Chum salmon steak in a frying pan – 6 recipes (with photos)

Publication in the group: Fish and seafood dishes

Chum salmon is a type of Pacific salmon that is not inferior in taste to pink salmon, but at the same time costs several times less. This red fish contains a lot of protein and essential acids, and it is worth adding to those who are on a diet. In addition, thanks to numerous recipes for cooking chum salmon, you can make both the main dish for a family lunch or dinner, and a fragrant delicacy for the holiday table.

General principles for cooking steak

Chum salmon spends almost all of its time in underwater travel and only once in its life it goes to its homeland to spawn, where, having laid eggs, it dies from exhaustion. The tender and juicy meat of red fish is distinguished not only by its unique nutritional benefits, but also by its valuable health content. Just 100 g of this product is enough to obtain a daily dose of selenium and vitamin B12.

The beneficial properties of chum salmon do not end there. The calorie content of 100 g of an individual is 127 Kcal/100 g, including water content - 74 g, protein - 19 g, fat - 1.5 g. The amount of healthy cholesterol, which does not lead to the formation of plaques, is very small - only 80 ml/100 g Fish meat includes a wide range of components necessary for the normal functioning of the body: fatty acids (Omega-3.6), trace elements, vitamins (PP, A, E, C), antioxidants. Dishes made from this breed of salmon have a positive effect on the digestive system and overall health.

Creating tasty and healthy food is based on the following culinary principles:

The main condition for preparing fish food is to use only a high-quality product. The meat of a good steak should be elastic with a soft pink color, have a light and soft aroma without a pronounced smell of fish and, especially, ammonia.
Properly frozen layers are covered with a thin and transparent layer of ice, but in no case with a “snow coat”, the presence of which indicates repeated cooling of the carcass.
It is imperative to thaw chilled steaks, for which you need to transfer the packaging to the bottom shelf of the refrigerator. It is not recommended to leave chum salmon at room temperature or send it to the microwave.
When cut into pieces, the fish should be cleaned of scales, rinsed under running water and blotted well with paper towels.
To create a successful dish, it is important not to overcook it in the oven, grill or frying pan, so that the product does not disintegrate into fibers and become dry and tasteless. The cooking time for steak by heat treatment in an oven heated to 200 °C should not exceed 15 minutes. If you use the method of simmering fish with vegetables, then at 100 °C the process will last up to 30 minutes.
When using a marinade, you should not overexpose the steak in the resulting sauce - the presence of acid in it will literally “cook” the product, resulting in a completely different food.
The cooking time for a portion of fish also depends on its size. So, to heat treat a steak up to 1 cm thick, it will take up to 10 minutes. (5 minutes on one side). Each additional centimeter will increase the frying time to the same 10 minutes.

To provide a chum salmon dish with a special aroma, it is recommended to use spices such as cardamom, anise, sage, mint, basil, rosemary, thyme or cloves.

Classic chum salmon in the oven

Chum salmon steak (cooking recipes using traditional methods include a minimum food set), decorated in a classic version, will retain its individual taste and its delicate natural aroma.

Ingredients

To create the dish you will need the components indicated in the table.

List of products	Number of food ingredients
Olive oil	80 ml
Lemon juice	80 ml
Chum salmon steaks	300 g
Salt, freshly ground pepper, herbs (dill or parsley), spices for fish.	taste

Step-by-step cooking process

Step-by-step execution of the recipe:

Initially, it is necessary to free the individual’s skin from scales. If a whole carcass is used, after cleaning it must be gutted, washed well, all bones removed, dried with paper napkins, and then divided into pieces up to 2-3 cm thick.
Next you need to prepare the marinade. To do this, rinse the fresh herbs under running water, then shake off any remaining moisture from the grass, finely chop the plants, then pour the fragrant composition into a deep container.
Now you need to add the desired amount of salt, selected spices, olive oil, pepper, and squeezed lemon juice to the mixture.
The resulting mixture must be mixed well, then beat using a submersible blender.
After this, you need to place the processed steaks in the resulting marinade and leave the workpiece in this form for about 15–20 minutes.
Then the pieces should be turned over and kept in the composition for the same period of time.
At the next stage, you need to place the pieces of fish on a baking sheet, pour the remaining sauce over the layers, then send the pieces for 25-30 minutes. into an oven heated to 200 °C.

Pacific salmon goes well with onions, carrots, potatoes, tomatoes and garlic. The composition of the basic recipe can be supplemented with herbs and various sauces. It is recommended to serve fresh vegetables, salads, and cereal porridges as a side dish for a fish dish.

