How to cook pink salmon tasty - 11 recipes

How to cook pink salmon so that everyone gasps? It is easy and simple! The beauty of pink salmon is that the fish is universal - it is amazingly tasty, baked under a cheese cap, surprisingly fragrant soups come out of it, and you can salt it so that it will be indistinguishable from salmon. In our selection of the best recipes with pink salmon!

Pink salmon fried in slices in a pan

Many blame pink salmon for dryness. In this regard, I want to recall the good old joke about cats: you do not like cats? You just don’t know how to cook them! The same is with pink salmon - if it is cooked correctly, it turns out an amazingly tasty dish. Juicy, fragrant, tender. But remember: fried pink salmon in a pan will come out delicious only if the original product is absolutely fresh.

Fresh pink salmon - silvery, smelling of the sea, with bright eyes, gently pink gills. The second-rate product gives out gray color, dullness, and the carcass itself looks dried out.

For cooking you will need:

• large carcass of fish - 1.2 kg;
• salt, pepper to taste;
• vegetable oil for frying - 100 ml;
• flour - 1 tbsp.

Cooking like this:

1. We clean the pink salmon from the insides, rinse, cut into neat steak pieces. Spread each with salt, pepper and roll in flour.
2. We spread the fish on a heated frying pan and fry until golden brown on both sides. Pink salmon will be fried evenly, and the crisp will remain if the fire is made sparing, that is, medium. Strong heat will fry the fish, but inside it will remain raw.

Ready-made slices are served on lettuce leaves. Be sure to offer chopped cherry tomatoes, cucumbers, homemade pickles to eaters.Garnish the taste of the dish and the spicy yogurt tartar sauce with slices of pickled gherkins and squeezed clove of garlic.

Rich salmon fish soup

Often after frying the fish, the head and tail remain. These are the tidbits for making a delicious, fragrant fish soup. You can cook it with rice or pearl barley, and we offer a standard version with potatoes.

So, we will prepare:

• tail and head of fish;
• 3 potato tubers;
• spices to taste;
• Bay leaf;
• a large bunch of greenery;
• carrots and onions - 1 pc.

Getting started:

1. From the head and tail, we cook a transparent broth. It will turn out like a tear, if you carefully cut the gills - they absorb dirt from the reservoir, which makes the broth muddy.
2. In a pan, lightly fry the onions and carrots.
3. Peel and cut the potatoes into cubes.
4. We bring the broth to a boil and pour potatoes there, and after 5 - 7 minutes and fry. Cook vegetables until cooked.
5. The final touch is to add greens and fish slices: we clean them from the tail, remove them from the head (especially delicious cheeks!), Not forgetting to choose the bones.
6. Season everything with herbs, put a lavrushka and let it brew a little. It turns out awesome fast soup. It is especially tasty with brown bread and a spoonful of low-fat sour cream.

Whip up option - soup with canned pink salmon. It is enough to boil the potatoes, add vegetables to it and at the last moment pour the canned food along with the juice. The soup will be wonderful if you season it with a large bunch of fresh herbs.

How to cook pink salmon in a juicy oven

Juicy pink salmon in the oven is obtained by baking it on a salt pillow. In this case, salt is not necessary. Surprisingly, the product absorbs exactly as much seasoning as necessary so that the dish does not come out dry and fresh. For the recipe, prepare a pack of salt and large peeled fish with or without a head, weighing 1.3 kg.

We advise you to put a small container with water in the oven - in the process it will evaporate, saturating the fish fibers with juices.

Then everything is as simple as possible:

1. Pour a packet of coarse rock salt onto a baking sheet.
2. We spread the carcass, washed and cleaned from scales.
3. Turn on the oven at a temperature of 180 degrees.
4. Bake for 30 minutes.

We serve fish with lemon, cherry tomatoes, tartar sauce or any other taste. And do not forget to open a bottle of young white wine - the combination will be divine!

Bake fish fillet in foil

Pink salmon fillet baked in foil looks festive. Especially if each piece is packed in a neat envelope and served directly, only slightly opening it. Serve each serving with fresh herbs, slices of vegetables, olives ... And now, a light Mediterranean-style lunch is ready for your guests!

