When regular kebabs are already boring, try cooking salmon without grilling. You will not regret!
Having chosen a beautiful back or steak or fillet, we quickly take the fish home to the kitchen, thinking along the way about how best to prepare and serve it. There is no time to waste so that it does not have time to defrost: salmon is often sold frozen, and no fish tolerates re-freezing.
Grilled salmon - basic technological principles
As a rule, salmon is sold frozen, having gone through all the preliminary stages of cleaning. The only thing you need to pay attention to when purchasing it is the dates and quality of packaging. If the fish fillet is barely noticeable under a layer of frost, go to another store without hesitation, because this fish has been frozen more than once: most likely, only fish cutlets or meatballs will turn out from such fillets. For grilling, you only need fish with elastic flesh, which, after defrosting, will not fall apart in your hands at the slightest touch.
During the defrosting process, do not place the fish under running hot water, do not try to place it closer to the stove, but rather put it in the refrigerator, unrolling it and placing it in a container with a lid.
To be on the safe side, if, nevertheless, the fish has been subjected to repeated freezing, and this was not discovered when purchasing it, immediately prepare the marinade, which must contain at least 15% acid.
Salmon is one of the best varieties of fish. Its advantage lies not only in its valuable biochemical composition, but also in the ease of culinary processing. It does not have a pronounced, unpleasant fishy odor - salmon can be fried even without any marinade. Long exposure in the marinade is only needed if it is necessary to achieve some special flavor.
Experienced chefs unanimously recommend choose the densest part of the carcass for grilling - the back. Based on this, we can confidently add that it is better to choose large salmon carcasses for grilling: the larger the fish, the older it is, and from this it follows that the meat of older individuals is denser. True, a reservation must be made here: older specimens are less fatty, but this can be easily corrected by adding vegetable oil to the marinade.
If the fish is grilled with the skin on, don't forget to score the skin. This technique will speed up the marinating process, and during frying, when the skin begins to shrink under the influence of temperature, the notches will help maintain a beautiful, even shape.
You can fry fish in the temperature range from 150°C to 180°C. Varies depending on temperature frying time is from 8 to 15 minutes, with a piece thickness of no more than 2.0-2.5 cm.
To achieve a good degree of doneness, be sure to remove excess liquid after marinating so that the moisture does not create a steaming effect. Although, a crispy crust does not suit this fish: salmon has a thick and rather hard skin, which is most often removed before frying, and the flesh will crunch only if it is breaded. But fish in dough has no place on the grill. These are other recipes.
When it comes to flavor combinations, everyone has different tastes. But for an example, just in case, look at a few recipes.
1. Grilled salmon in coconut milk with ginger and curry
Ingredients:
Salmon fillet 4 pcs. 180 g each
Green onions 120 g
Lime or lemon (juice) 150 ml
Coriander (cilantro)
Butter or sesame oil 80 g
Coconut milk 0.4 l
Chopped greens and toasted sesame seeds - for serving
Preparation:
Grate the ginger root and garlic on a fine grater. Add chopped onion, chopped cilantro, spices. Pour the juice and coconut milk over the prepared pasta. Add some salt.
Place the fillet pieces on prepared sheets of foil, brushing each with marinade. In foil, add a piece of butter to each serving. Seal the fish tightly in foil. Soak in the marinade for at least five hours. Bake the fish in the same foil: at 150°C for 15-20 minutes, at 180°C for 10 minutes.
Garnish the finished fillet with fresh cilantro and toasted sesame seeds.
2. Grilled salmon – fried steaks
Ingredients:
Salmon (steaks) 2 pcs. 250 g each
Lemon 1 ½ pcs.
Sugar 40 g
White pepper, ground
Olive oil
Preparation:
Prepare a marinade from lemon juice, chopped dill, salt and sugar and pepper. Process the prepared steaks: make notches on the skin of the fish with a knife so that during frying, when the skin tightens, the steaks do not become deformed. Rub each portion with marinade, pour the remaining marinade into a plastic bag and place the fish there. Seal tightly. Marinate for at least 5 hours. You can leave it overnight.
Before frying, dry the fish with a napkin and rub the top with olive oil. Fry at 180°C, 3 minutes on each side. Place in a saucepan and cover with a lid for 5 minutes to allow the fish to ripen. Garnish with dill sprigs and a slice of lemon. Olives, pickled cheese, avocado and cherry tomatoes are very suitable for garnish.
