Easy Seafood Marinade – This easy sauce and marinade will make you forget all about bottled sauce. Seriously.
It is one of those quick and easy recipes you can tweak with a variety of ingredients and come up with a different tasting marinade for any seafood or fish fillet is on the menu. Make each recipe totally unique.
Soy and Worcestershire sauces create a tangy glaze for everything from shrimp, swordfish and salmon fillets.
We love seafood and eat it often – baked, fried, and grilled. I heard about this seafood marinade through the family grapevine years ago and it finally came my way the day before yesterday.
Can I add that this seafood marinade was pefectly timed to try on the salmon portions we enjoyed at dinner last night? I tweakedthe marinade recipe mainly because I did not have one of the ingredients – basil.
At first I thought it odd to combine Worcestershire sauce with soy sauce. I was wrong. I also found it strange that the recipe called for basil. Basil added to soy sauce? It is often that one ingredient that impars that unique flavor twist and makes the difference between a great taste and superior seasoning.
Table of Contents
Seafood Marinade & Recipe Used For The Shrimp Dish
- 3 tablespoons of Soy Sauce
- 4 tablespoons of Worchestershire Sauce
- 1 teaspoon of dried basil (you can a bit of fresh basil for color)
- 2 to 3 cloves of crushed garlic
- 1 tablespoon of lemon juice
- 3 tablspoons of olive oil
- 3 or 4 slices of thick bacon, diced
- Marinate the shrimp, swordfish or salmon at least for 30 minutes.
- Trim the fat off of the slices of thick bacon and dice.
- Pan fry on low heat without any oil or butter
- When golden but not crisp, add the seafood.
- Reserve any leftover marinade
- Cook the seafood to your personal preference (salmon is best slightly undercooked in the center)
- Turn off the heat and pour the leftover marinade over the seafood.
- Serve over Basmati rice with a green salad.
- Bon Appétit!
In an oblong baking dish, whisk the soy sauce, worcestershire sauce, lemon juice and the olive oil.
Add the fresh herbs and the garlic.
Place the salmon fillets first skin side down in the marinade, then flip them over and make sure all sides are completely coated with the marinade.
I bake the salmon in a different pan than the one in which it marinates. The fillets are thick enough that the marinade would burn and ruin your dinner in the time it takes the fish to cook through completely.
Thirty minutes was perfect for these thick fillets but you have to adjust the cooking time for thinner and smaller pieces of salmon.
I double checked “how to bake salmon” instructions on a home magazine website . I did not measure mine but I know it was close to 2 inches thick. Nor did I follow their cooking directions.
Marinating Salmon Portions
Those cooking directions would be perfect for the small 4 to 6 oz. portions!
Marinate these large salmon portions for at least 1 hour.
- Reserve any marinade to use as a basting sauce once during the cooking period.
- 2 – 8oz portions of Atlantic salmon fillets
- 3 tablespoons of Kikkoman® soy sauce (you can also use the low sodium as well)
- 4 tablespoons of Worcestershire sauce
- 2 teaspoons parsley chopped fine
- 2 teaspoons fresh chives (for a mild onion taste) or 1 teaspoon of the dried herb
- Juice from half a large fresh lemon
- 3 tablespoons of robust flavored olive oil
Reynolds® NonStick foil fish pans are the best!
Bake at 350 degrees for about 25 to 30 minutes in a toaster oven.
If you plan this recipe for seafood marinade ahead of time, use green onions instead of chives.
You can also kick it up several notches by adding red pepper flakes to the marinade.
For a Chinese twist, add a few drops of sesame oil or a couple spoonfuls of potent black bean sauce.