How to Marinate Salmon

Marinating salmon will enhance its flavor considerably without losing the inherent great taste of the fish. Unlike red meat, fish is best marinated for no more than one hour, or less for more acidic marinades, making it easy to experiment with different flavors. Two marinades are described below, along with a traditional Nordic recipe for raw salmon prepared with its own spice mix.

Prep time (Lemon Marinade): 10-15 minutes
Cook time: 15-30 minutes
Total time: 25-45 minutes

Ingredients Edit

Servings: 1 to 2

Prep time: 10 min.

Marination time: 15–30 min.

Soy Sauce Marinade:

Servings: about 2

Marination time: 30–60 min.

Servings: About 6

Prep time: 10 min.

Marination time: 24–72 hours

Steps Edit

Method One of Three:

Marinating in Lemon and Olive Oil Edit

Method Two of Three:

Marinating in Soy Sauce and Ginger Edit

Steak Teriyaki

I love this photo. It makes me want to eat this steak all over again.

Don’t you love it when you make something that you know is good, and you feed it to someone who has their doubts (because that’s just how they are, they doubt everything), and their eyes light up and they get a big smile on their face right after the first bite?

That was my mother and father after biting into this steak teriyaki.

Flank steak is naturally tough, but the combination of marinating it in a homemade teriyaki marinade of mirin, sake, and soy sauce, along with a fast sear on high heat, and cutting thin slices against the grain, makes for a juicy, tender presentation.

Steak Teriyaki Recipe

Prep time: 10 minutes

Cook time: 30 minutes

Marinating time: 1 hour

Yield: Serves 4

You can either pan-fry or grill this steak, either way you'll want to sear it on very high heat. If pan frying, I recommend using a large cast iron frying pan or griddle pan.

Ingredients

1/3 cup mirin rice wine

1/3 cup sake

1/3 cup soy sauce (if cooking gluten-free, use gluten-free soy sauce)

1 Tbsp sugar

1 Tbsp fresh grated ginger

1 1/2 to 2 lb flank steak or skirt steak

Olive oil or canola oil

1 Marinate the steak: Combine the mirin, sake, soy sauce, sugar, and grated ginger in a large, shallow bowl.

Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours.

If marinating for more than an hour, keep chilled until an hour before you plan to cook.

2 Boil marinade to make the teriyaki sauce: When ready to cook, remove steak from marinade, reserving the marinade. Place steak on a plate and set aside.

Place marinade in a saucepan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, becoming your teriyaki sauce.

Please note that if you are concerned by the idea of reusing the marinade after raw steak has been sitting in it, you will be boiling the heck out of this marinade, killing anything that may have decided to grow in it during the marinating process.

Also steak isn't the same as chicken. People eat steak raw (beef carpaccio). Salmonella is not a problem with steak; it is with chicken.

If you are still concerned, make twice as much marinade, and reserve half to boil down to make the sauce, using the other half as a marinade.

3 Grill or fry the steak: If grilling the steak, prepare your grill for high, direct heat. If pan frying, heat a large cast iron pan on high heat. If grilling oil the grill grates.

Pat dry the steak. Rub a little olive oil all over it. Place the steak on the hot grill or pan. Sear for 3-5 minutes on one side, or until the side is well browned, and turn the steak over and sear the other side.

Baste the steak with teriyaki sauce.

4 Let the steak rest: When the steak is well seared on both sides, remove from the heat, cover with foil, and let rest for 10-15 minutes.

5 Slice steak in half with the grain, then in thin slices across the grain: Notice the direction of the grain of the steak (the striations in the muscle fibers of the steak). Slice the steak in half, following the grain of the steak so that you are slicing along the grain. (This will make it easier to make cuts across the grain.)

Then make thin slices (1/4-inch) across the grain and on a slight diagonal. Slicing this way will break up the muscle fibers, making this naturally tough cut of meat quite tender.

If there are juices that run out of the steak as you cut it, add the juices to the teriyaki sauce. There's lots of goodness in the steak "jus" that you don't want to waste.

Arrange on a serving plate and pour the remaining teriyaki sauce over it.

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Showing 4 of 13 Comments

Lynn Ross

Hi Elise: I have been looking for a recipe for Steak Teriyaki for years. You definitely have a winner here. It is so easy to make. I have shared this recipe with all my friends. It is a 100 on a scale of 1:10. I marinated mine for 24 hrs and used flank steak. Next time I will be doubling the marinate. They didn’t sell Mirin Rice Wine at the Asian Market I went to, so I asked another shopped what to use. All the bottles were in Chinese. I uses a Dark Rice Wine. Again, this is an award winning recipe.

