Asian Glazed Salmon Recipe (2024)

FAQs

How long should you let salmon marinate? ›

Let marinate at room temperature for 30 minutes or refrigerate for up to 1 hour (after 1 hour, fish tends to get mushy when marinated but if you MUST, you can refrigerate for up to 4 hours). Cook the salmon, using your preferred method.

Brown explains that wet-brining salmon—soaking it in water seasoned with salt—helps solidify the fat within the protein, so it doesn't leach out as quickly once the fish hits the heat, “keeping it nice and succulent.” In other words: less chance of drying out.

As I mentioned previously, marinating salmon in an acid or salt-based marinade for too long can result in a tough and dry piece of fish. Beyond the 24-hour mark or even earlier, the salt and acidic ingredients may start to remove the moisture they initially added.

If the salmon smells fishy, sour or ammonia-like, then it's gone bad. Appearance: Fresh salmon fillets should be bright pink or orange with no discoloration, darkening or drying around the edges. If you notice any dull or gray coloring, dark spots or filmy white residue, then it's a sign that the salmon has spoiled.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Sugar + acid is your friend.

There's a reason for it! For one, it's delicious. But from a scientific standpoint, the sugar and acid cut through salmon's fishiness. Glazes add a ton of flavor while taming the salmon.

What kills the fishy taste in salmon? ›

How to Control Salmon's Fishiness with a Milk Bath. You can also lessen salmon's strong flavor by soaking it in a milk bath for 20 minutes and then draining it and patting it dry before cooking. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.

No, you are not supposed to wash salmon fillets before cooking them. The United States Department of Agriculture (USDA) advises against washing raw fish, seafood, meat, and poultry, which can spread bacteria to other foods and surfaces. The only effective way to get rid of bacteria is to cook it.

If your salmon marinade is acid based, try not to marinate it longer than thirty minutes. If your marinade for the salmon is not acid based (like this one!) then you can marinate the fish for up to 24 hours in the refrigerator.

If you have marinated salmon, the storage time will depend on the ingredients used in the marinade. Generally, marinated salmon can be safely stored in the refrigerator for up to two to three days. However, it's best to consume it as soon as possible to enjoy the flavors at their peak.

For other types of marinade, you can marinate salmon for up to an hour. Alternately, if you're using a simple combination of herbs, spices and oil, you can likely get away with marinating it for up to six hours.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.