Even an inexperienced cook knows that cooking red fish is a real art, because even the slightest mistake can ruin the whole dish.

That is why a chef of any level should know how to fry chum salmon in a pan to make it juicy and tasty. Today the portal "Your Povarenok" has collected for you several recipes that will help you cope with this non-trivial task and make a truly great meal.

How to properly fry chum salmon in a frying pan

• Like any other fish, chum salmon can be sold frozen. In this case, the most important stage in its preparation is defrosting the product. This should be done at room temperature, without using hot water, and even more so without resorting to using a microwave.

Before you continue cooking and dip the meat into the marinade, you need to check it for bones. All of them should be removed, the same goes for the skin, but this already depends on personal preference.

• Chum salmon can be cut into steaks or simply cut into small pieces. The first option is more suitable for frying in flour, the second - if the fish is cooked in batter.
• The main ingredient in the marinade for chum salmon is lemon juice. It is he who helps the fish to reveal its delicate taste, and also makes it more aromatic and dense.

• To make the fish as beautiful as in professional photos, you need to know how much you need to fry.
  Usually the frying process takes place in two stages.: First, the fish is kept over high heat so that a crust forms on the surface of the meat (this takes about three minutes), then the fire is reduced and brought to readiness in 12-14 minutes.

A simple step-by-step recipe for fried chum salmon fillet in flour in a pan

Ingredients

• Chum salmon - 500 g + -
• - 1 PC. + -
• - taste + -
• - taste + -
• - 4-5 st. l. + -
• Fish Herb Blend- taste + -
• - 6 tbsp. l. + -

How to quickly and deliciously cook chum salmon in a frying pan step by step

1. First you need to defrost the chum salmon. This should be done after you have removed it from the package. The best option is, of course, defrosting in the refrigerator compartment, but it is too long. Therefore, you can simply defrost the fish at room temperature.
2. Cut the chum salmon meat into convenient pieces, remove the bones and cut off the skin. Rub each piece with salt and pepper.
3. Now squeeze the juice of one lemon into a bowl. Pour spices here and mix. Then we grease pieces of fish into a container and mix a little.
4. After half an hour or an hour, pour flour on a flat plate and set the vegetable oil to warm up in a frying pan.
5. Dip each piece of chum salmon in flour and then transfer to butter.
6. Fry over high heat until a golden crust appears on both sides, then reduce the strength of the fire and bring to readiness for 15 minutes.

The most important moment in the preparation of this dish is the formation of a crust on the fish. It is the fried crust that protects the meat from drying out and helps to preserve the flavor inside the pieces.

Juicy chum salmon fried in a pan in batter

If you are afraid to overcook the chum salmon and you have no desire to time the time, then you can use a trick and make a batter for this wonderful fish.

Ingredients

• Chum fish meat - 0.5 kg;
• Salt and pepper to taste;
• Favorite spices - to taste;
• Sunflower oil - 100 ml;
• Milk - 250 ml;
• Large chicken eggs - 2-3 pcs.;
• Wheat flour - 250 g.

How easy it is to make fried chum salmon in a pan at home

• First, we defrost the fish, remove the skin from it and remove the bones. Cut the meat into small pieces.
• We put the chum salmon in a bowl, add salt and pepper and those spices that you like the most. Mix everything and let stand for a while. If you wish, marinate the meat in lemon juice, soy sauce, etc.
• In parallel with this, we will prepare the batter. Break eggs into a bowl, pour in milk and beat everything well.
• Pour most of the flour into the liquid, mix and make sure that something looks like a pancake dough.
• Pour the remaining flour into a flat plate and roll chum salmon into them.

• We put the pan on the fire, pour in the oil and heat it. We move the breaded chum salmon into batter, and then send it to fry in a pan.
• Fry each piece for 5-7 minutes on each side, and then put them on a paper towel to allow excess fat to be absorbed.

