Grilled pink salmon fillet

Fish appeared on the menu of our ancestors much earlier than meat. It was convenient to catch, and they didn’t put much thought into preparing it. A few minutes on the fire and the food is ready! It is unknown at what time the first marinade appeared, but it was definitely sea water. Today, housewives prepare a marinade for pink salmon not only with salt, but also with the addition of a variety of seasonings, spices, herbs, vegetables, alcoholic beverages and other ingredients. The easiest to prepare and popular recipes are presented below.

Pickled pink salmon

Tender pink salmon on the fire: a recipe for a delicious dish with cooking secrets

Pink salmon should be prepared before marinating. To do this, wash the fish, remove scales and gut it. It is better not to cut off the head and tail. In this case, the dish will turn out more juicy and tender. Immediately before baking, the carcass is greased with vegetable oil. Thanks to this manipulation, the fish will not stick to the grill.

If you plan to cook whole carcasses over coals, then cuts should be made on the skin. You can stuff the fish with spices, herbs, garlic, and lemon. The dish will be much tastier if served with sauces. Pink salmon in foil turns out very tasty. The recipe for its preparation is presented below.

Ingredients:

· Pink salmon fillet – 500 grams; · Red onion – 2 heads; · Garlic – 3 cloves; · Olive oil – 2 tablespoons. You can use regular vegetable oil. But olive oil is more flavorful; · Spices for fish - to taste; · Fat sour cream – 1 cup; · Lemon – 1 piece; · Chopped fresh herbs – 3 tablespoons; · Walnuts – 100 grams.

Tender pink salmon on the fire: a recipe for a delicious dish with cooking secrets

Cooking method:

We wash the fillet. We will use it entirely;
Cut the onion into half rings;
Wash the lemon and roll it over the table several times, pressing it with your hand.
There should be a specific citrus smell. Cut the lemon into two halves and save the juice. There is no need to throw away any leftover lemon. It needs to be cut into circles of 3-4 mm;
In a container, mix olive oil with lemon juice, garlic and herbs passed through a press. Season the sauce a little and add black pepper/spices to taste. Instead of salt, you can use soy sauce;
Place the fillet in the sauce;
Place the fillet on foil, adding all the sauce. Wrap the foil in an envelope so that the sauce does not leak out;
Cook the fish on the grill for 20 minutes. Then turn the grill over and cook for another 10 minutes;
While the fish is baking, prepare the sauce. To do this, we sort the walnuts, peel them from hard centers, and pass them through a blender. There is no need to crush too finely;
Mix walnuts with sour cream, salt and black pepper. Serve the resulting sauce along with pink salmon.

Grilled pink salmon steak

1. First of all, the fish needs to be prepared. To do this, first take it out of the refrigerator and leave it at room temperature so that it “moves away” from the cold. Next, if necessary, clean it and rinse thoroughly under running water. Dry the pink salmon fillet on a paper towel to remove excess water, then cut it into portions. 2. Next, thoroughly sprinkle the fish with the necessary spices: seasonings for fish (today such seasonings can be bought in any store or supermarket), salt and ground black pepper (it is advisable to use freshly ground pepper, then the fish will turn out very aromatic and fragrant). 3. Transfer the pieces of pink salmon into a convenient small vessel (bowl or deep plate) and pour the juice of one lemon on top. Moreover, we do not regret the juice, since it will give the fish a particularly piquant taste. We leave the fish to marinate in this form for 30-40 minutes (it is better to put it in the refrigerator for this time, covering the bowl with a lid or a regular plastic bag). 4. Next, place the prepared and well-marinated pieces of pink salmon on the grill and fry them over the heat from the coals for about 10 minutes (5 minutes on each side) until cooked. Please note that it is very important to cook the fish in the heat of the coals, and not on an open fire, since this fish itself cooks very quickly, so the most important thing is not to burn it.

In addition, pink salmon is a fairly fatty fish, and when cooking it, as a rule, fat is released, which drips onto the coals (so you should not leave the grill for a long time).

Place the finished steaks on a plate and serve hot, as they say, “piping hot”!

But vegetable dishes are best suited as a side dish - be it fresh salads or sliced vegetables, or vegetables cooked on the same grill. For example, you can offer your guests such light and interesting salads as grilled corn and avocado salad or vegetable salad with avocado dressing. Potato dishes also go well with this fish. Although, to be honest, such a dish can easily be served as an independent dish. The only thing is that the plate with the fish can be decorated with leaves of fresh herbs or pieces of the same vegetables. Fast, simple and very tasty!

Believe me, you and your guests will be completely delighted with such a dinner!

