📋 Lemon and Soy Ginger Marinade Recipe (oil free)
This Soy Ginger Lemon Marinade is oil-free marinade that's quick and easy to make with pantry staples and great for pork, beef, chicken, lamb or salmon!
Servings 4 servings
Calories 39kcal
Equipment
Ingredients
- ½ cup lemon juice
- ½ cup soy sauce
- 2 tablespoon gingerroot grated
- 2 tbsp ketchup
- 4 cloves of garlic
Instructions
- Combine all ingredients and whisk together or shake together in tightly sealed jar.
- When ready to use, place meat in a shallow dish or plastic Ziplock bag. Pour about half marinade over meat. Turn to coat, and add remaining (but reserve about ¼ cup for basting on after cooking, if desired)
- Refrigerate for at least 8 hours or overnight to get maximum flavor. Turn meat over at least once during process.
- Cook meat as per directions in your recipe (it will depend on type of meat you are making and cooking process you are using) and brush on a little marinade if desired (you can quickly warm it on the stovetop over medium-high heat or in the microwave).
Garnish
- Garnish with fresh chives, green onions or sesame seeds (optional)
Notes
Expert Recipe Tips:
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- Marinate in a vacuum-sealed bag. This helps the marinade penetrate the meat more deeply and quickly by eliminating air pockets. You can reduce marinating time to just 4–6 hours instead of overnight.
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- Use Microplane for ginger & garlic. A Microplane grater gives a finer texture, helping the marinade coat the meat more evenly while releasing more flavor from the fresh ginger and garlic.
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- Add an acid balance booster. A splash (about 1 teaspoon) of rice vinegar or apple cider vinegar can enhance the overall flavor, especially when using this marinade on beef or lamb.
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- Don’t skip the turn. Turning the meat halfway through marinating ensures even flavor absorption, which is especially important in an oil-free marinade that doesn’t cling as easily.
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- Warm up the reserved marinade. If you’re using some of the marinade for basting after cooking, be sure to bring it to a gentle boil for 2–3 minutes to make it food safe.
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- Double up for freezing. Make a double batch and freeze half along with your meat in a Ziplock bag. It’s a great way to prep a future meal—just label it with the date and protein type.
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- Use as a stir-fry sauce base. Turn this marinade into a delicious stir-fry sauce by simmering it with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) until thickened.
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- Low sodium tip. Use low-sodium soy sauce to reduce salt content without sacrificing flavor, thanks to the bold ginger, garlic, and lemon.
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- Ideal pairings. This marinade goes perfectly with grilled pineapple, veggie skewers, or a chilled noodle salad for a fresh and balanced meal.
Nutrition
Calories: 39kcal | Carbohydrates: 7g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1689mg | Potassium: 141mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg
