Putting frozen salmon in marinade is a common question for home cooks. Many people buy salmon when it’s on sale and freeze it for later use. When they are ready to cook the salmon, they want to know if they can marinate it while still frozen or if they need to thaw it first.
There are a few factors to consider when deciding whether to marinate frozen salmon. The thickness of the salmon fillet, the acidity of the marinade, food safety, and how the texture will be affected are all important to weigh. Understanding these key points will help you determine if marinating frozen salmon will work in your recipe.
Does Thickness Matter?
The thickness of the salmon fillet is one of the most important factors when considering marinating frozen salmon. Thinner fillets, around 1 inch thick or less, can be marinated while still frozen and will absorb the flavors well. However, thicker salmon fillets, 1.5 inches or more, do not absorb marinade effectively when frozen.
Thin Fillets
Thin fillets of salmon are the best candidates for marinating while still frozen. They have less dense flesh and absorb marinade quickly even when frozen. The marinade is able to penetrate the flesh without having to thaw first. Thin fillets like salmon tail sections, petite filets, or sliced portions will pick up the flavors of acidic marinades even when frozen.
Thick Fillets
Thick salmon fillets are not recommended for marinating while still frozen. The dense, thick flesh of the salmon acts like a barrier that marinade cannot properly penetrate. Middle or center-cut salmon fillets that are over 1.5 inches thick do not effectively absorb flavors when marinated while frozen. The marinade will only penetrate the outer surface.
Does Acidity Matter?
The acidity level of the marinade also determines how well frozen salmon will absorb flavors. Acidic marinades with ingredients like lemon juice, vinegar, wine, and yogurt tend to penetrate frozen salmon better. Lower acidic marinades with oils, herbs, and spices do not penetrate as well when salmon is frozen.
High Acid Marinades
Marinades that contain acidic ingredients break down the tissues of the salmon better than low acid marinades. The acidic marinade helps “cook” the salmon resulting in a texture similar to ceviche. Acidity allows the flavors to better permeate and season the frozen salmon. Examples of high acid marinades include:
- Lemon, lime, or orange juice
- Vinegars like rice wine, red wine, or balsamic
- Yogurt or buttermilk
- Wine or vermouth
- Soy sauce
Low Acid Marinades
Marinades that lack acidity, like those made with oils, herbs, and spices, do not penetrate frozen salmon fillets as well. The lower acidity means the marinade does not break down the flesh enough to allow flavors to absorb when frozen. The marinade will likely only coat the surface. Low acid marinades include:
- Olive oil, avocado oil, or vegetable oil
- Fresh or dried herbs like dill, basil, oregano
- Spices like garlic, shallots, pepper
- Condiments like mustard, mayo, ketchup
Is it Safe?
When handling raw salmon, it is always important to consider food safety. Marinating frozen salmon comes with some inherent risks. Take care to only marinate thawed or partially thawed salmon for limited times before cooking.
Marinating Thawed Salmon
For food safety, it is best to fully thaw salmon in the refrigerator before marinating. Thawed salmon can marinate in the fridge safely for 12-24 hours. Marinating thawed salmon allows for better flavor absorption without safety concerns.
Marinating Partially Frozen Salmon
It is possible to marinate still frozen or partially thawed salmon, but extra care should be taken. Only marinate for the minimal time, 1-2 hours, needed to impart flavor. Discard any excess marinade after marinating. Cook marinated frozen salmon immediately and fully after marinating.
Avoid Room Temperature Thawing
Never thaw frozen salmon on the counter at room temperature before marinating. Thawing at room temperature allows bacteria to grow rapidly. Only thaw frozen salmon in the refrigerator overnight if marinating.
How Does it Affect Texture?
Marinating frozen salmon can also impact the final cooked texture. The flesh may take on a firmer, denser texture compared to marinating thawed salmon. The acidic marinade can start to break down the salmon proteins.
Firmer Flesh
Salmon that is marinated while still partially or fully frozen will end up with a dense, firmer texture. The cold temperature prevents the marinade from breaking down the salmon as intended. The acidity may also start to cook the surface and firm up the texture.
Cook Accordingly
To compensate for the firmer texture, take care not to overcook the salmon after marinating. Cook frozen marinated salmon briefly and gently, such as grilling, broiling, or baking. Avoid sauteing or slow cooking methods which may cause the texture to become overly firm.
Best Applications
The firmer texture of frozen marinated salmon is well suited for many recipes and cooking methods. Grilled salmon, broiled salmon, salmon burgers and patties, and salmon in salads or bowls work well. Avoid using frozen marinated salmon where the texture needs to be silky and tender.
Quick Tips for Marinating Frozen Salmon
Here are some quick tips to follow when marinating frozen salmon:
- Use thin fillets, 1 inch or less. Thicker cuts do not absorb marinade well.
- Choose an acidic marinade with lemon juice, vinegar, wine for better flavor infusion.
- Thaw or partially thaw salmon in the fridge before marinating.
- Only marinate fully thawed salmon for 12-24 hrs; partially frozen for 1-2 hrs.
- Cook marinated frozen salmon right away, do not refreeze.
- Cook gently and avoid overcooking to prevent a dense texture.
Recommended Marinades
Some excellent acidic marinade options for frozen salmon include:
Lemon Dill Marinade
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried dill
- Salt and pepper to taste
Maple Soy Marinade
- 1/4 cup soy sauce
- 3 tablespoons maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
Wine Herb Marinade
- 1/2 cup dry white wine
- 3 tablespoons olive oil
- 2 tablespoons chopped basil
- 1 tablespoon chopped rosemary
- 2 cloves garlic, minced
Frequently Asked Questions
Should you thaw salmon before marinating?
For the best results, it is recommended to fully thaw salmon in the refrigerator before marinating. Thawed salmon absorbs marinade the best and has the safest handling.
How long can you marinate thawed salmon?
Thawed salmon can safely marinate in the refrigerator for 12-24 hours. Any longer may result in the texture becoming too soft.
What is the best marinade for frozen salmon?
An acidic marinade with lemon juice, vinegar, wine, or yogurt works best for marinating frozen salmon. The acid helps break down tissues and infuse flavors.
Can you refreeze salmon after marinating?
It is not recommended. Refreezing salmon after marinating causes damage to the cellular structure. Cook marinated frozen salmon right after marinating.
Should you flip salmon while marinating?
Yes, flip the salmon halfway through marinating time to ensure the marinade evenly flavors both sides of the fillets.
Conclusion
Marinating frozen salmon fillets can add great flavor, but it does require some special considerations. Use thin fillets, an acidic marinade, thaw first, marinate briefly, and avoid overcooking for the best results and food safety. With the proper techniques, frozen salmon can absorb delicious flavors from a marinade.