Marinate Salmon - tips

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When marinated salmon, when it is marinated, it will significantly increase the flavor while retaining the inherent great taste of fish. However, unlike red meats, fish do not need to be marinated for more than an hour or less to acidify the brine, making it easier to experiment with other flavors. This article will introduce two ways to marinate salmon with a recipe for a traditional Nordic raw salmon dish prepared with a typical mixture of spices.

Preparation time (for Salmon Marinated with Lemon): 10-15 minutes
Processing time: 15-30 minutes
Total time: 25-45 minutes

Resources

Marinated with Lemon Juice:
Meals: for 1 to 2 people
Preparation time: 10 minutes.
Marinated time: 15–30 min.

450 g salmon fillet
1 yellow lemon or 2 green lemons
2 tablespoons olive oil
1/2 teaspoon of dried thyme or 3 fresh thyme branches

Marinated Soy Sauce:
Meals: for 2 people
Preparation time: 30 minutes.
Marinated time: 30–60 minutes

450 g salmon fillet
60 ml of olive oil
45 ml soy sauce
2 garlic cloves, minced or crushed
3 chopped onion branches
1 tablespoon peeled and finely chopped fresh ginger

Sauce to spread on fish:

2 tablespoons (30 ml) of honey
1 tablespoon (5 ml) soy sauce
1/2 teaspoon (2.5 ml) chili sauce or more for added flavor

Gravlax (Marinated with sugar and salt):
Meals: for 6 people
Preparation time: 10 minutes.
Marinated time: 24–72 hours

750 g of fresh salmon fillet (without skin)
85 gr of sugar
120 g of salt
8 tablespoons fennel finely chopped
1 tablespoon pureed white pepper

Sauce:

3 tablespoons (45 ml) of Swedish or German mustard
1 teaspoon (5 ml) of Dijon mustard
1 teaspoon sugar
1 teaspoon (5 ml) of vinegar
salt depends on taste
white pepper according to taste
6 tablespoons (90 ml) of canola or canola oil

Steps

Method 1 of 3: Marinate Lemon Juice and Olive Oil

Start doing this 30-60 minutes before eating. Salmon only need to marinate for about 15-30 minutes. Begin to marinate the fish 1 hour before serving or less depending on your cooking method.
- The processing methods will be discussed below.
Squeeze the lemon juice into the bowl. Place the lemon on the cutting board and cut it in half. Squeeze two halves of a lemon into a bowl.
Combine with other ingredients. Pour 2 tablespoons (30 ml) of olive oil into a bowl of lemon juice. Then add 1/2 teaspoon of dried thyme and stir the mixture with a spoon.
- Alternatively, you can also replace thyme in this marinade with fennel.
Pour sauce into a large plate. You should choose a plate large enough so that all the salmon fillets will fit on the plate. You can use more plates if you double or triple the ingredients.
- In addition, you can also use a plastic bag with a zipper to replace the disc.
Marinate salmon. Place the salmon fillet on a plate with the marinade available. Turn and flip the fish a few times so that all sides are covered with the sauce.
- Experts in food safety recommend should not Wash raw salmon or other raw meats before preparing them. The cooking process will effectively kill bacteria, while washing the meat bacteria can get on the sink or elsewhere in the kitchen.
- You should wash your hands with soap and warm water for 20 seconds after touching raw meat.
Cover and turn the fish over once when refrigerating for 15-30 minutes. Unlike red meat and poultry, fish will change when marinated for too long. With an acidifying method such as using lemon juice, you should not marinate for longer than 30 minutes. Turn the fish over once during this time to allow both sides of the fish to soak in the spices.
Remove the fish from the brine. Then, put the fish in another clean plate and remove the marinade. If you want to use marinade as a sauce, be sure to cook it to remove harmful bacteria from raw meat.
Salmon processing. Once the salmon is marinated, there are many ways you can cook it. Two common ways are to bake salmon in foil or baked salmon. In either of these ways, you will cook salmon at 200 trongC for 15 minutes. Salmon is cooked when you can use a fork to easily chop the fish.
- Be sure to turn the other side of the salmon over during processing when you are cooking the salmon in foil.
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Method 2 of 3: Marinate Soy Sauce and Ginger

