Salmon is one of my favorite proteins to cook at home. Its versatility allows it to be prepared in endless ways, from poaching to grilling to baking. One of my preferred preparation methods is to marinate salmon fillets in lemon juice before cooking. The bright, acidic lemon juice tenderizes the fish and infuses it with refreshing flavor.
However, there is a fine line between perfectly marinated salmon and over-marinated, mushy salmon. Knowing how long to marinate fish is crucial for getting the best results. In this article, I’ll share everything you need to know about marinating salmon in lemon juice, including how long you can leave it before the texture and flavor are negatively impacted.
How Lemon Juice Affects Salmon
Before jumping into marinating times, let’s first look at how lemon juice chemically interacts with salmon. Lemon juice is highly acidic, with a pH around 2-3. When exposed to an acidic marinade like lemon juice, the proteins on the exterior of the salmon begin to denature and break down. This process effectively “cooks” the outermost layer of the fish.
Marinating for the right amount of time allows flavor to permeate without completely changing the salmon’s texture. However, leaving it too long results in overly mushy, stringy salmon. Finding the optimal marinating time allows you to maximize flavor without sacrificing texture.
Overnight Salmon Marinade
I’m often asked whether salmon can be safely left to marinate in lemon juice overnight. The short answer is yes, you can marinate overnight, but not without a few caveats.
Leaving salmon in lemon juice overnight results in more intense lemon flavor, but the acid continues working on the proteins for 8+ hours This almost always results in over-marinated salmon with a mealy, mushy exterior For best results, it’s better to limit marinating time to just a few hours.
If you do want to marinate overnight, I recommend using a milder marinade with not-so-acidic ingredients like olive oil, garlic, herbs. Lemon juice can still be used, but should be diluted with other ingredients. Also, make sure to keep the salmon fully submerged in the marinade and stored in the refrigerator.
Ideal Marinating Time
So what is the ideal marinating time for salmon in lemon juice? For best results, I recommend marinating skinless salmon fillets for 15-30 minutes per 1 inch of thickness. Here are some general guidelines
- Thin fillets (<1 inch thick): 15-30 minutes
- Thicker fillets (1-2 inches): 30-60 minutes
- Portions/steaks (>2 inches): 45-90 minutes
As you can see, thinner pieces require less time while thicker cuts need longer to allow the lemon flavor to penetrate. I don’t recommend marinating for longer than an hour, even for thick salmon steaks, as the texture can become overly soft.
Monitoring for Doneness
If you want a stronger lemon flavor, marinating for longer than an hour is possible. However, it’s crucial to closely monitor the salmon’s texture and appearance.
Check on the salmon every 10-15 minutes once you pass the one hour mark. The flesh should still look opaque and feel firm. If the color turns opaque or you notice the flesh feels overly soft/mushy, immediately remove it from the lemon juice.
You can also do a poke test by gently prodding the salmon with your finger. If it feels too soft or falls apart, it’s over-marinated. Trust your instincts – you want the lemon flavor to come through without compromising the integrity of the salmon.
Marinating Tips
Here are a few additional tips for successfully marinating salmon in lemon juice:
- Use freshly squeezed lemon juice for the most flavor – bottled juice lacks the bright, fresh taste.
- Chill both salmon and marinade before combining.
- Make sure salmon is submerged in the marinade, flipping halfway through.
- Once done marinating, rinse off excess marinade and pat dry before cooking. The acid can hinder browning.
- Avoid re-using marinade after raw salmon has been soaking in it.
Marinating Salmon Safely
When working with raw seafood, it’s also important to follow food safety guidelines:
- Only marinate fresh, sushi-grade salmon purchased from a trusted source.
- Marinate in the refrigerator at 40°F or below.
- Use a non-reactive dish like glass or stainless steel. Acidic lemon can react with metals.
- Discard used marinade – don’t reuse after raw salmon has been soaking.
- Wash hands, utensils, dishes after working with raw salmon.