Original chum salmon cooked in a pan with sesame seeds

If you want to make something tasty with chum, but there is no time for this, then you can use this recipe. A similar fish is prepared about the same as chum salmon in flour, but the taste is different for the better.

Ingredients

• Chum salmon - 0.6 kg;
• Large chicken egg - 2 pcs.;
• Salt and pepper to taste;
• Flour - for breading;
• Lemon - 0.5 pcs.;
• Sunflower oil - for frying;
• Sesame seeds are a large handful.

How to independently make fried chum salmon in a pan at home

1. We prepare the fish in the same way as we did in previous recipes.
2. We remove the skin and bones and transfer the meat to a deep container.
3. Here we squeeze the juice from half a lemon, add a little and mix it.
4. We stop for half an hour, but for now we break 2 eggs into another bowl and beat them with a fork.
5. Pour vegetable oil into a frying pan, heat it.
6. We take out the fish from the impromptu marinade, roll it in flour, and then dip it in the egg.
7. Put the sesame seeds on a plate and transfer the pieces of fish soaked in an egg here. Dip the chum salmon well in sesame seeds and send it to fry in a frying pan.
8. Fry one side, then the other. On each side, it is enough to hold the fish for 7-10 minutes.

Following the instructions - how to fry chum salmon in a pan - you will make an excellent fish dish that goes well with almost any side dish. However, a salad of fresh vegetables or aromatic crumbly rice is especially suitable for such a fish.

Chum salmon belongs to the Pacific salmon. Some individuals weigh 15 kg and reach 100 cm in length. The fish is tasty and healthy, the caviar is large, and the fillet contains a lot of vitamins and microelements.

Chum salmon are cooked in the oven. To make it fragrant, add vegetables, cheese or cream. You will find 5 delicious recipes in our article.

This exquisite dish can be served on a festive table. Oven baked chum salmon with cheese turns out fragrant, tender, with a creamy taste if cooked in foil.

Cooking time - 45 minutes.

Ingredients:

• 1 chum salmon;
• two cloves of garlic;
• 120 g cheese;
• one lemon;
• half an onion;
• a few sprigs of dill;
• 130 ml. mayonnaise.

Preparation:

1. Fillet the fish and rub with salt and pepper. Leave to soak in the spices for 15 minutes.
2. Grate the zest from half a lemon and combine with mayonnaise, add crushed garlic and ground pepper.
3. Finely chop the herbs and add to the mayonnaise, stir the sauce and leave to stand for 5 minutes.
4. Cut the onion into thin half rings, chop the cheese on a fine grater.
5. Cut off half the lemon with the grated zest and pour the juice over the chum fillet.
6. Place the fish on the foil and fold inward at the edge.
7. Cover the fillet with half of the sauce, on top in one thin layer put the onion, which you want to cover with the remaining sauce.
8. Sprinkle the cheese on the fish and bake in the oven at 250 ℃, about 20 minutes. As soon as the cheese crust is browned, the fish is ready.
9. Remove the fillets from the oven, let cool for 5 minutes, then cut into pieces, pour over melted butter and serve.

Juicy chum salmon in the oven is combined with boiled rice.

Chum steak in the oven

These foil-baked chum steaks are delicious, hearty, and look delicious. The main thing is not to overdo the fillets in the oven.

Cooking time - 35 minutes.

Ingredients:

• 3 chum steaks;
• 2 tbsp. l. basil and dill;
• 1 tomato;
• 50 gr. cheese;
• 2 tbsp. l. soy sauce and grows. oils;
• 1/3 tsp lemon salt.

Ingredients:

• 3 chum fillets;
• 300 ml. cream 30%;
• a bunch of dill;
• 4 tbsp. l. soy sauce.

Preparation:

1. Sprinkle the fillets with salt and place in a baking dish.
2. Combine the cream and sauce in a bowl and pour over the fish.
3. Chop the herbs finely and sprinkle on top.
4. Bake in 180 ℃ oven for half an hour.