3. Grilled salmon in soy sauce with pickled ginger
The “noble manners” of salmon make the process of preparing it easier. She does not hide in the impassable and muddy thickets of the river, but prefers the mouth of the cleanest rivers, clear and cool sea water. Therefore, the smell of this fish does not cause horror to the cook, and does not confuse gourmets. To enhance the flavor of any dish, soy sauce will help, as it acts as a catalyst.
Ingredients:
Salmon fillet 400 g
Soy sauce 100 ml
Lemon ½ pcs.
Vegetable oil 70 ml
Pickled ginger 150 g
Green onions 50 g
Avocado 1 pc.
Spices and herbs (cilantro, parsley)
Vinegar
Preparation:
The secret of this marinade for salmon is the simplest and most sophisticated. Add a pinch of sugar to the soy sauce. Rub portions of salmon with a mixture of lemon juice and soy sauce. Keep the fish in a closed container for at least two hours. Dry, coat with oil and fry at 180°C, on both sides for 3-4 minutes.
For the baked fish, serve a side dish of pickled ginger, green onions, previously soaked along with avocado slices in a marinade of chopped herbs, wine vinegar and sugar.
This fish can be served in other ways: with battered shrimp and fresh vegetables, with a yogurt-based sauce or cream cheese, with French fries or rice.
4. Grilled salmon with vegetables and spicy tomato sauce
Salmon is a fish that does not need to be accompanied by a side dish, but it goes well with vegetable sauces, although they somewhat mask its noble smell. Spicy tomato sauce goes great with this fish, and at the same time justifies the presence of the simplest vegetables baked next to the noble grilled fish.
Ingredients:
Vegetables – 300 g each:
Salad pepper (slices)
Carrots (slices)
Eggplant
Bulb onions
Gooseberry jam
Salmon back 800 g
Allspice
Wine, dry white 150 ml
Oil 50 ml
For the sauce:
Tomato puree 450 g
Green hot pepper
Celery root
Red raisins 200 g
Carnation
Sesame oil 100 ml
Preparation:
First, marinate the fish: place the prepared portioned pieces (4 pieces) in a container. Add wine mixed with butter, ground nutmeg, Jamaican pepper, sugar, salt. Add all the spices to taste, but be aware that after cooking their spiciness will decrease somewhat. Seal the fish with film and refrigerate.
Place the prepared tomato puree into a saucepan or saucepan. Add oil, chili, ground cloves. Boil over low heat for five minutes. Grind the green pepper, garlic and some cilantro and basil leaves into a paste using a blender. Add the resulting paste to the tomato puree and let it boil. Remove sauce from heat and cool.
Dry the fish with a napkin and cover with fat. Lubricate the sliced vegetables with jam, adding a little salt to it. Grill the fish and glazed vegetables on the grill. Serve with sauce.
5. Grilled salmon in lemon marinade with rosemary
Ingredients:
Salted salmon back 600 g (3 servings)
Milk 0.5 l
Fresh lemon 150 ml
Rosemary (fresh leaves) 90 g
Sugar 30 g
Pepper, allspice
Butter
Preparation:
Wash the fish and soak in milk to remove excess salt. Rinse again in cold boiled water and marinate in a mixture of lemon juice, chopped rosemary and crushed allspice peas. Add a pinch of sugar. Place the marinated fish in the refrigerator.
After five hours, wrap each portion in foil, well coated with butter, and bake.
6. Grilled salmon in honey teriyaki
Ingredients:
Orange, large 1 pc.
Ginger 70 g
Soy sauce 150 ml
Water 200 ml
Corn starch 10 g
Salmon fillet 1.0 kg
Cooking method:
Dissolve starch in cold water, add soy sauce and honey. Cook over low heat, stirring continuously, until the sauce reaches the consistency of thick sour cream. Cool it to room temperature.
Place the prepared fillet on a sheet of foil. Place orange slices and chopped ginger on top and under the fish. Pour over the sauce and seal. Let the fish sit for a couple of hours so that it has time to absorb the flavor. Keep it on the top shelf of the refrigerator.
Bake in foil.
