Low Iodine Citrus-Garlic Marinade
Bright citrus, pungent garlic, and warm turmeric come together in a marinade that smells absolutely incredible the moment you start whisking. The combination of fresh orange juice, lemon juice, and lemon zest gives it a lively acidity that tenderizes protein beautifully, while the olive oil carries all those herby, gingery flavors deep into whatever you're cooking. Managing iodine intake can make store-bought marinades and sauces a minefield — they often contain iodized salt, hidden seafood derivatives, or additives that are hard to track down on a label. This recipe keeps things clean and transparent, using fine sea salt in place of iodized table salt and relying entirely on whole, fresh ingredients you can verify yourself. It works wonderfully on chicken or pork after a few hours in the fridge, and if you're using fish, a quick 30-minute soak is all you need. The optional raw honey adds just a touch of sweetness that balances the tartness without complicating the ingredient list. Make a batch at the start of the week and you'll have a flavor-packed, diet-friendly shortcut ready to go for days.
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Learn more →Ingredients
4 servings
- ¼ cup fresh orange juice (from about 1 medium orange)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, finely minced or grated
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp turmeric
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tbsp raw honey (optional)
Instructions
- 1
Juice the orange and lemon into a small bowl, then finely grate the lemon zest directly into the bowl.
- 2
Add the olive oil, garlic, ginger, thyme, rosemary, turmeric, and salt to the citrus mixture. Add the honey, if using.
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