It is very easy to cook any salmon fish on the grill or in a grid over coals. In order to cook soft and juicy salmon meat, it must first be marinated.

Rinse the fillet in running water, dry it with a kitchen towel. Now drizzle the fish with olive oil. After that, you can simply salt and pepper the fillet, you can also grate with fennel and dill (dry or fresh).

But perhaps a more interesting pickling option is the following way - mix soy sauce, olive oil, chopped garlic, mustard and marinate the fillet in this sauce.

You can also grease the fish with mayonnaise on the side where the skin is missing.

Leave the fish to marinate for 20-30 minutes.

Now grill the fish in the net over hot coals or on the grill for four minutes. First you need to put the fish skin down, and then turn it over. Try to pick the meat from the edge - you will see that the meat has turned from red to lighter pinkish or even almost white, and the texture itself has become more crumbly - the salmon is ready.

Serve with fresh vegetables and hot sauce.

Fish shish kebab is an unusually tasty and healthy delicacy, which is very popular with the arrival of spring warmth. A tender, juicy and nutritious dish is quick and easy to prepare, does not require long marinating and, saturated with the aroma of smoke, goes well with any side dishes, which is convenient in a large company.

How to cook fish on the grill?

Cooking fish kebab includes several stages: choosing a variety, cutting, marinating and frying. A quality dish will turn out only if the carcass is correctly selected. It can be one variety or assorted fish on one skewer. The choice is based on personal preferences, but there are also specific principles for which fish to grill on the grill:

For cooking, both river and sea fish are suitable. Preferably - a fat and juicy carcass. Salmon, catfish, sturgeon, perch, trout, mackerel are the most sought-after varieties of fish, they have few bones and are easy to cut into identical pieces.
When choosing fish, first give preference to fresh, and if there is none, frozen will fit. Defrost fish should be in the refrigerator at a temperature not higher than +5 degrees.
Fresh fish have bright red gills and smooth scales.
Dryish varieties of fish are recommended to be alternated with vegetables, so the fish does not dry out, and the vegetables are saturated with a pleasant fishy aroma and serve as an excellent side dish.

From fish - a crucial stage in cooking. With proper pickling, the fish retains its structure, keeps its shape and is saturated with aromas without losing its characteristic taste. A universal marinade is a combination of lemon juice, oil and salt - this mixture, like brine, preserves and protects from drying out.

Ingredients:

trout fillet - 900 g
olive oil - 100 ml;
lemon juice - 70 ml;
soy sauce - 60 ml;
rosemary - a pinch;
white ground pepper - a pinch;
lemon slices - 10 pcs.

Cooking

Mix lemon juice, sauce, oil and spices.
Cut the fish into pieces and put in the marinade. Set aside for 2 hours.
Alternating with lemon slices, thread the pieces on skewers and fry the fish skewers for 10 minutes.

Fish skewers on the grill

Grilled fish is one of the healthiest and most nutritious dishes. Thanks to this method of processing, the product acquires an appetizing appearance and retains a maximum of juiciness and taste. You should not spend money on expensive varieties - inexpensive freshwater or sea fish with a neutral taste is perfect for barbecue, which may not be so good in a different version.

Ingredients:

perch fillet - 800 g;
sweet pepper - 1 pc.;
cherry tomatoes - 10 pcs.;
red onion - 5 pcs.;
fresh dill - a handful;
vegetable oil - 60 ml;

Cooking

Cut the fillet and pepper into pieces.
Chop the onion into rings.
String fish, tomatoes, onions and peppers on skewers, brush with oil, season.
Grill delicious fish skewers for 10 minutes.
Garnish with herbs when serving.

Fish skewers on the grill are very convenient to cook. This method is suitable for a whole carcass or large pieces that are difficult to balance on skewers. The fish on the grill is baked more evenly and acquires a characteristic frying pattern left over from the red-hot iron. To prevent the dish from turning into porridge, use oily fish with dense meat.

