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This article was co-written by Ollie George Cigliano. Ollie George Cigliano is a personal chef, food educator, and owner of Ollie George Cooks in Long Beach, California. With over 20 years of experience, she specializes in using fresh ingredients and combining traditional and modern cooking techniques. Ollie George holds a bachelor’s degree in comparative literature from the University of California, Berkeley, and a certificate in nutrition and healthy living from eCornell University.
There are 11 references cited in this article that you can view at the bottom of the page.
This post has been viewed 9,333 times.
Salmon when marinated will enhance the flavor significantly while retaining the inherent great flavor of the fish. However, unlike red meats, fish doesn’t need to marinate for more than an hour or less to acidify the marinade, making it easy to experiment with other flavors. This article will introduce two ways to marinate salmon along with a recipe for a traditional Nordic raw salmon prepared with a signature blend of spices.
- Preparation time (for Salmon Marinated with Lemon): 10-15 minutes
- Processing time: 15-30 minutes
- Total time: 25-45 minutes
Marinated with Lemon Juice:
Servings: for 1 to 2 people
Preparation time: 10 minutes.
Marinating time: 15–30 min.
- 450 g salmon fillet
- 1 yellow lemon or 2 green lemons
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme or 3 sprigs of fresh thyme
Marinated Soy Sauce:
Servings: for 2 people
Preparation time: 30 minutes.
Marinating time: 30–60 minutes
- 450 g salmon fillet
- 60 ml olive oil
- 45 ml soy sauce
- 2 cloves of minced or crushed garlic
- 3 sprigs of finely chopped onions
- 1 tablespoon grated and minced fresh ginger
Sauce to spread on fish:
- 2 tablespoons (30 ml) honey
- 1 tablespoon (5 ml) soy sauce
- 1/2 tablespoon (2.5 ml) chili sauce or more for extra flavor
Gravlax (Sugar and Salted):
Servings: for 6 people
Preparation time: 10 minutes.
Marinating time: 24–72 hours
- 750 g fresh salmon fillet (skinless)
- 85 gr sugar
- 120g salt
- 8 tablespoons finely chopped dill
- 1 tablespoon finely ground white pepper
Sauce:
- 3 tablespoons (45 ml) of Swedish or German mustard
- 1 tablespoon (5 ml) Dijon mustard
- 1 teaspoon sugar
- 1 tablespoon (5 ml) vinegar
- salt according to taste
- white pepper according to taste
- 6 tablespoons (90 ml) canola or canola oil
Steps
Marinated with Lemon Juice and Olive Oil
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Start doing 30-60 minutes before eating. Salmon only needs to marinate for about 15-30 minutes. Start marinating the fish 1 hour before serving or less depending on your cooking method.
- The processing methods will be presented below.
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Squeeze the lemon juice into the bowl. Place the lemon on a cutting board and cut it in half. Squeeze two halves of a lemon into a bowl.
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Combine 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 the thyme in this marinade with dill.
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Pour sauce into a large plate. You should choose a plate large enough that all the salmon fillets will fit in the plate. More plates can be used if you double or triple the ingredients.
- Besides, you can also use a zippered plastic bag to replace the disc.
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Marinated salmon. Place the salmon fillet on a plate with the marinade on it. Turn and flip the fish a few times so that all sides are coated with the sauce.
- Food safety experts advise against washing raw salmon or other raw meat before preparing it. The process of cooking meat effectively kills bacteria, and when washing meat bacteria can stick to the sink or other places in the kitchen. [1] X Research Source
- You should wash your hands with soap and warm water for 20 seconds after touching raw meat.
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Cover well and flip fish once when refrigerated for 15-30 minutes. Unlike red meat and poultry, fish meat changes when marinated for too long. With a marinade that contains an acidifier like the one using lemon juice, you should not marinate for longer than 30 minutes. [2] X Source of Study[3] X Source of Study Flip the fish once during this time so that both sides of the fish soak up the seasoning.
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Remove the fish from the marinade. Then place the fish in another clean dish and discard the marinade. If you want to use marinade for a sauce, be sure to cook it to remove harmful bacteria from raw meat. [4] X Trusted Source Food Safety and Inspection Service of the USDA Go to Source
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Salmon processing. Once the salmon is marinated, you can prepare it in a variety of ways. Two popular ways are to grill salmon in foil or oven-baked salmon. In these two ways, you will cook salmon at 200ºC for 15 minutes. The salmon is cooked when you can use a fork to easily cut the flesh of the fish.
- Be sure to turn the salmon over during cooking when you’re making the salmon grilled in foil.
Marinated Soy Sauce and Ginger
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Prepare delicious ingredients. Peel a tablespoon of ginger and two cloves of garlic, then mince it with 3 scallions. [5] X Research Sources
- You can feel free to add other seasonings. For example, 1 tablespoon (15 ml) of sesame oil and 1 tablespoon of sesame seeds to combine perfectly with other Asian ingredients. [6] X Research Sources
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Combine with other marinade ingredients. Mix the delicious ingredients with 1/4 cup (60 ml) of olive oil and 3 tablespoons (45 ml) of soy sauce.
