Here’s the golden rule for salmon: 30 minutes max. Seriously. That’s it. Anything over an hour, and you’re playing with fire.
Why so short? Because salmon is a delicate little diva. It’s not a tough steak that needs a long hug to break down. It’s already tender, flaky, and ready to shine.
Think of a marinade like a perfume, not a cure-all. A quick spritz is lovely. A full-on bath for hours? You’ll smell like a department store and taste like regret.
The Science-y Bit (But Make It Fun)
Marinades have acid—lemon juice, vinegar, wine. Acid cooks fish. Remember ceviche? That’s raw fish “cooked” by acid. Leave salmon in lemon juice for two hours, and you’ll get a mushy, grey-tinted tragedy.
Salt is another sneaky culprit. It draws out moisture. A long salt bath leaves your fillet dry and tough, like a rubber band from the sea. Not appetizing.
So keep it quick. The goal is a flavor hug, not a chemistry experiment.