Chum salmon in the oven with vegetables

Vegetables are healthy and wholesome food, and when combined with red fish, you get a delicious dish. The aroma of fish and vegetables will add Teriyaki sauce.

Cooking time - 55 minutes.

Ingredients:

• 4 pieces of chum;
• a few feathers of green onions;
• 4 slices of broccoli;
• two pinches of sesame;
• 4 carrots;
• 1/3 stack soy sauce;
• 1 tbsp. l. rice vinegar;
• 2.5 tsp corn. starch;
• ¼ cups of honey;
• 3 cloves of garlic;
• one tsp ginger;
• 5 tbsp. l. water;
• 1 tsp sesame oil.

Preparation:

1. In a saucepan, combine the sauce with water (three tablespoons), add vinegar, honey, sesame oil, crushed garlic, chopped ginger and a pinch of salt.
2. Place the saucepan on the stove and bring to a boil.
3. In a bowl, combine the rest of the water with the starch and pour into the saucepan, bring to a boil again and cook, stirring occasionally, for a minute, until thickened. Cool for 10 minutes.
4. Cut the broccoli into several parts, cut the carrots into circles, put the vegetables in a bowl and pour over with vegetable oil, add pepper and salt, mix.
5. Put vegetables on pieces of foil, fillet on top, cover everything with sauce and cover well with foil.
6. Place the fish and vegetables on a baking sheet and bake the chum salmon in the oven for 25 minutes.

Chum salmon is a healthy and tasty fish from the salmon family. Its meat is a little dry, therefore it requires a special approach. Next, we will tell you how to cook chum salmon so that it is tasty and juicy.

Juicy chum salmon with cheese sauce can be prepared for lunch or dinner.

Ingredients

Salt 2 pinches Cardamom 3 pinches Butter 20 grams Cream 100 milliliters Chum 300 grams

• Servings: 2
• Preparation time: 5 minutes
• Cooking time: 20 minutes

Steaks with creamy sauce

Fragrant fish baked in the oven will decorate your table on weekdays and holidays.

1. Sprinkle the chilled steaks with salt and spices.
2. Place the fish on the foil, lift the edges of the sheet up and shape it into a boat.
3. Pour the cream over the chum and put a piece of butter on top.
4. Place the steaks in an oven preheated to 180 degrees for 20 minutes.

Serve with potatoes, rice or vegetables.

Recipe for juicy chum salmon on skewers

A beautiful and tasty dish is very easy to prepare.

Ingredients:

• chum salmon - 500 g;
• pitted olives - 15-20 pieces;
• cheese sauce - 30 g;
• salt - 2 pinches;
• dry basil and ground black pepper - 1 pinch each.

1. Cut the fish fillet into 3 by 3 cm cubes.
2. Combine the pepper and basil cheese sauce.
3. String fish and olives onto wooden skewers.
4. Salt chum salmon chunks and brush them with cheese sauce.
5. Place the kebabs on a greased or parchment-lined baking sheet. Then put it in the oven for 20 minutes. The oven temperature should be 180-190 degrees.

When the fish is ready, place it on a platter without removing it from the skewers. Serve kebabs with wine and fresh vegetable chops.

Chum cutlets

To make the dish tender and juicy, we suggest adding processed cheese to the list of ingredients.

Products:

• chum salmon - 700 g;
• processed cheese - 150 g;
• milk - 120 g;
• vegetable oil - 100 g;
• white bread - 2 slices;
• egg - 1 pc.;
• onion - 1 pc .;
• fresh dill - 1 bunch;
• flour - 50;
• sour cream - 30 g;
• salt to taste.

1. Break the bread into small pieces and soak them in milk.
2. Separate the fillets from the skins and bones.
3. Mince meat, dill and onions.
4. Combine minced meat with bread, egg, grated cheese, sour cream and salt.
5. Stir food, make round or oval cutlets.
6. Dip the blanks in flour, and then fry them in a pan in vegetable oil until golden brown. Cook fish over medium heat with the lid closed.

