腌泡（英语：Marination）是在烹调前把用拌有佐料的腌汁浸泡肉类。西语marination这个词的来源于盐水（brine，或者aqua marina，marine或者marina是“海水”的意思）。

腌泡通常用于给肉增添口味或者使肉质变嫩，因为腌汁中的酸和蛋白酶会分解肉类中的蛋白质。一般会腌制几十分钟或者几天。

酸性腌汁可用醋、葡萄酒或者柠檬汁调配。酶性腌汁可用菠萝、番木瓜和奇异果调配。 腌汁中通常还会加入油、盐、香料、葱姜蒜等，根据所需的口味而定。比如，印度料理的腌汁中会加入印度特色的香料，中国料理的腌汁常会使用酱油。

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.