Salmon shish kebab: recipes for marinades, how to cook on a grill or fire

With vegetables

This is one of the most common options for preparing salmon. As side vegetables, you can take eggplant, zucchini, tomatoes, sweet peppers and onions.

Ingredients:

• salmon steak, 2 pcs;
• vegetables for baking;
• olive oil, 100 ml;
• lemon, ½ clove;
• garlic, 1 tooth;
• fragrant herbs;
• ground black pepper;
• salt.

KBJU:

• proteins 101.6;
• fats 142.1;
• carbohydrates 17.6;
• kcal 1756.5.

Cooking time: 1 hour

How many servings: 2

1. We take out the dishes into which we will pour the liquid for the marinade. Squeeze lemon juice into it and pour olive oil. Mix until smooth.
2. Squeeze the garlic and throw the chopped herbs into the resulting mixture. Let's stir again.
3. Add chopped fish steaks. Sprinkle with pepper and add salt.
4. Dip the salmon into the prepared marinade. Let the fish pieces sit for 30 minutes.
5. Preheat the grill and place the marinated steaks on the grill. Cook them for about 14 minutes, frying on each side.
6. Grill the prepared vegetable mixture. This is a side dish for a dish.

This grilled salmon recipe is popular among those who like to cook fish on the grill. If desired, salmon in vegetable marinade can be served with sauce.

In the coals

When thinking about how to cook trout on the grill, not many people think about baking it in the coals themselves. This method will be very picturesque, and many people come just to admire such beauty. And the fish baked in coals turns out to be very tender.

Products for the recipe:

• Rainbow trout – 1-2 carcasses. Exactly how many carcasses depends on their weight.
• Mayonnaise – 150 grams
• One juicy clove of garlic
• Spicy herbs – 2-3 sprigs. It could be parsley, cilantro, oregano or basil.
• Juice of half a lemon
• Salt, ground spices.

Recipe step by step:

1. Clean the fish from giblets and scales. Remove the gills. The head and fins are useful for a picturesque view, so it is better to leave them.
2. Stuff the inside and outside with salt and spices.
3. Mix lemon juice with mayonnaise and ground herbs. Marinate the trout in the resulting mixture for one hour.
4. Wrap the carcass in regular food foil quite tightly: in 2-3 layers. Place on hot coals. Keep the trout on the coals in this way for 5 minutes on each side.

Picturesque carcasses are best served directly on foil. When the foil is opened, a delicate and appetizing smell will come out, and guests will be interested in looking at it.

Advice. For dishes with whole carcasses, it is best to use rainbow river trout. It has the optimal size and looks very picturesque on the table.

KBJU of trout in grams:

• Calorie content – ​​2973 kcal
• Proteins – 304
• Fats – 190
• Carbohydrates – 11

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Marinated with lemon and pepper

Salmon is often baked in lemon juice. Lemon marinade perfectly reveals the taste of salmon. This is one of the best ways to cook salmon. Imbued with the fragrant smell of citrus, this fish acquires special taste qualities.

Ingredients:

• salmon, 1 piece;
• lemon, 1 piece;
• black pepper;
• salt.

KBJU:

• proteins 100.1;
• fats 42;
• carbohydrates 4.9;
• kcal 800.2.

Cooking time: 45 minutes

Number of servings: 3-4

1. Cut the fish into pieces 2.5-3 cm thick.
2. Rub the salmon pieces with pepper and salt.
3. Squeeze the juice from the lemon. We take out the fruit pulp.
4. Pour lemon juice over the salmon. Place the pulp on top. Marinate for 30 minutes.
5. Place the steaks on the grill. Fry on both sides.
6. Salmon in lemon marinade is ready. The hot dish can be served with sauce.

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With tomatoes

Tomatoes will make the marinade tender and give it a piquant taste.

Products you will need:

• Fish – 1.5 kg
• Tomatoes – 3-4 medium pieces
• A few green onions
• A few sprigs of basil
• Fish sauce – 2 tablespoons
• Balsamic vinegar - half a teaspoon

Cooking procedure:

1. Clean the fish and cut into steaks. Salt the fish and season with spices. Place in a bowl. Place tomato rings and finely chopped onion on the steaks.
2. Drizzle with vinegar and sauce. Leave in this form in the cold for 1 hour.
3. Place the steaks on the grill grate over hot coals. Fry on each side for 10 minutes.

KBZHU masterpiece with tomatoes in grams:

• Calorie content – ​​2069 kcal
• Proteins – 303
• Fats – 90
• Carbohydrates – 13

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Electric grilled with jalapenos

An electric grill allows you to always have the ability to bake meat or fish on hand. Cook the salmon on the electric grill and sprinkle it with chopped pepper.

Ingredients:

• salmon, 4 steaks;
• Chili or Jalapeno pepper, 2 pcs;
• onions, 1 piece;
• sesame seeds;
• lemon, 1 pc.;
• olive oil, 120 ml;
• ground black pepper;
• fragrant herbs, 1 bunch;
• salt.

KBJU:

• proteins 142.4;
• fats 178.6;
• carbohydrates 19;
• kcal 2253.8.

Cooking time: 30 minutes

Number of servings:

1. We treat the fish pieces with vegetable oil. We put them in the electric grill.
2. Fry each side for about 7 minutes. Visible dark streaks from frying should appear on the surface.
3. To prepare the sauce, take chili pepper, onion, lemon fruit, ground pepper, vegetable oil and a set of dried herbs. Mix the set of ingredients in a frying pan and fry for 5 minutes.
4. Pour the sauce over the finished fish. You can sprinkle sesame seeds on top.
5. We cooked fish in an electric grill. Serve the finished dish on the table.

Yandex pictures

Salmon skewers with peppers and red onions

Salmon kebab can be an excellent alternative to regular meat. Firstly, it is lighter than that prepared from pork or lamb. Secondly, fish kebab is much healthier. And finally, thirdly, it turns out very tender and tasty. True, there is one thing: salmon is a rather expensive fish. Well, you can also use more budget options, for example, pink salmon or chum salmon. In this case, the kebab will turn out less fatty. Is this a plus or a minus? It's up to you to decide! And when you have the opportunity to try shish kebab made specifically from salmon, do it, at least to compare the sensations.

INGREDIENTS

• salmon fillet – 500 g
• red bell pepper – 1/2 pcs.
• green bell pepper – 1/2 pcs.
• yellow bell pepper – 1/2 pcs.
• orange bell pepper – 1/2 pcs.
• large red onion – 1/2 pcs.
• lemon – 1 pc.
• olive oil – 2 tbsp. l.
• salt, freshly ground black pepper - to taste

Recipe:

Step 1 Prepare the ingredients for the salmon skewers. Wash the fish fillets and dry well with paper towels. Cut into large cubes and place in a large bowl. Wash and dry the sweet pepper pods for salmon kebabs. Remove seeds and membranes. Cut the flesh into large squares (guide the side of the fish cubes). Step 2 Peel half a red onion. Disassemble into scales. Cut each into squares or just large slices. Again, you can use fish fillet cubes as a guide. Step 3 Salt and pepper the salmon fillet for barbecue to taste. Wash the lemon and cut it in half. Squeeze the juice out of half and mix it with a couple of tablespoons of water. Pour over the fish and leave for 20 minutes at room temperature. Step 4 Lightly dry the salmon fillet for barbecue with paper towels. Then thread onto skewers, alternating with bell peppers and red onions. Lubricate with olive oil using a brush. Step 5 Place skewers with salmon and vegetables on the grill. Fry the kebab over hot coals until cooked, first on one side, then on the other. Serve with the remaining lemon sliced. Helpful advice

The marinade for salmon shish kebab should be delicate. Instead of the diluted lemon juice we recommend, a mixture of soy sauce and lime juice (2:1) with the addition of any chopped herbs is also perfect.

Norwegian version

Salmon fishing is thriving in Norway. In this northern region, many recipes with this commercial fish were born.

Ingredients:

• salmon, 4 steaks;
• coconut milk, 0.5 l;
• ginger root, 4 cm;
• green onions;
• curry paste, 1 spoon;
• garlic, 1 tooth;
• lime, 3 pcs;
• cilantro;
• salt.

KBJU:

• proteins 157.2;
• fats 66.4;
• carbohydrates 44;
• kcal 1393.4.

Cooking time: 1 hour

Number of servings: 4

1. Take out a bowl for the marinade. Grate the ginger and garlic there on a fine grater.
2. Chop the onion and chop the coriander. Add to ginger and garlic.
3. Squeeze the juice from two limes. Leave the third one and cut it into slices.
4. Add coconut milk and curry paste. Mix the resulting mixture thoroughly. Reserve some of the liquid to prepare the sauce.
5. Cut the fish into 2.5-3 cm pieces or leave the fillet whole. Place in marinade liquid. Let it sit for about 30 minutes.
6. Bake the marinated fish on a grill device.
7. Boil the rest of the marinade in a saucepan, beat in a blender and add cilantro at the end. Serve the fish dish with the sauce.

To cook salmon, you can equally use an electric grill device and an air grill device.

Types of red fish

All types of red fish are actively used in cooking:

• Salmon and salmon. Retail chains confuse these two fish a little and often sell representatives of the salmon family under the guise of salmon. But both “royal” salmon and more modest salmon are great for home cooking.
• Pink salmon and chum salmon. Very common fish products. They belong to the Pacific salmon and are especially attractive for their price.
• Trout. It is also a representative of the salmon family and has many subspecies.
• Coho salmon It is rightfully considered one of the most delicious fish. Great for frying, salting or baking.
• Red salmon. The fish has an amazing appearance and is best cooked without long-term heat treatment to preserve its amazing color.
• Chinook salmon. This is the fattest and largest individual, which belongs to the order of Far Eastern salmon fish.

Red fish is ideal for barbecue

In beer

This type of marinade goes harmoniously with any fish. The steaks need to be thoroughly soaked, so it’s worth keeping them longer.

Ingredients:

• salmon, 2 steaks;
• beer, 100 ml;
• onions, 0.5 heads;
• oil, 2 tsp;
• pepper, 2 chips;
• salt.

KBJU:

• proteins 81.4;
• fats 53.9;
• carbohydrates 16.6;
• kcal 905.7.

How long to cook: 1 hour

Number of servings: 2

1. Grind the onion in a blender. Mix it with pepper.
2. Salt the beer. Throw chopped pepper onions into it.
3. Pour the marinade over the salmon and leave for 40 minutes. Then take it out, dip it in oil and leave for another 10 minutes.
4. Place the pieces on the grill and cook until golden brown.

When cooking salmon, it is advisable to use light onions. Garlic does not combine well with beer marinade, so it should not be added to the dish.

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In pomegranate marinade

Pomegranate juice adds indescribable notes to fish dishes, and salmon with it is simply divine, despite the fact that you need a minimum of ingredients.

Preparation time: 20 min. (including marinating).

Preparation: 15 min.

Number of servings: 4 pieces

Energy value:

• proteins - 11, 1;
• fats - 4, 4;
• carbohydrates - 5, 2;
• calorie content - 105.4.

Product set:

• Gutted red fish - 1 piece;
• onions - 4 large heads;
• pomegranate - 1 large;
• pepper, salt, coriander - 1/2 tsp each.

Recipe:

1. Cut the fish into portions of 3-4 centimeters.
2. Peel the onions and cut them into rings, lightly mash them with your hands right in the bowl until the onion juice appears.
3. We clean the pomegranate and take out the seeds. Squeeze out the juice using a juicer or through regular gauze, you should get about 200 grams.
4. Pour the juice into a bowl with onions, add seasonings and mix well with your hands.
5. Pour the dressing over the salmon pieces, cover with film and marinate for about two hours.
6. Place on a greased grid and fry the salmon on the grill over low heat for about 10 minutes in total.

