small knife and fork to remove the scales and bones of the fish. Make several shallow cuts in the skin. These cuts allow the spice mixture to soak into the salmon, giving it more flavor and better preservation. Mix the dry ingredients together. Chop up one bunch of dill, or about 8 tbsp mL , and crush 1 tsp 5 mL white peppercorns. Cover the spices with salmon. Heap the spice mix onto the salmon fillets, turning the salmon to make sure it is exposed to the mixture on all sides.

Weigh down the salmon. Place the salmon in a glass or stainless steel container, touching the salmon fillets together on the pink flesh side, rather than the dark skin side. Leave at room temperature for six hours. During this time, the salt and sugar should melt into the salmon, adding a stronger flavor.

Refrigerate the fish for one to three days. Move the salmon to the refrigerator, keeping the weight on top of it.

The longer you keep it there, the stronger the flavor will be, and the drier the fish will get. Remove the salmon from the container. Once the salmon has achieved the flavor and texture you prefer, take it out of the container.

Scrape off all the spices, and discard any liquid that has been created. Serve with mustard dill sauce. This common pairing with gravlax can be found at scandinavian food stores. Alternatively, you can make it yourself using the ingredients for the "sauce" listed beneath the gravlax recipe.

Mix the mustards, sugar, and vinegar together first, then pour the oil slowly into the mix while stirring. Once it has reached a mayonnaise consistency, stir in the chopped dill and season with white pepper and salt to taste. Salmon is a healthy dietary choice whether you choose farm raised or wild caught. Though farm-raised salmon can have lower levels of mercury, both varieties have lower mercury than many other types of food.