Ingredients:

halibut fillet - 700 g;
Dijon mustard - 40 g;
soy sauce - 40 ml;
lemon juice - 50 ml;
honey - 30 g;
vegetable oil - 80 ml;
garlic clove - 2 pcs.

Cooking

Cut the fish into large pieces.
Combine all marinade ingredients.
Marinate the fish for 15 minutes.
Grease the grate with oil and lay out the pieces of fish.
Cook the skewers for 5 minutes on each side.

Even a beginner can cook fish on the grill in foil. It is necessary to flavor the cleaned carcass with oil and spices, stuff with citrus slices and wrap in foil. This is the easiest way to keep fish from drying out. To get a fried crust, you need to release the finished fish from the foil and hold it open for 2 minutes on the coals.

Ingredients:

dorado fish - 400 g;
orange - 1 pc.;
sprigs of thyme - 4 pcs.;
vegetable oil - 40 ml.

Cooking

Clean the fish, cut the skin.
Drizzle with oil, put thyme inside.
Break the orange into slices. Lay one part in the cuts, the other on the foil.
Wrap the fish and bake for 30 minutes.

A dish that requires a special approach. You can fry the whole carcass, in the form of portioned steaks, or in pieces on skewers. The main thing is the marinade, with the help of which the fish will retain its natural flavor. The abundance of spices and flavorings will spoil the dish, so lemon and apple juices will suffice, subtly emphasizing the taste of fish.

Ingredients:

pink salmon fillet - 1 kg;
apple juice - 100 ml;
lemon juice - 50 ml;
soy sauce - 40 ml;
sour cream - 80 g.

Cooking

Cut the fillet into portions.
Mix apple and lemon juices and soy sauce.
Marinate the fish for 30 minutes.
Lubricate with sour cream and fry red fish skewers for 8 minutes.

Caucasian fish skewers

The most delicious fish on the grill is freshly caught. Sturgeon is a popular fish of Caucasian reservoirs, and shish kebab from it is a specialty of hospitable lands. The peculiarity of cooking in a marinade: lemon juice makes the meat more tender and gives a spicy sourness, and dry wine conveys its bouquet. Such a barbecue is fried on fruit coals.

Ingredients:

sturgeon fillet - 1.3 kg;
dry white wine - 150 ml;
lemon juice - 50 ml;
vegetable oil - 50 ml;
ground black pepper - a pinch.

Cooking

Cut the sturgeon.
Whisk wine, juice, oil and pepper.
Marinate the fish for two hours.
Thread and fry for 10 minutes.

The process, the main advantage of which is obtaining a tasty and healthy product, which is prepared quickly and not troublesome. Fish steaks in this case are in demand more than others. They are smoked on a wire rack rather than skewers, making it easier to cook evenly. During frying, the steaks are turned over only once.

Ingredients:

salmon carcass - 2.5 kg;
lemon - 3 pcs.;
nutmeg - 1/2 teaspoon;
water - 300 ml;
fresh parsley - a handful.

Cooking

Cut the salmon into pieces 2.5 cm thick.
Squeeze out the juice, add water and spices.
Marinate the fish.
Fry for 8 minutes on each side.

Grilled river fish is always a high-quality and fresh dish with a specific taste and aroma. As a rule, small, freshly caught fish are gutted and soaked in a sour sauce with the addition of dairy products. The latter just help to get rid of the smell of mud. Whole fish is cooked on a grill.

Ingredients:

carp - 1 pc.;
cream - 100 ml;
olive oil - 40 ml;
lemon juice - 50 ml;
ground black pepper - a pinch;
fresh dill - a handful.

Cooking

Clean the carp, remove the gills and cut the skin.
Mix greens, pepper, cream, juice and oil.
Marinate the fish for 30 minutes.
Place on a wire rack and cook for 25 minutes.

Skewers of fish in the oven on skewers

Bad weather is no reason to refuse a fragrant dish, because shish kebab will replace the traditional version, which does not affect its quality at all. The original marinade from pomegranate juice will quickly soak the meat, wooden skewers will not yield to skewers, and a functional oven will allow you to cook a beautiful and tasty meal in just 15 minutes.

