Low Iodine Lemon Greek Herb Marinade

Bright, herby, and deeply aromatic, this Mediterranean-style marinade is the kind of thing that makes a simple piece of chicken or fish taste like it came from a proper Greek kitchen. Fresh oregano, thyme, and rosemary layer together beautifully with lemon juice and zest, while a touch of turmeric and ginger add warmth that you won't quite be able to put your finger on — but will absolutely notice. For anyone navigating a low-iodine approach, marinades and sauces can be a hidden minefield, with iodized salt and certain additives sneaking into store-bought versions. This one keeps things clean and intentional: fine sea salt stands in for iodized table salt, and every ingredient is a whole, recognizable food with no surprises hiding in the label. Extra-virgin olive oil gives the base a rich, smooth body that helps the marinade cling to whatever you're coating, and the emulsification from whisking with lemon juice means the flavors distribute evenly rather than pooling at the bottom of the bag. The recipe also smartly calls for reserving a separate portion if you want a finishing drizzle — a small step that makes a big difference in both food safety and flavor payoff. Make a batch at the start of the week and you'll have a fridge-ready flavor boost for the next three days.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →