Salmon steak on a grill pan. Grilled salmon. How to marinate salmon fillets in a honey-soy marinade for grilling

Salmon occupies an important place in the cuisines of northern and eastern European countries, as evidenced by the large number of recipes containing it. It contains a lot of protein, phosphorus, omega-3 and beneficial microelements. This fish is massively bred on farms in Russia, so there is no shortage of it in stores. If you happen to have a high-quality, meaty salmon steak, we suggest that you do not transfer it to soup or risotto, but cook the salmon on the grill. Any grilled salmon recipe can be interpreted for a fluted griddle, fire pit and grill, or professional garden grill.

Proper grilling of salmon involves following the recipe, following the instructions, and using the grill correctly. The fish cannot be left on the fire; it must be monitored to catch the moment of complete readiness. A step-by-step recipe will take less time to prepare than a similar meat recipe, so you won’t have to spend hours near the grill. To determine if the dish is ready, make a cut; if the texture inside is already opaque, you can remove it from the heat.

Grilled salmon steak in spicy marinade

• 8 salmon steaks;
• 20 ml oil;
• 5 g tarragon;
• ½ tbsp. dill;
• 10 g sugar;
• 10 g tarragon;
• 15 g lemon zest;
• 5 g rosemary;
• 5 g sage.

Time – 45 min.

Calories – 143.

How to cook deliciously:

1. The grill must first be well heated;
2. During this time, thoroughly rinse the steaks and dry them;
3. After this, grease them with oil on all sides;
4. Wash tarragon, dill, tarragon, rosemary and sage;
5. Dry all the greens and finely chop;
6. Add zest, sugar and salt to taste;
7. Sprinkle the resulting mixture onto the steaks and leave them for a quarter of an hour;
8. After this, grill the fish until done in fifteen minutes.

Grilled recipe

Many housewives consider this recipe to be universal for any grilled food. The gravy goes great with country-style potatoes, grilled meats and baked chicken. For the sauce we will take:

• Dutch cheese – 200 grams;
• fresh tomatoes – 2 pieces;
• sweet bell pepper – 1 piece;
• garlic – 3 cloves;
• onion – 1 piece;
• basil – 1 teaspoon;
• lemon – 1 piece;
• black pepper, olive oil and salt to taste.

Preparation:

1. Turn on the oven to the “Grill” mode. We peel the vegetables, cut them into large pieces, place them on a baking sheet and bake for 15 minutes at 180-200 degrees. We want the surface of the vegetables to turn black.
2. Then we take out the baked vegetables and remove their skins. We take a blender bowl, put our vegetables in it, add salt and pepper, and grind until smooth.
3. Transfer the whipped mixture into a saucepan, add olive oil, and grate the cheese directly into the saucepan. Heat over the fire until all the cheese has melted.
4. Pour the sauce into the blender again, squeeze the juice of one lemon into it, and add the basil. Beat again. The gravy is ready.

How to marinate salmon fillets in a honey-soy marinade for grilling

• 70 ml soy sauce;
• 750 g salmon fillet;
• 50 ml oil;
• 70 g honey;
• 70 ml water;
• 5 g garlic powder;
• 5 g lemon pepper.

Time – 2 hours and 30 minutes.

Calories – 177.

Culinary process:

1. Rinse the fish, blot it with dry cloths so that no traces of water remain;
2. Sprinkle it with lemon pepper, salt to taste and garlic powder;
3. Pour soy sauce into a bowl, add honey, water and oil;
4. Pour the mixture, mixed until smooth, into an airtight container;
5. Place the fish fillet there and put it in the refrigerator for one hour, then turn it over and return it back for another hour;
6. Heat the grill to medium temperature, grease the grate with oil;
7. Place the fillet on top and fry until fully cooked;
8. Eight minutes on each side will be enough.

Citrus marinade for grilled salmon

• 1 orange;
• 20 g sesame seeds;
• 550 g salmon fillet;
• 3 g Sichuan pepper;
• 10 g light honey;
• 1 lime;
• 3 g black pepper;
• 110 ml sesame oil;
• 3 cayenne peppers;
• 3 g pink pepper;
• 3 pieces of garlic;
• 10 g fresh ginger.