With ginger and lemon

During the cooking process, we use real ginger root and grind it in a blender. Ginger powder loses its original taste and acquires the wrong aroma.

Ingredients:

• steak, 3 pieces;
• lemon juice, 30 ml;
• ginger, 2 tsp;
• olive oil, 25 ml;
• pepper, 0.3 tsp;
• garlic, 2 cloves;
• green onions, 70 g;
• salt.

KBJU:

• proteins 122.7;
• fats 76.4;
• carbohydrates 22.2;
• kcal 1268.1.

Cooking time: 1.5 hours

Number of servings: 3

1. First, let's prepare the marinade. Grate the garlic, add chopped ginger, lemon juice and olive oil. Salt, pepper and mix the resulting mixture.
2. Place the salmon in the marinade. Cover with a lid and leave for an hour.
3. Preheat the grill. Remove the fish from the marinade. Shake it off any stuck-on pieces of solid ingredients. Place on the grill and fry on both sides.
4. Chop green onions and place on plates. Place salmon steaks on top. Serve the fish dish with lemon, as in the photo.

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What to look for when choosing a product

What fish is best for barbecue?

It's no secret that a good kebab, or any other good dish, depends on the quality of the original product, so you need to learn how to choose the right fish from the counter in order to please your family with a delicious dish on the grill.

First, let's talk about which fish is more suitable for barbecue and what advantages a particular variety has.

1. Salmon and salmon. Traders often allow themselves to confuse these two types of fish, passing off representatives of the salmon family as salmon. However, both of these types are well suited for barbecue, although you can give a slight preference to salmon.
2. Chum salmon and pink salmon. These are species that belong to the Pacific salmon family. They were loved for their relatively low price and acceptable quality.
3. Sockeye salmon is a fish of remarkable color; some people specifically do not give it long-term heat treatment in order to preserve the original color of its fillet.

4. The largest and heaviest representative of salmon is the Far Eastern chinook salmon, which is also suitable for making barbecue.

If you are faced with a choice of what fish to use for shish kebab, then it all depends on how you want to cook it. The best option for a dish on skewers would be fatty sea fish. This variety will retain its density and will not lose its shape when fried.

In turn, fish from fresh water is usually less fatty and should not be cooked on skewers, as it can easily lose its shape or fall apart. This variety should be cooked on a rack, with some preferring to use foil to cook the fish to preserve its juiciness.

Based on the above, the best option for frying on skewers would be trout; this fatty and very dense fish, thanks to its qualities, allows you to cut and cook it in fairly large pieces. Sturgeon will be a more expensive pleasure, so talking about preparing it as part of everyday feasts is not the best idea; it is better to save a kebab from this fish for family holidays.

What makes fresh fish different?

The process of preparing red fish shashlik itself is not complicated, however, in order to prepare a truly tasty dish, you should pay attention to the features of the product in the store.

1. Make sure that the fish does not have integrity problems; it should not be damaged.
2. Fish scales should be silver in color, smooth without tubercles and slightly moist.
3. Pay attention to the eyes of the fish; they should be clean, not cloudy, and extremely transparent.

4. Good fish always smells like the sea; if you smell any foreign odors, be wary.
5. Check that the fish's gills are clean, light pink in color, and free of blood.
6. Preference should be given to unpackaged, freshly caught fish. If you do buy packaged fish, then check the expiration date, the integrity of the packaging and try to buy products from large, reputable brands.

In yogurt

Let's cook the salmon with soy sauce. The marinade is made with white Greek yogurt. For cooking, you should choose yogurt with a thick consistency. Instead of yogurt, you can use sour cream.

Ingredients:

• salmon, 4 steaks;
• yogurt, 200 g;
• vegetable oil, 4 tablespoons;
• lemon fruit, 1 pc.;
• black pepper;
• garlic, 3 cloves;
• dry crushed herbs, 1 tsp;
• sea ​​salt;
• dill.

