Background. This study aimed to evaluate the effect of marinade ingredients and storage conditions on the selected quality parameters of raw and grilled salmon (Salmo salar L.). The basic ingredients of each marinade were lemon juice, salt and black pepper, the samples differed in the yogurt used and the addition of garlic. The marinated samples were stored under different conditions (24 or 48 hours at 2 °C or 8 °C), subsequently grilled (170 °C for 3 minutes) and analyzed at regular intervals.
Results and conclusions. The results showed that coliform bacteria, MFF and yeast were not present in any sample, or their number was <1.10¹ CFU in 1 g. The variability of TVC count between the samples was diverse, which was influenced by the presence of individual components of the marinades. Samples C and D, which contained garlic, had a higher initial TVC count (5.13 and 5.62 log CFU/g, respectively) compared to samples A and B (3.47 and 3.64 log CFU/g, respectively). However, the inhibitory effect of garlic became evident after 24 hours of storage at 4 °C. After grilling, TVC was further reduced to <1.10¹ CFU/g in all samples. The highest pH (6.71) was in raw salmon. Garlic slightly increased pH from 6.40 (A) to 6.48 (C) and from 6.42 (B) to 6.54 (D). Grilling reduced pH in all samples. The comparison of samples A, B, C and D indicates that a higher temperature (8 °C) results in a more rapid pH decrease and a greater reduction in water activity. For example, sample B at 8 °C exhibits a more pronounced pH drop (from 6.42 to 5.68) and a_w decrease (from 0.980 to 0.985) after 48 hours. The average salt content in individual  samples ranged from 0.13 to 1.70 g/100 g. The results showed a marginal decrease in salt concentration post-grilling. The fat content in the grilled samples was significantly higher compared to the raw samples. The protein content averages from about 15.05 g/100 g (sample AG) to 21.41 g/100 g (sample BG).