· 1 Reply

m750
Interestingly enough, flank and skirt steak tend to be tougher when rare, if cooked to medium rare, the fibers will tighten up a little bit, but you are able to counter act it, by being able to slice it much thiner, than a rare steak, that tends to squirm when sliced.

The recipe looks great.

That makes sense, thanks for the tip!

I have long been reading your blog and love so many recipes. I live in Japan now at an American military base and this is the exact recipe I have for teriyaki steak that I got from a Japanese cookbook here. I have made it many times and wondered if I would be able to get mirin when I move back to the US.

This is also wonderful with chicken!

Thanks for sharing.

Yes, the 1:1:1 ratio of mirin to sake to soy sauce is a classic ratio for Japanese teriyaki.

This looks delicious. I’m going to try it with sake and mirin — that makes perfect sense.

My go-to recipe for teriyaki (from my Indian mom) is:

– thinly slice a flank steak

– marinate overnight in one cup vermouth, one cup soy sauce,

2 tablespoons shredded ginger,

2 tablespoon shredded garlic, spoon of brown sugar

– thread on small skewers

– grill for a few minutes until done

This is a wonderful meal for kids.

If you can’t get mirin, I use red wine, rice wine vinegar, garlic, ginger, sugar and black pepper for a marinade.

You might also enjoy.

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Gravlax

Gravlax or dill-cured salmon is always featured on the Swedish smorgasbord, but to experience its fine flavour to the full, enjoy a few thin slices of gravlax unaccompanied by other dishes. It is perfect as a starter as well.

Gravlax or dill-cured salmon is always featured on the Swedish smorgasbord, but to experience its fine flavour to the full, enjoy a few thin slices of gravlax unaccompanied by other dishes. It is perfect as a starter as well.

food & drink

Delicate dill-cured salmon

Gravad lax or dill-cured salmon should preferably be served with a mustard sauce, which is French in origin. This marinated salmon dish, along with marinated herring, used to awaken suspicion among tourists. Eat raw fish? Can that be good for you? Nowadays dill-cured salmon is a popular delicacy in the English-speaking world too, and English has simply adopted the short version of its name, gravlax, along with the dill-fragrant, sugar- and salt-marinated fish itself.

Swedish Christmas traditions

Swedish Christmas celebrations are closely linked to food. Read more about the traditions here:

Ingredients

750 g (26 oz) fresh salmon filet with skin on

85 g (3 ¼ oz) sugar

120 g (4 oz) salt

8 tbs chopped dill

1 tsp crushed white pepper

2 tbs mild Swedish mustard

1 tsp Dijon mustard

1½ tbs red wine vinegar

salt, white pepper

200 ml (1 cup) oil (not olive oil)

Preparation

To minimise the risk connected with eating raw fish, you might want to freeze the salmon before preparing it. When defrosted, scale the salmon and remove the small bones, but leave the skin on. Make a few cuts in the skin so the marinade will penetrate from below. Mix salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−48 hours, turning the salmon filet a few times. Rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included.

Gravlax sauce is served alongside the dill-cured salmon. Mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.

Conversions and abbreviations

1 kg = 1 kilogram = 2.2 pounds (lb)

1 dl = 1 decilitre = 100 millilitres (ml) = 1/10 of a litre = 1/2 cup

1 oz = 1 ounce = 1/32 of a quart (qt) = 28 ml

1 tsp = 1 teaspoon = 0.17 oz = 5 ml

1 tbs = 1 tablespoon = 3 teaspoons = 1/2 oz = 15 ml

°C = degrees Celsius (or Centigrade)

This story is a part of the collection Classic Swedish food

10 mouth-watering recipes

Last updated: 10 December 2014

Carl Jan Granqvist & Lena Katarina Swanberg

Innkeeper Emeritus Carl Jan Granqvist selected the dishes. ||| Journalist and author Lena Katarina Swanberg wrote the texts. Translation: Victor Kayfetz.

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Salmon Jerky

Ingredients

1 1/4 pound side of salmon, skin on, pin bones removed

1/2 cup soy sauce

1 tablespoon molasses

1 tablespoon freshly squeezed lemon juice

2 teaspoons freshly ground black pepper

1 teaspoon liquid smoke

Directions

Place the salmon in the freezer for 45 minutes to 1 hour.

Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.

Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

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The Best Salmon Marinade

Recipe by CHILI SPICE

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The Best Salmon Marinade

SERVES:

Ingredients Nutrition

4 salmon fillets or 4 salmon steaks

1 ⁄₄ cup olive oil

3 tablespoons soy sauce

2 scallions, chopped (2 green onions)

1 garlic clove, finely chopped

2 teaspoons fresh ginger, peeled and finely chopped

Directions

Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).

Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).

**** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.

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Nutrition Info

Serving Size: 1 (283 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 535.6 Calories from Fat 247 46% Total Fat 27.5 g 42% Saturated Fat 4.5 g 22% Cholesterol 146.3 mg 48% Sodium 994.3 mg 41% Total Carbohydrate 1.7 g 0% Dietary Fiber 0.3 g 1% Sugars 0.4 g 1% Protein 66.8 g 133%

Dill Marinade

Ingredients

1/2 cup olive oil

1/2 cup Chablis or other dry white wine

1/2 cup lemon juice

1 tablespoon plus 1 teaspoon dried whole dill weed

1 tablespoon chopped green onion tops

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon hot sauce

How to Make It

Combine all ingredients in a small bowl; mix well.

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Lachs in KrГ¤uter Marinade

Zutaten für 2 Portionen

Knoblauch in Scheiben schneiden. ThymianblГ¤ttchen von den Stielen streifen. BasilikumblГ¤tter in Streifen schneiden. Zitrone auspressen, 3-4 EsslГ¶ffel Zitronensaft mit Basilikum- Г–l verrГјhren. Lachsfilet in 4 StГјcke schneiden und in

eine SchГјssel legen. Mit Knoblauch, KrГ¤utern und Pfeffer bestreuen und mit der Zitronen-Г–l-Mischung ГјbergieГџen. Zugedeckt im KГјhlschrank ca. 2 Stunden ziehen lassen. LachsstГјcke salzen und jeweils auf ein StГјckchen geГ¶lte Alufolie legen. Folien-Kanten nach oben schlagen. Die PГ¤ckchen auf dem heiГџen Grill ca. 10 Minuten garen. Mit frischen KrГ¤utern und Zitronenspalten garnieren.

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Lachs grillen marinade

Rezept: Marinierter Lachs vom Grill - 24. Oder marinieren Sie den Lachs vorm Grillen mit Senf und Honig diese Variante ist besonders für Lachs geeignet, der in einer Aluschale auf.

Lachsfilet marinieren grillen Rezepte 7 schmackhafte lachsfilet marinieren grillen Rezepte auf - Europas beliebtester Kochseite. Zwei beliebte Zubereitungsmethoden sind Lachs in Alufolie grillen. Grillen: Grillen: Die besten Marinaden - BRIGITTE Marinaden fürs Grillen selber machen, Schritt für Schritt: Mit diesen. Und Fisch ( für 12 Riesengarnelenschwänze mit Schale oder für 4 Lachskoteletts 2).

20 Lachs Marinade Rezepte

Die Lachsfilets auf den vorgeheizten Grillrost legen, die restliche Marinade wegschütten. 20 Lachs Marinade Rezepte - Die besten Lachs Marinade Rezepte - 20 Lachs Marinade Rezepte und viele weitere beliebte Kochrezepte . Lachs marinieren How Nachdem der Lachs mariniert wurde, kannst du ihn auf viele verschiedene Arten zubereiten.

Marinade ein, bevor Sie ihn auf den Rost legen. Gegrillter Lachs mit süß-saurer Marinade Rezept - Alle Rezepte. Aufgrund seines natürlichen Fettgehaltes eignet sich Lachs hervorragend zum. Gegrillter Lachs wird durch Marinieren noch zarter und. Lachs grillen: Lachssteak in Alufolie vom Grill - Besser Leben Durch die kleineren Stücke wird der Lachs beim Grillen schneller gar und mögliche Marinaden und Gewürze können sich besser im Fisch verteilen.

Tipps für Lachs vom Grill - ESSEN TRINKEN - Essen und Trinken Pinseln Sie den Lachs in jedem Fall mit Öl oder einer vorher zubereiteten. 500 g 2 Schalotten 2 Knoblauchzehen 50 g Pancetta (ital. An Silvester lässt es sich besonders gut zusammen mit Freunden feiern.

Apfelkuchen sehr fein dabei handelt es sich einfach um einen Rührkuchen in. Auch Läufer können durch die richtigen Proteine ihre Leistung steigern. Aus diesem Grund basteln immer mehr Menschen ihre Geschenke. BRIGITTE Leckere Nudelgerichte zum Verlieben: Ob vegetarisch mit Gemüse und.

Bereite das Thermomix Rezept Orangenmarmelade von Thermomix. Das sind unsere zwölf Diät-Rezepte, die Sie ruckzuck nach einem langen Arbeitstag zubereiten können.

