Marinate salmon steaks. Salmon Steak

Grilled food is insanely delicious, to say the least, and fish with a subtle hint of a fragrant fire is a delicacy. Such fish does not need much, and it is almost not necessary to marinate it.

But still, we’ll tell you how to marinate a grilled salmon steak. You need to bake a red fish steak on a wire rack so that it does not fall apart and lose its shape. Pieces of steak are made about 2-3 cm thick. This is also due to the fact that the fish keeps its shape for a beautiful serving.

Fish before frying, and it doesn’t matter on the grill or in the pan, you need to rinse and clean from scales. If there is no special device, you can take an ordinary knife and scrape the fish against the "wool" away from you with the blunt side of the knife (it is also called the butt).

They clean the fish so that when cooking, no scales come across on the flesh of the fish and the guests calmly eat the treat "without surprises", without spitting. Usually in stores they sell unpeeled fish. So keep that in mind.

I have 5 salmon steaks (or salmon - this is the same thing) - it came out a little more than 1 kg. You can take any red or white fish steaks to prepare the marinade according to this recipe.

How to Marinate a Salmon Steak for the Grill

Because This fish is now very expensive, more expensive than meat, I advise you not to take risks and prepare the marinade EXACTLY according to the recipe. Everyone likes it, well, if only someone is allergic to citrus fruits or fish in general.

Wash the lemon, cut into 2 parts. Squeeze the juice of half a lemon and strain. In a bowl of lemon juice, add an incomplete teaspoon of salt and half a teaspoon of sugar. Add water so that we get 200 grams of marinade.

I add warm but not hot water. Thus, salt and sugar dissolve quickly, and we do not damage vitamins from natural lemon. Pepper with black ground pepper, to taste, about 1/2 teaspoon. We mix. Marinade for grilled fish is ready.

If you are not going to the fire right now, then I advise you to put the fish in a container with a lid and put it in the refrigerator.

Yes Yes! Do not be surprised, the fish is clean, the marinade is in another jar!

If you marinate the fish for several hours (by no means!), You will end up with fish steaks falling apart, which will be almost impossible to collect.

Right before putting the fish on the grate, we generously coat it with marinade directly with our hands (I wear rubber medical gloves for this), put it on the grate, bury it and put it on the coals. Fry on both sides, often turning the grate. Right one minute and turn. This way it cooks evenly and doesn't burn.

Serve with wine and cheese. Enjoy your meal!

VIDEO recipe:

Salmon is good in any form, royal fish is prepared in many ways. However, it is recommended to pre-soak the salmon steaks in the marinade, then you will get tender, juicy pieces, saturated with herbal aromas, attractive in appearance, with a delicious crust. Marinades, in most cases, are simple: lemon juice and spices, but for lovers of the exotic, it is possible to add the most unexpected ingredients.

For lovers of the unique taste of seafood, it is recommended to simply salt the fish and keep it until it releases its own juice. Water them while cooking. In this case, the emphasis is on the fish's own taste, without additional chords interfering.

Possible recipes for making marinades for salmon, and how to marinate seafood for frying, barbecue, oven, or consider in more detail.

Chinese

Marinade based on soy sauce, add rice vinegar to it for more immersion in the traditions of China. Mix with garlic, spices, add a little sugar and olive oil. The fish is soaked with a spicy mixture, an exquisite taste is obtained, the salmon is tender, melts in your mouth.

An ideal side dish for such a dish is vegetables. You can cook everything together on the grill, soy sauce gives a very beautiful crust.

Honey

Marinade for those who like sweetish shades in dishes. Mix a spoonful of honey with vinegar or white wine. Add chopped garlic, herbs, seasonings and olive oil to the mixture. Pour slices on top, leave for a maximum of ten minutes.

During this time, the gravy will soak the pieces, resulting in a rich taste with delicate honey notes. Best served with rice or on its own.

Sicilian

It is required to withstand the pieces in such a fill for about half an hour. We take pitted olives, garlic and herbs, chop the ingredients as finely as possible, put everything in a blender, pour a little salt, add lemon juice, olive oil, beat thoroughly.