Time – 50 min.

Calories – 223.

Ingredient Processing:

1. Rinse the orange and lime thoroughly with running water;
2. Remove the zest from the lime using a special grater;
3. Next, cut the citrus fruits into halves;
4. Squeeze the juice from both citruses and mix them;
5. Peel the ginger with a spoon or knife, crush it with a crush or grater;
6. Peel the garlic and chop it in the same way;
7. Add garlic, ginger and zest to the squeezed juice;
8. Supplement the ingredients with honey, salt and all types of pepper;
9. At the end, add sesame oil and beat everything thoroughly with a blender until milky;
10. Wash the fish fillet, dry it and check for bones;
11. If there are any, pull them out with tweezers and rinse and dry the fish again;
12. Next, it needs to be cut into small pieces;
13. Place in marinade, stir to coat salmon;
14. Leave to marinate for at least thirty minutes;
15. Heat up the grill, sprinkle the fish pieces with sesame seeds and fry for thirty seconds on each side. After this, the fish can be served.

Sweet and Spicy Orange Salmon Sauce Recipe

Ingredients: - 1 orange; - 1 fresh chili pepper; - 1/4 tbsp. water; - 2 tbsp. lemon juice; - 3/4 tbsp. Sahara.

The sweet and spicy sauce is thick. To make it more liquid while retaining the necessary acidity, add orange or pomegranate juice.

Cut the orange into pieces along with the peel. Cut off the stem of the chili pepper, clean out the seeds and coarsely chop the pulp. Place fruit and vegetable pieces in a blender bowl and puree. Pour the resulting mass into a glass bowl, dilute with water and lemon juice, and sweeten with sugar. Heat the sauce in the microwave for 2 minutes at 800 watts, then stir thoroughly and cook for another 4 minutes. Serve it cold with salmon.

Fish steak on a grill pan

• 30 ml oil;
• 8 chicory leaves;
• 750 g salmon.

Time – 20 min.

Calories – 147.

Cooking method:

1. Wash the fish thoroughly, remove excess ends so that the steaks are appetizing;
2. Dry them with dry cloths so that no traces of water remain;
3. Preheat the pan some time before frying;
4. Drizzle the steaks with oil and sprinkle the spices on one side;
5. Reduce heat under the pan and place fish seasoned side down;
6. Cook for one and a half minutes, then turn over and cook for the same amount;
7. Turn over a third time and cook for three minutes;
8. After this, serve the steaks on chicory leaves, seasoning the fish with black pepper.

Recipe for grilled red fish on skewers with lemon

• 3 pieces of garlic;
• 950 g salmon;
• 30 g dill;
• 4 lemons;
• 240 g classic yogurt;
• 40 ml oil;
• 1 cucumber;
• 1 lemon.

Time – 45 min.

Calories – 96.

Frying fish:

1. Place bamboo sticks in a bowl or basin and fill with water;
2. Preheat the grill to medium temperature;
3. Check the fish for the presence of bones; if there are any, get rid of them;
4. Wash the fillet, cut it into small pieces;
5. Wash all four lemons, cut them into half rings or quarters;
6. Cut the fifth lemon and squeeze out all the juice;
7. Place salmon pieces on wiped sticks, alternating them with lemon pieces;
8. Sprinkle the “kebabs” on all sides with oil and season with spices;
9. Sprinkle a little lemon juice on top and place the skewers on the grill;
10. Fry until done, remembering to turn;
11. At this time, grate the cucumber, which has been previously washed;
12. Peel the garlic and crush it with a crush;
13. Rinse the dill, chop it finely and add it to the yogurt along with the garlic;
14. Add the cucumber squeezed out of the liquid, a little lemon juice and spices;
15. Serve the fish with the prepared, slightly infused sauce.

To prepare today’s dish, it is better to choose firm fish, not soft and tender, as this will easily fall apart and crumble on the grill.

If you are preparing not pieces of fish, but a whole salmon fillet, be sure to make cuts on the surface so that the marinade and aroma, the taste of smoke, get into them to make it even tastier!