- Cooking red fish over an open fire is easy and difficult at the same time. You can choose the simplest accompaniment for red fish, but as for the temperature when frying, you need to be careful and take utmost care in this matter so as not to dry out the fillet. Salmon fish has a medium fat content, which, moreover, also varies depending on the season of catch, the age of the individual, etc. In order not to spoil the steak when baking, do not rush to put it on the fire. The temperature for baking fish should not be higher than 40-50°C.
- Brush the surface of the steak or fillet with vegetable shortening to retain the juices inside the piece while frying.
- After removing the hot fish from the heat, immediately wrap it in foil and put a piece of fresh butter inside. This will give the fish a delicate creamy taste. Roasted butter creates a pleasant nutty aroma. Fish and dairy products work very well together.
First you need to prepare the fish itself. I bought four ready-made salmon steaks. Each one must be washed, dried and salted well.
I prepared four marinades:
FIRST – BEER
Need to:
Beer – 3 tbsp. spoons
Onion – ½ small onion
Sugar – 1 teaspoon
Salt - a little
FIRST MARINADE IS READY
SECOND – SOY
Need to:
Soy sauce – 3 tbsp. spoons
Sugar – 1 teaspoon
Olive oil – 1 tbsp. spoon
Garlic – 1 clove
THIRD – PROVENCE
Need to:
Dried Provençal herbs – 2 teaspoons
Lemon – ¼ part (juice)
Sugar – 1 tsp. spoon
Let's connect. Stir until the sugar dissolves.
THE SECOND MARINADE IS READY. It is advisable to let it brew for at least 10 minutes to allow the garlic to start working.
FOURTH – HONEY
Need to:
Lemon – ¼ part (juice and zest)
Honey - 1 tbsp. spoon
Olive oil – 2 tbsp. spoons
Garlic – 1 clove
Chili pepper (dried) - a little
Parsley - a little
Salt - a little
Let's connect. Stir until smooth. Ready.
All four marinades are ready.
Now you need to marinate the fish. It's clear. We will use beer marinade for baking in foil. Therefore, we place the fish on a double layer of foil, fill it with marinade and seal it tightly, covering it with another layer of foil on top.
Beer marinade and the method of cooking fish in foil have advantages and disadvantages at the same time. The advantage is that this fish is doomed to be the softest of those tested, but the disadvantage is the lack of the most important grilling factor - smoke. But let's see what happens in the end.
Simply pour the remaining pieces of fish with marinades and let them marinate for 30 minutes.
Now all that remains is to grill the fish. The coals should be allowed to calm down a little so that the heat is not at its maximum. If you can hold your hand over the coals for 5 seconds, that’s what we need.
It is most convenient to cook fish on a closing grill. But of course it’s more important to do this on a grill grate installed directly above the coals.
It is advisable to lubricate both grilles with vegetable oil. It is convenient to oil a hot grill grate in this way: cut the onion in half, place it on a fork, moisten it in oil and grease the grate
Here is a photo manual.
And figure out how to lubricate the closing grille yourself. It is not hot, so you can use a napkin and a brush.
The salmon is fried extremely quickly - 5-7 minutes on each side. The same rule works for salmon that is sealed in foil.
It is still worth keeping an eye on the coals; it is advisable to avoid open fire, otherwise the fish will easily burn. This does not affect the taste in any way, but the presentation will be ruined. I screwed up a little and missed the open fire - it got burned.
In short, none of this matters. Cook the fish without my instructions.
Now the summary.
BEER MARINADE. Very soft. Very rich onion-bread taste. Perhaps this is a tasty marinade, but not the best.
SOY. The most boring and inexpressive taste. Scrap.
PROVENCAL. Very rich taste, dense and soft salmon. Dense fish is obtained thanks to lemon. Perhaps a very worthy marinade.
HONEY. The most delicious and rich honey-lemon taste and aroma. Firm and soft fish, again thanks to the use of lemon. The best marinade ever.
As a result, I recommend HONEY and, not far behind it, PROVENcal marinades. But the beer hall is quite good. And in general, fish cooked in foil is superb. You can use honey or Provençal to cook fish in foil and there will be a general flavor boost.