We put the prepared steaks in the marinade, hold for about half an hour. The spicy, spicy taste of the finished fish will delight you. Any one is suitable for this recipe, the dish will certainly become a table decoration.

yogurt

It is necessary to clean and finely chop the onion, combine with lemon juice, homemade unflavored yogurt, salt. Marinate the pieces for 30 minutes, bake. In the oven, the steaks are additionally saturated with ingredients, the taste of such a fish is delicate, the consistency is airy.

Yogurt will add interesting flavor notes that will emphasize the sophistication of the dish, add zest. Serve with mashed potatoes in milk.

Traditional

The classic culinary recipe is simple, with a minimum of components. However, the fish turns out to be soft, tasty, after lying in the fill for only a few minutes. We take lemon juice, pepper, vegetable oil, salt.

We mix the ingredients, send the steaks to the bowl, hold for fifteen minutes. We take out, shake off, fry for several minutes, a healthy, delicious dish of red fish is ready.

Mustard

Mustard goes well with salmon, the dish gets a rich, bright taste, exquisite aroma, sharpness. You need to mix grains or Dijon mustard, olive oil, 100 ml of white wine. Add paprika and season with salt. Put the steaks in the filling, hold for twenty minutes.

Pieces soaked in such a marinade are best baked and cooked using a grill. Serve with a glass of dry white wine, grilled vegetables, rice.

Provencal herbs

A dish soaked in such a filling is distinguished by a spicy taste, a bewitching, appetizing aroma, and a pleasant appearance. The basis of the marinade will be olive oil, lemon juice, and also add oregano, rosemary, thyme. Herbs are fragrant, but they cannot be called strong, so they are ideal for the delicate taste of seafood.

We mix all the ingredients, lay the steaks, marinate for 15-20 minutes. There is no need to keep it longer, the aroma of herbs will be too rich. Fish soaked in gravy is suitable for baking, frying. Pairs well with mashed potatoes and vegetables.

Wine and garlic

This is how kebabs are seasoned. . Salt, pepper with white pepper, pour wine, preferably dry white, there are lovers of red wine, then the steaks will turn out tart, with a taste of grapes.

Add finely chopped garlic, put in a cool place, hold for 15 minutes. We serve vegetables, steaks, dry white wine to the table. A full dinner, a festive feast, a snack with loved ones will bring a lot of positive emotions, saturate the body.

ginger

Included in the TOP-popular marinades due to the usefulness of the ingredients, excellent taste. Ginger root must be finely grated, mixed with traditional lemon juice, oil. Ginger will give sharpness, a unique flavor, very suitable for seafood.

Soak the slices in the sauce for about twenty-five minutes, send to grill, bake. The ginger-flavored fish goes well with rice. You can decorate the dish with fresh vegetables, lemon.

Choose only fresh seafood, for which you will be provided with a quality certificate. The color should be pale orange, the salmon should smell like the sea. A strong smell of fish, spots on the carcass indicate a poor-quality, expired product.
Do not subject the pieces to physical impact. Each strong pressure or cut damages the fragile fibers and the fish will fall apart when cooked.
In order for the salmon to retain its appearance, use breadcrumbs for breading, as well as flour. Rolling seafood, you fix the skin and meat, the slices are neat, appetizing.
Heat treatment should take no more than 30 minutes, this is enough for readiness.
The temperature is 180 degrees maximum for salmon. The meat is fried, the steak does not dry out, remains juicy.
Garnish seafood with mashed potatoes, rice, or vegetables.
When cooking, you can add various ingredients: shrimp, caviar, cheese, mushrooms. Various sauces will also be relevant.
We recommend defrosting portioned steaks only in the refrigerator or at room temperature, while maintaining their appearance, shape, and useful properties. You can not put it in the microwave, under water, the seafood will instantly fall apart during heat treatment, lose its quality, unique taste.