VIDEO RECIPE FOR GRILLED PINK SALVAGE STEAK

I wish you every success in preparing new interesting dishes and bon appetit to everyone!

The material belongs to the site 1001eda.com Recipe author Yana Kravets Recipe published 12/09/2014

Tender pink salmon on the grill: recipes with photos

The fish turns out very tender if it is cut into small pieces and marinated. Lemon and mustard are ideal for pink salmon. You can buy mustard or make it yourself - it all depends on the time you are willing to spend on preparing the dish.

Pink salmon shish kebab is prepared in 15 minutes over hot coals. It is important that there is no open flame. Otherwise the pieces will burn. Don’t forget to turn the pieces over in time so that they cook evenly on all sides.

Ingredients:

· Pink salmon – 2 kg; · Vegetable oil – 5 tablespoons; · Mustard – 3 tablespoons; · Onions – 2-3 heads. It is better to use red onion, as it has a more delicate taste without bitterness; · Vinegar 6% - 1 teaspoon; · Salt and spices for fish - to taste.

Tender pink salmon on the grill: recipes with photos

Method of ingredients:

The pink salmon is washed, filleted and cut into pieces of 4-5 cm. Pieces can also be cut with skin if the scales have been previously removed from the fish;
The onion is cut into half rings and squeezed a little. The onion should give juice;
In a bowl, mix vegetable oil with vinegar and mustard, add salt and spices, stir;
Mix the pieces with the marinade and onions. Leave for 20-30 minutes. As a rule, the fish will have time to marinate while the coals burn out;
Place pieces of pink salmon on skewers, alternating with onion rings, and bring the kebab to readiness. You can place the fish along with the onions on the grill;
Pink salmon on the grill is good, both cold and hot. It is better to serve it with plenty of fresh vegetables and herbs.

Pink salmon in a grill pan: step-by-step recipe

Pink salmon steak – 3 pcs.;
Lemon – 1/4 pcs.;
Olive oil – 1 tbsp. l.;
Salt - a pinch;
A mixture of dry Provencal herbs - a pinch.

How to cook pink salmon in a frying pan so that the fish is juicy

If you cut the blanks yourself from a whole fish, then it is better to do this while the pink salmon is not completely defrosted. Steak thickness 2-2.5 cm.

For the marinade, add the chopped zest of a quarter of a lemon to the salt and herbes de Provence.

Pour in olive oil.

Squeeze lemon juice. Mix.

When pink salmon is completely defrosted, blot with paper towels.

Using a pastry brush or your hands, coat the pieces with marinade on all sides.

Pink salmon on the grill on a grill recipe from Italy

Fish is cooked on hot coals not only in Russia. In Italy, pink salmon is also quite popular. It is fried together with pickled vegetables, alternately placing pieces of fish and vegetables on a skewer.

The dish turns out very beautiful, satisfying, and most importantly – healthy. After all, grilled vegetables, just like fish, retain all the beneficial substances. The dish turns out so tasty and aromatic that it is eaten very quickly. Therefore, you should cook it more!

Ingredients:

· Pink salmon – 1 large; · Tomatoes – 4 pieces; · Grated horseradish – 3 teaspoons; · Lemon juice – 1 lemon; · Onions – 4 heads; · Eggplant – 2 medium; · Zucchini – 1 large; · Cherry tomatoes – 20 pieces; · Vegetable oil – 3 tablespoons; · Hard cheese – 200 grams (optional).

Pink salmon on the grill on a grill recipe from Italy

Cooking method:

We wash the fish, clean it, gut it and cut it into fairly large pieces;
We wash the tomatoes, peel them, pass them through a blender;
Mix tomato puree with lemon juice, grated horseradish, salt and spices;
Pour the resulting marinade over the fish and mix well;
Cut two onions into half rings and add to the fish. Mix the contents of the container well again;
Cut the eggplant into slices, sprinkle with salt and leave for 20 minutes.
Then wash the eggplants, mix with vegetable oil and cook on a wire rack until soft;
Add pieces of fish, zucchini rings, cherry tomatoes and onions, cut into 4 parts, to the eggplants. Before placing the vegetables on the grill, mix them with vegetable oil, add a little salt and pepper;
Bake the dish, sprinkling a little marinade;
After cooking, pink salmon and vegetables can be sprinkled with grated cheese.

When cooking pink salmon, it is important not to overcook the fish. After all, it can become dry and hard. Olive oil should be added to the marinade, which will make the dish more juicy and flavorful. Olive oil will prevent the fish from turning into coals. After all, it burns much less than regular vegetable oil.