If you are going to cook a dish from frozen salmon, we advise you to defrost the product gradually, without pouring boiling water over it and without using a microwave or oven for these purposes. You need to defrost the fish in a colander, which needs to be placed in a bowl so that all excess water flows down and is not absorbed by the salmon. And the bowl should be placed on the top shelf of the refrigerator.

The ideal weight of a piece is from 150 to 350 grams. If there is more, it will be inconvenient to turn over, and the salmon will take a long time to cook.

It is important to cut the food into equal sized pieces so that they cook equally. After all, you must admit, it will be bad if one piece is ready, and the second is still raw. Or one will be ready, but the second is already too dry.

When grilling fish, it is best to use an iron spatula; it will not heat up as much as a wooden one. In addition, with the help of such a spatula it is much easier to get the fish without breaking it.

Have you already enjoyed a piece of fried red fish? No? What are you waiting for then? Hurry up, go shopping and cook in the garden the most delicious and healthy dinner you can dream of!

Grilled salmon is a delicious dish that is very quick and easy to prepare. The delicate flesh of the fish has an impeccable taste and delicate aroma. Now a few recipes for grilled salmon with photos.

Where do the “firewood” come from?

The Finns smoke salmon or trout on a board; they call this dish Loimulohi. In Finland, even the supply of special cooking boards is well established. They are immediately sold either with clamps or with holes and fasteners.

But this technology is known not only in Scandinavia. The American Indians long ago used planks of Canadian red cedar, hickory and maple to cook fish. But this way you can cook not only fish, but also chicken, vegetables, rabbit, pork...

Classical

This is the simplest method that does not require a large number of ingredients and cooking experience. Traditionally, grilled salmon is prepared with a minimum of additives: it is believed that its meat is self-sufficient and does not require any additions. All you need is vegetable oil, lemon and salt.

What to take:

• steaks or fillets - 2 pieces;
• lemon - 1 piece;
• little olive (can be sunflower);
• salt;
• ground black pepper.

1. Heat the grill to the desired temperature.
2. Rub the fish pieces with salt, pepper and olive oil.
3. Place salmon on grill grate and cook for 2-3 minutes on each side.
4. Transfer the finished pieces to a plate and sprinkle with lemon juice.
5. Serve with fresh vegetables and herbs. White rice is a good side dish.

Useful tips

Cooking from a recipe is one of the best ways to end up with a delicious meal in the form you expected, but recipes don't always include tips for beginners. In this section we have collected the secrets of preparing juicy and elastic fish with a crispy crust:

• Fresh meat is always recommended for fire cooking. If your salmon is frozen, keep it for 3-4 hours on the top shelf of the refrigerator, and only then take it indoors. Properly thawed meat will not fall apart when fried.
• Clean the grate well with a wire brush.
• Brush the salmon steak with oil before placing it on the grill.
• Use the 70/30 rule—70% of the time, cook the steak on the skinless side, the remaining 30% on the skin-on side. This will prevent sticking. Remove the fish by inserting a spatula between the skin and the meat (the skin remains on the grill grate).
• Cook the dish for no more than 7-10 minutes, use direct high heat (230-290 degrees). Thanks to this approach, the fish will get a crispy crust and not steam.
• Turn the fish over only once. If the grill has a lid, do not open it unless necessary.

Grilled salmon can be served as an independent dish with a slice of lemon or complemented with potato and vegetable side dishes. Sauces are optional, but a creamy sauce never goes amiss.

Grilled Salmon with Avocado and Lime Sauce Recipe

What to take:

• four pieces of fish fillet;
• two avocados;
• two tablespoons of olive oil;
• a teaspoon of paprika and ground black pepper;
• salt;
• one lime;
• chopped parsley;
• a quarter of red onion.

Preparing the marinade:

1. Pour olive oil into a bowl, add one teaspoon each of salt, paprika and pepper and mix.
2. Dip the salmon in the marinade so that it coats the pieces on all sides. Place the fish in a bowl and refrigerate for 30 minutes.

Prepare the sauce for the finished fish:

1. Cut the avocado pulp into small cubes.
2. Cut the onion into small cubes and add to the avocado.
3. Squeeze the lime juice and pour over the avocado and onion.
4. Add a spoonful of olive oil, salt and stir.