We figured out how and what to pickle salmon, how long to keep it in the gravy, how to cook it so that it is tasty and beautiful. Cooking fish is a pleasure, it does not take a lot of time, it requires very few components. Yes, and the calorie content of the dish is low, it will allow you to keep your figure and at the same time nourish the body with useful microelements and all kinds of vitamins.

09.01.2015

You can cook many tasty and healthy dishes from salmon. If you want exotic, then pay attention to recipes where salmon fillet is marinated in a mixture with spices before baking or frying. If the simplicity of the dish and the preservation of the natural taste of fish are important to you, then recipes for stewed or boiled salmon with vegetables and herbs are suitable for you.

1. Grilled salmon with lemon-dill oil

Ingredients:

lemon (zest and juice) - 1 pc. ;
salmon - 500 g;
butter - 100 g;
olive oil;
salt - to taste;
dill - 2-3 tbsp. l. ;
ground black pepper - 1/4 tsp.

Cooking: Grilled salmon tastes even better when served with butter mixed with lemon zest and dill. The bright, fresh aroma of lemon will emphasize the taste of fish, and dill will give a piquant note.

First, prepare the oil. Let the butter sit at room temperature for a bit and soften, so it will be easier to deal with. Fluff it up with a fork. Grate the lemon zest. Chop the dill and add to the softened butter along with the black pepper. Mix well so that the ingredients are evenly distributed throughout the oil.

Then cut off a large piece of cling film, lay it out on your work surface and spread the butter in the center of the cut. Wrap the butter in clingfilm, shape it into a convenient shape (rectangular bar or sausage - your choice) and put in the freezer for 30 minutes while the salmon is fried.

Lay the salmon fillet on a cutting board and let it come to room temperature. Cut the fillet into 4 portions, brush with olive oil on both sides and sprinkle with salt. Wipe the grill grate with a piece of cloth with olive oil. Preheat the grill to medium heat and place the salmon skin side down on the grill. Cook for 6 minutes, turning slightly from time to time to create a nice grill pattern.

Turn over and cook for another 5-6 minutes. The fish is ready when the fillet turns reddish. Put the salmon on a dish, put a piece of butter with lemon and dill on top of each piece of fish. Pour the lemon juice over the fish and serve.

2. Salmon in a honey-mustard marinade

Ingredients:

salmon fillet - 300 g;
mustard - 2 tsp
honey - 2 tsp ;
soy sauce - 2 tsp ;
asparagus, rice or lettuce, for serving

Cooking: make a marinade by mixing mustard, honey and soy sauce. Spread the salmon fillet well with the resulting mixture, send for half an hour in the refrigerator. In the meantime, you can prepare a side dish (I usually do rice in a double boiler; just toss it, and after 15 minutes it turns out crumbly and tender).

Preheat the oven to 180 C and send our fish there (right in the marinade!) For 15-20 minutes. If you want to make your meal as easy as possible, replace the rice with lettuce or asparagus. It will turn out even more beautiful.

3. Healthy dinner in 30 minutes - baked salmon fillet

Ingredients:

salmon fillet - 2 pcs. 170 g each;
olive oil
salt, ground pepper - to taste;
parsley - 1 bunch;
lemon - 1 pc. ;

Cooking: preheat the oven to 225 degrees. Rinse and dry the fillet. Lightly rub the fillets with oil and sprinkle with salt and pepper. Put the salmon in a baking dish and put it in the oven for 12-15 minutes. Serve with fresh parsley and lemon.

4. Salmon baked in foil

Ingredients:

salmon steak - 1 pc. ;
lemon - a few slices;
pepper, dried basil - to taste;
foil - for baking.

Cooking: wash the salmon steak, salt on both sides, put it on a baking sheet, and it, in turn, on a baking sheet. Sprinkle with spices and lay out lemon slices. Wrap the foil to make an envelope. Send to the oven preheated to 180-200 gr for 20-25 minutes.