In recipes for the grill, there are often tips that are not always clear to those who are used to grilling barbecue on the grill. How to achieve the right temperature when frying meat and how to measure it? What is direct and indirect heat mode? Why does the grill have a lid - the brazier does not have one? We get acquainted with the equipment for frying barbecue, steaks, chicken, and anything else - a gas grill.

How to fire up a gas grill?

Of course, different models have some differences in design, so before using it is necessary to read the instruction manual. The general rules are as follows. First you need to open the lid to vent the gas. Then you should open the valve of the gas cylinder (or provide access to natural gas) and wait a minute for the gas to go through the pipes. Now you need to set fire to the burners and set the regulators to maximum power. After that, close the lid of the grill and warm it up for 10-15 minutes.

What to do if you smell gas?

The smell of gas may indicate a gas leak in the gas hose or its connection. Turn off the burners and close the gas bottle valve (or natural gas regulator). Then disconnect the gas hose and reconnect it after a few minutes. Then turn the grill back on. If you smell gas again, contact the manufacturer.

How do I adjust my gas grill for direct heat?

Ignite all burners and set the desired temperature. If you are going to cook on direct medium heat, set the burners to medium heat, close the grill lid and wait for the temperature to rise to 175-230°C. After that, you can lay out the products on the grate installed above the burners. If your grill doesn't have a thermometer, use the palm temperature method.

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Benefits of Grilled Salmon Fillet

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired calcium and phosphorus metabolism in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

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With the approach of the barbecue season, lovers of outings and cooking on an open fire remember their favorite recipes for marinades and sauces, are interested in new ones, looking through modern culinary magazines and open spaces of Runet blogs.

Fish on the grill is much healthier than fatty meat, and cooking takes just a few minutes (the coals will burn longer). The main thing is to choose the right marinade for fish, bake it and you can enjoy a delicious dish.

One of the main factors affecting the taste of the finished dish is the choice of the right fish. Fatty red varieties are best - trout and salmon. You can replace this fish with sockeye salmon or coho salmon, they are more affordable and budget-priced, but no less tasty. But it’s better not to use pink salmon, the fish is already quite dry, and hot coals will dry it even more.

If the fish carcass is frozen, to cook it on an open fire, it must be thawed according to all the rules, otherwise the fish will fall apart during the frying process. You can defrost the carcass by putting the fish on the bottom shelf in the refrigerator, laying it out in the evening. By morning, the fish will be ready to season it with fragrant spices and seasonings. At the same time, all the taste qualities of the product and an attractive appearance will be preserved.

The defrosting process can take up to 10-12 hours.

Before marinating the fish for grilling, it is necessary to rinse it in running water and remove what the manufacturer left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut large fish in half, small-sized carcasses - leave as a whole. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remains of the ridge.

The most common and best option for cooking fish on the grill is to use a special grill. Tender fillets will be evenly fried during the cooking process, and the grill will hold the meat. However, it is worth considering that the width of the fish should not exceed 3 cm.

If you plan to cook fish on skewers or skewers, then the size of the pieces should depend on the diameter of the skewer, the larger it is, the thicker the fillet is cut. It is not recommended to cut thicker than 5 cm.

If wooden skewers are used, then it is recommended to soak them in cold water overnight, then they will not burn and smoke. For this method of cooking fish on coals, a thin fillet of a small fish is suitable.

Marinades for fish

Classical

Ingredients:

Onions - 2 pcs;
Lemon 1-piece;
Garlic - 2-3 cloves;
Salt, pepper, herbs - to taste

Cooking:

Cut the onion into thin half rings, and slice the lemon. Put the products in a bowl, and lightly mash with your hands until the juice appears.
Squeeze a couple of cloves of garlic through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
Stir and rub the fish with this mixture. If the carcass is whole, pieces of lemon, onion and herbs can be put into the belly of the fish.
Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Dry method with a spicy twist:

The fish prepared according to this recipe, after baking, is obtained in a spicy "fur coat". This marinade is suitable for red fish.