I hope you found this post helpful. Pros are welcome. Cons cannot be ruled out ☺
Salmon (Atlantic salmon) is a fish that is valued in cooking (in particular in dietary nutrition), because it is rich in all the amino acids, trace elements and vitamins necessary for the human body. Plus, this lean salmon is easy to digest.
Today we will look at how salmon is cooked on the grill. Many chefs claim that this fish is such a versatile product that you have to try hard not to be able to prepare a quality dish from it.
So let's get started.
1. grilled.
Ingredients: one kilogram For the marinade: one spoon of sugar, half a spoon of black pepper, two glasses of soy sauce, two spoons of vegetable oil. For the sauce: one liter of water, one glass of sugar, one glass of soy sauce, small ginger root, grated, one glass of white wine, two tablespoons of starch.
The fish is cut into steaks, which are poured with marinade and left for several hours. The Atlantic salmon is then wrapped in foil and grilled for about fifteen minutes.
Meanwhile, prepare the sauce. To do this, mix all the ingredients except wine and starch, bring the mixture to a boil and only then add the starch mixed in the wine, after which the sauce is immediately removed from the heat.
2. pickled.
Ingredients: three hundred grams of salmon fillet, one spoon of olive oil, juice from half a lemon, as well as salt and pepper to taste, capers.
The salmon fillet is first marinated. To do this, prepare a marinade for grilled fish from olive oil, spices, pepper and salt, as well as lemon juice. The fish is left in this mixture for fifteen minutes, then grilled for two minutes on each side. lemon slices and capers.
3. Tender grilled salmon.
Ingredients: five hundred grams of salmon fillet, two tablespoons of olive oil, one yolk, salt and spices to taste, dill.
The fillet is washed, dried and cut into four parts. The lemon is doused with boiling water, cut into two parts, one of which is cut into small pieces, and the juice is squeezed out of the second.
The fish is rubbed with spices and salt and left in a cold place for one hour.
Meanwhile, the yolk is mixed with butter, and each piece of salmon is dipped into the mixture. Grill the salmon for five minutes on each side.
The dish is served with lemon and chopped dill.
4. Salmon with lemon.
Ingredients: four pieces of salmon, one lemon, three tablespoons of olive oil, salt and pepper.
The fish is washed and dried, then sprinkled with lemon juice, sprinkled with pepper and placed in a cold place for half an hour. Then the pieces of salmon are greased with oil and again placed in a cold place for ten minutes.
Grill salmon for ten minutes on each side. Before serving, the dish is sprinkled with salt and garnished with lemon.
Thus, Atlantic salmon, having unique properties and qualities, is widely used in dietary nutrition. Dishes prepared from it are recommended to be consumed primarily by those who have heart and thyroid diseases.
Salmon is one of the most versatile fish in terms of taste. The healthy product can be prepared in any way: in a frying pan, in the oven, on an electric grill, in a grill pan, and even in a convection oven. All dishes will have amazing taste and aroma. In this article we will tell you how to cook a grilled salmon steak, what to look for when purchasing a product, and how to serve the finished dish to the table.
Preparing Ingredients
When purchasing fish, it is important to ensure its freshness. If it is frozen, pay attention to the layer of ice covering the carcass. A thin crust indicates good quality of the product, a thick crust means that the product has been defrosted several times. It is better not to purchase the second option. If the quality of the salmon is in doubt, it is better to play it safe and immediately put it in the marinade with the addition of citric acid.
Salmon is known for containing a large amount of nutrients, minerals and fats. For chefs, it is valuable for its ease of processing, as well as the absence of a pronounced odor. It can be prepared without any additives or, conversely, supplemented with a variety of spices and marinade. There is no need to keep this type of fish in the dressing for a long time, half an hour is enough.
When grilling salmon with the skin on, it is important to make small cuts first. Firstly, this action promotes rapid absorption of the marinade, and secondly, it will ensure the preservation of the even shape of the steak during heat treatment. It is recommended to cook the fillet at temperatures up to 180 degrees for fifteen minutes.
Before use, rinse the piece thoroughly and dry with a paper towel. Thawing of fish occurs exclusively naturally at room temperature or on the bottom shelf of the refrigerator.
You cannot use a microwave for this purpose or immerse the steak in warm water, as this can greatly deteriorate the quality of the product, and, accordingly, the taste of the dish.
Recipes
There are many interesting ways to cook salmon on the grill, each of them is good in its own way and guarantees a delicious dinner for the whole family.