KBJU:

• proteins 177.1;
• fats 100.5;
• carbohydrates 23.5;
• kcal 1709.1.

Cooking time: 25 minutes

Number of servings: 4

1. First, rinse the salmon pieces under cold water. Then pour oil over them.
2. Create a marinade from pepper, herbal mixture and salt. We put them in one container. Strain the juice from one half of a lemon.
3. We roll fish steaks in the marinade. Let the salmon soak in the mixture for about half an hour.
4. Preheat the grill and place pieces of fish on it. Fry for 4 minutes on each side. Once the crust has formed, remove the fish from the grill.
5. Prepare sauce for salmon. Chop the dill into small pieces, squeeze out the garlic, add a pinch of sea salt.
6. Cut 4 lemon slices and place them on top of the steaks. Squeeze the rest into the sauce.
7. Serve the sauce in a separate container. Lightly pour it over the steaks.

After the dish is ready, season it with herbs. In this capacity, you can choose lettuce and Chinese cabbage, taking the example from the photo. They combine well with the taste of salmon.

With honey and chili pepper

We use natural honey, which will give the salmon a sweet note in taste.

Note! You can use brown sugar instead of honey. This option is suitable for those who are allergic to bee products.

To enhance the taste, add chili pepper to the ingredients. If you don't have it, you should use regular red pepper. Honey that is too thick needs to be melted.

Ingredients:

• salmon, 2 steaks;
• vegetable oil, 2 tbsp. l.;
• bee honey, 1 spoon;
• lemon, half the fruit;
• garlic, 2 segments;
• chilli;
• greenery.

KBJU:

• proteins 162.1;
• fats 92.5;
• carbohydrates 38.5;
• kcal 1637.1.

Cooking time: 45 minutes

Number of servings: 2

1. Grind the garlic and pepper. Add chili pepper.
2. Stir lemon juice and honey in a bowl. Add a mixture of pepper, garlic and chopped herbs. Salt and mix the set of ingredients.
3. Dip the salmon steaks into the liquid. Add vegetable oil. Leave to marinate for 30 minutes.
4. Heat up the grill device and grease the grate with vegetable oil or fat.
5. Place steaks on the grill. Each side of the piece is fried for about 4-5 minutes. The dish is served with a side dish of rice or a mixture of grilled vegetables.

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Salmon shashlik recipe on the grill

This recipe with a truly royal scope is a shish kebab made from whole fish, for a friendly family or a large company. Of course, the amount of food can be reduced according to the number of eaters.

ARTICLES ON THE TOPIC:

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• Salmon – 1 carcass
• Oranges – 2 pcs.
• Salt to taste
• Ground paprika
• Black pepper
• Wash the fish and cut it, removing the head and skin.

• We cut the meat into steaks, cutting them in half along the spine.

• Sprinkle the product with a mixture of salt and seasonings, distributing them evenly over the surface of the salmon.
• Place the raw materials in a container, add orange juice, a little sunflower oil, mix thoroughly and leave to marinate for two hours (if the pieces are smaller, the process will be faster).

• Thread the pieces onto skewers, fry over coals, turning occasionally, until cooked - 2-3 minutes on each side will be enough.
• Serve with grilled vegetables and fresh herbs.

With coconut oil

Coconut oil has beneficial properties and a pleasant taste. Before adding the coconut substance to the dish, it must be melted.

Ingredients:

• salmon, 3 steaks;
• coconut oil, 50 ml;
• olive oil, 25 ml;
• bell pepper, 2 pcs.;
• tomato, 2 pcs;
• soy sauce, 25 ml;
• garlic, 2 cloves;
• crushed red pepper;
• salt.

KBJU:

• proteins 141.3;
• fats 130.7;
• carbohydrates 39.5;
• kcal 1900.4.

