How Long Can Salmon Marinate in the Fridge For?

Salmon is one of my favorite proteins to cook and eat. It’s so versatile, nutritious and delicious. I like to marinate salmon before cooking it, as this infuses it with lots of flavor and keeps it moist during cooking. But I often get questions from readers about how long salmon can or should marinate for. So in this article, I’ll provide a complete guide to marinating salmon, including how long it can safely marinate in the fridge.

Why Marinate Salmon?

Marinating salmon provides a few key benefits:

• Infuses flavor – The marinade permeates the salmon and makes it super flavorful. Marinades often contain acidic ingredients like lemon juice wine or yogurt that help tenderize the fish as well.

• Keeps it moist – Marinating adds moisture to the salmon so it doesn’t dry out during cooking. The salt in the marinade also helps firm up the fish.

• Can partially cook – Depending on the marinade ingredients (for example, if it contains acid), it can start to lightly “cook” the salmon by denaturing the proteins. This results in a tender, silky texture.

• Enhances browning – Ingredients like oil, salt and sugar help promote nice browning on the surface when you cook it after marinating.

So marinating really takes your salmon to the next level! But you do want to marinate for the right amount of time – too short and you won’t get the full benefits; too long and you risk over-marinating the fish.

How Long to Marinate Salmon

For raw salmon fillets, the ideal marinating time is:

• Minimum: 15 minutes
• Optimal: 1-2 hours
• Maximum: 6 hours

Any less than 15 minutes won’t allow the marinade time to permeate into the flesh. Any more than 6 hours risks over-marinating, which makes the texture unpleasantly mushy.

For best results, I like to marinate salmon for 1-2 hours before cooking. This allows enough time for the flavors to be absorbed but doesn’t overdo it.

If marinating for the full 6 hours, it’s best to keep the salmon refrigerated the entire time.

Note: The guidelines above are for marinating raw salmon at refrigerator temperature. Marinade will penetrate faster at room temp, so reduce marinating time if not refrigerating.

For cooked salmon (leftovers), the marinating time can be much shorter:

• Minimum: 5 minutes
• Optimal: 15-30 minutes
• Maximum: 1 hour

The proteins have already been denatured from cooking, so the marinade can penetrate much faster.

How Long Can Marinated Salmon Keep in the Fridge?

Once salmon has been marinated, how long can you keep it in the fridge before using it?

The USDA recommends using marinated salmon within:

• Raw marinated salmon: 1-2 days
• Cooked marinated salmon: 3-4 days

The acidic ingredients in many marinades (like lemon juice or wine) help inhibit bacterial growth, extending the fridge life slightly. But you still want to cook marinated fish within a couple days for food safety.

Make sure to store marinated salmon properly in the fridge:

• In an airtight container
• Completely submerged in the marinade
• In the coldest part of the fridge (at 40°F or below)

Also, don’t reuse marinade after marinating raw salmon, as it can contain bacteria. Only reuse marinade from cooked foods.

Tips for Marinating Salmon

Follow these tips to get the most out of marinating your salmon:

• Pat salmon dry before marinating – this helps the marinade absorb better into the flesh.

• Use a ziplock bag or airtight container – this prevents leaks and keeps all the marinade in contact with the fish.

• Flip bag occasionally – mix up the salmon in the marinade so all sides get evenly exposed.

• Refrigerate while marinating – don’t leave at room temperature more than 15-30 minutes before returning to the fridge.

• Remove salmon and discard extra marinade before cooking – don’t bake, grill or cook the salmon in the marinade.

• Optional: reserve some marinade to brush over salmon while cooking for extra flavor.

Signs of Over-Marinated Salmon

It is possible to over-marinate salmon if left too long. Here’s how to know if your salmon is over-marinated:

• Mushy, overly soft texture

• Falls apart easily when handled

• Milky-white protein oozing out

• Translucent, raw-looking color throughout

• Unpleasantly sour, acidic flavor

If you notice these signs, unfortunately the salmon is past its prime and best discarded. In the future, stick within the recommended marinating times.

Sample Marinade Recipes

Here are some of my favorite marinade recipes to use with salmon:

Lemon Herb Marinade

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tbsp parsley
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper

Asian Ginger Marinade

• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp minced ginger
• 2 cloves minced garlic
• 1/4 tsp red pepper flakes

Mediterranean Marinade

• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 tbsp white wine vinegar
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp each salt and pepper

Get creative with combinations of oil, acid, herbs, spices and aromatics like garlic, ginger or shallots. Salmon can handle bold, complex marinades very well.

Just be mindful of the marinating time when using ingredients like lemon juice or vinegar, as they act more quickly to denature proteins.

Marinated Salmon Recipes

To highlight how delicious marinated salmon can be, here are a few favorite recipe ideas:

• Maple Dijon Salmon – marinate in maple syrup, Dijon mustard, balsamic vinegar and thyme.

• Jamaican Jerk Salmon – marinate in Jamaican jerk seasoning, lime juice and brown sugar.

• Everything Bagel Salmon – marinate in a blend of onion/garlic powder, poppy seeds, sesame seeds, dried parsley and salt.

• Bourbon Salmon – marinate in bourbon, brown sugar, soy sauce, lime and cracked black pepper.

• Honey Sesame Salmon – marinate in honey, rice vinegar, sesame oil and grated ginger.

Yes, you can marinate salmon for too long, especially if the marinade contains acid.

Marinated salmon can be safely kept in the refrigerator for up to 2 days, according to Well Plated. Raw fish and shellfish, including salmon, should be kept in the refrigerator for 1-2 days before cooking or freezing.

Yes, it is generally safe to cook salmon that has been in the refrigerator for 4 days, but there are some important considerations to keep in mind. If the salmon is raw, it’s recommended to cook it within 2-3 days. Once cooked, it can safely be stored in the refrigerator for 3-4 days.