Did you know that not all ingredients in a marinade have the same effect on meat? While marinating adds flavor and tenderness, some ingredients only coat the surface, while others penetrate deeper. Understanding how marinating works (or doesn’t work) can help you make the most of this technique and elevate your dishes.
The chemistry of tenderizing and flavoring meat is fascinating—a perfect mix of science and culinary art! Understanding how ingredients and methods work together helps us create meat that’s more flavorful, tender, and juicy.
With this knowledge, we can try different ingredients, techniques, and cooking methods to bring out the best in every cut. Whether you’re grilling (like we do this Cinnamon Pineapple and Beef Appetizer), roasting, or slow-cooking, a little understanding of food science can go a long way in transforming your dishes.
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The main purpose of marinating
The main purpose of marinating is to add flavor and improve the texture of food. Marinades, which are made of ingredients like oils, spices, herbs, and sometimes acids like vinegar or lemon juice, coat the surface of the meat or vegetables, giving them a delicious boost of taste. Though marinades don’t soak deep into the food, they create a flavorful outer layer and can make the surface more tender. Some marinades also help keep food moist during cooking, making it juicier!
How marinating works (or doesn't)
When you marinate meat, the goal is to allow flavors to seep into the meat, tenderizing its fibers, and improving texture. The marinade usually includes the following ingredients:
- Acids (like vinegar, citrus, and, my personal favorite - wine): Acids help break down proteins in the meat, making it tender. But, unless the meat is marinated for a long period of time (with a few exceptions as you will see below) and/or unless it is pierced, the tenderizing effect is limited to the outer layers and can’t penetrate deeply into the meat.
- Oils (olive oil, avocado oil): Oils help distribute flavors evenly over the meat's outer surface. They form a barrier that locks in moisture, preventing the meat from drying out during cooking.
- Salt (or salty liquids like soy sauce or coconut aminos): Salt helps draw moisture to the surface, helps break down proteins on the surface, and, of course, seasons the meat.
- Herbs, spices, and aromatics (garlic, ginger, ground black pepper): These ingredients mainly infuse flavors onto the meat’s surface.
Which ingredients penetrate meat best
- Acidic ingredients: These can penetrate deeper into the meat compared to others, especially in cuts that are thinner or have been pierced.
- Salt: Since salt doesn’t deeply penetrate on its own, brining (soaking the meat in a salt solution) can help the salt absorb deeper into the meat, making it juicier and more flavorful. In a marinade, it will still mostly work on the surface.
- Enzymes (such as papaya, pineapple, kiwi): Some fruits contain enzymes like bromelain (in pineapple) or papain (in papaya) that break down proteins and tenderize meat. But if left too long, they can make the meat mushy and over-tenderized. The enzymes tend to work well on the surface but won't penetrate deep unless the meat is thin.
Which ingredients don't really penetrate meat
- Oil and fat: Oils and fats in marinades help coat the surface and prevent drying. They don’t penetrate the meat’s fibers. They do, however, help distribute flavors.
- Herbs and spices: These ingredients mainly affect the exterior of the meat, adding flavor to the surface rather than deeply infusing the flesh.
- Sugars (like honey, brown sugar): These add a beautiful caramelized coating when cooked. They do not penetrate deeply into the meat, but help with browning and flavoring the outside.
Best marinating methods for specific meats
Different types of meat benefit from specific marinating methods to enhance their flavor and texture, I've included a general guideline below:
| TYPE OF MEAT | MARINADE INGREDIENTS | METHOD | MARINATING TIME |
| Poultry (Chicken, Turkey) | Acids (lemon juice, vinegar), oils, herbs, spices, and garlic. | Marinate in a resealable bag or shallow dish. For whole birds, you can inject the marinade into the meat. | 30 minutes to 2 hours for delicate cuts, up to 6 hours for whole birds. |
| Beef (Steak, Roasts) | Acids (vinegar, citrus, soy sauce), garlic, and herbs (rosemary, thyme). | Marinate in a resealable bag or dish. Or, if you want extra tenderness, pierce the meat with a fork or use a meat mallet before marinating. | 30 minutes to 4 hours for steaks, up to 24 hours for roasts. |
| Pork (Chops, Tenderloin, Ribs) | Soy sauce, coconut aminos, honey, vinegar, mustard, and herbs. | For pork tenderloin or chops, marinate for a few hours in a sealed bag or dish. For ribs, marinate overnight and cook slowly to allow the marinade to work into the meat. | 1 hour to 8 hours. |
| Lamb (Chops, Leg, Shank) | Yogurt (which tenderizes), lemon juice, garlic, rosemary, and olive oil. Lamb has a strong flavor, so marinate with robust ingredients that complement it. | Marinate in a shallow dish or bag. Pierce the meat to help the marinade absorb. | 2 hours to overnight. For tougher cuts like leg of lamb, use longer marinating times |
| Fish and Seafood | Citrus (lime, lemon), olive oil, herbs, garlic, and sometimes soy sauce/coconut aminos. Fish and seafood don’t need a lot of acid because their natural texture is soft, so focus more on herbs and spices | Marinate in a shallow dish or zip-lock bag. Avoid overly acidic marinades that can "cook" the fish, especially for shrimp or scallops. | 15 to 30 minutes (not longer, or the texture may change). |
| Game Meats (Venison, Bison) | Strong flavors like red wine, vinegar, olive oil, garlic, rosemary, and juniper berries. Game meats are lean and can be tough, so marinating helps tenderize and infuse flavors. | Marinate in a bag or large container, and allow game meat to sit for a longer period to balance the strong flavors. Game meats may benefit from a more acidic marinade that helps break down muscle fibers. | 4 hours to overnight. |
Top Tips
- By scoring or piercing the surface of the meat, you allow the marinade to penetrate deeper. This works especially well with tougher cuts.