Ingredients:

Red sweet onion - 2 pcs.;
Bulgarian pepper - 2 pcs.;
Chili pod - 1 pc.;
Garlic - 2 cloves;
Lemon - 1 pc.;
Some fresh herbs - cilantro and parsley;
Olive oil - 85 ml;
Coarse salt and freshly ground pepper.

Marinade preparation:

Chop all vegetables and herbs very finely or scroll through a meat grinder. Add spices and fresh herbs.
Grate a dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
In order for the spices to penetrate better, shallow grooves can be made on the skin with a sharp knife without cutting through the fillet to the ridge.
Once the fish is marinated, it can be baked on the grill on the grill or in foil.

"Liquid" pickling method

Such a marinade for fish on the grill can be used to soak any fish, especially if it has a pronounced river smell. It is very tasty to bake silver carp on the grill according to this recipe.

Ingredients

Lemon - 1 pc.;
Water - 250 ml.
Vegetable oil - 80 ml.;
Mustard - a tablespoon;
Apple cider vinegar - 2 tbsp. spoons;
2 bay leaves;
a tablespoon of sugar;
a teaspoon of salt;
Freshly ground pepper;

Marinade preparation:

Dissolve salt and sugar in warm water, add pepper and bay leaf.
Grate the lemon zest on a grater (only the colored part, the white part will be very bitter in the marinade), add to the water along with the lemon juice..
Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard for marinade preparation with grains, they will give a more pronounced and bright taste to the fish.
Soak the fish in the finished marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be quickly pickled using simple ingredients and ready-made fish seasoning, which is extremely convenient in "camping" conditions.

Ingredients:

Lemon - 1 pc.;
Onions - 2 pcs.;
Seasoning for fish - a teaspoon;
A little salt.

Marinade preparation:

Gut a fresh fish, after thoroughly cleaning it from scales. Cut off all unnecessary parts, from them and small roach you can cook an ear on a fire.
Season the carcass with salt and ready-made spices, rubbing the mixture thoroughly. Inside the fish, salt and also add a little spice.
Peel the onion from the husk and cut into thick rings, without disassembling them, put them inside the abdomen. Add slices of lemon or lime there for piquancy.
Put the fish in a bag, flavor with the remaining lemon, squeezing the juice into the bag, and put it in a cool place for a couple of hours if possible.
Put the marinated fish on a greased grate so that it does not stick. And bake on hot coals. The approximate baking time is 10-15 minutes on each side.

This type of fish not only has rather fatty meat, but also has a rather specific smell. You can soften the unpleasant odor with a marinade.

Ingredients:

Mackerel - 2 fish;
Garlic - 3 cloves;
Lime - 1 pc.;
Fresh tomatoes - 3 pcs.;
A little parsley;
Salt and seasonings;
Vegetable or olive oil.

Grilled fish:

Cut off the head of the mackerel, clean the inside of the films.
Cut the fish lengthwise, making an incision along the ridge, and carefully cut out the bones. Expand "book".
Grind the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these components. Rub the fish with the resulting sauce.
Cut fresh tomatoes into rings, put on one side of the carcass, cover with the second part. The more tomato is used as a filling, the tastier and juicier the fish will turn out. For reliability, you can fix the belly with the filling with toothpicks.
Cook fish on the grill, or bake in foil over charcoal.

Marinades give the fish not only sharpness and piquancy, but also unique flavors.

When preparing the marinade, it is important to consider:

♦ The salt in the marinade will keep the fish pieces from falling apart when cooked
♦ If onion is present in the marinade, then you need to cut it finely and salt it to release the juice
♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
♦ The fresher the fish, the less time it takes to marinate it

The most popular marinade recipes for fish

Recipes are for 1 kg of fish

Marinade for fish with white wine

Dry white wine - 300 g
Soy sauce - 200 g
Sugar - 4 tablespoons;
Fresh ginger - 100 g
Deodorized oil - 5 tbsp. spoons
Greens - to taste

Mix all ingredients. Coat the fish with marinade and leave it to marinate for 1 hour.

