Pink salmon on the grill: simple and tasty recipes

INGREDIENTS

Pink salmon 500 grams
Onion 1-2 pieces
Garlic 2-3 cloves
Fresh herbs 10 grams
Vegetable oil 2-3 tbsp. spoons
Lemon 1 piece
Salt 1 pinch
Pepper 1 pinch
Spices 1 pinch

1. The classic recipe for pink salmon in foil on charcoal is suitable for both whole fish and portioned pieces. The pink salmon must be thoroughly washed, the entrails and head removed, and, if possible, large bones. You can separate the fillet.

2. Peel the onion and cut into rings or half rings. Chop the garlic and combine with the onion. Wash the greens, dry and chop. It is better to use dill and, if available, rosemary. Wash the lemon and squeeze out the juice. You can use the juice of half a lemon to taste. Salt and pepper everything a little.

3. Lightly grease a sheet of foil with vegetable oil. Place half of the vegetables on it. Place the fish on top. Sprinkle with vegetable oil and cover with the other half of the vegetables.

4. Fold the foil into an envelope, tightly wrapping the edges so that the juice does not leak out. Place the fish on the grill. Pink salmon in foil over coals can be cooked quite quickly at home - from 15 to 25 minutes, depending on the size of the fish and the heat.

5. While the pink salmon is fried, you can make the sauce. It is not at all mandatory, but it will make the fish especially tasty. For example, the sauce can be sour cream and nuts. To prepare it, sour cream must be combined with chopped nuts (walnuts or any other to taste). Add a pinch of salt and 1 tablespoon of vegetable oil. Mix everything thoroughly. Add washed and chopped fresh herbs - that’s it, the sauce is ready.

How to properly cook fish on the grill

While frying, be sure to turn the fish over with a wide metal spatula so that the pieces are browned on all sides, but do this very carefully so that the fish retains its attractive appearance. .Rules for turning over fish

It is enough to turn any fish 1-2 times. The tuna is fried according to the rules for cooking steaks, that is, turning it over every 30 seconds and leaving the inside slightly raw.

Rules for turning over fish. It is enough to turn any fish 1-2 times. The tuna is fried according to the rules for cooking steaks, that is, turning it over every 30 seconds and leaving the inside slightly raw.

It is better to wrap very tender fish in greased foil and place it directly on the coals, especially since this will help prevent fat from dripping onto the coals, the smell of which will give the food an unpleasant taste.

You can also cook grilled fish in foil in your home oven.

To bake steaks, literally 5–10 minutes are enough, and 20–40 minutes is enough for a whole fish, depending on its weight and size.

How to determine the readiness of a whole fish?

Press the side of the fish with your finger. If the dish is ready, you will feel the elasticity of the fish, it will seem to “spring”, and a whitish juice will appear on its surface.

How to determine the readiness of fillet?

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If you pierce it, you will see white opaque flesh inside.

Don't forget to periodically stir the coals in the grill or fire to maintain a high temperature!

Pink salmon in foil

Pink salmon is a valuable commercial fish from the Salmon family. Like other salmon fish, pink salmon is very healthy; it contains many substances necessary for the human body: vitamins (A, E, group B, etc.), microelements and fatty acids.

You can cook pink salmon in a variety of ways, but it is preferable to choose the simplest recipes, since pink salmon is not only a super-healthy, but also a delicious product with a special, pronounced taste and a delicate, appetizing shade.

For example, you can bake pink salmon in foil. To do this, it is best to choose fresh or freshly frozen fish weighing from 600 g to 1.3 kg, so that it fits in the oven entirely (larger fish are better cooked in separate pieces).

We'll tell you how to cook pink salmon in foil - such a dish in any of its variants is perfect for both a festive and everyday table, regardless of the time of the meal (breakfast, lunch, dinner, dinner).

Recipe for pink salmon baked in foil with lemon

pink salmon – 1-2 pcs.;
seeds of anise, coriander, fennel, caraway and dill (whole or ground);
ground red hot pepper;
lemon;
aromatic herbs (parsley, dill, basil, cilantro, tarragon, rosemary, etc.).

We clean the fish from scales, gut it, remove the gills and rinse thoroughly with cold water. You can cook with the head or separate it (to prepare fish soup).

Benefits of pink salmon

Pink salmon is one of the most common fish of the salmon family. The advantages of this fish are difficult to overestimate, and almost everyone can and should eat it. An exception is people with an allergic reaction to fish products or those who would like to limit the intake of phosphorus and iodine.

