There is nothing more aromatic and sophisticated than cooked salmon fillet served outdoors for dinner with friends or relatives. Dishes from this fish are rich in complete, easily digestible proteins. Rich in acids, omega-3 pink salmon helps normalize heart function. In Russian cuisine, it is found in many recipes. Learn more about how to cook pink salmon with a marinade.
Selection and preparation of ingredients
Ideal fish should be fresh and not too oily. Old and thawed fillets are not suitable, as they have lost their original taste. And the dish will turn out tasteless. In good pink salmon, scales do not exfoliate, the meat is springy, the smell is fish.
Important! Use only fresh fish for cooking. Dishes and tools for this should be perfectly clean so as not to spoil the marinade with fermentation.
Marinade is prepared according to the recipe. Its preservative effect is based on the creation of unfavorable conditions for the reproduction of microorganisms. The effect is achieved with the help of food acid - acetic, citric or other.
Cooking pink salmon under the marinade
Pink salmon under the marinade is served as a hot and cold snack. Thanks to spices, the marinade gives it a unique taste. The cooking process itself is very simple, and even a child can handle it.
Classic recipe with carrots and onions in a pan
2 hours
sunflower oil
0.5 tbsp.
ground black pepper
2 tsp
Nutritional value per 100 g:
Onions are peeled and cut into rings. Carrots are also peeled and rubbed on a medium grater. The pan is put on medium heat and the oil is poured.
Spread the chopped onion there, fry for 2 minutes, then spread the carrots.
Add tomato paste. Fry until boiling liquid.
Pour a glass of hot water and add sugar. After 2 minutes, oil and all other spices are added to the marinade.
Roll the fish in flour. Put a frying pan on another burner and pour oil. Spread the pieces in it with the skin down.
At the same time, vinegar is added to the marinade and stewed for another 5 minutes. They taste and, if not enough salt or sugar, add.
Lay the products in layers in the prepared glass container. Part of the marinade must be placed at the bottom, fish and so on until the end of the ingredients.
It remains to wait until the dish has cooled, and you can put it in the refrigerator for 1 day. During this time, the fish will be saturated with marinade and will become very tasty. Serve pink salmon to the table, sprinkled with herbs.
Onions are peeled and cut into rings. Carrots are also peeled and rubbed on a medium grater. The pan is put on medium heat and the oil is poured.
Spread the chopped onion there, fry for 2 minutes, then spread the carrots.
Add tomato paste. Fry until boiling liquid.
Pour a glass of hot water and add sugar. After 2 minutes, oil and all other spices are added to the marinade.
Roll the fish in flour. Put a frying pan on another burner and pour oil. Spread the pieces in it with the skin down.
At the same time, vinegar is added to the marinade and stewed for another 5 minutes. They taste and, if not enough salt or sugar, add.
Lay the products in layers in the prepared glass container. Part of the marinade must be placed at the bottom, fish and so on until the end of the ingredients.
It remains to wait until the dish has cooled, and you can put it in the refrigerator for 1 day. During this time, the fish will be saturated with marinade and will become very tasty. Serve pink salmon to the table, sprinkled with herbs.Video recipe
Did you know? Pink salmon meat is suitable for preparing first and second courses. But the cooks believe that when frying it turns out to be too dry.
Fried in batter
1–1.5 kg1.5–2 hours
Nutritional value per 100 g:
Clean fish, wash, cut into portions.
Sprinkle the prepared parts of the fillet with salt on both sides and sprinkle with lemon juice. You can squeeze 1 lemon on the fish.
Sprinkle with rosemary, add sour cream and grease the fish.
Cover with a film and leave to marinate for 30 minutes.
Roll the fillet in cornmeal and fry in oil over medium heat. Fry each side for about 3 minutes.
Serve by laying on lettuce leaves and garnishing with lemon.
Clean fish, wash, cut into portions.
Sprinkle the prepared parts of the fillet with salt on both sides and sprinkle with lemon juice. You can squeeze 1 lemon on the fish.
Sprinkle with rosemary, add sour cream and grease the fish.
Cover with a film and leave to marinate for 30 minutes.
Roll the fillet in cornmeal and fry in oil over medium heat. Fry each side for about 3 minutes.
Serve by laying on lettuce leaves and garnishing with lemon.Video recipe
Did you know? To lay eggs, the female salmon beats with its tail, creating a low pressure zone next to it. This allows her to dig a shallow hole for her 5,000 eggs.
In a slow cooker
1 kg 1 hour
Nutritional value per 100 g:
Peel and finely chop the onion into cubes or half rings.
Wash, peel and grate carrots on a coarse grater.
Cut the fish into pieces, salt and pepper.
Mix tomato juice with sugar and salt.
Add sunflower oil to the bottom of the multicooker bowl. Then put fish in it, fill it with carrots, onions.
Stir and pour tomato filling.
Close the bowl with a lid. Set extinguishing mode at high pressure for 8 minutes. Serve pink salmon hot, sprinkled with herbs.
Peel and finely chop the onion into cubes or half rings.
Wash, peel and grate carrots on a coarse grater.
Cut the fish into pieces, salt and pepper.
Mix tomato juice with sugar and salt.
Add sunflower oil to the bottom of the multicooker bowl. Then put fish in it, fill it with carrots, onions.
Stir and pour tomato filling.
Close the bowl with a lid. Set extinguishing mode at high pressure for 8 minutes. Serve pink salmon hot, sprinkled with herbs.Video recipe
Did you know? The most ancient fossilized remains of salmon — 50 million years.
In the oven
1–1.5 kg1.5–2 hours
Nutritional value per 100 g:
- Preheat the oven to 220 ° C.
- Place foil on a baking sheet.
- Cut the fish into portions, rinse, dip dry with a paper towel.
- Rub the pieces with oil, salt and pepper.
- Sprinkle with lemon juice.
- Place the skin down on the foil.
- Put in the oven for 6 minutes. Readiness is checked by peeling. If the fish is easily chopped with a fork, it is ready.
- Serve hot, sprinkled with herbs and garnished with lemon.
Important! The baking time depends on the thickness of the pink salmon, determined by the thickest part of the fillet. Every 1.5 cm — it is 2 minutes of time.
It is not difficult to cook pink salmon. This is an easy and quick to prepare appetizer or the second dish, which can be served hot or cold. It is extremely healthy and can be used in dietary nutrition.