Cooking time: 30 minutes

Number of servings: 3

1. Coat the fish fillets with coconut oil. Pepper and salt the salmon.
2. Let's make a vegetable side dish. Cut the bell pepper into thin slices. Cut the tomatoes into small round pieces. Bake the vegetable mixture on the grill.
3. Making the marinade liquid. Pour soy sauce into the bowl and add vegetable oil to it. Squeeze the garlic mass into the marinade.
4. Place the pieces of salmon in a container filled with marinade. Leave to marinate for 7 minutes.
5. Grill the marinated salmon steak until done.

Salmon cooked in coconut milk has an exotic taste. This is a good way to surprise and delight your family or guests. The dish is served with baked vegetables, which highlight the taste of salmon and coconut.

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Delicious salmon shish kebab on skewers or grill

There is nothing better on a day off than leaving the bustling city, spending time in nature or at the dacha, breathing in fresh air, sitting by the fire and, of course, treating yourself, your loved ones and friends to a juicy and flavorful salmon kebab. In addition to its amazing taste, salmon contains a whole storehouse of vitamins, including Omega-3 polyunsaturated fatty acids. Therefore, fish kebab is not only tasty, but also healthy. I suggest trying to make salmon on skewers or a grill.

You will need:

• salmon carcass
• salt
• black pepper
• paprika
• vegetable oil
• 2 ripe oranges

For a company of 4-6, two kilograms of fish will be enough.

How to cook:

We cut off the fish's head, tail and fins. Remove the insides and rinse with cold water.

We cut the fish into fairly thick steaks, after which we divide each steak in half. Using a knife, remove the skin from each piece and begin marinating.

Salmon itself is a fairly oily fish, so no special marinade is required for its preparation.

For marinating, place the prepared salmon pieces in a deep bowl and salt to taste. Add black pepper and paprika. The oranges must be cut in half and the juice squeezed directly into the container with the fish. Add a little vegetable oil, mix everything well and leave for half an hour in a cool place.

During this time, we will have time to light the grill and prepare the coals. Shish kebab can be cooked either on a grill or on skewers.

But you must remember that the pieces will turn out to be quite heavy and you need to choose high-quality skewers so that they do not sag under the weight of the fish and are easy to use.

Thread the fish onto skewers or place on a grill and fry, turning constantly for 5-10 minutes until golden brown.

Do not forget that fish cooks faster than meat, so do not overheat it, otherwise the salmon kebab will turn out dry. By following our “instructions”, you will get a juicy, satisfying, and most importantly incredibly tasty and healthy kebab.

Bon appetit!

In yogurt-mustard sauce

The yogurt marinade will make the fish taste tender and soft. This unusual culinary delight will appeal to many who like to cook grilled fish.

Ingredients:

• salmon, 4 steaks;
• yogurt, 200 g;
• soy sauce, 2 spoons;
• sweet and sour sauce, 1 spoon;
• mustard, 1 tbsp;
• lemon, 0.5 pcs.;
• water, 0.5 l;
• vegetable oil, 30 ml;
• sugar, 1 spoon;
• vinegar 9%;
• greenery;
• seasonings

KBJU:

• proteins 176.8;
• fats 79.2;
• carbohydrates 34.8;
• kcal 1562.2.

Cooking time: 1 hour

Number of servings: 4

1. Grind the greens, cutting them finely. Squeeze lemon juice from half the fruit.
2. Let's make the marinade. Mix squeezed lemon juice, 0.2 liters of water, soy juice, chopped herbs, 1 teaspoon of vinegar.
3. Cooking fish steaks. We put them in the marinade. Leave to marinate for 30 minutes.
4. Let's prepare a yogurt-based sauce. Mix yogurt with sweet and sour sauce, add mustard, spices and granulated sugar.
5. Grease the grill grate with vegetable oil. Place the marinated steaks on it. Lubricate them with yoghurt sauce. Grill each side of the steak for 7-10 minutes.
6. Salmon in yoghurt marinade is ready. You can serve it on the table.