Vitamins contained in pink salmon:

Pink salmon is also famous for its high content of iodine, zinc, fluorine, copper, potassium, sulfur, and phosphorus.

This species of the salmon family is valued among people with cardiovascular diseases. It also helps normalize the gastrointestinal tract.

People who adhere to proper nutrition know well that pink salmon in the human diet has a positive effect on the entire body as a whole. It is no secret that fish helps normalize water and fat metabolism and has a beneficial effect on metabolism.

Whichever way you look at it, only the positive qualities of pink salmon are visible, which, by the way, concerns its taste.

Marinades for cooking pink salmon on the grill

Pink salmon cooked on the grill has a special taste. The preparatory process is quite easy, you just need to clean, gut and wash the fish.

To prepare juicy, tender and tasty pink salmon, you can use various marinades.

Marinade with soy sauce and garlic is one of the most successful options. It is soy sauce that gives the spicy taste to red fish. Fans of Japanese cuisine (rolls, sushi) will especially appreciate the recipe.

For the marinade for pink salmon on the grill you will need the following ingredients:

2 teeth garlic;
1 tbsp. spoon of sugar;
1 teaspoon sesame seeds;
3 tbsp. spoons of soy sauce;
1 tbsp. spoon of olive oil.

It is better to prepare the marinade in a glass container. First, finely chop the garlic and put it on a plate. Then add sugar, olive oil, soy sauce, sesame seeds and mix. The amount of marinade in the recipe is calculated for 500 g of fish.

Pink salmon should be kept in the marinade for at least an hour, and ideally 2-3 hours.

Another marinade for pink salmon. To do this, take:

15 g honey;
5 g chili pepper;
2 teeth garlic;
salt to taste;
100 ml olive oil;
5 g fresh rosemary.

First, put honey in a marinade container; it should be liquid. If the honey is thick, melt it in a water bath. Then add chili pepper and finely chopped garlic. Add salt, mix well and add olive oil. Next, mix thoroughly again and add a sprig of rosemary. Keep the fish in the marinade for at least 30 minutes.

The wine marinade gives pink salmon some piquancy and a special delicate taste. It will require:

300 g dry red wine (can be homemade);
2 bunches of basil;
1 tbsp. a spoonful of pepper mixture;
3 buds of cloves;
2 teaspoons ground cinnamon;
salt to taste;
4 tbsp. spoons of olive oil.

Thanks to olive oil, the marinade will perfectly saturate the entire fish. Marinate for at least 3 hours, preferably 5.

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 shashlik

Before preparing pink salmon kebab, be sure to use the marinade. Avoid recipes with vinegar as this will make the fish meat crumbly.

We offer one of the recipes for delicious pink salmon shish kebab.

Initially, you need to prepare the fish - clean, gut, remove the head and fins. Then cut into medium pieces.

Pink salmon shashlik

For the marinade take:

olive oil;
a pinch of allspice;
salt to taste;
2 teaspoons mustard;
juice of half a lemon;
any herbs at your discretion (basil, rosemary, etc.).

Cut the onion into rings. Pour the marinade over the fish. Carefully place the onion rings on top of the container with the marinated fish so that they are saturated with the marinade, but do not stir, otherwise they will break. Then place in the refrigerator for 30 minutes.

Next, all that remains is to thread the fish and onions onto skewers and cook on already burnt coals for 15-20 minutes.

Cooking features

Pink salmon can be cooked on the grill as a whole carcass, if it is small, or in the form of steaks or kebab. The technology for preparing pink salmon appetizers over charcoal may have certain differences, and to obtain the expected result, the cook must adhere to the recommendations accompanying the specific recipe.

A tasty dish can only be made from pink salmon that has not expired. When purchasing fish, pay attention to its condition. Fresh fish should be firm to the touch, its eyes should be clear, and its gills should be bright pink. The staleness of the product is indicated by cloudy and dry eyes, dull gills and an unpleasant rotten odor. The risk of purchasing spoiled fresh-frozen pink salmon is lower, but it still exists. If you find snow or water in the package, this indicates a violation of the storage conditions of the product; it may deteriorate long before the expiration date indicated on the package.
Fresh fish always turns out juicier than frozen fish, but you can also prepare an appetizer from frozen pink salmon on the grill. In order for it to retain its structure, it must be given the opportunity to thaw in natural conditions, without exposing it to sudden temperature changes. You cannot use a microwave or warm water to speed up the process.
Cutting fish into steaks or fillets is a rather dirty business, so it is better to carry out these manipulations in advance, at home. You can also purchase ready-made steaks or fillets, which you just need to marinate and fry. They will cost more, but will save time and effort.
The grate on which pink salmon will be fried is first coated with oil and calcined so that the fish does not burn to its rods.
It is preferable to cook pink salmon in large pieces or whole in foil so that it does not dry out, since then it will require longer heat treatment.
Pink salmon kebabs are usually made on small wooden sticks, which are pre-soaked in water. On large metal skewers, tender red fish meat does not hold up well.
The duration of cooking pink salmon on coals depends on the size of its pieces and the degree of heat. Red fish skewers are usually made within 10-15 minutes, the same amount of time it takes to cook steaks. Large pieces of fish or whole carcasses are kept on the grill for 20 to 40 minutes.

