Summer, vacation, barbecue, salmon - what word is superfluous here? If you think that this word is “salmon” because shish kebab made from pork or lamb is much tastier, then you are mistaken: the right marinade makes salmon kebab no worse than its more titled colleagues, and you can cook it not only in the summer, but also all year round year: in addition to the grill, delicious salmon shish kebab can be cooked on a grill pan, electric grill or simply in the oven.

The secret of the marinade for a delicious salmon kebab is that instead of delicate combinations traditional for any fish, we use a real flavor bomb! A killer combination of honey, mustard, garlic and green onions with soy sauce and lemon juice can completely overwhelm the taste of more delicate fish - but our salmon is not like that. In the secret marinade, the salmon kebab is completely transformed, acquiring an unusual aroma with Asian motifs and an explosive taste, in a word, the very qualities that will make you choose this kebab more than once over more familiar meat plots.

Salmon shish kebab in secret marinade

Low

30 minutes + 2 hours

Ingredients

800 g salmon fillet

1 red onion

1 small zucchini

for brine:

1 l. water

2 tbsp. salt

1 tbsp. Sahara

for the marinade:

3 tbsp. vegetable oil

a pair of green onions

2 cloves garlic

1/2 hot pepper (if desired)

juice of 1/2 lemon

1 tbsp. honey

1 tsp mustard

Cut the salmon fillet (coho salmon, pink salmon, chum salmon or other salmon you bought) from the skin, strip the membranes lining the abdominal cavity and go through the bones remaining in the fillet, removing them with tweezers. Cut the fillet into cubes with a side of 4-5 cm and place them in a bowl prepared from a liter of water with two heaped spoons of salt and one of sugar dissolved in it. In 15-20 minutes in the brine, the fish will become more juicy and salted evenly, and you will have time to prepare the marinade for your delicious salmon kebab.

Combine finely chopped green onions, garlic, hot garlic in a suitable bowl (you can take both fresh and dried, the main thing is to remove the grains from it), add odorless vegetable, lemon juice, soy sauce, honey and mustard (it is better to take not Russian, but less evil Dijon, ideally grainy) and beat with an immersion blender until completely smooth. Taste the marinade and adjust the flavor if necessary by adding a little more honey, soy sauce or lemon juice. Remove the shish kebab salmon fillet from the brine, rinse in running water, dry, mix with the marinade and marinate for 2-6 hours.

When you are ready to grill the kebab, remove the pieces of salmon from the marinade and place them on skewers or wooden sticks soaked in water, alternating with pieces of vegetables: in addition to onions and zucchini, you can take bell peppers, eggplant, cherry tomatoes or any other vegetables that seem to you appropriate in this salmon kebab. 0

Fish dishes are created in different ways, of course, but the best tasting dishes are obtained in the oven or over an open fire. In our selection you will find marinades for salmon and tips on how to marinate salmon for barbecue, grilling or baking in the oven. The best way to relax is to relax at a picnic or at a summer cottage with friends, filled with fun, the aromas of a fire and the delicacies being cooked on it.

What can relax us better than a piece of delicious salmon that has absorbed a bouquet of original marinade? When the aroma of elite red fish is complemented by the aromas of herbs and spices, the cooking method almost doesn’t matter! Let us cook it on the grill or barbecue, or bake it in foil in the oven, or put it in our favorite slow cooker... The main thing is that the marinade for salmon should be such that the taste will take your breath away, even for gourmets!

The marinade for salmon shish kebab is different from the marinade for meat. All ingredients in the marinating composition should be softer and have less impact on the fibers of the fish. Otherwise, the product will simply fall apart on the grill or skewer into small pieces.

This also applies to marinating time. Salmon fish are marinated for no more than 30 minutes.

Before you marinate salmon for barbecue, you need to cut it. So, we cut off the head of the fish, separate the ridge, remove the bones with culinary tweezers and remove the skin. Cut the resulting fillet into pieces with sides measuring 2-3 cm. Place the fish slices in a spacious bowl. Next, let's choose the marinade!

Marinade without marinade

Strange name, isn't it? Red fish tastes great without any additives - that’s what all its true connoisseurs say! Therefore, when asked what to marinate salmon in, they advise simply salting it, sprinkling it with pepper and leaving it to lie in a closed container for 20-30 minutes. The fish secretes juice, then you can pour this juice over the kebab.