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Marinated salmon. Put the marinade in a zippered plastic bag or bowl and place the salmon in the marinade. Place the salmon in the fridge for 30-60 minutes and flip the fish occasionally to evenly coat the flavors. If you marinate the fish longer, the meat will spoil.
- Because marinade is used to season raw fish; Therefore, you should throw it away after marinating or cooking it if you want to use it as a sauce.
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Prepare the sauce to spread over the fish (optional). If you like, you can make extra sauce to spread on the fish to add more flavor when cooking. To get the right sauce for this marinade, make a 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 it suits your taste. However, this spread when tasted on its own will have a stronger taste when eaten with fish.
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Salmon processing. Pan-fry salmon on both sides at 50-60ºC. [7] X Source If you don’t have a food thermometer and to avoid burning, you can fry only the skinned surface, and heat only the meat for 15-30 seconds until the salmon turns brown. opaque but not yet dry.
- You can either eat the salmon skin or discard it after cooking.
- You can also prepare salmon by baking it in foil, baking it in the oven, grilling it over high heat, or blanching it after marinating.
Make Salmon Gravlax
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Use this recipe to preserve the raw fish flavor. Gravlax, also known as gravid lax, is a traditional Nordic way of preparing salmon with salt and sugar. In addition, this dish uses a variety of herbs to enhance the flavor of the salmon, most commonly white pepper and cumin, the salmon will be eaten raw after seasoning.
- Note: because salmon will not be cooked, you must keep the preparation area and processing utensils clean during the process.
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Use fresh salmon. It’s best to choose high-quality salmon from a trusted source. This will help you avoid a number of food safety and health problems. You can avoid the risk of parasites from raw fish by freezing salmon and then defrosting it. [8] X Research Sources[9] X Research Sources
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Remove the bones and clean the fish scales. Use tweezers or a small knife and fork to remove the bones and remove the scales. [10] X Source of Study Leaves dark skin under the scales on the entire flesh.
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Cut many shallow cuts on the surface of the skin. These cuts will allow the seasonings to soak into the fish for a richer flavor and longer shelf life. [11] X Research Source
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Combine dry ingredients together. Finely chop 1 handful or 8 tablespoons of cumin and grind 1 teaspoon of white pepper. Then, mix in 85 g of sugar and 120 g of salt. [12] X Source of Research Experienced Gravlax chefs will increase or decrease ingredients to suit their taste, but large amounts of sugar and salt are important for properly marinating salmon.
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Season the fish. Add the salmon fillets to the seasoning mixture, and turn and flip the fish so that the entire surface of the fish is seasoned.
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Use heavy weights on the fish. Place the fish in a glass or stainless steel bowl, place the fish in the bowl and let the flesh come into contact with each other instead of the skin. [13] X Research Source Use a plastic bag to wrap the fish, then place a heavy object on the fish, such as a pestle.
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Leave the fish at room temperature for 6 hours. During this time, the sugar and salt will dissolve and soak into the fish, enhancing the flavor. [14] X Research Source If you are not safe when preparing raw food, you can immediately refrigerate the fish to prevent bacteria.
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Refrigerate fish for 1 to 3 days. Place the fish in the refrigerator, still leaving the heavy material on top of the fish. The longer you keep the fish, the stronger the flavor will be and the less dry the fish will be. [15] X Research Source Taste the fish every 24 hours to check the taste.
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Remove the fish from the bowl. When the fish has the flavor and texture you desire, remove the fish from the bowl. Shake off the marinade and discard the water that arises when marinating. [16] X Research Source
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Enjoy with dill mustard sauce. This combination with Gravlax is commonly found in Nordic grocers. Instead, however, you can make your own with 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 to the mixture while stirring. When the mixture is as thick as mayonnaise, you will sprinkle more finely chopped dill with white pepper and salt to taste. [17] X Research Source
- Peanut crackers or rye bread are common foods eaten with Gravlax.
Advice
- Add a little smoke mixture to the marinade to give the fish a smoky smell.
Warning
- Do not marinate salmon at room temperature, except for the first few hours of making Gravlax.
Things you need
- Chopping board
- Knife
- Plates (or zippered plastic bags)
- Measuring spoon
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This article was co-written by Ollie George Cigliano. Ollie George Cigliano is a personal chef, food educator, and owner of Ollie George Cooks in Long Beach, California. With over 20 years of experience, she specializes in using fresh ingredients and combining traditional and modern cooking techniques. Ollie George holds a bachelor’s degree in comparative literature from the University of California, Berkeley, and a certificate in nutrition and healthy living from eCornell University.
There are 11 references cited in this article that you can view at the bottom of the page.
This post has been viewed 9,333 times.
Salmon when marinated will enhance the flavor significantly while retaining the inherent great flavor of the fish. However, unlike red meats, fish doesn’t need to marinate for more than an hour or less to acidify the marinade, making it easy to experiment with other flavors. This article will introduce two ways to marinate salmon along with a recipe for a traditional Nordic raw salmon prepared with a signature blend of spices.
- Preparation time (for Salmon Marinated with Lemon): 10-15 minutes
- Processing time: 15-30 minutes
- Total time: 25-45 minutes
Thank you for reading this post How to Marinate Salmon at Tnhelearning.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
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