5. Salmon baked with herb sauce

Ingredients:

salmon fillet - 800 g;
sea salt - 1 tsp ;
ground black pepper - ½ tsp ;
lemons - ½ pcs. ;
cream 10-11% - 300 ml;
egg yolk - 3 pcs. ;
Dijon mustard - 2 tsp ;
fresh green basil - 10 g;
dill - 10 g;
parsley - 10 g;
tarragon - 10 g.

Cooking: this fish dish is always exquisite and quickly prepared. Salmon will turn out tender and fragrant, but in this way you can cook almost any fish. Additionally, you can season the creamy sauce with grated horseradish, curry, fresh cilantro or saffron.

The most suitable side dishes for this dish are crumbly rice, boiled potatoes with greens or tagliatelle pasta.

If you want to pair the wine with this dish, look for a complex-tasting, refined, medium-bodied wine that can complement the fish and herb sauce. For example, the classic Muscadet de Sevre et Maine sur Lie or the elegant Riesling.

Cut the salmon fillet into oblong pieces 4-5 cm wide, put in a shallow baking dish. Try to pack the fish tightly, do not leave large gaps between the pieces, otherwise the sauce will take too much. Salt, pepper and drizzle with lemon juice.

In a bowl, combine cream and egg yolks. Finely chop the herbs and add them to the cream mixture. Finely grate the lemon zest there and add the mustard.

Pour the fish with the resulting sauce and place in an oven preheated to 200 degrees. Bake for about 20-25 minutes until the sauce thickens. Serve the dish before it gets cold.

6. Salmon steak

Ingredients:

parsley - 20 g;
dill - 50 g;
cilantro - 50 g;
green onion - 50
onion - 1 pc. ;
chili pepper - 5 g;
pitted olives - 100 g;
half lemon juice
olive oil - 100 g;
garlic - 7 g
red sweet pepper - 2 pcs. ;
salt - to taste;
ground allspice - to taste.

Cooking: Whip all the spices in a blender, get Chemchuri sauce. Season Salmon steak with salt, brush the steak with olive oil, fry in a hot grill pan for 3 minutes on each side, constantly brush with olive oil so that the fish is not dry. Serve the sauce with the steak and (guests will choose all the herbs separately to taste) Bon appetit.

7. Grilled salmon with pineapple and pink champagne

Ingredients:

fresh peeled pineapple - 300 g;
stem celery - 30 g;
garlic cloves - 2 pcs. ;
salmon fillet (salmon, trout, chum salmon) - 500 g;
salt - ½ tsp ;
black peppercorns - 5 pcs. ;
bay leaf - 1 pc. ;
vegetable oil - 20 ml;
soy sauce - 20 ml;
pineapple juice - 50 ml;
corn starch - 5 g.

Cooking: peel the pineapple from the skin and core, cut the flesh into cubes. We need 300 grams of pure product. Cut the celery stalk into slices, if the longitudinal fibers are hard, remove them first. Chop the garlic.

Place the fish fillets skin side down on a work surface and cut the fillets with a sharp knife.
Place the skin in a saucepan, cover with cold water (to cover the skin), bring to a boil. Remove the foam that appears, reduce the heat, add salt and spices and cook for about 20 minutes.

Cut the fillet into cubes like a pineapple, or a little larger. Heat a large non-stick frying pan or wok with a tablespoon of vegetable oil. Put the salmon fillet there and fry for 2 minutes, gently tossing in the process, then remove the fish from the pan.

Put the pineapple, celery and garlic in a pan, add soy sauce, pineapple juice and 150 ml of fish broth (obtained from boiling the skin). Cook 5-6 minutes.

Dissolve the starch in 2 teaspoons of cold water and pour into the pan. Cook until sauce is clear and slightly thickened. Return the set aside fish to the pan, stir and heat through.

The dish is ready, you can open the champagne! Rosé Brut goes well with salmon dishes. Serve the salmon hot and the champagne well chilled.

