Pink salmon is the most popular species from the Salmon family in our country. This is a valuable commercial fish, widely distributed in the waters of the Arctic and Pacific oceans, on the Kola Peninsula, from the Lena River in Siberia to Korea. Of all its relatives, pink salmon is the most accessible and affordable. It can be found canned, frozen or fresh in any supermarket.

It is an excellent source of protein and omega-6, omega-3 fatty acids. Moreover, there is so much of the latter in 100 g of product that 100% of a person’s daily need for them is covered. Let's talk about what can be prepared from pink salmon and how not to spoil this valuable product. In addition to cooking secrets, we offer several interesting recipes that can decorate even a holiday table.

How to cook pink salmon?

The easiest and fastest way to prepare pink salmon is boiling. Before you start, the fish should be prepared. It all depends on the form in which it was purchased: carcass, fillet pieces or steaks. In fact, for fish soup and various soups, the first option is best. The fish must be thoroughly cleaned of scales, gutted and washed under running water. Thaw frozen food at room temperature. As for the cooking process itself, then:

• place pieces of fish or carcass in cold water, bring to a boil and then reduce heat to medium;
• add salt at the very end of cooking;
• cook the fish under a closed lid, so you preserve the aroma and juiciness;
• to prevent the pieces from falling apart, add a small amount of any vegetable oil to the broth;
• The cooking time depends on the size of the pieces; for a whole carcass, 20-25 minutes are enough, and the meat should be easily divided into separate plates.

Not everyone knows what can be prepared from fresh or frozen pink salmon. For starters, we recommend you aromatic and unique Finnish cream soup. Who, if not the northern people and avid fishermen, knows a lot about red fish.

Lohikeyto

Under the unusual and difficult to pronounce name lies the traditional Finnish Thick, hearty and rich, perfect for a winter lunch. The range of products is simple and accessible:

• pink salmon (fillet) - 350 g;
• leek - 1 pc.;
• potatoes - 350 g;
• heavy cream - ¾ cup;
• water - 3 glasses;
• olive oil - 3 tbsp. l.;
• Bay leaf;
• butter - 1 tbsp. l.
• starch - 1 tbsp. l.
• salt, dill, lemon, pepper - to taste.

This is the most optimal, budget-friendly and fastest option for what you can prepare. from fresh frozen pink salmon or fresh. The process will take no more than half an hour.

Heat olive oil in a thick-bottomed saucepan and simmer finely chopped leeks in it. Once soft, add water, bay leaf and bring to a boil over high heat. Place the potatoes, cut into large pieces (or small whole ones), into the pan. Cook until it is ready. Then add the fish pieces, cook for 5 minutes, pour in the cream and mix well. In a separate bowl, mix starch with one tbsp. l. water, completely dissolving it. Add the gruel to the pan and cook the soup until thick. You can increase or decrease the amount of starch depending on your taste preferences. The more it is, the thicker the broth. Add butter to hot soup. Before serving, sprinkle each serving generously with herbs and sprinkle with lemon juice.

Steaming

This is an excellent option for those who are fasting, dieting, or simply want to organize several fasting days for the body, for example, after the holidays. What can you cook from fish? Pink salmon is a fish that can be used to make excellent steamed steaks. No special recipe is required. It is enough to have a steamer or multicooker with this function. Well, then it’s all a matter of your personal preferences.

Use a variety of vegetables. For example, carrots, corn, zucchini or green beans, peas, beans, and various greens. Spinach complements red fish perfectly. You can cook everything together or separately. To prevent the dish from seeming bland, add garlic, lemon juice or a little soy sauce, and various herbs.

Fry pink salmon deliciously

Pink salmon has earned the reputation of being a dry fish, which is quite difficult to eat when fried, and it does not have a special taste. The opinion is absolutely wrong. Fish is great for frying, you just need to know how to do it.

Firstly, marinades. They are necessary to ensure that the fish meat remains juicy during cooking. Use soy sauce, lemon juice, wine, cream; the best seasonings are ground white and black pepper, ginger, basil, dill, parsley.

Secondly, keep in mind that you can prepare delicious fried fish pieces from pink salmon only if you observe the temperature and time conditions. If you overcook the fillet in a frying pan, it will be hopelessly dry. Then only sauces and various dressings can save the situation.

Thirdly, fry the pink salmon without removing the skin, so it will not fall apart and will remain juicy. Do not cut the fillet into too small pieces; it is better to cut it into portions before serving.

in honey-soy marinade

The recipe is surprisingly simple, but at the same time original and interesting. Pink salmon cooked in a spicy marinade turns out juicy and tender. All you need is pink salmon fillet (about 1 kg), 1 tbsp. l. butter (melted), brown sugar, olive oil, honey, soy sauce and a clove of garlic (minced).