Grilling:

1. Place the fillet pieces on a preheated grill and fry on both sides for two minutes.
2. Serve with onion-avocado sauce and chopped parsley.

Recipe: “Real Grilled Salmon Steak”

To cook a real steak on the grill, you need to use open heat. For this, charcoal is the best option. Of course, fish can be cooked in a frying pan, but the unique subtle aroma of smoke will make the dish delicious.

You will need the following products:

• kilogram of salmon;
• vegetable oil (40 grams);
• spices (dried or fresh herbs, pepper, salt).

For the sauce use:

• low-fat sour cream or Greek yogurt (200 grams);
• lemon juice;
• 2-3 cloves of garlic;
• fresh herbs (parsley, dill).

The fish must be cut into portions, sprinkled with vegetable oil, sprinkled with pepper, salt and squeezed in the juice of 1 lemon. Let sit for at least 15 minutes.

Place the salmon on the preheated grill and fry on each side until golden brown. Cooked fish is best served with fresh vegetables and rice. The best drink would be dry white wine. The recipe contains the simplest marinade, which allows you to cook salmon on the grill in the shortest possible time.

Grilled Salmon Steaks Recipe

What to take:

• salmon steaks;
• olive oil;
• lemon;
• egg yolk;
• basil, thyme, dill;
• salt;
• white pepper

1. Squeeze the lemon juice over the salmon steaks, season with salt and pepper and let sit for about 1 hour.
2. Combine egg yolk and olive oil and dip steaks in this mixture.
3. Grill the salmon for about 10 minutes.
4. Serve with herbs and lemon slices.

Grilled salmon steak can be fried with any vegetables. If you put a piece of butter on the fish, the taste will be creamy. If salmon is baked in foil, you won’t get a golden crust, but you can unwrap the fish a few minutes before the end of frying, then it will brown.

Salmon in sauce: recipe with photos

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Ingredients of the dish:

• salmon steak - 2 pcs.;
• cream 10% - 250 grams;
• premium wheat flour - 75 grams;
• butter - 50 grams;
• red caviar - 2 tbsp. l.;
• salt;
• paprika;
• seasonings for fish;
• olive oil - 25 grams.

If desired, red caviar can be omitted.

Jamie Oliver's recipe

What to take:

• salmon fillet - 1 kg;
• half a bottle of soy sauce;
• fresh lemongrass - two stems;
• ginger - a piece the size of a finger;
• fresh coriander - 1 bunch;
• fresh garlic - 4 cloves;
• liquid honey - 4 tablespoons;
• onion - 4 heads;
• lime - 2 pieces;
• chili - 2 pieces.

Making the marinade:

1. Finely chop the coriander stems, crush the lemongrass, finely chop the garlic and ginger and combine it all with soy sauce.
2. Rub the marinade over the salmon and place in a plastic bag. Marinate for an hour. You can place it on a plate or tray and cover it with cling film.

Grilling:

1. Heat up the grill.
2. Remove the salmon fillet from the marinade, rub it with liquid honey and place on the grill for 10 minutes.

Transfer the grilled salmon to a plate and sprinkle with finely chopped chili, coriander leaves and green onions. Squeeze the lime juice and pour over the fish.

Recipe for the holiday

Grilled salmon in an original sauce will be an excellent holiday dish and will delight your guests.

What to take:

• salmon fillet with skin - 0.8 kg;
• natural yogurt - 4 tables. spoons;
• garlic - 4 cloves;
• juice of half a lemon;
• room pasta - 1 table. spoon;
• hot red pepper, ground turmeric - 1 teaspoon each;
• a small piece of ginger root;
• cumin;
• coriander;
• boiled white or brown long-grain rice;
• vegetable oil;
• salt.

1. Grate ginger and garlic.
2. In a bowl, mix ginger, garlic, lemon juice, turmeric, hot red pepper, coriander, cumin.
3. Add tomato paste, then natural yogurt, mix.
4. Cut the salmon fillet into medium pieces, cut the skin, place in the marinade and cover with a lid. Place in the refrigerator for two hours.
5. Prepare the grill for use. Grease the grill and place the salmon skin side down on it. Cook for about 7 minutes. Then turn over and bake for another 7 minutes.