Den Backofen auf 180 Celsius Umluft vorheizen. Den Weißwein in die Pfanne geben und den Bratenfond damit lösen. Die Einladung zur Entdeckungstour - unsere Hausmesse Jedes Jahr im Mai.

Die besten Nudelsalate Ob italienischer Nudelsalat oder klassischer. Die einzige mit dem Dreiklang Bewegung Ernährung.

Eiweißrezepte (ohne Kohlenhydrate) ist eine Rezeptsammlung des Chefkoch. Entdecken Sie hier Rezepte und Informationen rund um Babybreie für jeden. Essen: Rellinghauser Straße Essen Das Salina im Essener Süden steht seit jeher für mediterranes Essen, vor allem inspiriert aus der bodenständigen.

Für die Variante 1 die Basisgewürzmischung alle Gewürze gut verrühren und mit dem Salz und dem Zucker vermischen. Garzeiten beim indirekten Grillen - kabel eins 25. Gratis Dowload, einfach auf das Bild klicken und PDF öffnet sich. Ich durfte die Mahlzeit meiner Kollegin fotografieren.

Kuchen - günstige Kuchen online kaufen Vergleichen und bestellen Sie Kuchen online. Metabolic Balance Infos Fakten zur Stoffwechsel-Diät gesund.

Mit der Kohlsuppendiät abnehmen: Mit Kohl zur Traumfigur? Probieren Sie dieses und weitere Rezepte von EAT SMARTER. Schleichend mehrt sich das Fettgewebe an den Oberschenkeln und den Hüften, stetig werden die Kilos mehr und mehr. Sie liefert in jedes Haus, was es braucht - Ausgesuchte Tafelservices.

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Salmon & Grits In Garlic/Lime Butter

I prepare grits quite often, usually buttery cheese grits, which are so rich, so good and so bad for you-if you eat large portions (which I tend to do) 😦 .

Lately I use mostly instant grits and I am happy with the results, as long as I add enough butter (and enough grated cheese when preparing cheese grits). For me, the extra cooking time to use non-instant just does not justify the small difference in texture and taste. But today I made plain grits without cheese, just seasoned with kosher salt and cayenne pepper and a sinful amount of unsalted butter. I also made the grits a bit more dry than usual, since there was added fat and moisture from the garlic/lime butter which I spooned over the sauteed salmon and grits at plating time. The salad dressed in yogurt gave a pleasant tang and additional texture to the dish.

While sauteing the salmon I was looking forward to the crispy skin, but Bella loves the skin even more than I do so I let her have it (along with half the salmon) 🙂

All around, a very delicious lunch, easy to prepare and full of flavor and different textures.

Notice in the pictures of the broken up salmon below how very juicy the fish is, even when cooked well done. Well done fish is never dry when properly cooked to the right temperature. Unfortunately, this is not taught anymore to our young “Chefs”, most of whom think that all fish has to be served raw in order to not be dry (Don’t even get me started on parasites…..)

But if you insist on eating raw and/or under-cooked fish, you might want to read this : About fish diseases and parasites

Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

add garlic confit paste, saute until fragrant, add juice from one lime plate the grits

add the salmon, skin side up ladle the garlic/lime butter over both the salmon and the grits, top with finely sliced iceberg and red onion, dressed with Greek yogurt, cayenne, kosher salt and lime juice

Salmon & Grits In Garlic/Lime Butter Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter Salmon & Grits In Garlic/Lime Butter

Crispy Salmon Skin

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EASY DOES IT # 15 – Gravlax

There are a few compelling reasons to make your own gravelax instead of buying it at a store or online:

– Price – Fresh salmon $ 15.00 per pound versus store bought gravlax at $ 40.00

– Ease of preparation – actual preptime about 10 minutes, curing between 3 and 5 day’s

– Total control of texture and taste of finished product

– The joy of adding another stunner to your cooking repertoire

My standard dry-marinade recipe is as follows :

3/5th of kosher salt, 2/5th of sugar, fresh chopped dill including stems, white pepper, lemon peel, crushed mustard seeds and dark rum.

In the variation below, I have changed the dry-marinade recipe a bit as follows:

3/5th of kosher salt, 2/5th of sugar, freeze dried dill leaves, raw garlic paste, cayenne pepper, dijon mustard, vodka.

Mix the marinade ingredients, place half of it in a chemical reaction-free container. Top with salmon filet. Add remaining dry marinade to top of salmon. Cover airtight, place in refrigerator. Flip salmon every twelve hours. After twenty four hours, dry-marinade will have transformed into a thick brine. The salmon will be cured after two to three day’s, depending on the thickness and salt to sugar ratio in your marinade. I usually keep my salmon in the brine another one to two days, again depending on the marinade and thickness of the filet. The extra time will give me a slightly dryer and more opaque product which I prefer. This one took four day’s to be exactly the way I like it.