Classical
The standard method of cooking steak, the easiest and fastest. It is advisable to use olive oil for frying, so the dish will be less caloric; if it is unavailable, you can use sunflower oil.
Components:
- 700 g fish;
- 30 ml oil;
- half a lemon;
- 1 teaspoon Italian herb mixture;
- salt and pepper to taste;
- greenery.
Rub the prepared steaks with olive oil, salt, pepper and sprinkle with spices. You can mix all the ingredients in a separate bowl and brush the fish with them using a silicone brush. Next, the pieces should be poured with lemon juice and left for fifteen minutes so that the pulp is better saturated with spices. Heat the grill to 180 degrees and place the steaks one by one. Fry on both sides until brown stripes form. As soon as they appear, the salmon needs to be transferred to a plate. Sprinkle the finished dish with lemon juice again. You can use greenery for decoration.
In this recipe, it is very important not to oversalt or overcook the fish. Everything should be in moderation. But you can add spices and lemon juice from your heart, they will only improve the taste of the dish.
In soy marinade
The marinade, consisting of only three components, is a real lifesaver for many housewives. It quickly saturates the pulp, so the dish is prepared in a matter of minutes. If you wish, you can leave the fish in the dressing for half an hour, this will make it more aromatic and tasty.
Components:
- 2 salmon fillets;
- 40 ml soy sauce;
- 30 ml lemon juice;
- 2 tablespoons olive oil.
In a small bowl, mix soy sauce and lemon juice, pour them over the salmon and leave for a couple of minutes. Salt is not needed in this case, since soy sauce is already quite salty. Heat the grill thoroughly and place the fish, after squeezing it out of the dressing and brushing it with olive oil. Fry the pieces on both sides for a maximum of six minutes to prevent them from burning.
This recipe can be slightly varied by adding spices, pressed garlic or a tablespoon of granulated sugar to the marinade. In the latter case, the salmon will be covered with a caramel crust.
With white sauce
Delicious grilled salmon in Greek yogurt dressing will become the signature dish of any table. The sauce will soften the fish and make it juicier. It is recommended to buy a thick dairy product to ensure a rich dressing. The fat content can be any, as it does not affect the taste of the final dish.
Components:
- 1 kg steaks;
- 4 tablespoons olive oil;
- 2 teaspoons salt;
- 1 glass of yogurt;
- half a lemon;
- 3 garlic cloves;
- 2 teaspoons Italian herb mixture;
- pepper to taste;
- dill.
Grease the prepared fish with olive oil. In a small bowl, mix all the spices and lemon juice, then pour the marinade over the steaks and leave them for thirty minutes so that the flesh is better soaked. Heat the air fryer thoroughly and fry the pieces for five minutes on each side. In the meantime, chop the dill, press the garlic and mix it with yogurt, adding a little salt. Pour some of the sauce over the fried steaks. Serve the rest in a separate container.
In beer marinade
An excellent dressing that is suitable for any fish. It is recommended to keep the fillet in the marinade for at least forty minutes to make the dish more rich. Garlic is not included in the recipe, since it absolutely does not go well with beer, but there is onion, which gives the sauce richness and aroma.
Components:
- half a glass of beer;
- 2 steaks;
- half an onion;
- salt and pepper to taste;
- 2 teaspoons olive oil.
First you need to make the marinade. In a bowl, mix beer, salt, chopped onion and pepper. It is advisable to chop the onion in a blender so that it gives more juice. Place the prepared fish in a container and pour in the dressing. Place in the refrigerator for forty minutes, then remove the salmon, squeeze lightly and brush with oil. Gradually heat up the electric grill and fry the pieces until you get an appetizing crust.
With ginger
A delicious dish with ginger marinade that family members will remember for a long time. The taste of food with Asian notes will be a wonderful dinner, especially for lovers of oriental cuisine.
Components:
- 3 steaks;
- a quarter of a lemon;
- 20 g ginger root;
- 2 tablespoons olive oil;
- pepper mixture and salt to taste;
- 2 garlic cloves.
