I love fish. Unfortunately, I don’t eat it as often as I’d like, but I still have a special love for fish recipes. Lately, for some reason, I have most often cooked mackerel in different variations, but you shouldn’t forget about other fish either - they are very tasty and valuable for the body.

Pink salmon is pleasant in terms of size. It’s big enough to cook for the whole family, with the expectation that my husband can take some “stuff” with him to work the next day, and I can eat the rest for lunch so I don’t have to cook as often. But pink salmon are often accused of being too dry. Therefore, today I propose to cook pink salmon in kefir marinade. In this version, the fish turns out tender, juicy and not dry at all.

To begin with, you need to cut the fish: remove the head (it will make a good soup), the entrails, and cut the carcass into portioned pieces. The optimal thickness of the pieces is about 2.5-3 cm. Thicker is not necessary. Pieces of pink salmon need to be salted on all sides. We don’t use any other spices yet, and the salt is purely for taste. It’s important not to oversalt here!

Let's make the marinade. In a deep small bowl, mix lemon juice, kefir and mayonnaise. Mix well so that the taste is uniform.

Place the fish pieces in the marinade. Pink salmon “bathe” well in it. Let the fish soak for a while. I prepared this dish for the holiday table. I prepared it and left it to marinate late in the morning (at about 11 o’clock), and finished it immediately before receiving guests - an hour before arrival, so that the fish did not have time to cool down.

Pour a little vegetable oil into a heat-resistant dish (I have a glass one) (just so it doesn’t burn), lay out the fish pieces in one layer. We don’t throw away the marinade, but pour it on top of the pink salmon. Now you can sprinkle spices on top. If you want a more laconic taste, then it is better to use pepper. And I used complex seasoning for fish. It turned out delicious) cover the form. I have a lid, I covered it with it. If there is no lid on the pan, you can cover it with foil.

Place the dish in a hot oven and bake at 180 degrees for 20 minutes. Then you need to remove the foil (or open the lid) and leave it inside the turned on oven to brown and wait for the end of cooking. (this is about another 15 minutes).

Pink salmon baked in kefir rich in vitamins and minerals such as: choline - 11.4%, vitamin B6 - 12.5%, vitamin B12 - 51.9%, vitamin D - 34.3%, vitamin PP - 16%, phosphorus - 14.4 %, chlorine - 29.9%, iodine - 14.6%, cobalt - 78.5%, selenium - 27.8%, chromium - 37.7%

What are the benefits of baked pink salmon in kefir?

Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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You can see a complete guide to the most useful products in the appendix.

Pink salmon fried in a frying pan is, of course, not as healthy as steamed or baked. But even in this form it retains some of its beneficial substances.

Only fried pink salmon will have a crispy crust and a pleasant taste. In addition, its cost is affordable for almost everyone. Pink salmon is easy to purchase in any store or market.

Many housewives believe that fried pink salmon turns out dry. It’s just that this fish has a thin layer of fat under the skin. And to make pink salmon juicy, fry it with the skin.

Pink salmon fried in a frying pan - general cooking principles

For cooking, take fresh fish.

Fry the fish by cutting it into pieces.

Thaw frozen fish in water.

Before cooking, bread the fish in wheat flour.

Fry the fish on both sides over medium heat.

Leave the pink salmon covered with the vegetables after cooking.

Place the finished fish on a paper towel to absorb all excess oil.

Pink salmon fried in a frying pan - a classic recipe

One pink salmon;

120 g wheat flour;

Vegetable oil;

Black pepper;

Fish seasoning.

1. Clean the pink salmon from scales, remove the fins, tail and head with a sharp knife. Make an incision on the belly and remove all excess from the fish.

2. Dip the carcass in water and rinse it. Dry with a towel and cut into pieces 3.5 cm thick.

3. Roll fish pieces in salt and pepper. Leave them to marinate for 18 minutes.

4. Pour flour into a plate, add half a spoonful of fish seasoning and mix.

5. Bread each piece of fish in the resulting mixture one by one. The flour should lie on the pink salmon in an even layer.

6. Pour vegetable oil into the frying pan and heat it. Place the pieces of fish evenly, they should not cover each other. With the stove on high heat, fry the fish for two minutes on each side. Constantly turn the pink salmon with a metal spatula.

7. Serve the finished fish hot along with mustard, garnished with lemon slices.

Pink salmon fried in a frying pan with mushrooms

490 g pink salmon (fillet);

370 g champignons;

Sunflower oil;

One glass of sour cream 3.5% fat.

1. Rinse the fish fillets with cold water and get rid of excess moisture.

2. Remove the skin and cut the fillets into 1/2-inch-thick slices.

3. Rub the pink salmon with salt and sprinkle with black pepper. Set the fish aside to soak in the seasonings for a while.

4. Peel the onion along with the champignons and rinse under water. Cut off the roots of the mushrooms, dry them and cut into thin layers. Chop the onion into squares.

