I was asked to run some of my favorite marinades again.  Below are a few.  More to come. Namaste, The Queen Cronista


Best Ever Steak Marinade:


1/3 Cup Soy Sauce

1/3 Fresh Lemon Juice

1/4 Cup Worcestershire Sauce


1/2 Cup Olive Oil


Tablespoons Garlic Powder

3 Tablespoons Dried Basil

Tablespoons Dried Parsley Flakes

1 Teaspoon Ground Black Pepper

Teaspoon Siracha

2 teaspoons Dried Minced Garlic (NOT SALT)

Blend Place the soy in olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender OR food processor (a must). Add hot Siracha and blend on high for 30 seconds.


Place steaks in a large zip bag and pour the marinade over all. Cover and refrigerate for up to 8 hours.

Always toss bags in the frig a couple of times to insure proper coverage. Cook meat to desired doneness.

Salmon Marinade:


  • 2 Pounds Salmon Fillets

  • Lemon Pepper To Taste

  • Garlic Powder To Taste

  • 1/3 Cup Soy Sauce

  • 1/3 Cup Brown Sugar

  • 1/3 Cup Water

  • 1 Teaspoon Dijon Mustard

  • 1/4 Cup Vegetable Oil


  1. Season salmon fillets with lemon pepper, garlic powder, and salt.

  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

  3. Preheat grill for medium heat.

  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork

Chicken Marinade


  • 2/3 Cup Olive Oil
  • 2/3 Cup Reduced-Sodium Soy Sauce
  • 1/4 Cup Lemon Juice
  • 2 Tablespoons Liquid Smoke Flavoring
  • 2 Tablespoons Spicy Brown Mustard
  • 2 Teaspoons Ground Black Pepper
  • 2 Teaspoons Garlic Powder
  • 4 Skinless, Boneless Chicken Breast Halves


  1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
  2. Preheat the grill for high heat.
  3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.



  • 1/2 Cup Soy Sauce

  • 1/2 Cup Mirin

  • 1/2 Cup Sake OR Rice Wine Vinegar

  • 2 Teaspoons White Sugar

  • 1/4 Teaspoon Ginger Puree

  • 2 Teaspoons Cornstarch, Or As Desired (optional)

  • 2 Teaspoons Water (optional)


  1. Bring the soy sauce, mirin, sake, sugar, and ginger puree to a boil in a saucepan. Reduce heat to medium low. For a marinade, remove from heat and allow to cool. For a thicker sauce, mix cornstarch and water to form a smooth paste and stir into the mixture; allow to simmer until thickened, about 2 minutes.



  • 1 Cup Soy Sauce

  • 1 Cup Water

  • 3/4 Cup White Sugar

  • 1/4 Cup Worcestershire Sauce

  • 3 Tablespoons Distilled White Vinegar

  • 3 Tablespoons Vegetable Oil

  • 1/3 Cup Dried Onion Flakes

  • 2 Teaspoons Garlic Powder

  • 1 Teaspoon Grated Fresh Ginger


  1. In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s