Why soak fish in buttermilk?

The lactic acid in buttermilk tenderizes protein. In this recipe, soaking salmon in buttermilk helps to make the texture of the salmon moist and silky. It also gives the salmon a slightly tangy flavor. Buttermilk can also be used as a marinade for meat, such as chicken and pork.

How long can you soak salmon in buttermilk?

This recipe marinates salmon in buttermilk for just 30 minutes. I don't recommend soaking salmon in buttermilk for more than 2 hours, otherwise the texture of the salmon might get too soft and mushy.

How long does buttermilk stay fresh?

An opened carton of buttermilk usually stays fresh for at least a month. To store buttermilk longer, it can be frozen. Just whisk the buttermilk well when the buttermilk is defrosted.

Can a soak in buttermilk make salmon less "fishy?"

It is though that soaking salmon and other fish in milk (or buttermilk) can make the fish taste and smell less "fishy." This article in Cooks Illustrated explains why.

Buttermilk Salmon Salad

Buttermilk Salmon

An herb-covered filet of salmon on a plate with salad.

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5 from 2 reviews

A tangy buttermilk marinade with fresh herbs makes silky, tender buttermilk salmon and doubles as a creamy dressing for salad. This salmon is really good served chilled.

The salad dressing is optional, you can just use this recipe to marinate the salmon in the flavored buttermilk. However, the salmon is really delicious served chilled over salad greens with the buttermilk-herb dressing!

Author: Jenny Meier
Prep Time: 40 minutes
Cook Time: 12
Total Time: 52 minutes
Yield: 4 to 6 servings 1x
Category: Seafood Recipes
Method: Bake
Cuisine: American

Ingredients

Units Scale

1 to 2 pounds salmon filet
1 1/4 cups buttermilk
1/4 to 1/2 cup lightly packed fresh dill fronds, plus more to garnish cooked salmon
1/4 to 1/2 cup lightly packed fresh parsley leaves, plus more to garnish cooked salmon
1/4 cup chopped green onion (just the green part)
1 tablespoon white vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 cup sour cream
2 tablespoons mayo
Salad greens (Firmer greens like Little Gem, Romaine or Iceberg lettuce are especially good with the creamy buttermilk dressing)

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Instructions

In a blender, combine the buttermilk, dill, parsley, green onion, vinegar, honey and salt. Blend until very smooth and light green, about 30 seconds.
Set 1/3 cup of the buttermilk mixture aside for the salad dressing.
Pour the remaining buttermilk marinade over the salmon in a shallow dish so that the marinade completely covers the salmon.
Let the salmon marinate on the kitchen counter for 30 minutes.
Heat oven to 375F. Cover a rimmed baking sheet with foil or parchment, or lightly oil.
Take the salmon out of the marinade and lay on the baking sheet (discard the marinade).
Optional: Pour a tablespoon or two of melted butter over the top of the salmon.
Bake the salmon for 12 to 17 minutes, depending on the thickness. Typically, salmon that is 1-inch thick will take about 12 minutes to bake. I like to put salmon under the broiler for the last 2 minutes of cooking.
While the salmon bakes, whisk the reserved buttermilk mixture with the sour cream and mayo (don’t use a blender for this or the consistency will be too watery). You will need to add more salt to give the dressing more flavor.
When the salmon is done, top with chopped fresh herbs for flavor and to make it look prettier. Serve the salmon warm or chilled over salad greens tossed with the buttermilk dressing.

Notes

The cooked salmon will stay fresh in the refrigerator for 3 to 4 days. The salad dressing will stay fresh for up to 5 days.

Don’t marinate the salmon for more than 2 hours or the texture of the fish will get mushy.

Don’t worry about measuring an exact amount of fresh herbs, it’s okay to estimate the amount.

Instead of using both parsley and dill, you can choose to use only one fresh herb.

Find it online: https://www.kitchenskip.com/cucumber-dill-salad-with-buttermilk-marinated-salmon/