Marinade with lemon

Lemon juice ruins the appearance of red fish! It becomes covered with an unsightly white coating and spoils the impression. There are two ways to enrich the taste of marinated salmon with the aromatic acid of lemon juice:

1) Sprinkle the juice over the finished kebab! This technique will prevent the fish from losing its delicate color, and the taste of lemon will become brighter!

2) A delicious kebab will turn out if you cut the salmon fillet not into pieces, but into long slices. Add salt to each plate, sprinkle with freshly ground black pepper and leave to marinate for 15-20 minutes. Place 2 thin lemon rings on the surface of each plate. We roll up the fish rolls, string them onto skewers and cook on the grill.

Marinade with herbs and soy sauce

This is not even a marinade, but advice on how to marinate salmon for barbecue. Salt the sliced ​​fish, sprinkle with a mixture of peppers (a little), and sprinkle with soy sauce to taste. We remember the sprigs of basil and parsley well in our hands and transfer them to the pieces of fish. Marinate for 20-25 minutes.

Marinade with garlic and white wine

Salt the fish pieces and season with ground white pepper, pour dry white wine up to half the volume. Peel a couple of cloves of garlic and cut into slices. Add garlic to the fish slices and marinate for about 20 minutes.

You already have marinated salmon, the recipe for which you have already chosen and implemented. For a tasty and beautiful kebab we will need additional ingredients:

• Large olives without pits
• Sweet pepper – yellow and red fruit
• Skewers

We clean the bell pepper and cut it into large slices. We string all the components of the kebab in this order: pepper, olive, fish, olive, pepper, olive, fish, etc.

Cook the shish kebab on the grill for no more than 15 minutes.

We have discussed several simple marinade recipes for red fish kebabs. Now we’ll share the principles of cooking salmon steaks on the grill.

How to marinate salmon steak for barbecue? Barbecue lovers prefer not to marinate salmon in any way. They simply season the steaks lightly and fry them until done. Served with various sauces that only highlight the soft taste of red fish.

The easiest mixture for marinating salmon

We prepare the marinade simply: 1 tbsp. salt (preferably use sea salt) mixed with 3 tbsp. Sahara. Sprinkle the steaks with this mixture and rub it a little into the fish fibers. Leave the fish to soak for 20-30 minutes.

We wash the marinated steaks and remove any undissolved sugar and salt crystals. We remove moisture with kitchen towels. Mix olive oil with dried or finely chopped rosemary and coat the fish with this mixture.

Grill for 20 minutes. Serve with a squeeze of lime juice (not lemon!).

But gourmets do not agree with this approach, so they age steaks in original marinades. Let's find out their preferences!

Marinade for grilled salmon

• Ground allspice
• Soy sauce
• Garlic for flavor
• Lemon juice
• Olive oil

How to marinate steaks for BBQ

Cut the garlic into several thin cloves (it is only needed for a light aroma). Add soy sauce at the rate of: 1 tbsp. soy sauce for 1 steak.

Mix all the ingredients, dip the steaks into the resulting marinade and carefully coat them. Leave to marinate for 30 minutes.

Of course, besides lightly salted salmon, baking is the most popular way to prepare red fish. There are a lot of recipes for baking salmon in the oven - from the simplest to complex recipes comparable to a professional kitchen.

For baking, you can prepare a lot of different marinades and vegetable dressings. But it should be noted that even chefs of elite restaurants bake salmon fish with minimal processing and flavoring additives. Their skill is evident in the fish sauces and dazzling presentation of fish dishes.

Baked salmon steaks with cheese

Ingredients

• Salmon – 4 steaks
• Salt - to taste
• Lemon – 2 fruits
• Mayonnaise – 3 tbsp.
• Freshly ground black pepper - to taste
• Set of spices for fish
• Hard cheese – 100 g
• Vegetable oil (any)

Preparation

1. We wash the steaks, dry them with a towel, add some salt and rub in freshly ground black pepper (to taste).
2. We prepare the marinade from the juice of half a lemon, mayonnaise and fish spices. Just mix the ingredients.
3. Dip the steaks in the marinade and place them on a plate to marinate. Marinate for 20 minutes.
4. Grease a baking tray with vegetable oil, cover its bottom with almost transparent (very thin) lemon rings. Place the steaks on the lemon rings and sprinkle each individually with finely grated cheese.
5. The oven is already preheated to 180 degrees, and we put our steaks in it. Bake for about 20 minutes. Do not bake longer, otherwise the fish will lose its juiciness.
6. Serve on a platter, garnished with lemon slices.