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Before cooking on coals, pink salmon is usually marinated, making it more tasty and faster to cook.

Video recipe for the occasion:

Whole pink salmon on the grill

Another option is to cook pink salmon whole on the grill. The recipe will not leave fish lovers indifferent.

According to the recipe, take:

pink salmon – 1 pc.;
lemon – 1 pc.;
salt, pepper, seasonings to taste.

Before cooking, clean and wash the fish, cut off the head and tail. Salt and pepper the finished carcass, add seasonings and sprinkle with lemon juice.

Let the fish stand in the refrigerator for at least 30 minutes; it is better if it is in a closed container, as fish absorbs odors well.

Place the pink salmon on the barbecue grill, turn over and cook until done. Remove the pink salmon from the grill carefully, so as not to damage it. Garnish the finished dish with lemon slices and herbs.

Total cooking time is about 40 minutes.

Fish on the grill: recipe

Of course, there are a lot of variations on how to cook fish kebab on a grill. The most delicious fish is when it is properly marinated. At the same time, the fewer ingredients in the marinade, the better in order to preserve the taste of the fish. For this recipe, you can choose sea fish, such as flounder or pelengas.

Required ingredients:

Three kilos of fish fillet;
Hot pepper pod;
One garlic;
Fresh lemon;
Salt.

Preparation: the fish is cleaned, cut into steaks, at least three to four centimeters thick. Next, prepare the marinade for the fish kebab: mix peeled and finely chopped peppers with finely chopped garlic and salt.

Rub the fish steak thoroughly on both sides with this mixture. After this, sprinkle the fish with lemon juice on both sides and leave to soak in the marinade for 30 minutes. When the fish is marinated, you can put it on the grill and serve it on the grill, or thread pieces of fish onto skewers and also fry on the grill. During the frying process, it is recommended to water the fish with the juice that flowed out of it during the marinating process.

Pink salmon with grilled vegetables

Pink salmon baked on the grill with vegetables is a tasty and healthy dish that is easy to prepare even for someone who has little knowledge of cooking.

To prepare 300 g of pink salmon, take vegetables:

zucchini – 1 pc.;
eggplant – 1 pc.;
bell pepper – 1 pc.

The recipe also requires lemon, salt, pepper and spices to taste.

Cut the cleaned and washed pink salmon into portions. Add salt, pepper, spices and freshly squeezed lemon juice.

Cut the eggplant and zucchini into slices, 1 cm thick. Divide the pepper into four parts. To remove the bitterness of eggplant, it must be salted in advance and left for 15 minutes.

Pink salmon with grilled vegetables

Grill pink salmon and vegetables until cooked. Thanks to this recipe, you will immediately get a side dish.

Pink salmon on an electric grill

Ingredients

Pink salmon 800 gr.;
Spices for fish 1 tbsp;
Onion 1 pc.;
Lemon juice 3 tbsp;
Olive oil 3 tbsp;
Salt to taste.

Cooking process

We wash the pink salmon, dry it with paper towels and cut it into steaks two centimeters thick. Peel the onions, wash and cut into thin translucent half rings. Place pink salmon and chopped onions in a wide bowl. In a separate small container, mix lemon juice, olive oil, salt to taste and a ready-made fish spice mixture. If you don’t have a ready-made spice mixture on hand, you can add other suitable aromatic additives instead: a pinch of ground black pepper, a little crushed dried dill, etc. Pour the resulting mixture over the fish and onions and leave for half an hour. During this time, pink salmon will marinate and become saturated with the aromas of spices.

Heat the electric grill and grease it with a thin layer of olive oil using a silicone brush.
Place the pink salmon steaks on a hot electric grill and cook the fish until golden brown for a few minutes. It is important not to overcook or overdry pink salmon. Remove the hot fish steaks from the electric grill and immediately place them on serving plates. Serve along with vegetables and herbs. Bon appetit!