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Steak classic

Ingredients

To cook a delicious salmon steak on an electric grill, you will need:

• 2 salmon steaks
• Salt (to taste)
• Ground black pepper (to taste)
• Lemon - 0.5 medium specimen
• Asparagus (optional)

First you need to prepare the steaks. Add salt, a little ground black pepper, lemon juice, and white pepper if desired. Let the fish marinate for 20 minutes at room temperature.

If you don't like asparagus or any other grilled vegetables, you can boil them. They do not require any special preparation. Electric grilled salmon will be the queen on the table in any case.

Preparation

We send the vegetables directly to the grill. We do not recommend cooking them for too long. 2-3 minutes at a temperature of 200 degrees is enough.

Many modern electric grills have a fish mode, which will set the automatic cooking time for fish. If your grill does not have such a mode, you can send steaks 1 cm thick for 5 minutes at 200 degrees. If the thickness is greater, add another 2-3 minutes. Now you know how to cook salmon steak on an electric grill. You can serve it with a salad of grilled vegetables.

With pomegranate

Fry the salmon on an electric grill, marinating it in pomegranate juice. You can use an air fryer for this dish. This unusual version of pickling will appeal to all fruit lovers.

Ingredients:

• piece of salmon, 4 pcs;
• pomegranate juice, 0.4 l;
• ground white pepper;
• coriander;
• hop;
• olive oil, 2 tablespoons;
• salt.

KBJU:

• proteins 161.8;
• fats 79.2;
• carbohydrates 34.5;
• kcal 1501.

Cooking time: 3 hours

Number of servings:

1. Place the fish in a container. Add seasonings and salt to enhance the taste of the salmon.
2. Pour pomegranate juice over the salmon. The steaks should be completely covered in juice.
3. Add olive oil to the marinade. Mix carefully so as not to break the pieces of fish.
4. Place the salmon under the lid in the refrigerator. Let the dish sit in the marinade for about 2.5 hours.
5. Fry the fish on each side, turning each slice regularly. We carry out the process for 7 minutes. You need to wait until the fillet is browned.

Salmon kebab soaked in pomegranate juice has a juicy taste and aroma. Every exotic lover will love it. The taste of salmon is successfully revealed in combination with pomegranate.

Yandex pictures

With herbs

Quick recipe: let the fish sit in the marinade for 10-15 minutes. As long as you light the grill, it will come.

Use the grate. Remove the fish from it while it is hot, otherwise some of it will remain on the rods.

Ingredients for 6 servings:

• Salmon – 2 kg;
• Mixture of spicy herbs – 1 tbsp. heaped spoon;
• Olive oil – 3 tbsp. spoons;
• Salt - to taste.

Cooking:

1. Clean the salmon and cut into steaks (3-4 cm thick across the ridge).
2. You need a bowl where you can mix all the fish with your hands. Place the chopped salmon there.
3. Pour oil over the fish and stir until the pieces are coated in oil on all sides.
4. Sprinkle the herbs and salt all over the fish and toss again until the pieces are coated in the herbed butter.
5. Marinate for 10-15 minutes. During this time, light the grill.
6. Bake over medium heat until done. Turn the grill over.

In Sicilian

Let's cook Italian steak in the oven. This dish is prepared in the best traditions of Mediterranean cuisine.

Ingredients:

• salmon, 2 steaks;
• pitted olives, 100 g;
• mozzarella cheese, 80 g;
• lemon, 2 slices;
• champignons, 60 g;
• breadcrumbs, 1 tbsp. l.;
• tomatoes, 100 g;
• greens, 1 bunch;
• butter, 50 g;
• wheat flour, 50 g;
• milk, 0.5 l;
• onion, 1 piece;
• garlic, 3 teeth;
• lemon juice, 30 ml;
• olive oil, 2 tbsp. l;
• salt.

KBJU:

• proteins 158.7;
• fats 143.6;
• carbohydrates 66.1;
• kcal 2190.2.