Pass the garlic through a press, add grated ginger root to it and pour in lemon juice. Add salt, pepper and mix the mixture thoroughly until a pleasant smell appears. Next, oil is added to the marinade and everything is mixed well again. Brush the prepared steaks with the dressing using a silicone brush and leave to soak for forty minutes. Heat the grill pan and add the salmon pieces. It is important to first remove all ginger and garlic particles that may burn. Grill steaks for four minutes on each side. As soon as the grill stripes are well drawn, the dish can be transferred to a plate.
Cooking salmon on the grill is very popular. They say that this fish is so good that it does not need additional “decorations” that can drown out its unsurpassed taste. It is believed that when baking salmon on a grill, you need to choose the simplest marinade (usually a minimum of spices and lemon juice), but for those who like experimenting, this, of course, is not enough, and they are confident that the right ingredients for the sauce will only improve the taste and make it bright and original.
There are many recipes, including exotic ones, that will not spoil the delicate taste of red fish, but will even highlight it favorably by adding original notes. The main thing is to remember that you cannot marinate salmon like meat; it requires a different approach.
Salmon is quite soft and tender in itself, and this must be taken into account when choosing a marinade for shish kebab, otherwise the fish fillet will simply fall apart and it will be impossible to string it onto skewers or even bake on a grill, so the ingredients should be gentle and there should not be a lot of them . On the other hand, the marinade should not make the salmon flesh too dry. Experts categorically do not recommend putting mayonnaise and vinegar in it - they can just ruin the kebab.
If the process takes place directly in nature in the summer, then it is better not to put perishable foods in the marinade.
If the fish is not fatty, you need to add olive oil to the sauce.
Unlike meat, salmon for barbecue must be salted immediately. Salt will rid the fish of excess moisture, its meat will become denser and will hold better on skewers or skewers.
If the salmon is very fresh, the marinade can even be harmful. Therefore, it is enough to salt it and add some spices.
You should not use too spicy spices; it is best to take Provençal herbs. Cream will make the fish meat even more tender and noble.
The ideal marinade for salmon is a mixture of lemon juice, pepper and salt.
Marinade recipes
Any marinade recipe for salmon can be used for trout.
Classical
Involves a minimum of ingredients: olive oil, lemon juice, pepper and salt. The components are combined and mixed. Salmon steaks are poured into the mixture and kept for a quarter of an hour, after which they can be removed and placed on the grill. The fish turns out soft and tender.
With white wine
Ingredients for 1 kg fillet:
- dry white wine – 3 tablespoons;
- chopped garlic – 3 cloves;
- soy sauce – 1 teaspoon;
- lemon juice – 1 tablespoon;
- spices and salt.
Combine all ingredients and mix thoroughly so that the mixture is as homogeneous as possible. Pour over the salmon pieces and marinate under the lid for half an hour, a maximum of an hour.
With honey
This option is for lovers of sweet notes in a fish dish.
Ingredients:
- honey - a tablespoon;
- lemon;
- garlic – 3 cloves;
- olive oil;
- chilli;
- parsley;
- salt.
Grate the lemon zest and garlic, squeeze out the lemon juice, finely chop the parsley, add honey, olive oil, chili and salt and mix. Place salmon pieces into the mixture and marinate for 20 minutes.
With Provençal herbs
To marinate salmon for barbecue in this way, you will need olive oil, lemon juice and moderately aromatic Provençal herbs: thyme, rosemary and oregano. Prepare a mixture of oil, lemon juice and herbs, place the salmon in it and leave for a quarter of an hour. There is no need to marinate longer, otherwise the aroma will be too bright, which does not suit fish with delicate flesh.
With pomegranate juice
Ingredients for 1 kg salmon fillet:
- pomegranate juice – 250 ml;
- olive oil – 2 teaspoons;
- coriander;
- khmeli-suneli;
- pepper;
- salt.
Cut the fish fillet into portions and place in a deep bowl. Salt, pepper, add spices. Pour in the pomegranate juice and olive oil, stir gently, cover and marinate for 2 hours in the refrigerator.
With mineral water
Ingredients:
- sparkling water - a glass;
- onion – 4 onions;
- bay leaf – 3 pieces;
- spices, pepper, salt to taste.
Place salmon portions in a saucepan, add chopped onion, spices, salt and pepper, add mineral water, cover and leave for 30 minutes. It is not recommended to marinate longer, otherwise the pulp will fall apart.