Putting It All Together
Marinating salmon in lemon juice adds incredible flavor when done properly. For best results, limit marinating time to 30-60 minutes for most fillets, and closely monitor thickness and texture. Dilute the lemon juice, limit marinating time, and keep chilled if doing overnight. Following these guidelines will allow you to achieve perfectly infused salmon without the risk of over-marination.
Marinating in Soy Sauce and Ginger
- 1 Prepare the aromatic ingredients. Peel 1 tbsp (15 mL) fresh ginger and two cloves of garlic, then finely chop along with 3 scallions.[3]
- Feel free to add additional spices. Consider 1 tbsp (15 mL) sesame oil and 1 tbsp (15 mL) sesame seeds to match the other East Asian ingredients.[4]
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2 Mix with the other marinated ingredients. Mix the flavorful ingredients together with 1/4 cup (60 mL) olive oil and 3 tbsp (45 mL) soy sauce. - 3 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.
- 4 Prepare the glaze (optional). If you like, you can create a glaze to brush onto your salmon for additional flavor during cooking. A simple glaze that pairs well with this marinade is a mixture of 2 tbsp (30 mL) honey, 1 tsp (5 mL) soy sauce, and 1/2 tsp (2.5 mL) Sriracha. 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.
- 5 Cook your salmon. Consider pan-searing your salmon to a temperature of 125–140ºF (52–60ºC) on each side.[5] If you do not have a thermometer, avoid overcooking by cooking only skin-side down, briefly cooking the flesh side for only 15–30 seconds once the salmon is opaque but still mostly juicy.
- The skin helps keep the salmon extra flavorful, seal in the juices, and it’s easier to cook. After cooking, you may eat the skin or remove it.
- You may also grill, bake, broil, or poach your salmon after marinading.
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StepsMethod
- 1 Start this process 30–60 minutes before you plan to eat. Salmon only needs to be marinated for about 15–30 minutes. Start preparing the marinade an hour before you plan to eat, or even less, depending on your cooking method.
- Cooking methods are described at the end of this section.
- 2 Squeeze the lemon juice into a bowl. Place the lemon on a cutting board and slice it in half. Squeeze both lemon halves over a bowl.. Advertisement
- 3 Mix in the other ingredients. Pour 2 tbsp (30 mL) olive oil into the bowl of lemon juice. Add 1/2 tsp (2.5 mL) dried thyme, and stir the ingredients together with a spoon until well mixed.
- Another popular version of this marinade uses dill instead of thyme.
- 4 Pour the marinade into a wide dish. Select a dish large enough that all your salmon fillets can fit into it side by side. You may need to use several dishes if you are doubling or tripling the recipe.
- Alternatively, use a large zip locked bag.
- 5 Place the salmon in the marinade. Lay the salmon fillets in the dish containing the marinade. Turn them a couple times to make sure each side is covered.
- Food safety experts recommend that you do not wash raw salmon or other raw meat before preparing. Cooking the meat is more effective at killing bacteria, and rinsing the meat is likely to spread the bacteria onto your sink or other places in your kitchen.[1]
- Wash your hands with soap and warm water for twenty seconds after handling raw meat.
- 6 Cover and refrigerate for 15–30 minutes, turning once. Unlike red meat and poultry, fish can develop an unpleasant texture during a lengthy marination process. For an acidic marinade such as this one, based on lemon juice, keep the salmon in the marinade for no longer than 30 minutes.[2] Flip the salmon over once during this time to ensure that both sides of the fish are marinated.
- 7 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.
- 8 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. In either case, cook the fillets at 400ºF (200ºC) for about fifteen minutes. 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.
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Easy Pan Seared Salmon Recipe with Lemon Butter
FAQ
How long to let salmon sit in lemon juice?
Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking. Preheat broiler or grill.Nov 25, 2024
How long can you marinate fish in lemon juice?
How long to leave fish in lemon juice?
Tips: Want to prepare this in advance? No problem, the fish can stay submerged in lemon juice in the refrigerator for 6 hours to ‘cook’.
How long can I marinate salmon in lime juice?
If you’re using lemon or other citrus juice in the marinade, don’t let the fish marinate much longer than 30 minutes.Aug 2, 2024