Salmon baked with ginger

This amazingly simple recipe will bring you such taste dividends that this dish will be included in the TOP of your signature dishes!

We will bake salmon steaks in portions - in foil. Salt each piece of fish and sprinkle with a mixture of peppers and ground dried tarragon. Leave the fish to marinate for 20 minutes. Next, coat each steak with olive oil and place it on foil - each one separately.

Cut a small piece of ginger root into very thin slices and place 4-5 slices on each piece of fish. Wrap the fish steaks in foil in a boat shape and bake in the oven for 30 minutes at 200 degrees. Serve on a plate in foil.

Festive canapés with trout from the chef

Sandwiches are always an excellent choice for quickly preparing a delicious table, but for a holiday it’s worth working a little more. At the same time, you don’t have to stray too far from the sandwich essence of the buffet table. Our chef suggests making unusual canapés with marinated trout (you can also use salmon).

In conclusion, it makes sense to note that even such a great product as salmon can be spoiled by cooking it with a large number of ingredients. Therefore, answering your question about how to marinate salmon, we have offered you the best options for marinades that will make the main product even more magnificent!

Grilled fish is always a feast of taste. Tender and juicy pulp covered with herbs goes perfectly with vegetable side dishes, creamy, salty and spicy sauces. Try it and see - you want to cook this dish again. Today we are making salmon steak on charcoal using our simple recipes with photos.

Even if you are not a big fan of sea and river creatures and prefer meat to them, be sure to try this dish. You don't have to look for bones - you will cook from fillet pieces that have been previously prepared for frying.

Salmon is the name of a fish that is found in salt and fresh waters. This is a real delicacy, containing many valuable microelements, nutritious and tasty. It is not surprising that pink meat steaks are a dish that often becomes a decoration for picnics. It’s easy to prepare and goes perfectly with the most common side dish – grilled vegetables. Why not try it?

In this article, we have collected several ways to update the usual taste of delicious fish. We will talk about them later, but for now we will give some useful tips.

How to Keep Salmon Juicy and Cook the Perfect Steak

• Charcoal from fruit trees and fruit trees is suitable for grilling. You should not use pine firewood - it will “share” its resinous smell with the dish.
• For frying we need high heat. You can easily determine the desired temperature by placing your palm on the grill. If your hand is patient, you need to wait a few more minutes; if you can’t stand it for even a couple of seconds, you can send the fillet to the coals.
• Fish, like meat, requires marinating before cooking. Prepared steaks should be left in a special dressing - it will give the pulp a special taste, make it tender and juicy.
• Any fragrant herbs are suitable for a good marinade - for example, rosemary, thyme, cilantro. Also, we must not forget about the base - vegetable oil (olive), as well as pepper, salt, garlic. But don’t get carried away - if you interrupt the taste of salmon, you won’t get it back.

If you decide to cook delicious fish, do not forget about three principles:

Sugar makes salmon taste better

The secret sugar-salt combination will make the taste of any fish sparkle in a new way. Do an experiment. Add salt and sugar to 1 liter of water - 1 tablespoon each. Let the fillet sit in this simple marinade for about half an hour, then fry on the grill and taste.

Do not use acid for marinade

If you pour lemon juice on your steaks, you will see that they will become whiter over time. This whiteness is nothing more than coagulated protein. Do not add wine or lemon juice to the marinade - acid can only be used if you are going to stuff a whole carcass. Then you can put lemon slices in the belly - this will not spoil the taste, but will enrich it.

Don't overcook the fish

If you bake the fish too long, it will become too dry inside. In order for the flesh to remain juicy and tasty, sea fish must be cooked until it is “with cheese inside.” Only pike perch, pike, bream, silver carp, catfish and other inhabitants of rivers and lakes should be thoroughly fried.

Recipes for delicious grilled salmon step by step with photos of the finished dish

With original sauce

We will need steaks (4 pieces), a third of a glass of North American pecans, a bunch of cilantro, soft cheese, grated on a medium grater, half of low-fat meat broth, a tablespoon of apple cider vinegar, 2 tablespoons of olive oil, pepper and salt to taste.