Simple recipe

The easiest way is to bake chum salmon in the oven. To create such a dish you will need a minimum of ingredients, and its preparation will take no more than 30 minutes.

Composition of ingredients

To prepare a simple chum salmon dish you will need the following set of products:

fish fillet – 400 g;
lemon juice – 50 ml;
vegetable oil – 50 g;
fresh herbs – 15 g;
salt, seasonings of your choice.

It is advisable to use olive oil for this recipe. Then the aroma of the finished fish will become more intense.

Step-by-step cooking process

You need to prepare chum salmon according to the following algorithm:

The greens need to be washed, finely chopped and mixed with vegetable oil.
Pour lemon juice into the resulting mass and add salt and spices.
Fish fillets should be washed, dried and cut into portions. Each of them needs to be coated with a mixture of greens on all sides. Leave the fish in a greased form and leave for 10 minutes.
The chum salmon must be placed in the oven preheated to 180°C. It will take 10-15 minutes to bake the treat.

What can I add?

To give the fish pieces an appetizing crust, you can sprinkle them with grated cheese while baking.

How to serve a dish

The fish should be served hot, divided into portioned plates. To decorate the dish, it is better to use sprigs of herbs, lettuce leaves and lemon slices. Boiled rice, vegetable salad or mashed potatoes are ideal as a side dish for this delicacy.

In the oven in foil

The best way to preserve the tenderness and juiciness of chum salmon is to cook it in the oven.

Aluminum food paper and a frying pan with a non-stick coating guarantee uniform and golden-brown baking of fish without oil.

Ingredients

To create the dish you will need:

chum salmon fillet - 500 g;
ground ginger - 1 tsp;
brown sugar - 25 g;
garlic powder - 20 g;
olive oil - ½ tbsp.;
soy sauce - 40 g;
cinnamon - 20 g;
lemon juice - 40 ml;
bacon - 2-3 strips;
a mixture of ground peppers - to taste;
teriyaki sauce - 60 g;
rosemary - 4–5 sprigs;
salt - optional.

The weight of 1 steak can be approximately 150–500 g, which depends on the size of the fish carcass or the thickness of the layer. These parameters determine the duration of heat treatment of the product.

Step-by-step cooking process

Description of preparation steps:

Pre-cleaned, washed and dried fillet with paper towels should be divided into steaks up to 2 cm thick.
After this, you need to combine olive oil, mustard, soy sauce, lemon juice, ginger and garlic powder in a deep bowl.
The resulting mixture must be mixed well, then completely immerse parts of the chum salmon in it, and leave the product in this form for approximately 1 hour.
Now you need to lightly blot the steaks, coat them with Japanese teriyaki sauce, lightly pepper and salt the pieces, and then place them on separate sheets of foil.
Next, you need to sprinkle the top of each serving with cinnamon and cane sugar, distribute rosemary sprigs over the preparations, and cover the components of the future dish with strips of bacon.
Decorated products should be tightly packed in paper, leaving a little space inside for air circulation.
The formed packages should be sent for 30 minutes. into an oven heated to 180°C.

Aluminum paper can be folded into “boats” in which to send the steaks on their hot “swim”. Such a treat should be served in the same container.

The recipe should be supplemented with asparagus, cherry tomatoes, eggplant or zucchini. Vegetables soaked in spices and fish juice will be an excellent side dish.

Chum salmon dishes: recipes with photos

To make the prepared dish both healthy and tasty, you need to choose high-quality fish. The cheap fish, pink salmon, is very similar to the expensive chum salmon.

Unscrupulous sellers often try to substitute goods. Therefore, you need to pay attention to some details. The main difference between pink salmon is that it has a small hump on its back.

The size of the fish also matters - a chum salmon carcass reaches a weight of 5 kg.

The scales of fresh chum salmon have a grayish color. The carcass itself must be free of any bruises, stains or mucus. It is not allowed for a sea creature's eyes to be cloudy.

When pressing on the fish, the dent should quickly recover; in the absence of such an effect, one can judge the product to be of poor quality. The fish should exude its characteristic fresh aroma without other foreign odors.

And its meat should be a bright pink, pleasant color.

It is recommended to immediately cut and cook fresh fish, as it can be stored for no more than 8 hours. If necessary, the carcass should be frozen.

How to cut chum salmon

The carcass needs to be defrosted naturally in the refrigerator. Rinse the fish with water. To clean the scales you will need a special knife. You can also use regular kitchen one, but it is very spicy.

It is better to cut up the sea creature on a glass board, because... plastic and wood absorb unpleasant fishy odors. If, after all, you only have boards made of these materials on hand, then before starting work you need to wipe them with lemon juice.