Recipes

This article will describe the two most popular methods - on an air fryer and on a grill pan.

They are practically no different from each other, and the taste of the dishes is equally delicious.

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In a convection oven

Pink salmon cooked in an air fryer, subject to all the rules, always comes out very juicy and crispy.

The cooking process is simple. You will need:

onion - one piece;
pink salmon – one kilogram;
salt - to taste;
olive oil;
lemon - one piece.

Let's start the cooking process.

The fish should be thoroughly washed and cut into portions. Next, you need to pepper and salt it, all this is done solely to taste.
Now the onion is peeled and chopped, and then carefully laid out on foil. The fish itself is placed on top, and then poured with oil.
Bake in the device at high temperature. The blowing speed is average. Cooking time is half an hour.
By adding lemon juice to the finished dish, it can be served.

You can make your own adjustments to this recipe by adding various vegetables or sauces to these products.

On a grill pan

This recipe is distinguished by its simplicity and accessibility. Perfect for outdoor cooking.

What you will need:

pink salmon – seven hundred grams;
lemon - half;
salt and pepper - to taste;
olive oil;
butter - fifty grams.

Let's look at how to prepare this dish.

The fish should be washed and cut into portions. It is very important to remove the seeds, but you can leave the skin.
Sliced and cleaned fish is salted and peppered. A little later, lemon juice is added. It is very important that all these spices are applied evenly to the product. The marinated fish should be left for twenty to thirty minutes.
Now the product must be dried and thoroughly coated with olive oil.
You need to fry the product on a heated grill pan, which must be greased with olive oil in advance.
You need to fry on each side for three to four minutes.
At the very end, you need to add a piece of butter to the pan, and then the dish can be removed and served.

Grilled pink salmon with pepper

This recipe is very similar to the previous ones, but there is pepper and soy sauce, which creates a very interesting taste.

Required ingredients:

pink salmon cut into steaks - four pieces;
onion - one piece;
dill - half a bunch;
soy sauce - four tablespoons;
vegetable oil - two tablespoons;
lemon - half of one piece;
garlic - one clove;
chopped chili pepper - to taste;
sugar - one teaspoon.

The cooking process involves a number of steps.

The first step is to cut the onion into half rings. Then chop the garlic and dill. All this is added to the fish along with sugar, pepper and chopped lemon.
Now add oil and soy sauce. The fish should be left to marinate for about an hour to an hour and a half. It is very important to turn the fish over at least half an hour before removing it.
The grate should be greased with vegetable oil, and then the pickled product should be placed on it. Cooking should be about ten to twenty minutes at a temperature of 180 degrees. You need to fry on each side. You also need to place a baking sheet under the grill and pour one glass of water into it.
After ten minutes the dish can be taken out.

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If everything is done correctly and carefully, the cooked fish will definitely delight you with its very extraordinary taste.

Cooking pink salmon on the grill is not difficult, the main thing is to follow all the rules and necessary proportions. Only then will the dish turn out truly delicious and tasty.

To learn how to cook amazingly tasty pink salmon with vegetables on an electric grill, watch the following video.

Grilled pink salmon is an excellent option for a simple, quick and very tasty picnic dish, which can be a healthy alternative or a pleasant addition to the traditional and beloved pork kebab. Unlike pork, beef or even chicken meat, which have a fairly dense structure, fish does not require special softening before frying and the marinade easily penetrates its fibers, so there is no point in soaking it overnight, but you can quickly prepare everything an hour or two before outdoor event. In addition, the fish is instantly fried over an open fire, and such a short heat treatment is absolutely necessary in order to preserve its softness and juiciness, so this dish will not keep picnic guests who are pretty hungry in the open air waiting long. I want to invite you to try my favorite marinade for cooking pink salmon on the grill, which correctly emphasizes the natural taste of this delicious red fish and gives it additional, unusually pleasant flavors.

Pink salmon on the grill, prepared according to this simple recipe, will certainly please fans of hearty feasts in nature, and all those who are accustomed to following the principles of a healthy lifestyle and proper nutrition, because unlike most high-calorie meat dishes intended for a picnic, it contains only 164 kcal per 100 g, while having excellent nutritional and taste properties. Despite the fact that this type of red fish does not contain very much fat and therefore may seem a bit dry, a well-chosen marinade and quick frying over hot coals will allow you to get a soft, tender and juicy fish dish that has a natural taste and a subtle aroma of spices and garlic Pink salmon cooked on a grill can become a real discovery for all grill and picnic lovers and become one of your favorite treats for country parties and holidays!

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