- Marinating for too little time means not giving enough time for flavors to soak in. However, marinating for too long can cause certain ingredients (like acids or enzymes) to break down the meat excessively, resulting in a mushy texture.
- As a general rule, marinate for 30 minutes to 2 hours for delicate cuts (like chicken breasts, fish fillets, or pork tenderloin) and 4 hours to overnight for tougher cuts (like beef brisket, lamb shoulder, or pork chops).
- Don’t overdo the acid! A marinade too high in acidic ingredients can make the meat tough or mushy, so balance is key!
Frequently Asked Questions
Marinating has some downsides to consider. It mostly flavors the surface and doesn’t soak deeply into thick cuts of meat. If left too long, acidic marinades can make food (especially seafood) mushy. Marinating also takes time, so it needs to be planned ahead.
Yes, marinating meat can make a difference, but mostly on the surface. It adds flavor and can make the outer layer more tender, especially with the right mix of ingredients like salt, spices, and a little acid. However, it doesn’t soak deeply into thick cuts, so the inside may not taste much different. For full flavor throughout, techniques like brining or seasoning while cooking work better. But if you want a tasty, flavorful crust, marinating is a great option!
Other "did you know" posts
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Recipe
Pan Seared Salmon with Vegetables
Equipment
Ingredients
- 1/3 cup soy sauce regular or sodium-free
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger minced
- 3 garlic cloves minced
- salt only if using low-sodium soy sauce
- 1 lb. salmon fillet with skin, recommended but optional
- 1 tablespoon cooking oil
- 1 medium yellow onion sliced
- 1/2 red bell pepper julienned
- 1/2 yellow bell pepper julienned
- 1/2 orange bell pepper julienned
- 1 zucchini julienned
For the sauce:
- 1 cup Greek yogurt or sour cream
- 1 cucumber grated and strained to avoid watery sauce *see note 5 in notes section
- 1 tablespoon lemon juice squeezed from fresh lemon
- 1 large garlic clove minced
- 1 tablespoon fresh dill chopped
Instructions
- Prepare the salmon marinade:Add soy sauce, maple syrup, minced ginger, and minced garlic to a large mixing bowl and whisk with a fork to combine all ingredients. Stir in salt to taste, if using low-sodium soy sauce. Set aside.
- Marinate the salmon:Place the salmon fillet on a cutting board and, using a sharp chef's knife, cut the salmon into approximately 3-inch pieces. Toss the pieces into the bowl with the marinade and let stand for about 10 minutes. Meanwhile, slice the onion, bell peppers, and zucchini.
- Sear Salmon: Heat 1 tablespoon of cooking oil in a large non-stick skillet over medium-high heat, until the pan is very hot. Using cooking tongs place each piece of the marinated salmon skin side down, without overcrowding (use two skillets, if necessary). Reserve the marinade in the bowl to be used later. Sear the pieces for 4 minutes, then flip the salmon using cooking tongs or a fish spatula and sear for an additional 3 minutes, or until the salmon has browned and fully cooked (145 degrees F). Transfer the salmon to a serving platter.
- Sauté vegetables:Add the julienned vegetables to the skillet you used to sear the salmon. Sauté over medium-high heat for 3 minutes, stirring occasionally. Stir in the soy sauce marinade you reserved earlier and sauté the seasoned vegetables for an additional 3-4 minutes, stirring occassionally. Set aside.
- Prepare sauce (optional):In a small mixing bowl combine all sauce ingredients (see note 5 below) and whisk well with a fork.
- Place the vegetables on a serving platter, top with the salmon pieces and serve the sauce on the side to be topped over salmon.
Notes
-
- Cut the fish and vegetables uniformly, so they cook evenly
- If possible, choose fillets with the skin on and pan-sear skin side down first, to get the skin crispened
- Make sure to use a non-stick skillet so that the skin does not stick to the pan and so it's easy to flip the fish over
- Do not overcrowd the fish on the skillet, cook in batches if necessary
- When making the Tzatziki sauce do not peel the cucumber. Use the larger holes of the box grater. To strain, place the grated cucumber in a fine strainer and firmly press to strain any excess water.
- To reheat, you can use the microwave, but I like to heat it in the oven at 375 degrees Fahrenheit, in an oven-safe dish. The oven keeps the crispiness of the salmon and vegetables. Pan searing is of course also an option. Sear the vegetables first, transfer them onto a plate, and then sear the salmon and place heated salmon over the vegetables.
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