Take the fish by the neck fin and cut the head in a circle under the gill bone. It can be used later to prepare fish soup. In this case, it is necessary to remove the gills, which can give bitterness to the dish.

Cut off the fins and tail throughout the carcass using kitchen scissors. If you don't have one, you can use a knife. The fin is trimmed on both sides, like a triangle.

Carefully cut the belly of the fish and remove all the entrails. You cannot touch the gallbladder; if it bursts, the meat will taste unpleasantly bitter. Thoroughly clean the abdominal cavity from black film and rinse the carcass well again.

Chum salmon can be cut into portioned steaks or filleted. For the second option, place the carcass with its back towards you and cut it lengthwise, starting from the side of the head. In this case, the ridge should remain on the lower part of the fish; it also needs to be removed with a knife.

Cut off the belly of the chum salmon, trying to catch and remove all the ribs. There are still bones in the fish fillet. To see and feel them, you need to run your finger along the meat from head to tail. Pull these bones out in the direction of their growth using forceps or pliers. At the same time, you need to hold the fillet with your hand so as not to tear it into fibers during the process.

If there is a need to remove the skin, then you need to pick it up with a knife near the tail and cut the fillet at an angle. Cut the resulting meat into portions.

Red fish soup

The fish soup turns out to be very light, but at the same time satisfying and rich. It can be prepared from the loin of chum salmon or from the fins and head, which must be cut off with a sufficient amount of meat.

Required ingredients:

Chum salmon 350 g
Potatoes 5 pcs.
Carrot 1 pc.
Onion 2 pcs.
Butter 1 tsp.
Egg 1 pc.
Bay leaf
Greenery
Salt and black pepper

Cooking steps:

Boil water in a saucepan, salt it and put in a whole piece of chum salmon, peeled from scales. During the cooking process, you need to remove scale from the broth. The fish will be ready in 20 minutes. It must be taken out, cooled and disassembled into small pieces by hand, completely removing the skin and bones, if any.
Strain the broth, boil again and add diced potatoes.
Grind the carrots on a coarse grater, finely chop the onion and fry the vegetables for a few minutes in butter. Pour 3-5 tbsp into the pan. fish broth and simmer the ingredients a little until half cooked.
When the potatoes are almost ready, add fried vegetables, chopped fish, bay leaf and spices to the broth. Cook the soup over low heat, covered, until the vegetables are fully cooked.
At the end of cooking, pour a raw egg into the broth and stir thoroughly. Add chopped herbs and let the soup sit for 10-20 minutes.

Chum salmon in foil

To make the fish juicy and flavorful, you need to bake it in foil. Vegetables and marinade will add additional flavor. You can use chum salmon, cut into portioned steaks, or the fillet itself.

Ingredients needed for 4 servings:

Chum salmon steak 4 pcs.
Tomato 2-3 pcs.
Hard cheese 50 g
Mexican vegetable mixture 500 g
Butter 50 g
Soy sauce 2 tbsp.
Vegetable oil 2 tbsp.
Lemon juice
Dried dill
Dried basil

Cooking - Option 1:

Combine vegetable oil, soy sauce, dill and basil. Mix the marinade well, coat the steaks with it and let the fish stand for about 20 minutes.
Cut the tomatoes into large slices and grate the cheese.
Each steak is prepared in portions. Cut the foil and grease with olive oil. Place the fish, add a few tomatoes on top and sprinkle generously with cheese. Wrap the foil well and bake the chum salmon for 20 minutes at 180C. Let the dish sit for another 10 minutes.

Cooking - option 2:

Make the same mixture for fish from soy sauce, vegetable oil and dried herbs. Allow the steaks to soak in the resulting marinade.
The Mexican vegetable mixture does not need to be defrosted. Place it on foil and place the fish steak on top. Add a piece of butter and wrap the foil well in the form of a bag.
Bake the fish with vegetables for 20 minutes at 180 C. The result is a complete healthy dinner that does not require any side dish. The dish is well suited for those who follow proper nutrition or are on a diet.

Chum salmon kebabs

Kebabs can be made using red and white fish. For example, you can combine chum salmon and pike perch.

Chum salmon fillet is well suited for making barbecue. It can be supplemented, for example, with your favorite vegetables. This kebab can be cooked at home in the oven if it is not possible to do it over an open fire.