Preparation:

• We fry the nuts, chop them, but do not grind them into powder, but leave large pieces.
• In a blender bowl, combine chopped nuts with grated cheese, chopped cilantro, oil, vinegar, broth, salt and pepper.
• Coat the grill grate well with oil. Sprinkle the steaks with coarse salt and pepper, fry each piece for 4 minutes on the skin side and 3 on the other side.
• Serve the finished dish with nut and cheese sauce.

With jalapeno

For this recipe we will need 1 kg of delicious fish fillet, 6-7 tbsp. vegetable oil, several large jalapeno peppers without cores and seeds, ripe tomatoes cut into halves (1 kg), salt, pepper.

Preparation:

• Heat the oil in a frying pan, add the chopped peppers, fry over low heat for about 5 minutes, and place on a plate.
• Cook the tomatoes in a saucepan over high heat, waiting for the juice to release. Then transfer the contents of the saucepan into a bowl, cook the juice with the remaining pulp until thickened. As soon as the juice makes a sauce, turn off the heat, combine the tomatoes with the sauce, and add salt.
• Place the salmon fillet on a double sheet of foil and brush it with oil using a silicone brush. We fold the foil along the edges, making handles from its ends, lift the sheet, place it on the preheated grill, hold for about 6 minutes.
• Then turn the steak over and place it on another sheet in the same way, grease, salt and pepper, cook for about 10 minutes.
• Serve the finished fish with tomatoes in their own juice and peppers.

With honey and mustard

For this dish we will need the following ingredients: mustard (a couple of tablespoons with top), horseradish (a quarter cup), a couple of tablespoons of liquid honey (or candied, but previously melted in a water bath), 4 steaks, oil (ideally olive), pepper and salt.

Preparation:

• Heat up the grill. Before this, combine mustard, honey, horseradish in a shallow bowl. Rub the salmon fillet with the resulting mixture, coat the top with oil, sprinkle with pepper and salt.
• Place the fish on the grill and fry over an open fire: first, skin side down (about 3-4 minutes), then skin side up (another 3 minutes).
• After this, turn the fillet over again and pour the remaining mustard-honey sauce over it. Leave on a wire rack for literally 20-30 minutes until the liquid turns into glaze.
• The dish is served with a dressing of honey, horseradish and mustard and grilled vegetables.

With pickles and tarragon

This recipe is especially for those who want to learn how to cook grilled salmon steak quickly and deliciously. For it we need butter (30 g), one medium pickled cucumber, cut into thin slices, a teaspoon of dry tarragon leaves, a teaspoon of mustard, fillet into 4 serving pieces, vegetable oil.

Preparation:

• Prepare the sauce. To do this, combine the oil with cucumbers, tarragon, ground into powder, and mustard. Salt and pepper the resulting mixture, mix thoroughly.
• Rub the steaks with oil, sprinkle pepper and coarse salt on all sides. Place on a heated grill and cook over moderate heat for about 3 minutes. Then turn over and increase the frying time to 4 minutes.
• Serve the steak with a sauce of pickles, fragrant tarragon, mustard and butter.

With exotic soybean paste

For this recipe we take 4 steaks, 2 tablespoons of white miso paste, half a glass of lemon juice, grated ginger (2 tablespoons) and fresh (half the root), sesame oil (2 teaspoons), a tablespoon of soy sauce, finely chopped green onions, spinach leaves (100 g), pepper, vegetable oil.

Preparation:

• Rub the steaks with soybean paste (1 tbsp).
• Prepare the marinade: mix lemon juice with a tablespoon of ginger and sesame oil. Leave the fillet in the dressing for about 10 minutes.
• Make the sauce: combine the remaining ginger with miso, add some lemon juice, soy sauce, and vegetable oil. Add finely chopped onion, pepper, mix.
• Heat the grill, place the fish on the grill, fry the steaks for 5 minutes on the skin-on side and a minute less on the other side.
• Serve on a plate garnished with spinach leaves and miso sauce.

In the video, Slavny Druzhe cooks salmon fillet on cedar planks. Try each recipe and choose the best one.