For cooking, prepare: 4 servings of fish fillet, 20 g of oil for lubricating the foil, 4 potato tubers, one onion, black pepper, 50 g of cheese and mayonnaise for the "net" - 100 ml.

Instead of potatoes, rice or bulgur can act as a substrate.

We proceed by stages:

1. We will prepare 4 foil envelopes and oil them a little.
2. On each sheet of metal lay potato slices. Distribute the fillet on top. Add salt and pepper.
3. We will send the finest half rings of onions to the fish blanks and sprinkle all with grated cheese.
4. Pour all the mayonnaise and carefully pack the foil.
5. We send to the oven, preheated to 180 degrees.
6. Bake for 20 - 25 minutes.

In the course of such culinary experiments, the aromas of fish, potatoes, and mayonnaise fill the house. And such a dish is very tasty not only hot - cooled, it resembles a light and satisfying casserole. We eat with white wine in a circle of friends and enjoy life.

You can cook pink salmon in the oven in the foil the day before, and then warm it up: it does not lose taste, but on the contrary, vegetables and fish are soaked in each other's juices. The dish acquires completeness.

In a creamy sauce in a slow cooker

Pink salmon cooked in a creamy sauce will give odds to any expensive red fish. And cooking her is a pleasure.Out of worries, only buy the carcass of fish in advance, cut it and pour in creamy sauce.

In addition to fish, we will need 300 ml of heavy cream for the sauce, Art. l flour, spices "Provencal herbs", white pepper and salt to taste.

You can pre-fry the fish in the "Frying" mode - so the juices are "sealed", will remain in each piece, and the dish will come out even tastier.

How to cook:

1. We cut the fish into pieces, which we lay on the bottom of the multi-bowl.
2. Mix cream, salt, pepper and herbs in a bowl. Add a spoonful of flour.
3. Fill the fish with sauce, turn on the "Fish" or "Stew" mode.
4. We are waiting for a signal about the end of cooking.

Remember: fish should not be overexposed. The meat is tender and baked quickly. And we recommend serving the dish with young potatoes, brown rice or pasta cooked before the aldente. Do not forget to serve a glass of cool cranberry juice or water with lemon. Eat, savoring every bite.

Fried fish with lemon juice

Followers of a healthy lifestyle know that any fish can not be salted, but replaced with “white death” with healthy lemon juice. He will add a touch of citrus freshness and subtle acidity, which is surprisingly harmoniously combined with seafood.

We will need:

• large carcass of pink salmon;
• lemon or lime;
• a mixture of peppers;
• cooking oil for frying.

Cooking like this:

1. Cut the carcass into slices, and divide the lemon into 3 to 4 parts.
2. Pour the fish with lemon juice, season with spices. Allow to marinate for 10 - 12 minutes.
3. We spread the fish blanks on a heated frying pan and fry on both sides until cooked.

Never cut fish too thinly - it risks falling apart in a skillet. Pieces must be at least 2 cm wide.

This option is just made for a diet dinner! Garnish can be leaf lettuce, bell pepper, herbs and fresh cucumbers. Make it a rule to arrange a fish dinner a couple of times a week: kilograms will begin to melt quickly, and soon you will not recognize yourself.

Baked “under a fur coat”

If unpretentious pollock turns out to be fabulously delicious "in a fur coat", then pink salmon in a marinade of vegetables is just a song and a gourmet paradise.

Prepare:

• fish - 1000 g;
• large carrots - 1 pc;
• onion - 2 pcs;
• tomato paste - 2 tbsp. l .;
• salt, spices to taste;
• vinegar 9% - 2 tbsp. l .;
• cooking oil for frying.

Peel the carrots and onions, three on a grater and cut into half rings. Stew in vegetable oil in a pan, adding salt, spices, tomato paste and vinegar. In a separate pan, lightly fry the pieces of fish. And now we put vegetables in a thick hat and then on low heat we’ll sweat for 30 minutes, covering it with a lid. The dish is tasty, delicate, but we highly recommend waiting and eating it cold. It turns out a snack - you lick your fingers!