Required ingredients:

Chum salmon fillet 500 g
Onions 4 pcs.
Bell pepper 2 pcs.
Lemon ½ pcs.
Seasoning for fish 2 tsp.
Soy sauce 2 tsp.
Olive oil 2 tbsp.
Salt and black pepper
Wooden skewers for shish kebab

Step-by-step preparation:

Chum salmon must be completely cleaned of skin and bones. The fish must be cut into large pieces so that it does not fall apart when placed on skewers.
Combine vegetable oil, soy sauce, juice of ½ lemon, add fish seasoning, a little salt, black pepper and half a chopped onion. Pour the marinade over the fillet, mix and refrigerate for 1-1.5 hours.
Wash and peel the vegetables. Cut the pepper into large squares, the onion into large rings. Sprinkle the ingredients with soy sauce, you can add black pepper.
Skewers must be soaked for 20-30 minutes in cold water. This is done so that the tree does not absorb the juice of meat and vegetables. You need to string fish, peppers and onions onto prepared skewers, alternating all the components of the kebab.
Place the finished kebabs on a baking sheet so that they do not touch the bottom. It turns out that the skewer will be held at both ends. Bake the dish at 200C for 25-30 minutes.

Fish cutlets with melted cheese

The difficulty in preparing minced fish is that it often turns out dry, and the dish does not come out as desired. You can add butter or lard to the fish mass to make the finished product juicier. But it is better to use processed cheese for this purpose. It gives the cutlets not only tenderness, but also a pleasant creamy taste.

Required ingredients:

Chum salmon 800 g
Loaf 2 slices
Onion 1 pc.
Processed cream cheese 170 g
Eggs 1 pc.
Milk 50 ml
Dill
Breadcrumbs
Vegetable oil
Salt and pepper

Cooking steps:

Cut off all the crusts from the loaf and soak the remaining crumb in milk for 10 minutes.
Wash the fish, remove scales, cut off the backbone, carefully remove all the bones and separate the meat from the skin. Cut the resulting fillet into large pieces.
Peel the onion and cut into four parts.
Pass the fish, onion and loaf (pre-squeeze it out of the milk) through a meat grinder a couple of times. Add a raw egg, processed cheese, salt, ground black pepper and chopped dill to the resulting mass. The minced fish must be kneaded well.
With wet hands, form small cutlets, roll them in breadcrumbs and fry on both sides in oil until golden brown. Pour 100 ml of boiling water into the frying pan and simmer the dish for 10 minutes with the lid closed. Fish cutlets are best served with mashed potatoes and a light vegetable salad.

Fish pie with chum salmon

Fish pie can not only replace, but also diversify dinner. Purchased dough is also suitable for preparation, then the process will take even less time.

Required ingredients for the dough:

Sour cream 3 tbsp.
Margarine 150 g
Egg 1 pc.
Flour 1.5 cups
Soda ¼ tsp.
Salt

Required ingredients for filling:

Chum salmon fillet 400 g
Boiled rice 4 tbsp.
Butter 1 tbsp.
Dill
Seasoning for fish
Pepper

Cooking step by step:

The first step is to prepare the dough. Pass margarine through a grater, add egg, sour cream, flour, salt and soda, quenched with boiling water. Knead the ingredients until you get a dough.
Boil the rice in salted water until tender. Separately cook the chum salmon fillet. You can add bay leaf, black peppercorns and coarsely chopped onion to the broth. Cool the finished fish and separate it into small pieces by hand.
Melt butter in a frying pan, add chum salmon, rice, chopped dill, fish seasoning, salt and black pepper. Simmer the filling for 5 minutes.
Divide the finished dough into two unequal parts. You can leave a little mass to decorate the dish. Grease a baking tray with oil. Spread a large piece of dough over the bottom of the pan. It should not be too thin so that the finished cake does not fall apart. Place fish filling on top. Roll out the second piece of dough and cover the future pie with it. Pinch the edges well. You can decorate the top with additional remaining dough.
Bake the pie at 180C for 40 minutes. Check readiness with a toothpick. If it goes in easily and there is no dough left on it, the dish is ready.

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In a frying pan

Chum salmon steak, the recipes for which are intended for frying in a frying pan, does not require long marinating and long heat treatment.

Chum salmon steak. Recipe for cooking in a frying pan.

Preparation next.

Ingredients

To receive the dish you will need:

butter and olive oil - 200 g each;
premium flour - 80 g;
chum salmon fillet - 1 kg;
regular sugar - 2 tbsp. l.;
dried rosemary and mint - 1 tsp each;
potato starch - 4 tbsp. l.;
garlic cloves - 4 pcs.;
dill, parsley - 2 bunches each;
peppercorns - optional.

Step-by-step cooking process

Sequence of preparation steps:

First you need to clean the layers of fish from scales, then they need to be washed well, blotted thoroughly with paper napkins, then divided into portions.
Next, you need to grind rosemary and pepper in a mortar, after which you need to treat the chum salmon with the selected spices.
In the meantime, chop the greens, place them in a blender bowl, add white sugar, peeled garlic cloves, dried mint and salt to the container.
The resulting mass must be crushed to a puree, after which it is necessary to treat the fish with green sauce, leaving the product in this form for about 15–20 minutes.
When the marinating period is over, you need to mix starch and sifted flour in a plate.
Now you need to coat the steaks well in the dry mixture, after which you need to place the pieces in a preheated frying pan with a non-stick coating.
Fry chum salmon in hot butter and olive oil for approximately 3-5 minutes. on each side, turning the steaks as they turn golden brown.

Hot portions should be removed from the fat, dried on paper towels, and then served with the desired side dish.

Chum salmon fried in a frying pan with sauce

Fish prepared according to the following recipe will be an excellent main dish for a family dinner, but it can also be served at a holiday table. The aromatic sauce based on red wine and spices gives it a special piquancy.

Composition of ingredients

To prepare fried fish with sauce you will need the following set of products:

chum salmon fillet – 600 g;
red wine – 500 ml;
sugar – 50 g;
wheat crackers - 1 tbsp. l.;
clove buds – 2 pcs.;
lemon – 0.5 pcs.;
cinnamon stick – 1 pc.;
flour – 50 g;
vegetable oil – 2 tbsp. l.;
salt, seasonings of your choice.

Step-by-step cooking process

To prepare fried fish with sauce, you need to follow the following instructions:

The wine needs to be poured into a small saucepan. You should add lemon, sugar, and spices cut into pieces. Place the container on medium flame and bring the liquid to a boil without covering with a lid.
The mixture needs to be cooked for 5 minutes, after which you need to add breadcrumbs to it and heat for another 5 minutes. The result should be a thick sauce. It should be removed from the stove, salt to taste, and strain through a sieve.
The fish fillet must be washed, dried and cut into portions 1.5-2 cm thick. They must be rolled in flour on all sides.
Heat the vegetable oil in a frying pan and fry the chum salmon in it for 3-4 minutes. from each side. Pour the sauce over the fish pieces, cover the container with a lid and simmer for 3 minutes. Then you need to turn the pieces over to the other side. Covering the pan with a lid, you need to cook the dish for another 2 minutes.

How to serve a dish

Fish pieces should be placed on portioned plates and poured with the remaining sauce after stewing. If desired, the delicacy can be decorated with sprigs of herbs and lemon slices. And serve it with a salad of fresh vegetables or boiled potatoes as a side dish.

Grilled

You can get a delicious treat of red fish with a smoke like from a fire by using alder wood chips.

Preparation next.

Ingredients

For cooking you will need:

butter - 140 g;
schools of chum salmon - 6 pcs.;
spices for fish from - 6 tsp;
beer (preferably light) - 500 ml;
salt - optional.

The foamy drink will complement the fish with a light bready aroma and also increase the density of the meat. If someone does not like the smell and taste of beer, it can be replaced with wine.

Step-by-step cooking process

Sequence of cooking steps:

The first step is to fill the pre-processed and necessarily dried fish layers with light beer, then you need to leave the product in this form for about 1-2 hours.
At the same time, spray the contents of the grill fuel package with water.
When the marinating period is over, you need to add fish spices from Foroster to the soft oil and mix the composition well.
Then you need to remove the steaks from the beer and dry them slightly, then grease the pieces with the resulting creamy mixture.
Now you need to sprinkle the hot coals in the grill with moistened wood chips, and then place the pieces of fish on the grill of the device.

Fry portions of chum salmon for 5 minutes. on each side, immediately serving a hot treat to the table.

With potato

Chum salmon steak goes well with potatoes and other vegetables.

The dish prepared according to the presented recipe has a fairly high calorie content and nutritional value.

Ingredients

To create the dish you will need:

sunflower or olive oil;
onion - 6 pcs.;
potatoes - 10 pcs.;
chum salmon fillet - 600 g;
tomatoes - 6 pcs.;
mayonnaise - 6 tbsp. l.;
hard cheese - 200 g;
cherry tomatoes, fresh herbs, salt and pepper - according to preference.