8. Spicy salmon with orange sauce

Salmon is fried in sugar and pepper breading, caramelizing on the outside and remaining surprisingly tender on the inside. Orange juice sauce and fresh spinach for garnish. You adjust the spiciness of the sauce yourself, so the dish can be made not at all spicy.

Ingredients:

salmon steak - 600 g;
lettuce root - 100 g;
sugar - 100 g;
black pepper - 10 g;
ground chili pepper - 10 g;
orange - 1 pc. ;
fresh ginger - 40 g.

Cooking: Energy value per serving: 863 kcal (43%), 62 g protein (124%), 39 g fat (60%), of which 9 g saturated (45%), 61 g carbohydrates (20%). In parentheses are the percentages of the daily norm for an adult at the rate of 2000 kcal. Cooking time: 30 minutes.

Mix sugar with salt and black pepper and ground chili in a flat dish. Roll dried salmon steaks in a mixture of sugar and pepper.

Heat olive oil in a skillet over medium heat. Add the salmon to the skillet and cook over medium heat, flipping, until the salmon is caramelized on both sides.

Meanwhile, prepare the orange sauce. Cut the zest from the orange, squeeze the juice into a bowl. Finely chop the zest and ginger. Cut the chili lengthwise, remove the seeds (this is the spiciest part) and finely chop a piece of pepper - adjust the exact amount to your taste. Add the amount of orange juice, zest, ginger and chilli to a pot and bring to a boil. Try the sauce - you can also add a little sugar and black pepper. Strain before serving.

Serve cooked salmon with green salad and spicy orange sauce. Enjoy your meal!

9. Salmon fillet with steamed olives

Ingredients:

salmon fillet without skin - 220 g;
olives - 40 g;
lemon peel - 1 g;
lemon - 10 g;
parsley leaves - 5 g;
tarragon - 5 g;
salt - 2 g;
ground black pepper - 1 g.

For garnish:

green beans - 60 g;
salt - 3 g;
vegetable oil.

Cooking: from a piece of salmon we will make a fillet without skin, it is very simple. For the marinade, grate the lemon zest on a fine grater. From the remaining lemon, take only the pulp and cut into small cubes. The olives are also finely chopped. We remove the hard stem from the tarragon, chop the leaves. Finely chop the parsley. Salt, pepper, mix everything.

We take a salmon fillet and make cuts with a grid - along and across, without cutting to the end about half a centimeter.
We put our marinade mixture in the slots. We put salmon and green beans in a double boiler. Brush the top of the beans with vegetable oil and season with sea salt. Cooking in 20 minutes: very tasty and fast.

10. Steamed salmon - video recipe

Enjoy your meal!

How to choose salmon steaks in the store?

If we are talking about fresh steaks, then you can’t check them like a whole fish - you can’t see the gills or the eyes. It remains to smell - chilled high-quality fish smells of freshness. In stores, alas, they often offer thawed raw materials under the guise of chilled. Frozen steaks are easier - the main thing is that there is less ice in the bag.

Steaks are sold in the store already cut - it's convenient. When buying whole fish, turn it into steaks yourself (ideal steak width is 2.5-3 cm).

How to choose a steak recipe?

Depends on your goals. Steak recipes - simple and complex in terms of ingredients, everyday and festive, dietary and not so. Steaks are marinated in advance and then baked, or vice versa: they are baked and served with specially prepared sauces, but this is according to the rules. You can do it without rules: you fried a slice-steak in the oven, smeared mustard on it or sprinkled it with ketchup - you're done. No recipes.

Okay, I bought a steak. What's next?

Wash and dry with paper towels. Salt. Season. Bake. Serve with or without sauce.

Or pickle. It is better to do it in foil, then it is more convenient to bake. Marinate the steak for 20-25 minutes in the refrigerator, then send it to the preheated oven for the same time.

Which is better: marinate thoroughly or lightly season?

The question is moot. The classic recipe is when the steak is seasoned with a minimum set of additives: salt, freshly ground pepper (black, white), lemon juice - that's it. Lemon juice is often used in recipes: it is difficult to find a more suitable neutralizer of omega-3 fatty acids. Minimalism has a logic: the fish is good in itself, why “spoil” it with additives? But not everyone will agree with this and offer an assortment of spices in all their splendor.