5. Heat a frying pan with oil and fry the fish until half cooked. As soon as it turns white, remove it from the heat. Place the fish on a plate.

6. Pour oil into the same frying pan and fry the onion. Next add the mushrooms. Simmer them together until the mushrooms are ready.

7. Then immediately add sour cream, cover and simmer for 16 minutes.

9. Let the finished dish sit for 12 minutes.

10. Serve the dish hot, arranging it on plates. First add the fish, then pour the mushroom sauce over it.

Fried pink salmon with marinade

520 g pink salmon;

Tomato paste;

Two onions and carrots;

Vegetable oil;

Spoon of vinegar;

Bay leaf;

Four l. wheat flour;

A teaspoon of sugar;

Spoon of cloves;

45 ml water.

1. Rinse and dry the fish. Place it on a cutting board and cut it into arbitrary pieces with a sharp knife. Sprinkle them on all sides with pepper and rub with salt. Place in a bowl and leave to soak for 11 minutes.

2. Wash the vegetables, remove their peels and chop them. Cut the onion into strips and chop the carrots on a grater.

3. Pour oil into the pan and heat it up. Dredge the fish pieces in flour on all sides and place in a frying pan. Cook the pink salmon until golden brown, then transfer it to a plate.

4. Place a clean frying pan on the fire and fry the onion in oil. After some time, add carrots to it. Fry the vegetables together for 4 minutes. Then season the vegetables with tomato paste and cook for another eight minutes.

5. Add water, pepper, sugar, vinegar, salt, cloves and bay leaf to the vegetables. Stir and simmer for 14 minutes.

6. Place the fish in a plate in an even layer and cover it with hot vegetable marinade. Leave the dish to cool to room temperature. Then wrap the fish under the marinade in cling film and put it in the refrigerator for three hours.

7. Serve the dish cold, garnished with herbs.

Pink salmon fillet fried in a frying pan with onions

130 g onions;

Three tablespoons of table flour;

Sunflower oil.

1. Clean the fish from scales. Cut off her head and wash it under water to remove blood and spit. Dry the pink salmon, cut along the ridge and carefully separate the fillet from the bone. Trim the skin and remove it with a pulling motion.

2. Wash the fillet, cut into slices, pepper and salt. Leave it like this for 14 minutes.

3. Take a knife and remove the onion skins. Next, rinse the onion, dry it and chop it into centimeter-thick rings.

4. Place the frying pan on the fire and pour vegetable oil into it. While it is heating, roll the fish in wheat flour and place the pieces in the pan.

5. Cook pink salmon for five minutes, turning once. Once the fish is golden brown, transfer it to a plate.

6. Once all the fish pieces are ready, place the onion in the same frying pan. Fry it until fully cooked.

8. Turn off the heat and leave the dish for 7 minutes.

9. Serve the fish with the onion on top. Pasta or porridge are suitable as a side dish.

Pink salmon fried in a pan with vegetables

390 g pink salmon;

Five tablespoons of flour;

Black pepper;

Five tablespoons of oil;

280 bell pepper;

120 g tomatoes.

1. Place the fillet in warm water and wait until the pink salmon is completely thawed. Then wash the pink salmon and divide it into pieces.

2. Clean the outside of the bell peppers with a brush. Divide the vegetables in half and remove the core. Cut the peeled peppers into strips.

3. Peel the onion and cut into half rings.

4. Using a special vegetable peeling knife, remove the peel from the carrots. Cut the vegetable into thin slices.

5. Wash the tomato, dry it and cut it into cubes with a sharp knife.

6. While the oil is heating in the frying pan, prepare the breading. Mix flour with salt, seasonings and pepper. Dip fish in this mixture. Fry it for five minutes on each side. Place the finished pieces in a bowl.

7. In another frying pan, heat the oil and fry the onions until translucent. Add carrots to the fried onions and fry for another four minutes. Then add bell pepper, salt, tomato and pepper. Simmer everything together for another 12 minutes.

8. Add fish to the prepared vegetable mixture and stir.

9. Serve hot fish and vegetables as an independent dish.

Pink salmon fillet fried in a frying pan in sour cream sauce

460 g pink salmon (fillet);

Four spoons of sour cream;

200 g mushrooms;

90 g onions;

Six tablespoons of flour;

Vegetable oil;

Dry dill.

1. Cut the mushrooms as desired and fry in oil for 12 minutes. Then peel the onions, cut them into rings and add to the mushrooms. Fry for another 6 minutes.

2. Add one spoonful of flour and turmeric to the roast and fry until the flour is golden brown.

3. Add sour cream to the pan, stir and add water.

4. Add salt, spices and, stirring, bring the sauce to a boil.

5. Dip the washed and dried pink salmon fillet in flour and fry in hot oil on all sides until browned.

6. Add the finished fish to the sauce, stir and simmer all together until the sauce is thick.

7. Serve the dish along with stewed vegetables, pouring sauce on top.

Pink salmon fried in a frying pan with carrots

610 g fish;

A mixture of ground peppers;

60 g wheat flour;

Two large carrots;

Breadcrumbs;

One celery;

Sunflower oil;

Four laurel leaves;

Parsley.

