A few marinade ideas for your griddle

To enhance your next griddle creations

Griddle marinades are perfect for adding character, aromatic depth and a touch of originality to your meats, fish and skewers. Easy to prepare, they turn every cooking session into a unique taste experience, while preserving the speed and precision of griddle cooking.

Discover below a selection of original marinades, specially created for the griddle, by chef Patrick Asfaux.

Marinades for fish skewers

Instant marinade – prepare about 1 hour before cooking

• Olive oil, dill, a dash of Ricard, salt and pepper
• Lemon juice
• Coconut milk, lime, star anise, salt and pepper
• Olive oil, chopped garlic, thyme flowers, wild thyme, salt and pepper
• Grape seed oil, paprika, lemon, cayenne pepper, salt
• Coconut milk, star anise powder, lime, spring onion, salt and pepper
• Olive oil, lemon thyme, turmeric, lemon, salt and pepper

These marinades are perfect for white fish, salmon, or firm fish used for skewers.

Marinade for shellfish on the griddle

Scampi, lobsters, crayfish, king prawns

For shellfish, it is recommended to use a spice blend to sprinkle directly during cooking to preserve their delicate texture.

Spice blend:

• Salt
• Sugar
• Paprika
• Curry powder
• Ginger powder

Mix everything well, then sprinkle the shellfish evenly when cooking on the griddle.

Marinades for lamb skewers

• Olive oil, savory, garlic powder, thyme blossom, salt and pepper
• Hazelnut oil, almond powder, crushed star anise, salt and pepper
• Herbes de Provence, olive oil, crushed garlic, Sichuan pepper, salt
• Cracked pepper, marjoram, bay leaf powder, salt

These combinations highlight the richness of lamb while ensuring perfectly controlled cooking on the griddle.

Marinades for pork on the griddle

• Soy sauce, honey, turmeric, salt, pepper, grape seed oil
• Soy sauce, ground ginger, thyme blossom, salt and pepper
• Olive oil, Sauternes, honey, sherry vinegar, salt and pepper
• Soy sauce, liquid caramel, balsamic vinegar, salt and pepper

Ideal for skewers, ribs or sliced pork.

Marinades for beef on the griddle

• Red wine, wine vinegar, chopped shallots, thyme, salt and pepper
• White wine, cracked pepper, tarragon powder, bay leaf, salt
• Grape seed oil, thyme, bay leaf, garlic, Espelette pepper, salt
• Soy sauce, wine vinegar, coriander, sugar, honey, salt and pepper

Perfect for enhancing cuts of beef quickly seared on a hot griddle.

Griddle tip

Whatever marinade you choose, remember to drain the food slightly before cooking to avoid splattering and achieve a beautiful caramelisation on the griddle!

Original recipes created by Chef Patrick Asfaux