Place patties on paper towels to remove excess grease. After 3-4 minutes, serve the dish with rice, stewed vegetables or mashed potatoes.

Juicy chum salmon prepared according to our recipes will please children and adults. All fish dishes can be supplemented with tartar sauce, lemon slices and chopped herbs.

There are quite a few recipes for cooking chum salmon. Housewives love to experiment with fish, cook seafood: steamed, fried in a pan, boiled soup, salted. Each of the methods is individual and prepared based on the tastes of the chef.

Chum salmon is difficult to spoil, the main rule is the timely completion of heat treatment so that the fish is not overdried, remains juicy and soft.

The addition of various ingredients brings special notes to the fish's unique taste, making the taste sensations more varied. It is recommended for a change to season the finished seafood with sauces, to use exotic products in marinades. They will not interfere, but will only emphasize the noble taste of red fish and decorate the gala dinner.

Let's take a closer look at several culinary recipes.

Steamed chum steak

The recipe below is a basic recipe, prepared in a multi-compartment steamer. Other ingredients can be added to the recipe if desired. Rice and vegetables will be used as a side dish.

• chum steaks;
• broccoli;
• peas;
• spices;
• carrot.

We wash the rice thoroughly, put it in a special container in a double boiler, salt it. We prepare the steaks: rinse, rub in the seasonings, leave for half an hour, then put them in the second compartment of the equipment. Put carrots, cut into rings, broccoli in the third compartment.

Pour in water, cook for about thirty minutes. Combine the finished rice with peas, butter. We spread it together with chum, decorate, serve. The dish turns out to be very tasty and healthy.

Fried chum salmon

• fillets or steaks;
• cream;
• egg;
• basil;
• cream;
• lemon;
• spices.

You can sauté the steaks whole, or remove the skin and cut into slices. We prepare the fish, wash it, dry it. Put the pieces on the hot surface of the pan, sprinkle with spices, squeeze the lemon, close the lid, cook, keeping the heat on low. Shake the yolk and cream separately, throw in dry basil, ground pepper, mix well.

Finely chop the herbs, citrus zest, add the ingredients to the sauce, mix thoroughly. Fill the fish with the mixture, simmer for twenty minutes on the lowest heat. We put the pieces on a plate, garnish, add fresh tomatoes, herbs.

Chum salmon in the airfryer

The technique does not dry out the fish, it cooks quickly, it turns out a pleasant taste with a smoke, like from a barbecue. Seasonings add spice, piquancy to the dish.

Ingredients:

• steaks;
• garlic;
• olive oil;
• lemon;
• dry herbs;
• pepper, salt.

We prepare the marinade: mix the cloves, coriander, ginger, basil with lemon, oil. Pepper, add some salt, mix well. We lower the slices into the prepared filling, put lemon rings on top, remove for forty minutes. Put the pieces ready for heat treatment on the wire rack, set at 220 degrees, cook for about half an hour.

That's probably all. After 30 minutes, a delicious dish is ready at home. You can serve it yourself, add some fresh vegetables or bake them on the same airfryer.

Fried steaks (detailed recipe)

In this version, we will tell you all the features of cooking red fish, we will reveal some secrets.

• chum salmon;
• freshly squeezed lemon juice;
• spices, seasonings;
• olive oil;
• salt.

Instructions:

1. Preparation of fish. We carefully transform frozen steaks into fresh ones by defrosting in their natural environment. If the carcass is fresh, we clean it from scales, gut it, cut off unnecessary things (fins, head, tail), get rid of bones, it is preferable to remove the skin, so the fish will turn out to be tastier, without extraneous tastes. The last step will be cutting into pieces of whatever size is convenient.
2. Marinade. We prepare all the ingredients: a spoonful of lemon juice, seasonings, two tablespoons of olive oil. Beat with a fork, whisk, wait for a homogeneous mass. We immerse the pieces, roll them well in the mixture, cover with cling film, a lid, leave to soak for thirty minutes in a cool place.
3. Frying process. The first thing to do is to warm up the surface of the frying pan, we don't add oil, we cook it as it is. We turn on a strong fire, add seafood slices, fry, wait for a brownish crust. A strong fire will help to quickly achieve the desired result, 3-5 minutes is enough. It is not worth keeping at a higher temperature - chum salmon quickly dry out. Therefore, we reduce the heat in time, close the lid, cook for another fifteen minutes.
4. Garnish. Here you can turn on a flight of fantasy. Keta accepts any side dish. You can use glass noodles for Japanese food lovers, classic rice, different varieties of vegetables, or mashed potatoes. Lovers of minimalism can be offered solo chum without adding anything. We decorate the resulting dish with herbs, lemon, red caviar. Ideal for a festive feast, dinner with loved ones.

Chum salmon in the oven classic

Baked seafood is the most popular and with many variations. We will give a traditional way, and how to diversify it, decide for yourself, experiments are welcome.

Ingredients:

• carcass;
• olive oil;
• a tomato;
• lemon;
• spices.

We prepare the pieces for manipulations: we marinate in a mixture of lemon, oil, spices, dill for forty minutes. Chop tomatoes into rings, strips of onion. We take out the pieces from the filling, put in a heat-resistant container, cover with a vegetable cap on top. Cover with foil, set the temperature to 180 degrees, bake for thirty-five minutes. 10 minutes before the end, unfold the foil, let the top layer brown.

Put chum salmon in the center of the portioned plate, put vegetables around. Decorate with dill, lemon. Very beautiful and invariably delicious. Suitable for a simple dinner, receiving guests, meeting friends. Gastronomic pleasure, compliments provided.

We figured out how to deliciously cook chum steaks. It is enough to follow the recommendations, follow the order, take into account the nuances. Relatives will get real pleasure if you cook them the most tender, juicy chum steak.

I really love red fish, it’s quick to cook, it’s nice to eat, because there are practically no bones, I really don’t like small bones in fish. It is difficult and long to choose them. And I choose carefully, even the smallest bones.

The recipe is not complicated, most of the time is spent on preparing the fish, since you need selected pieces without skin and bones. And in this form, fresh-frozen fish is difficult to get.

I had the fish already cut into steaks, so it turned out a little faster to prepare the fish for cooking. Each piece must be skinned and the ridge and, if possible, all bones removed.

Cut into equal portions. I cut each steak in half.

Previously, the fish does not need to be marinated, due to stewing in the sauce, it turns out to be fragrant and tender. Grease the bottom of the pan with sunflower oil, put pieces of chum salmon in the pan, you can put them close to each other, you will not need to turn them over during cooking. The fish should be salted, the pepper should be chopped in a mortar and the fish should be pepper, a little sprinkled with lemon juice. Do not throw the lemon out of it, you will still need to remove the zest. Cover and simmer over low heat. At this time, you need to make a quick sauce.

For the sauce, you will need herbs, cream, yolks, lemon zest and spices (basil, pepper).

In a bowl, beat the cream and yolks with a fork until smooth.

Add pepper and basil.

Finely chop the greens.

Grate the lemon zest on a fine grater.

Add greens and zest to the cream, mix again and pour the resulting sauce over the fish.

Cover and simmer for another 20 minutes until cooked through. In total, it takes 1 hour to prepare the dish, of which approximately 25 minutes is spent on preparing the fish.

Fish can be served with almost any side dish, it's a matter of taste. In my opinion, the best option is boiled potatoes or rice or buckwheat. This time I had funchose for a side dish.

The fish turns out to be very aromatic, the lemon zest adds a special piquancy, due to the sauce, the fish turns out to be tender, and since it is not fried, but stewed, it is also not fatty, if you take cream of a lower fat content, the dish will also turn out to be less high-calorie.

Cooking time: PT01H00M 1 h.

Estimated Serving Cost: RUB 400