1. If the fish is frozen, then it is better to take it out of the freezer the day before to thaw. If the fish is fresh, then immediately start cleaning it. Remove all excess from the fish, rinse it and dry it.

2. Cut the pink salmon into portions and spread the spices with your hands, distributing them evenly over each piece of fish. Leave the pink salmon for 7 minutes.

3. Pour flour into a bowl and roll each piece of pink salmon in it. Next, roll the fish in breadcrumbs.

4. Fry the fish in a frying pan for four minutes on each side. Turn pink salmon over with a spatula. Place the finished pieces on paper napkins so that they absorb all excess fat.

5. Take a special knife and peel the carrots. Finely chop the vegetable.

6. Peel the onion, rinse and chop into half rings, rings or cubes.

7. Wash the celery stalk and cut it into small pieces with a sharp knife.

8. Place all the vegetables in a frying pan heated with oil. Add spices and bay leaves to them. Cook until vegetables are soft. Add water if necessary.

9. When the vegetables are ready, remove the bay leaves.

10. Place half of the vegetable mixture on the bottom of the plate, place pink salmon fillets on them, and cover everything with the remaining vegetables on top again.

11. Garnish the dish with chopped parsley.

12. Serve the dish with sour cream and a slice of bread.

Pink salmon in dough, fried in a frying pan

2.2 kg pink salmon fillet;

Juice of half a lemon;

Black pepper;

Sunflower oil;

260 g flour;

250 ml milk.

1. Pink salmon fillet, if frozen, immerse in regular water and leave it in it for 35 minutes.

2. Rinse the fish and place on a cutting board. Shred each fillet three centimeters thick.

3. Place pink salmon in a bowl, pour in lemon juice, sprinkle with salt, dried herbs and pepper.

4. Mix everything, coat the fish with marinade and leave it alone for 18 minutes.

5. Separate the whites from the yolks and distribute them into different dishes.

6. Add warm milk, salt and a spoonful of vegetable oil to the beaten yolks. Beat everything and add the sifted flour. The dough should be free of lumps.

7. Beat the whites with a mixer or broom until foamy. Add this mixture to the dough.

8. Place the frying pan over medium heat and heat the oil in it. Dip the fish into the dough.

9. Fry pink salmon on all sides until brownish.

10. Place the finished slices on a plate. Serve them with pickles, vegetables and green onions.

11. As a side dish, you can serve boiled potatoes, rice, buckwheat porridge or mashed potatoes.

12. Before serving, sprinkle the dish with chopped dill, basil, parsley and cilantro.

Pink salmon fried in a frying pan - tricks and useful tips

For a crispy crust, roll pink salmon in flour.

To make the fish juicy, marinate it in lemon juice before cooking.

To give the dish an exotic taste, sprinkle it with orange juice while frying.

Any set of spices for preparing this dish is suitable.

If desired, fry the fish in animal fats.

Sometimes use breadcrumbs instead of flour.

For flavor, roll the fish slices in garlic granules.

Dishes with fish

Editor

How to cook pink salmon baked in the oven in foil: a recipe with step-by-step photos and a detailed video master class. Recommendations for preparation and decoration

9 servings

50-60 minutes

146 kcal

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From this article you will learn a recipe for making pink salmon baked in the oven in foil. This cooking method will allow you to preserve all the nutrients and properties of the fish, while the dish will turn out tasty, rich and bright. Following the step-by-step recommendations with photos, you will prepare a special marinade for fish, which will make pink salmon especially tender, soft and juicy.

Kitchen appliances and utensils: sharp knife, cutting board, kitchen scissors, paper towels, bowl, frying pan, spatula, stove or hob, grater, tablespoon, foil baking sheet, oven.

Ingredients

Step-by-step preparation

Cutting pink salmon into steaks

If you purchased pink salmon not in the form of steaks, but whole, then the first step is to cut the fish. For this:

Preparing the marinade and marinating steaks

Preparing the remaining ingredients

Forming a baking dish

Cut as many pieces of foil as you have steaks. For each steak, form a separate foil basket, sealing the edges tightly.
Place all formed baskets on a baking sheet.
Place a marinated pink salmon steak in each foil basket.
Arrange fried onion and grated garlic on the fish.
Place tomatoes cut into circles on top, placing 1-2 rings per piece, depending on the size of the circles.
Pour the sauce (2 tablespoons each) in which the fish was marinated on top of the tomatoes.
Sprinkle everything with grated cheese on top.
Place the baking sheet in an oven preheated to 180 degrees and bake for 20-25 minutes.
Serve the finished dish warm in the foil baskets.