What ingredients are required?

Perhaps only three. Salt, pepper and sour additive: lemon juice, vinegar, white wine, soy or fish sauce, fermented milk product (yogurt). Other optional. Honey, for example. Sesame. Or even onions and garlic. Since they have a strong aroma and bright taste, there is an idea - to wrap the onion and garlic in foil (each vegetable separately) and bake next to the fish - then the accent will be expressive, but moderate.

What to season?

A matter of taste. Any dry herbs and fresh herbs that seem right to you: basil, oregano, thyme, rosemary, cilantro, mint, parsley. If it is fresh herbs, a sprig or two is enough, if dry herbs - depending on the degree of spice, to taste.

Salmon goes with spices such as white pepper, saffron, ginger (powder and freshly grated).

How much to bake?

The steak is baked at a temperature of 180-200 degrees for 15-25 minutes, depending on the stove.

What to bake?

It can be in foil, parchment, a sleeve, or just like that, "without anything." The latter is more difficult: you need to make sure that the steak does not dry out, it “grabs” faster, although the crust turns out to be more appetizing. In foil, it cooks more delicately, more tenderly - ideal for those who are on a diet. For the last 10 minutes, you can open the foil, previously closed, for the crust. Another option is a grate: it will turn out like on a grill, but if you dare, make sure that the fat drips into the container set for this purpose.

And what's for the garnish?

Vegetable pillow. This is practical as the fish will never dry out, plus the garnish as requested. Cut potatoes, you can also carrots, flat rounds, lay on the bottom of the baking sheet, and place steaks on top. It tastes better when the side dish is baked with spices and sauce. For example, in sour cream with dill and onions.

Another option: tomatoes, mushrooms, onions, cheese. Fry onions and mushrooms, put on steaks, tomatoes on top, the last layer is grated cheese. Bake 30 minutes. It will turn out "fish in French" with a spreading cheese crust, mmm ...

Or prepare a side dish separately: mashed potatoes according to all the rules, fried mushrooms with onions, boiled or fried rice.

What is the best marinade / sauce for steak?

Although tastes differ, here are some great recipes. We marinate in marinades for half an hour, and pour sauces over baked steaks directly on a plate.

1. Honey-ginger marinade: 2 tbsp. l. honey, 1 tbsp. l. freshly grated ginger, 1 tbsp. l. soy sauce, 1 tsp. mustard, juice of half a lemon (possible with gruel).

2. Mustard marinade: 2 tbsp. l. mustard, 2 tbsp. l. honey, 1 tbsp. l. soy sauce, 1 tbsp. l. olive oil, 21/3 lemon (juice), white pepper, sesame.

3. Mint sauce: mint, basil, chili pepper - phalanx of the little finger, white wine vinegar 1-2 tsp, freshly grated ginger 1 tsp, honey 1 tsp, fish sauce 1-2 tsp. , garlic 1 clove.

4. Provence herb sauce: thyme, rosemary, oregano, etc., parsley, lemon ½ pcs., capers 1 tbsp. l. Chop and mix everything.

5. Onion marinade: cut 2 onions into rings, mix with half a lemon and spices, add, if necessary, butter or sour cream.

6. Cheese sauce: finely grated cheese, cream, nutmeg (freshly grated - a pinch or two),

And the recipe "from and to" will be?

Necessarily. Here's one. For clarity and completeness of the picture.

And once again, step by step, how to bake a salmon steak in the oven:

Salt, rub spices or pour marinade (onion, garlic, spicy, herbal, yogurt, etc.) for 10-30 minutes.
Place the steak on a lightly oiled baking sheet, or on parchment paper, or wrap in foil. Bake at a temperature of 180-200 degrees for 15-25 minutes. If in foil - the last 5-10 minutes open the foil to form a crust.
Serve with a side dish and, if the steaks are not marinated, with sauce.