Fried fish steak

The pink salmon steak is especially tasty when cooked on the open grill. You can fry it in a grill pan: you will also get a delicious piece. Serve it with vegetables or sauce, garnish with french fries, put on a bun in the form of a fish burger and be recognized as a fashionable modern chef among friends. And all you need is a piece of fish, salt, pepper and a little oil.

How to cook:

1. From the fillet we make a steak the size of the palm of a hand.
2. Coat it with salt, pepper.
3. Heat oil in a frying pan.
4. Quickly fry the workpiece from two sides until golden brown.

Serve on a large flat plate, garnished with greens and pods of pickled jalapenos. We eat, biting peppers under a glass of tequila.

How to cook pink salmon in the oven with potatoes

The meat is delicious in French, but somehow very corny. But what if you do not cook meat, but fish in French? This is unusual and easy, given the amount of goodies on the festive table.

To prepare, prepare:

• potatoes - 5 - 6 tubers;
• large onion - 1 pc.;
• cheese - 200 g;
• pink salmon fillet - 800 g - 1000 g;
• salt, pepper to taste;
• vegetable oil for greasing the pan and frying.

Cooking like this:

1. We clean the potatoes, boil them until half ready, and cut them into slices 1.5 cm wide.
2. Chop the onion in half rings and fry in a pan until soft.
3. Rub the fish with seasonings.
4. On a greased baking sheet, put the potatoes, fish on top, and then a layer of stewed onions. Rub the cheese with a "hat".
5. We send the baking sheet to the oven at 220 degrees for 15 - 20 minutes. Since all the components are practically ready, we don’t have to bake for a long time. As soon as the cheese has melted and acquired a pleasant crust, turn off the oven. Let the fish cool slightly and serve on a large flat dish.

The fish is not inferior in taste to the meat of the second, and often, it is perceived even better. The most fastidious eaters love this dish and eat it with pleasure. Its best accompaniment is a light salad of Beijing and greenhouse cucumbers.

Recipe for cooking whole fish in foil

The secret of cooking whole fish in foil is very simple: the foil should be enough to wrap the fish tightly in a shiny “skin”.

We recommend filling the carcass with slices of lemon - they will give a pleasant sourness. And you can grease the fish with white pepper - this spice traditionally decorates fish dishes.

For cooking, prepare fish weighing 1.4 kg, salt, pepper, spices, lemon and a sheet of foil (large).

1. We wash the fish, clean from gills and scales, rub with spices. Inside the abdomen, spread the lemon slices.
2. Tightly wrap the carcass in foil and send it to the oven 200 degrees. Bake for 30 - 40 minutes.
3. Expand the finished fish and let the crust brown (if you wish).

It looks impressive on a table with a side dish of baby vegetables and herbs. Prepare a sauce for it, eat with the company.

How to deliciously pickle pink salmon at home

Do you know that sometimes pink salmon is tastier than any salmon? And certainly it is more accessible. You can pickle the fish so that you lick your fingers! We will tell you the simplest and most delicious recipe for homemade dry salting.

Meat for salting needs exceptionally fresh, dense, elastic. A poor-quality product will fall apart and salt out unevenly.

Prepare the products:

• fish - 1000 g without a head (you can cooked fresh fillet);
• 3 tbsp. l salts;
• 2 tbsp. l Sahara;
• spices to taste;
• 100 ml of vegetable oil;
• Lavrushka - 2 pcs.

Cooking Algorithm:

1. We cut pink salmon into 2 large plates, taking out the ridge. Rub the fillet on both sides with salt and sugar, which we pre-mix in one container.
2. On each layer we put broken leaves of lavrushka (but you can not add it), sprinkle with any spices, pour oil.
3. We lay the layers on top of each other and put in a prepared container. Leave for 2 to 3 hours at room temperature, put in the refrigerator.
4. Fish is salted for 7-8 hours. If you like ambassador "abruptly" - increase the amount of salt.

It remains only to take out the pink salmon, cut off a delicious piece, lay it on a fresh loaf, oiled with butter. A sprig of dill from above will turn the dish into a sumptuous morning snack. Under a cup of coffee latte it’s difficult to think of the best breakfast.

Pink salmon goes well with cheeses, dried fruits, accepts pineapples and even raisins and nuts. Try to start it, bake it in whole or in part - the result will always please you.