Step-by-step cooking process

Description of preparation steps:

First, you need to rinse the scaled layers of fish, then blot them well with paper napkins, then divide the product into medium-sized steaks.
Next, you need to peel the vegetables and chop them into strips or cubes.
Ripe tomatoes should be cut into slices, cheese should be grated coarsely.
Now you need to spray the baking dish with olive/sunflower oil. To do this, it is better to use a special spray bottle to prevent unnecessary consumption of the product and make the fish less caloric and more healthy.
At the next stage, you need to place the steaks on the bottom of the treated dish, then salt and pepper the slices, sprinkle ½ amount of cheese shavings on top.
The next 2 layers should be formed from pieces of potatoes and tomato slices.
The finished workpiece must be covered tightly with foil, then sent for 40 minutes. into an oven preheated to 200 °C.
In the meantime, mix high-quality mayonnaise and the remaining cheese shavings in a bowl.
After the baking period for the fish has expired, you have to remove it from the oven, remove the paper, then grease the top of the food with the resulting sauce, and then continue the baking process until an appetizing milky crust is formed from the completely melted cheese.

Before presenting the dish to the table, the dish should be garnished with finely chopped herbs and halved cherry tomatoes.

How to cook chum salmon with tomatoes under a cheese crust?

Ingredients:

· Chum salmon steaks – 4 pieces;
· Tomato – 3 pieces;
· Onions – 1 piece;
· Carrots – 1 piece;
· Hard cheese – 100 grams;
· Vegetable oil – 1 tablespoon;
· Lemon – 1 piece;
· Salt and black pepper to taste.

Cooking method:

Squeeze the juice from the lemon, mix it with salt and black pepper;
Marinate steaks in lemon;
Peel the tomatoes, cut them into slices, place 2-3 pieces on each steak;
Grate carrots and onions into half rings and fry in vegetable oil;
Place the carrots and onions on the tomato;
Place the fish in a baking tray and add a little water;
Bake the dish for 25 minutes at 180 degrees, then sprinkle with grated cheese and cook for another 10 minutes;
We serve the dish to the table along with fresh vegetables and herbs.

With vegetables

A non-standard way of baking red fish is suggested by a recipe that includes a mix of various vegetables.

Preparation next.

Ingredients

To prepare the treat you will need:

butter - 60 g;
Mexican vegetable mixture - 600 g;
chum salmon fillet - 600 g;
broccoli cabbage - 400 g;
dry basil - 4 g;
table salt - 30 g.

Step-by-step cooking process

Sequence of preparation steps:

Initially, you need to divide the pre-processed chum salmon fillet into portioned steaks, then you need to place them on foil and sprinkle the product with dry spice.
Next, you need to put a Mexican vegetable mixture on the fish, including corn, green beans, carrots, and other products.
The placed mass must be seasoned with salt.
Now you have to connect the ends of the paper in a circle. This must be done in such a way that the located components remain open, but do not fall out of the packaging.
Cut the butter into pieces into the central part of the mixture.
It remains to send the workpiece for 15 minutes. into an oven heated to 180°C.

Chum salmon steak (recipes for preparing the dish can include not only frozen, but also fresh vegetables) in the presented design is recommended to be served in a prepared “dish” or placed on serving plates.

In cream

Fish baked using a dairy product becomes especially tender.

Preparation next.

Ingredients

To create the dish you will need:

fish steaks - 300 g;
premium flour - ½ tbsp.;
onion - 1 pc.;
sweet carrots - 1 pc.;
heavy cream - ½ tbsp.;
salt and pepper - to taste.

Step-by-step cooking process

Sequence of cooking steps:

First you need to divide the pre-processed chum salmon into portions.
Then you need to salt the product and let it sit for about 25–30 minutes. closed, then roll each piece in flour.
Now you have to peel the vegetables, then chop the onion into half rings and cut the carrots into cubes.
Next, you need to place the products in a fireproof form, laying them out in layers in the following order: first of all, you need to place the carrot mixture, scatter the onion pieces over it, then place the fish steaks on the vegetables.
At the next stage, pour heavy cream into the bowl, then add salt and pepper to it, after which you should lightly beat the mixture with a mixer.
All that remains is to pour the contents of the dish with the resulting sauce, then send the workpiece for 35–40 minutes. into an oven heated to 200 °C.

The cream in the recipe can be replaced with milk, ¾ combined with warm drinking water.

With sour cream

An unusually juicy and tender dish will turn out equally tasty when baked in the oven or simmered in a frying pan.

Preparation next.

Ingredients

To prepare the treat you will need:

butter - 100 g;
marinated champignons - 2 jars;
chum salmon fillet - 500 g;
onion - 2 pcs.;
lemon - 1 pc.;
whole milk - 300 ml;
hard cheese - 350–400 g;
fresh herbs (cilantro, parsley) - 2 bunches;
salt, pepper, khmeli-suneli - according to preference.

