Best Lemon Herb Marinade Recipes

LEMON HERB MARINADE

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

SALMON WITH LEMON-HERB MARINADE

Steps:

• Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
• Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
• Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE

Steps:

• Mix all marinade ingredients together in a glass bowl.
• Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
• Pour the marinade over the lamb, and turn to coat well on all sides.
• Cover tightly with plastic wrap (if using a glass bowl).
• Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
• When ready to grill, remove from fridge and save marinade for basting if desired.
• Turn the grill to high heat.
• Sear both sides for about 5 minutes on each side.
• Reduce grill temperature to medium heat and finish cooking the lamb.
• You may baste the lamb with the leftover marinade if desired.

LEMON, HERB & GARLIC MARINADE

Steps:

• Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
• Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
• Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
• Now stir in the lemon juice and the olive oil and mix together.
• Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
• Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
• Pour any marinade left in the bowl over the meat while it cooks.

LEMON-MINT HERB MARINADE

Steps:

• Combine all ingredients and stir well.
• Put meat into a zipper plastic bag and pour marinade over. Seal and place in refrigerator for desired marinating time.
• I usually pour marinade from meat into a small saucepan and bring to a boil. Use as a sauce for meat after it has been grilled.

ROASTED PORK TENDERLOIN WITH LEMON-HERB MARINADE

Steps:

• 1. Rinse pork tenderloin and pat dry. Using a small sharp knife, cut away sinew ( this is also called silver skin) from pork. If left on, this will shrink the meat and make it tough.
• 2. In a large Ziploc bag, combine olive oil, lemon juice, zest, garlic, sage, poultry seasoning, onion powder, and salt. Add tenderloin to bag and coat with the marinade. Squeeze out all the air and seal. Marinate in the refrigerator 2 to 4 hours.
• 3. Remove tenderloin from bag and discard marinade. Blot with paper towel. Sprinkle salt and pepper all over.
• 4. Preheat oven to 400 degrees. Heat 2 tablespoons oil in a large oven-proof sauté pan over medium-high heat. Brown tenderloin in oil on all four sides. Place in the oven and roast for 20 minutes, or until internal temp is 145 degrees. Transfer to serving plate, cover loosely with foil, and let rest for 10 minutes.
• 5. While meat is resting, make a pan sauce. Discard oil from pan, reserving 1 tablespoon. Heat pan over medium high heat. Add 1 cup low sodium chicken stock. Bring to a boil, stirring with a wire whisk to loosen up all the brown bits from the bottom of the pan.Reduce heat to medium. Combine 1 teaspoon cornstarch with 1 teaspoon cold water. Whisk cornstarch mixture into sauce and cook until thickened. Spoon sauce over sliced pork roast.

LEMON HERB MARINADE / PASTE FOR CHICKEN, PORK AND FISH

Steps:

• Drop everything into a food processor as is. Rind on lemon and all. The finished product is a thick paste. If you want to thin it out, you can add more olive oil, or omit the rind of the lemons. I prefer the paste and dip each piece of meat in the food processor by hand before transferring to the Ziploc bag to make sure it's well coated. Depending on what I'm marinating, I will let it sit in the mixture for 24-72 hours. I've used it in as few as 6 hours and it's still excellent.
• Because this is more of a paste than a marinade, you can stretch it a long way. While this only yields a few cups, it is more than enough for a pack of boneless skinless breasts and family pack of pork chops.

LEMON HERB MARINADE

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

LEMON, HERB AND OLIVE OIL MARINADE

Steps:

• Combine garlic, salt, hot pepper flakes and pepper in a nonreactive mixing bowl. Mash to a paste with the back of a wooden spoon. Stir in lemon juice, zest, herbs and oil. Use marinade within 1 to 2 hours of making. This marinade goes great with poultry, seafood, veal, pork, lamb and vegetables. Larger pieces of meat should be marinated longer. Marinate whole or half chicken or whole fish 4 to 8 hours, chicken pieces or fish steaks 1 to 2 hours, chicken breast 30 to 60 minutes and scallops or shrimp 15 to 30 minutes.

LEMON HERB TOFU MARINADE RECIPE BY TASTY

Steps:

• Combine lemon juice, basil, salt, pepper, and garlic. Mix until combined.
• Add tofu and refrigerate. Marinate for 1-3 hours.
• Prepare as desired!

LEMON HERB MARINADE

Steps:

• Mix all ingredieants well.
• Pour over chicken and marinate at lease 2 hours (or overnight).
• If using fish, only marinate 1/2 hour.
• Grill chicken or fish on B-B-Q, or broil in broiler.
• This makes enough for 6 boneless, skinless chicken breasts.

LEMON HERB CHICKEN MARINADE

Steps:

• Mix well and marinate overnight or 8 hours.

LEMON PEPPER AND HERB CHICKEN MARINADE (PANERA COPYCAT) RECIPE - (3.9/5)

Steps:

• Combine all ingredients in a bowl, stirring well to combine.Use the mixture to marinate chicken before cooking

LEMON-HERB MARINADE

Steps:

• In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients.
• Add up to 2 pounds boneless beef, pork, chicken or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours.
• Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
• Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.

LEMON & HERB MARINADE

Steps:

• Mix first four ingredients together in a large zip lock bag then add steak. Marinate for at least 30 min.