To serve, remove salmon and wash under running water to clean off excess brine. Slice into thin slices, accompany with dill/mustard sauce and rustic bread of your choice.

(To think, first time I prepared Gravlax was in the summer of 1973 at the Hotel Kattegat, Torekov, Sweden. Good times 🙂

Start out the first time by following my standard recipe, the next few times experiment with the marinade and curing time until you find your own sweet spot.

Variations can be, but are not limited to, different salt/sugar ratios, different herbs, different seasonings, different liquors, different curing length’s.

Enjoy your gravlax journey !

sprinkle top of salmon with plenty of dill leaves, drizzle with vodka,, mix dry-marinade ingredients

add half of the marinade to chemical-reaction-free vessel

add salmon filet, top with remaining dry-marinade, cover airtight, store in fridge for 3 – 5 days

flip salmon every twelve hours, cover again, back into fridge

4 day’s later – done, rinse under cold running water, carefull not to rinse of the dill

the beauty and the beast

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Recipe: Simple Salmon Teriyaki

When I moved to Japan in 2005, I was surprised to discover how utterly simple the food was. The sticky, salty sauces and over-the-top sushi rolls I knew from Japanese restaurants back home were as American as hamburgers and French fries, I realized. Japanese food, and especially Japanese home cooking, was actually subtle, nuanced and basically simple, creating a myriad of dishes with a handful of basic pantry staples and the freshest, tastiest produce and proteins available. This salmon teriyaki is a perfect example — lightly glazed and deeply flavorful, it's made with just four ingredients.

Salmon teriyaki was the first fish dish I cooked on my own in Japan. I was determined to start cooking authentic Japanese food as soon as possible after moving into my apartment and was tempted by the beautiful (and shockingly affordable) pieces of fish in the supermarket across the street, but I was confused by how Japanese people cooked their fish. I had a two-burner gas stove that sat on top of the counter and was one step above a camp stove. I had a weird, tiny microwave-convection oven hybrid that only operated as a microwave because the guy who had sold it to me had thrown away the racks. And I had a rice cooker, of course. How did people cook their fish?

"In the fish grill," said my supervisor at work, in a tone of voice you might use with someone who just asked how to put on a hat.

I thought perhaps the apartment hadn't come with one. But no, my supervisor said, it was there in the middle of my stove. And when I got home that evening I realized she was right: it was a little drawer outfitted with a rack, just wide and long enough to accommodate several portions of fish or one long fillet. It was like a small broiler, with a gas flame above that perfectly cooked a piece of salmon in a little over five minutes.

From there the sky was the limit, but it all started with salmon teriyaki, which quickly became a favorite. A simple marinade of soy sauce, mirin and sugar lightly glazed the fish as it broiled, infusing it with a flavor that was a little sweet and deeply savory. With a bowl of hot rice and a few sliced cucumbers or pickled greens, it was the perfect weeknight meal. Even now — far away from my old kitchen and with no fish grill in sight — it still is.

Salmon Teriyaki

1/2 cup soy sauce

2 tablespoons mirin

2 teaspoons sugar

1 tablespoon vegetable oil (optional)

Cut the salmon into 4 portions. In a shallow container large enough to hold the salmon pieces, mix the soy sauce, mirin and sugar until the sugar dissolves. Coat both sides of the salmon with the mixture and arrange pieces skin side up in the container. Refrigerate for 30 minutes to 1 hour.

Arrange your oven racks so that the skillet you will be cooking in is as close as possible to the broiler flame. Turn on the broiler. Preheat a cast iron or other ovenproof skillet over high heat on the stove until very hot. Remove the salmon from the marinade and brush both sides with the oil. (If your pan is well-seasoned, you can skip this step.) Place the salmon skin side up in the skillet and transfer the pan to the broiler. Cook for 1-2 minutes and check for doneness. If it isn't done, flip and cook for 1 minute more.

• Depending on the size of your skillet, you may need to cook the salmon in batches.

• If you are in a rush, the marinating time can be reduced to as little as 15 minutes, but the salmon won't be quite as flavorful.

Calories 271

Fat 15.4 g (23.7%)

Saturated 3.5 g (17.4%)

Carbs 4 g (1.3%)

Fiber 0.3 g (1%)

Sugars 2.2 g

Protein 25.8 g (51.6%)

Cholesterol 62.4 mg (20.8%)

Sodium 1818 mg (75.7%)

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