Serve the finished salmon with lime and boiled rice.

Grilled (or pan-grilled) salmon with tartar sauce. Basic recipe

The other day I cooked wonderful salmon. Simple, without any fuss, but it turned out very tasty. I suddenly noticed that I haven't shared this basic recipe yet. I'm correcting this mistake. Salmon (pink salmon, salmon, sockeye salmon and the like) by itself can be very tasty or completely tasteless and dry. And it depends on the correct preparation. A little overcooked - and that’s it, you have dry fish that has lost its taste. In this recipe, I used only salt and ground black pepper as spices - I wanted to emphasize the taste of the fish itself. But I couldn’t resist and served it with tartar sauce, which is ideal for fish, poultry, and sandwiches. And as a side dish there was a salad with avocado, which had a rather bright taste and aroma. Everything together, as it seemed to me and my friends, was very harmonious and, of course, very tasty.

4 servings

Ingredients

• 4 servings salmon fillet with skin (half the fish, cut into portions)
• 2 tbsp. olive (or other vegetable) oil (approx.)
• Salt, preferably coarse
• Ground black pepper

Preparation

Dry the fish with a paper towel (this is especially true for defrosted fish - it should be completely defrosted and as dry as possible).

Rub portions generously with vegetable oil, sprinkle with salt and ground black pepper.

Grill: Preheat grill (direct-high). Grease (spray) grill grates with vegetable oil. Place the salmon skin side down on the grill. Cook over direct-high heat for about 4-6 minutes (rarely 8 minutes). I can’t give a more precise time, because... it depends on the thickness of the fish. Different types of fish and from different places have different thicknesses. As soon as the cooking spatula fits freely under the skin, it’s time to turn it over. Carefully turn the fish pieces over. Cook for another 2-3 minutes.

In the frying pan: Carefully place the fish pieces in the frying pan, skin side up. Cook over medium-high heat for about 4 minutes, flip and cook for another 3-4 minutes. The salmon should be crispy and crispy.

Serve with tartar sauce.

Tartar sauce. Basic recipe

Ingredients

• 1 cup mayonnaise
• 1 tbsp. capers (to taste)
• 2-3 tbsp. finely chopped pickled cucumber (about 1 medium, larger than medium cucumber) or cucumber relish
• A few drops of Tobasco hot sauce
• Ground black pepper

Preparation

Mix all ingredients. Cool for about 30 minutes.

• Advice:

Salmon is usually cooked to medium or almost done. If the fish is slightly pinkish (damp) in the center, this is the ideal degree of doneness. But fully cooked (but not overcooked!) salmon is also delicious.

Note: 1 cup = 240 ml

Cook with pleasure!

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Sauces for the finished dish

Grilled salmon can be served with a variety of sauces. It goes well with mustard, orange and soy.

Mustard

Have to take:

• classic mustard - 2 tbsp. spoons;
• honey - 2 tbsp. spoons;
• balsamic vinegar - 1 tbsp. spoon;
• heavy cream - 50 ml;
• lemon juice - 1 tbsp. spoon.

1. In a suitable bowl, mix mustard, honey, balsamic vinegar and lemon juice.
2. Place over moderate heat and bring to a boil.
3. When boiling, pour in the cream and stir.
4. Cook in a water bath for 2-3 minutes.

Pour the prepared sauce over the grilled steaks.

Orange

What to take:

• heavy cream - 100 ml;
• orange juice (freshly squeezed) - 400 ml;
• white vinegar;
• sugar (honey) - 1 tbsp. spoon.

1. Pour orange juice into a saucepan, add sugar or honey, place on fire and bring to a boil.
2. When it starts to boil, pour in the cream and a spoonful of vinegar, reduce the flame and simmer for one or two minutes.
3. Pour the sauce over the grilled salmon.

Soy sauce with onions

What to take:

• ready-made soy sauce;
• Sesame oil;
• green onion feathers;
• sesame seeds.

Mix soy sauce with sesame oil, add sesame seeds and chopped green onions, mix everything. Place the salmon on a plate and pour over the prepared mixture.