Marinating salmon before cooking is a great way to add flavor and moisture to the fish. But is it safe to marinate salmon for 24 hours or longer? Here is a detailed look at whether prolonged marinating of salmon is recommended.
How Long Should You Marinate Salmon?
The recommended marinating time for salmon is 30 minutes to 12 hours. Marinating for 30 minutes to 2 hours is enough time for the salmon to absorb some flavor from the marinade. Marinating for 6-12 hours allows the salmon to absorb more flavor and become imbued with the marinade.
Marinating salmon for longer than 12 hours is generally not recommended because the texture and flavor of the fish can start to deteriorate. The reasons for this are:
- The acidic ingredients in the marinade (such as lemon juice, vinegar, or wine) can start to chemically “cook” the salmon, turning the surface mushy.
- The salt and sugar in the marinade can draw out moisture from the salmon, making it dry.
- Long marinating can make the salmon too salty or acidic in flavor.
- Prolonged exposure to marinade allows bacteria on the surface of the salmon to multiply, increasing spoilage risk.
Is it Safe to Marinate Salmon for 24 Hours?
Marinating salmon for 24 hours is generally not recommended for food safety reasons. Here are some concerns with marinating salmon for a full day:
- Higher risk of bacteria growth – Marinades contain ingredients that bacteria like to grow in. Marinating longer than 12 hours gives bacteria more time to multiply.
- Texture deterioration – The acid and salt can start to break down the salmon flesh, making it mushy.
- Unbalanced flavor – The flavors from the acidic marinade can overpower the natural salmon flavor.
- Loss of moisture – Draws moisture out of the salmon, causing dryness.
To reduce these risks, it’s best to limit salmon marinating time to no more than 12 hours. Marinating in the refrigerator, rather than at room temperature, can also help slow bacteria growth.
Tips for Marinating Salmon Safely
If you want to infuse salmon with lots of flavor from a marinade, there are some safer techniques than marinating for 24 hours:
- Marinate in the refrigerator – Keeping the salmon cold while marinating inhibits bacterial growth.
- Limit marinating time to 12 hours or less – Shorter marinating times are safer.
- Throw out used marinade – Don’t reuse marinade that touched raw salmon to prevent bacteria spread.
- Use less acidic ingredients – Limit lemon juice, vinegar, wine to prevent “cooking”.
- Dry brining – Rubbing salmon with salt and sugar can infuse flavor without acid.
- Partial marinating – Marinate a portion of the salmon, leave rest unmarinated.
What Happens When Marinating Salmon for 24 Hours
If salmon is left to marinate for 24 hours, here are some of the effects that can occur:
- The salmon’s texture becomes mushy and starts to breakdown on the surface and edges.
- The marinade draws out moisture from the salmon, causing it to dry out.
- The salmon flesh becomes much firmer due to the denaturing effects of acid on the proteins.
- The salmon takes on a very tart, pickled flavor from the acidic marinade.
- Bacteria like Salmonella or Listeria can multiply to dangerous levels if marinating at room temperature.
- Spoilage bacteria can start to grow, causing unpleasant odors, flavors, and sliminess.
- The salmon’s natural flavor is overwhelmed by the strong marinade flavors.
While not necessarily unsafe if marinated in the refrigerator, salmon marinated for 24 hours typically has an unappealing texture and flavor.
How to Tell if Salmon is Bad After Marinating
Here are signs that salmon has spoiled after sitting too long in the marinade:
- Strong, unpleasant fishy or ammonia-like odor
- Slimy mucus-like layer on the salmon
- Dull, faded salmon flesh color
- Dry, flaky salmon texture
- Mushy or mealy consistency
- Discoloration or white chalky patches on the salmon
- Rancid taste
- Mold growth
Always rely on multiple senses when checking for salmon freshness. The salmon should still smell fresh, without any sour, rancid or sulfur-like odors. The flesh should retain a glistening sheen and bounce back when pressed. Discard any salmon with an off smell, strange colors or mushy texture after marinating.
Conclusion
For food safety and quality, it is best to limit salmon marinating time to no more than 12 hours. Marinating salmon for a full 24 hours allows more time for bacteria growth, causes texture changes, moisture loss, and can make the salmon too salty or acidic. For well-balanced flavor, opt for shorter marinating times. Always marinate salmon in the refrigerator, never at room temperature. Discard any salmon that smells or appears spoiled after sitting in the marinade too long.
Summary Table: Marinating Salmon for 24 Hours
| Safe? | Texture | Flavor | Bacteria Risk | Overall Quality |
|---|---|---|---|---|
| No, not recommended | Mushy, mealy | Overly acidic | Higher risk | Low |
Frequently Asked Questions
Why shouldn’t you marinate salmon for 24 hours?
Marinating salmon for 24 hours is not recommended because the long exposure to acidic ingredients causes the proteins to denature, making the texture mushy. It also draws out moisture, makes the salmon too salty, allows more bacterial growth, and can cause off-flavors.
What’s the longest you should marinate salmon?
The longest recommended time to marinate salmon is 12 hours. Marinating longer than 12 hours increases the risk of bacteria growth, negatively impacts texture, and can make the salmon taste too salty or acidic.
Is it OK to marinate salmon overnight?
Overnight marination of salmon in the refrigerator for about 8-12 hours is generally safe and effective for adding flavor. However, leaving salmon to marinate at room temperature overnight can be dangerous due to bacteria multiplication.
Should you rinse salmon after marinating?
It’s a good idea to briefly rinse and pat dry salmon after marinating to prevent the marinade from burning or sticking when cooking. Rinsing also removes excess saltiness. But don’t rinse away all the flavor!
Does marinating salmon make it more tender?
Marination can help tenderize salmon slightly due to the effects of acid and enzymes breaking down proteins. But long marination for 24+ hours makes salmon mushy, not tender. For best results, marinate no longer than 12 hours.
Should you marinate thick salmon fillets longer?
Thicker salmon fillets can absorb more marinade before becoming over-marinated. Up to 24 hours may be OK for very thick fillets, but 12 hours is still safest to prevent bacteria growth. Test for seasoning and texture.
Is lemon juice enough to marinate salmon?
Lemon juice can be used alone to marinate salmon, but for more flavor it’s best to include oil, herbs, garlic, salt, pepper and other seasonings. Use a ratio of one part lemon juice to two parts oil for balanced flavor.
Does marinated salmon need to be cooked fully?
Yes, salmon that has been marinated still needs to be cooked to an internal temperature of at least 145°F (63°C) to kill any bacteria present. Don’t rely on marination alone to fully cook salmon.