Step-by-step cooking process

Description of preparation steps:

First you need to place the pre-processed steaks on a baking sheet.
Then sprinkle the pieces with squeezed lemon juice and leave the product for 15 minutes. in this form.
Next, you need to peel the onion, chop it coarsely, then sauté in oil.
When the pieces of vegetables acquire a golden hue, add champignons cut into small pieces, then sprinkle them with seasoning, and then fry until tender.
Now you need to pour milk and sour cream over the mushroom mixture, heat the mixture to a boil, then remove the container from the heat.
The resulting sauce must be poured into the mold with the fish mixture, pepper and salt, then send the preparation for 15–20 minutes. oven heated to 180 °C.

After this, the food should be sprinkled with cheese shavings, continue the process for another 10–15 minutes, then serve the treat to the table, garnishing the portions with chopped herbs.

Chum salmon steaks in sour cream

A very tender dish that melts in your mouth, perfect for children.

Compound:

Chum salmon.
Bulb.
Carrot.
Flour – ½ cup.
Sour cream 15% - 130 ml.
Pepper, salt.

Preparation:

Rub the carrots with large shavings or strips and chop the onion.
Fry the vegetables, adding them one at a time, until nicely browned.
Divide the chum salmon carcass into portions with the bone, add a little salt, and roll in flour.
Place on vegetable bed. Pour in sour cream diluted with water.
Place the frying pan in the oven, preheated to 180 o C.
Bake the chum salmon in cream for about half an hour, checking to see if the sour cream sauce has escaped. If this happens, move the pan to a higher level.

In mustard marinade

Thanks to a variety of sauces, the process of preparing fish turns into a kind of shamanism - the dish is the same, but the taste is always different.

Ingredients

To prepare chum salmon you will need:

olive oil - 35 g;
soy sauce - 3 tbsp. l.;
chum salmon steaks - 1 kg;
Bavarian mustard (TM Haas) - 4 tbsp. l.;
lemon juice - 4 tbsp. l.;
sesame - 2 tbsp. l.

Step-by-step cooking process

Sequence of preparation steps:

First of all, you need to combine olive oil, lemon juice and Bavarian mustard in a bowl, then you need to mix the resulting mixture well.
Now you should coat each steak with the resulting sauce, then let the product sit for about 20–25 minutes.
Next, you need to place the pieces of fish in a silicone mold. Such containers do not need to be greased.
The placed steaks need to be sprinkled with sesame seeds, then leave the container with the food for approximately 15–20 minutes. into an oven heated to 180 °C.

Hot food should be served immediately to the table, garnished with sprigs of herbs.

How to deliciously cook chum salmon in orange juice?

Ingredients:

· Chum salmon – 1 kg;
· Olive oil – 1.5 tablespoons;
· Orange juice – 1.5 tablespoons;
· Soy sauce - 1.5 tablespoons;
· Black pepper to taste;
· Fresh dill – a small bunch.

Cooking method:

Mix soy sauce, orange juice and olive oil;
Add black pepper and fresh dill to the marinade;
We wash the fish, divide it into pieces, pour in the marinade, leave for half an hour;
Every 5-10 minutes, stir the fish so that it is saturated with marinade on all sides;
Cut the orange into slices;
Place the fish on a baking sheet and add orange slices;
Cook chum salmon for 20-25 minutes at 180 degrees.

In cheese batter

Chum salmon steak (cooking recipes are based on the use of hard cheese), fried in a fluffy casing - the dish is not only tasty, but also very filling.

Preparation next.

Ingredients

To create a treat you will need:

sunflower oil;
Dutch cheese - 50 g;
egg - 1 pc.;
chum salmon (steaks) - 5 pcs.;
premium wheat flour - 50 g;
lemon - ¼ fruit;
drinking water - 25 ml;
seasoning for fish - ½ packet;
salt, herbs - to taste.

Step-by-step cooking process

Sequence of cooking steps:

First, you need to rinse and dry the chum salmon steaks well, then place them in a deep bowl and pour lemon juice over the pieces.
The pickled product should be kept in the aromatic composition for about 15–20 minutes.
In the meantime, you have to prepare the batter. To do this, you need to combine the egg with filtered water, then add the sifted flour into the liquid base, then use a whisk to mix the mass until smooth. The consistency of the resulting mixture should be similar to pancake batter.
Now you need to add finely chopped herbs, fish seasoning, salt, shavings of Dutch cheese to the batter, then thoroughly mix the combined ingredients again.
Next, you need to heat the oil in a frying pan, then, dipping each steak into the dough, fry portions for approximately 5-7 minutes. on both sides until golden brown.
If the batter drips off the fish after placing it in the container, you should restore the layer by placing about 1 tsp on top of the piece. composition.