Cooking time: 45 minutes

Number of servings: 4

1. Let's make a sauce that we will later season the dish with. Turn on low heat on the stove and add butter into the pan. We are waiting for it to melt.
2. Add flour. Stir and bring to a boil.
3. Remove the pan from the heat and pour in 150 milk.
4. Return the pan to the fire. Pour in the remaining milk. Bring the mixture to a boil.
5. Cook the sauce for about 5 minutes until smooth. Add salt and pepper, stir and remove from heat.
6. Wash the champignons and onions. Chop into small pieces.
7. Heat the oil in a frying pan and fry the onion, stirring it constantly.
8. Add the mushrooms and fry until the onion turns golden.
9. Mix tomatoes with mushrooms and onions. Add herbs and breadcrumbs to the general mixture.
10. Grate the cheese. Place in a separate container.
11. Prepare the baking dish by rubbing it with vegetable oil. Place salmon steaks wrapped in foil on it.
12. Add salt, pepper and butter. Spread the mixture of vegetables and mushrooms on top.
13. Cook in the oven for 15 minutes. Remove from foil, decorate with lemon slices and serve the dish.

Using the oven to bake salmon brings out the best qualities of the ingredients offered. Fried mushrooms combined with a delicate sauce and grated cheese have an unusually piquant taste.

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With white wine and onions

White wine will add flavor to delicate fish. Take dry wine, not very sour.

Ingredients for 4 servings:

• Salmon – 1 kg;
• Dry white wine – 150 ml (1/2-2/3 cup);
• Olive oil – 2 tbsp. spoons;
• Onion – 1 onion;
• White or black pepper - to taste;
• Salt - to taste.

Cooking:

1. Mix wine, oil and spices in a marinating container.
2. Fillet the salmon and cut into 3 cm pieces. Add to the marinade.
3. Peel the onion and cut into half rings. Add to fish and stir.
4. Close the container and leave to marinate for 1 hour.
5. Place salmon pieces on wet bamboo skewers, minus the onions.
6. Grill it. Do not dry it out and turn it often.

Sauces for bright taste

Salmon sauces are divided into several categories.

1. Cream sauce is made from fermented milk products, such as sour cream or cream, or less commonly from yogurt.
2. Vegetable sauces go well with herbs. Tomato sauces are the most common.
3. Citrus juice and aromatic herbs are added to the vegetable oil sauce.
4. Herb-based sauces are prepared together with yogurt and butter. Salt and pepper are also added to them.

Let's make our own creamy sauce. To do this we use the following ingredients:

• sour cream or cream;
• garlic;
• dill;
• pepper;
• wheat flour, 2 tbsp. l.;
• salt.

KBJU:

• proteins 5.6;
• fats 15.4;
• carbohydrates 19.1;
• kcal 235.5.

Cooking time: 15 minutes

Number of servings: 1

1. Heat the cream in a frying pan.
2. Add salt and pepper, squeeze out the garlic. Heat up the frying pan.
3. Add water and flour to the mixture in the frying pan.
4. During the cooking process, stir the ingredients over the heat.
5. Add chopped dill.

Instead of water, you can use fish broth.

freepik

Secrets of delicious salmon

Take only fresh carcasses. Frozen fish may be of poor quality and may taste rubbery and dry.

We recommend cutting the fish into steaks up to 3 cm thick - this way they will retain their juiciness and be sufficiently fried. Do not forget to rinse the fish and dry it with paper towels, removing excess liquid so that it does not interfere with the marinade.

Separate rules for seasoning. Salmon meat has the most delicate and delicate taste, so it won’t be difficult to overpower it with spices. Often it is enough to add salt and pepper - white or black. It is better not to use dry herbs - they will interrupt the taste of red meat. You can add citrus zest or sour fresh fruit.

Marinate the fish with a minimum amount of aromatic spices. Prepare marinades with white wine, citrus juice and soy sauce - these are the best ingredients. Keep the steaks for about half an hour, this is enough for the fish to soak and release the juice.