Marinade with lemon

Lemon (juice and zest) - 1 pc.
Garlic - 2 cloves
Deodorized oil - 2 tbsp. spoons
Marjoram - to taste
Salt - to taste

Mince the garlic. Squeeze the juice from the lemon and finely chop the zest. Mix the ingredients, coat the fish with the marinade and leave to marinate for 1 hour.

With vinegar

Vinegar 9% - 1 tbsp. a spoonful of vinegar
Parsley - 1 bunch
Thyme - 4 sprigs fresh or 2 tbsp. spoons of dry
Bay leaf - 2 pcs.
Onion - 1 pc. (large)
Salt - to taste

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with the marinade and leave to marinate for 1 hour.

with sauce

Soy sauce - 2 tbsp. spoons
Ground black pepper - to taste
Deodorized oil - 6 tbsp. spoons
Coriander - 1 tbsp. a spoon
Garlic - 4 cloves

Fish on the barbecue

Vodka - 4 tbsp. spoons
Soy sauce - 4 tbsp. spoons
Spices for fish - 2 tbsp. spoons
Ground black pepper -; taste
Garlic - 3 cloves

Grind the garlic, mix with the rest of the ingredients, coat the fish with the marinade and leave it to marinate for 1 hour.

Dry white wine - 150 g
cilantro - 1 bunch
Garlic - 4 cloves
Onion - 3 pcs.
Dill - 1 bunch
Juice of one lemon
Black ground pepper - to taste
Salt - to taste

Grilled

Red dry wine - 200 g
Deodorized oil - 4 tbsp. spoons
Provencal dry herbs - 2 tbsp. spoons
Black ground pepper - to taste

Mix all the ingredients, coat the fish with the marinade and leave it to marinate for 1 hour.

For smoking

2 large onions
Salt - 4 tablespoons
Vinegar 9% - 300 ml
Unrefined oil - 300 ml
Garlic - 1 head
Allspice - 3 peas

Chop the garlic and onion, mix with the rest of the ingredients, coat the fish with the marinade and leave it to marinate for 1 hour.

The preparation of any marinade comes down to the primitive mixing of all its components. If the fish is cooked as a whole, then, in addition to the outer sides, it should be filled with marinade and its abdomen. Pieces of fish are coated (poured) with marinade.

Although the marinade contains preservatives (salt, vinegar, sugar), it should not be stored for a long time, much less reused.

In any marinade recipe, if desired, you can make changes. For example, remove some spice, or replace it with another. But you should not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply be spoiled.

Serving fish to an impromptu table in nature

While the fish is being cooked, you should take care of the vegetable accompaniment, or rather the side dish. The taste of fish is well set off by ordinary boiled rice, it can be prepared in advance and taken with you. Rice can be warmed up in foil with the addition of vegetable oil and herbs. Moreover, envelopes with a side dish can be prepared at home. Baked or boiled potatoes, grilled vegetables cooked with fish will also go well with fish.

As a drink, fish is served with white or rosé wine, “sour” soft drinks, such as apple juice, homemade lemonade.

As a sauce, you can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce.

Grilled sockeye. Recipe • Grilled salmon fillet

How to cook fish on the grill?

Fish skewers on the grill

Caucasian fish skewers

Skewers of fish in the oven on skewers

How to fire up a gas grill?

What to do if you smell gas?

How do I adjust my gas grill for direct heat?

More on the topic "Cooking on a gas grill - the secrets of a delicious barbecue":

Benefits of Grilled Salmon Fillet

Marinades for fish

Classical

Dry method with a spicy twist:

"Liquid" pickling method

For freshly caught fish

The most popular marinade recipes for fish

Marinade for fish with white wine

Marinade with lemon

With vinegar

with sauce

Fish on the barbecue

Grilled

For smoking

Serving fish to an impromptu table in nature