The resulting treat is self-sufficient. If desired, chum salmon in batter can be served with your chosen side dish.

Hearty fish pie

Chum salmon (fish), the recipes for which are given in the material, are ideal as a pie filling.

This delicacy turns out juicy, satisfying, aromatic, and it takes about 90 minutes to prepare.

Composition of ingredients

To prepare fish pie you will need to stock up on the following products:

chum salmon fillet – 400 g;
boiled rice – 4 tbsp. l.;
butter – 50 g;
greens – 10 g;
sour cream – 75 g;
margarine – 150 g;
eggs – 1 pc.;
flour – 240 g;
soda – 3 g;
salt, seasonings of your choice.

If desired, you can use store-bought puff pastry. Thanks to this, you can significantly reduce the cooking time.

Step-by-step cooking process

To prepare a fragrant pie, you need to follow these instructions:

The margarine should be grated and mixed with the egg, sour cream and flour. After adding a little salt and slaked soda to the mass, you need to knead into a homogeneous dough.
Rinse the fish fillet, place it in a saucepan and place over medium heat. Without covering with a lid, you need to bring the liquid to a boil, not forgetting to remove any foam that appears. As soon as the water begins to boil, reduce the heat to low. Cover the container with a lid and cook the chum salmon for 15-20 minutes. To make the dish more aromatic and rich, you can add spices and peeled onions to the broth.
The finished chum salmon should be cooled, torn into pieces by hand and mixed with boiled rice. This mass needs to be poured into a frying pan with heated butter. After adding salt and spices of your choice to the ingredients, you need to simmer them without covering with a lid for 5 minutes.
The dough must be divided into 2 parts and each of them rolled out. Place one of them on a greased baking sheet. The resulting layer should be evenly filled with filling and covered with the remaining dough. After pinching the edges, place the pie in the oven preheated to 180°C. You will need to bake the delicacy for 40 minutes.

What can I add?

If desired, you can sprinkle the dish with grated cheese before cooking. Thanks to this, the delicacy will have an appetizing crust.

How to serve a dish

Serve the fish pie hot, cut into portions and place them on plates. If desired, you can decorate the delicacy with chopped herbs, sour cream, and lemon slices.

With pineapples

A fish delicacy and an exotic fruit is a very unusual combination, but as a result of such a combination the dish turns out to be very tasty and aromatic.

Ingredients

To complete the recipe you will need:

high-quality mayonnaise - 100 g;
chum salmon steaks - 500 g;
canned pineapples - 1 can;
hard cheese - 200 g;
salt, pepper - optional.

Step-by-step cooking process

Method for creating the dish:

If the fish pieces have been frozen, they must be thawed in the refrigerator or at room temperature.
Next, you need to rinse and peel the chum salmon, blot the pieces with paper towels, then salt and pepper each portion, and keep the workpiece in this condition for about 25–30 minutes.
After this, you need to place the steaks in a baking dish, distribute pineapple slices on them, and apply a thin mesh of mayonnaise on top.
It remains to send the container with products for approximately 35–40 minutes. into an oven preheated to 180°C.

After the golden brown crust has formed, the hot treat should be served immediately.

Useful tips and tricks

To avoid annoying mistakes in the process of creating a salmon fish dish, it is advisable to use the following recommendations:

You should not give in to the temptation to remove the skin from the chum salmon, because it is a kind of “safety bag” that prevents the steak from sticking to the pan, and also allows you to easily turn the layer over.
It is recommended to remove the skin only when baking or simmering the product at a low temperature.
The process of frying the steak should begin on the side with the skin on it. In this case, you need to wait until a crispy crust forms, then turn the layer over with kitchen tongs, then continue the process as usual.
Removing all bones from chum salmon is considered a rule of good culinary etiquette. The most convenient way to carry out such manipulation is with tweezers.
It is possible to prepare not only a tasty, but also an appetizingly fried treat from a salmon product only in the “correct” frying pan with a non-stick coating. Steaks served on such dishes do not require a large amount of oil, retain their shape, and turn out tasty and healthy.

The most delicate and win-win option for preparing chum salmon steak is the low-temperature method of heat treatment of fish. To do this, you just need to remove the skin from it, season the layer with salt and spices in accordance with the recipe, wrap the product in 1-2 layers of foil, then send the workpiece to an oven heated to 130 °C. After 30 min. you can taste the most delicate delicacy.