Spicy marinade for grilled salmon
Ingredients for 1 kg fillet:
- martini – 100 ml;
- lemon – 1 piece;
- onion – 0.5 kg;
- garlic – ½ head;
- fresh cilantro – 50 g;
- dried dill – 1 spoon;
- ready seasoning for fish;
- salt.
Prepare a mixture of chopped garlic and cilantro, add salt, fish seasoning, dried dill. Rub the salmon fillet with the dry mixture and leave for 10 minutes. Then cut the fillet into portions, add onion rings and mix. Squeeze the juice from the lemon, combine with the martini, pour into a container with pieces of salmon. After half an hour, you can string them onto skewers or skewers and fry over coals.
With yogurt
Ingredients:
- onion - 1 onion;
- juice of one lemon;
- natural yogurt without flavoring additives (preferably homemade);
- salt.
Finely chop the onion, squeeze lemon juice, add yogurt and salt. Place the salmon in the marinade and leave for 30 minutes. The fish turns out as if airy, with an invariably delicate taste.
With ginger
Ingredients:
- fresh ginger – 10 cm;
- garlic – 2 cloves;
- dry chili;
- vegetable oil;
- soy sauce;
- salt.
Peel and grate the ginger and garlic, add vegetable oil and soy sauce, chili pepper and salt, mix and place the fish in it. Leave for an hour in the refrigerator.
Another recipe for fish marinade with ginger:
- ground ginger – 1 teaspoon;
- olive oil – 5-6 tablespoons;
- lime – 1 piece;
- dill;
- ground pepper;
- anise;
- salt.
Squeeze lime juice, add olive oil, ground ginger, anise, pepper, finely chopped dill and salt. Place fish pieces into the mixture and leave to marinate for 2 minutes in a cool place.
In Chinese
Salmon kebab prepared according to this recipe simply melts in your mouth. The marinade will require the following ingredients:
- rice vinegar;
- soy sauce;
- olive oil;
- grated garlic;
- a pinch of sugar;
- spices to taste.
Mix the ingredients, pour over the salmon and mix gently so that the marinade is evenly distributed over the fish pieces. Let sit for half an hour or an hour, then place on a wire rack and bake.
With mustard
Ingredients:
- lemon juice – 3 teaspoons;
- mustard – 2 tablespoons;
- garlic – 2 cloves;
- zest of one lemon;
- dill - 1 bunch.
Grate the garlic and lemon zest, chop the dill finely with a knife and mix it all with mustard and lemon juice. Place salmon pieces in the marinade and leave for half an hour. Then you can string them on skewers and send them to the grill.
You can cook it a little differently. This recipe requires Dijon mustard, half a glass of dry white wine, olive oil, paprika and salt. Mix the ingredients, pour over the salmon steaks for 20 minutes, then grill. Mustard gives fish a special aroma, pungency and bright taste.
With beer
To prepare this sauce you will need:
- live beer - a few tablespoons;
- pepper;
- onion;
- sugar;
- sea salt.
Cut the onion into medium cubes, add beer, pepper, sugar and salt, mix and leave for 15 minutes. Place salmon pieces into the marinade. After 20 minutes you can fry.
With olives
This recipe will delight lovers of spicy dishes. To prepare the marinade you need to take:
- pitted olives;
- lemon juice;
- garlic;
- olive oil;
- greens to taste;
- salt.
Finely chop the garlic, olives and herbs with a knife and add salt. Place in a blender, add olive oil and lemon juice and blend. Place the salmon pieces in the marinade for 30 minutes, then proceed to grill over coals.
With sour cream
Ingredients:
- sour cream – 1 tablespoon;
- 1 lemon;
- 1 onion;
- greenery;
- salt.
Chop the onion, squeeze out lemon juice, chop the herbs, add sour cream, and add salt. Place the fish in the marinade and leave for half an hour.
Quick marinade
If you need to quickly marinate salmon for barbecue, you can proceed as follows. Rub the fish pieces with a mixture of granulated sugar (3 teaspoons) and salt (1 teaspoon) and leave for 10 minutes. Then wash the pieces with water, coat them with olive oil and start frying.
Salmon can easily replace meat in kebabs, and many lovers of food cooked over coals even prefer fish as a lighter and healthier product. Another advantage is that marinating takes much less time.
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