Fish is a good substitute for meat. It's healthy, tasty, juicy. You can always choose an unusual sauce or marinade and create a new taste. The main thing is not to be afraid to experiment and choose the right grills. With models from you will be confident in the impeccable taste of the dishes and the unique atmosphere created by ceramic kamados.

In this article, we revealed the secrets of cooking salmon on the grill, gave recipes with photos and useful tips that will help you make your outdoor recreation unforgettable, and your steaks tender and juicy. It's time to invite your friends for a picnic.

To prepare fish steaks, I used salmon. I like red fish better than most other species. The exception may be fish caught with your own hands. This fish will be a priority. Fishermen will understand me! In general, if fishing is unsuccessful, we cook it with salmon. The fish must first be processed and cut.

After we have washed the fish, gutted it, washing the inside from possible bile, and also removed the excess film on its inside, we cut the salmon into pieces. In general, how you cut the fish doesn't really matter. In addition, salmon cooks quickly because it is very tender. No need to grind. I want the fish to be well done, so I cut it into neat pieces.

If you took a different type of fish (for example, carp or carp), then it would be better to clean it of scales while it is not yet cut up. I don't see such a problem with red fish. And when cooked enough, the scales also become edible. There is nothing to disdain here, since the scales are very useful. I squeeze the lemon and pour this juice over the pieces of fish. I add salt, ground black pepper, coriander and dried onions, and also add a little paprika. I mix the fish and leave to marinate for a couple of hours.

It’s okay if the fish stays marinated in the refrigerator all night. It will only become tastier. And if you keep the salmon in this form for two days, then you won’t even need a grill! But today we have a different goal. Let's make salmon shish kebab! For this purpose there is a grill with already burnt coals and a grate. The grate can be lightly greased with vegetable oil beforehand, then the fish will not stick. But you can do without it. I close the grill and put it on the grill. Fry the fish on both sides for 10 minutes, if the coals do not “scald” too much. In high heat, red fish can be cooked in just 5 minutes!

Hello readers, let's continue collecting new ones in ours and cook the fish again. Let it be salmon - very . When we cook on the grill, and this can also be done at home in the oven, the fish turns out to be lower in calories, since almost no fat is used.

Gentle

Prep and bake time about 35 minutes

One serving: 290 calories

Ingredients for 4 servings:

- about 500 g salmon fillet

- 1 lemon

- 2 tablespoons olive oil

- 1 yolk

- salt and pepper to taste

How to cook tender salmon on the grill

1 . Rinse the fillet, pat dry with a paper towel and cut into 4 pieces.

2. Wash the lemon and scald with boiling water.

3. Cut half a lemon into pieces, squeeze the juice from the other half onto the fish.

4. Sprinkle the fish with salt and pepper and put it in the refrigerator for an hour.

5. Mix the egg yolk with olive oil, dip each piece.

6. Grill for 5 minutes on each side.

7. Serve with dill and lemon.

Fish is prepared in different ways, for example, salmon soup recipe is less calorie and can be used as a dietary dish, or can be made

grilled salmon with lemon

Preparation 10 minutes

One serving - 400 calories

Ingredients for 4 servings:

- 4 thick pieces of salmon

- 1 lemon

- 2-3 tablespoons olive oil

- salt pepper

How to Grill Salmon with Lemon

1. Wash the fish pieces and dry with a towel.

2. Sprinkle with lemon juice, sprinkle with pepper, and put in the refrigerator for 30 minutes.

2. Brush the fish pieces with olive oil and set aside for 10 minutes.

3. Also oil the grill or grate.

4.Place the salmon on the grill and bake for about 10 minutes on each side.

5. Before serving, sprinkle the fish with salt.Serve garnished with lemon and dill or other herbs.

6. The fish can be served with butter and dill.To do this, you need to finely chop 1/2 a bunch of dill and mix with 100 g of butter,cool well.Serve cut into pieces.

So today you learned two more barbecue recipes, and now you can easily cook grilled salmon

Discussion: 10 comments

I love this fish - with lemon, dill and white wine))))

Mmmm, my mouth is already watering. I really love grilled salmon)))

I ate such a thing, in the Caucasus, by the sea... ah!

Yes, as my mother-in-law said, if you say that something good is bad, you’ll turn ugly... If someone even thinks that it’s tasteless, they’ll finally get skewed)))