Prepare delicious ingredients. Peel 1 tablespoon of ginger and two cloves of garlic, then mince with 3 scallions.
- Feel free to add other spices. For example, 1 tablespoon (15 ml) of sesame oil and 1 tablespoon of sesame seeds for perfect blending with other Asian ingredients.
Combine with other marinade ingredients. Mix the delicious ingredients together with 1/4 cup (60 ml) olive oil and 3 tablespoons (45 ml) soy sauce.
Marinate salmon. Fill a plastic zipper or bowl with the marinade and place the salmon in the marinade. Refrigerate the salmon for 30-60 minutes and turn the fish over occasionally to evenly marinate. If you marinate the fish for longer, the fish will spoil.
- Because brine is used to season raw fish; therefore, you should discard it after it is done marinating or cooking if you want to use it as a sauce.
Prepare a sauce for spread on the fish (optional). If you like, you can add a sauce to spread over the fish for a more flavorful experience. To get the sauce that works for this marinade, make the mixture with 2 tablespoons (30 ml) of honey, 1 tablespoon (5 ml) of soy sauce, and 1/2 teaspoon (2.5 ml) of chili sauce. Feel free to increase or decrease the amount of ingredients until you taste them. However, the spreads when tasted separately will have a richer taste when eaten with fish.
Salmon processing. Fry the salmon on two sides at a temperature of 50-60ºC. If you don't have a food thermometer and to avoid burning, you can just fry the surface with the skin, and heat only for 15-30 seconds until the salmon turns cloudy but not dry yet. .
- You can eat the salmon skin or discard it after you cook it.
- You can also cook salmon by baking it in foil, broiling, overheating, or blanching after marinating.
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Method 3 of 3: Make Salmon Gravlax

Use this recipe to keep the fish flavor alive. Gravlax, also known as gravid lax, is a traditional Nordic cooking way of salmon by salting and sugar. In addition, this dish uses a variety of herbs to enhance the flavor of salmon, most commonly white pepper and dill, salmon will be eaten raw after seasoning.
- Note: Since the salmon will not be cooked, you must keep the preparation area and the processing utensils clean during the process.
Use fresh salmon. It is best to choose high-quality salmon from a reliable source. This will help you avoid certain health and safety problems. You can avoid the risk of parasitic infections from raw fish by freezing the salmon and then thawing it.
Peel the bones and clear the fish scales. Use tweezers or a small knife and fork to remove the bones and remove the scales. Leave dark-colored skin under the scales over the entire flesh.
Cut many shallow cuts on the skin's surface. These cuts will allow the spices to seep into the fish meat for a rich flavor and a longer shelf life.
Combine the dry ingredients. Crush 1 handful or 8 tablespoons fennel and crush 1 teaspoon of white pepper. Then, add 85 g of sugar and 120 g of salt. The chefs experienced in making Gravlax will reduce the ingredients to suit your taste, but the large amount of sugar and salt is important for properly marinating the salmon.
Seasoning fish. Add the salmon fillet to the spice mixture, rotate and flip the fish so that the entire surface of the fish is seasoned.
Use a heavy object on the fish. Put the fish in a glass or stainless steel bowl, place the fish in a bowl and let the meat touch instead of the skin. Cover the fish with a plastic bag, then place a heavy object on the fish, such as a pestle.
Leave the fish at room temperature for 6 hours. During this time, the sugar and salt will dissolve and be absorbed into the fish, enhancing the flavor. If you are uncomfortable preparing raw foods, you can refrigerate the fish immediately to prevent bacteria.
Refrigerate fish for 1 to 3 days. Refrigerate the fish, leaving the heavy weight on the fish. The longer you keep the fish, the stronger the flavor will be and the less likely it will dry out. Taste the fish every 24 hours to check its taste.
Take the fish out of the bowl. Once the fish has the taste and texture you want, remove the fish from the bowl. Rinse off any seasoning and remove any water generated when marinating.
Enjoy the same dill mustard sauce. This combination with Gravlax is often found in Northern European grocery stores. However, you can make your own recipe instead using the ingredients listed in the "sauce" section just below the Gravlax recipe. Mix the mustard, sugar and vinegar together first, then slowly add the oil while stirring. When the mixture is as thick as mayonnaise, you can add it to finely minced cumin with white pepper and salt depending on taste.
- Biscuits or rye bread are popular foods eaten with Gravlax.
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