Divide the fish into eight equal parts. In a shallow, wide bowl, mix all other ingredients until smooth. Pour the resulting marinade over the pink salmon fillet and leave for at least 30 minutes, but no more than an hour. Fry the prepared pieces in a frying pan (grill or non-stick) until cooked. Initially place them skin side down and cook for 10-20 minutes. on low heat. Baste periodically with remaining marinade. The finished meat should separate into plates. Serve the fish hot, with steamed vegetables and a light yogurt sauce with dill and lemon. This dish is an excellent option for preparing pink salmon fillet quickly and tasty.

Pink salmon on coals

This cooking method is somewhat similar to the previous one. As with the frying option, you should remember about pre-soaking and timing. Pink salmon cooked over charcoal can brighten up friendly gatherings and diversify everyone’s usual meat barbecue. In this case, preference should be given to fresh or frozen since it will be noticeably inferior in quality and taste. There are a great many options for what can be prepared from pink salmon over charcoal. Use a whole carcass or portioned steaks, fillet pieces, or make kebabs.

Whole pink salmon on coals: recipe

You will need a large fish, weighing 1.5-2 kg. Clean it from scales, gut it, and rinse thoroughly under running water. Then rub on all sides and inside with olive oil and salt and pepper. You can stuff it with lemon, dill and parsley. Place the fish on greased foil and use a rope to twist it so that the head is pulled towards the tail. Place some alder chips around the fish and add water. Cook the fish over coals for an hour, then let cool and serve.

How can you cook pink salmon in the oven?

One of the most popular ways to prepare pink salmon is baking in the oven with the addition of various vegetables, herbs and spices. There are exactly as many recipes as there are red fish lovers. The main principle in this case is not to overcook, otherwise the meat will be dry. The optimal cooking time is 30-35 minutes, make adjustments in one direction or another depending on the size of the pieces or carcass.

Start getting acquainted with the simplest option. Divide the carcass into two large fillet strips, clean them of bones. Prepare a shallow baking dish large enough to hold the fish. Place pieces of butter (4 tbsp) and 2 tbsp on the bottom. l. chopped parsley or dill. Place in an oven preheated to 240°C. Leave until the herb begins to sizzle in the melted butter. Remove the mold and place the pink salmon fillet, skin side up. Bake in the oven for 8 minutes. Then remove the skin (it should come off easily), salt the fish and season with pepper. Place back in the oven for 5-10 minutes. Grease the finished fish with butter and sprinkle with herbs, and garnish with lemon slices before serving.

It is impossible not to mention this method of preparing pink salmon in the oven, such as baking in dough. It can be yeasty, flaky, or even sandy. Pay attention to another traditional Finnish recipe - Kalakukko pie. The dough is prepared from a mixture of wheat and rye flour. The most important thing about this pie is the filling, which consists of pieces of red fish, pork lard and heavy cream.

Lightly salted pink salmon

When asked what can be prepared from pink salmon (frozen or fresh) for an appetizer, the best answer is spicy pickling. The process is extremely simple to perform. Salting time depends directly on the size of the fish. So, for a carcass weighing 1-1.5 kg, 4-5 days are enough; sometimes even a day is enough for small pieces. When preparing lightly salted fish, maintain a 1:2 ratio of sugar and salt. Rub the mixture onto the fish and place in thick layers in an airtight container. Place it in the refrigerator and wait for the required time. Along the way, you can add lemon juice, various herbs (dill is the most popular), and pepper to taste. Ready fish can be used to make sandwiches, canapés, unsweetened profiteroles filled with curd cheese, etc.

What can be prepared from fresh pink salmon milk?

If everything is clear enough with fish and it can be cooked using any of the generally known cooking methods, then a reasonable question remains about what to do with the milk. Sometimes it baffles even experienced housewives. Salmon are large in size, and even though pink salmon is their smallest representative, the milk can be quite large. We will not delve into specific recipes, but will only remind you that this is part of the fish, and, therefore, it can be prepared in all the ways indicated above.

We suggested to novice housewives what they could cook from pink salmon, and we probably gave the more experienced ones a couple of interesting ideas. Cooking fish should not rely on one specific recipe. This is a very interesting, healthy and tasty product that can be easily introduced into the daily menu in a variety of ways. Boil, stew, fry, salt, bake, grill. In short, experiment.

Culinary experts are interested in how to cook pink salmon in the oven juicy and soft. It’s not surprising, because the dish is nourishing, tasty and easy to prepare at home.

On the pages of the site I looked at the technology for cooking salmon in the oven. If you prefer pink salmon, below we will look at 4 step-by-step recipes.

Classic recipe

Ingredients

Servings: 10

• frozen pink salmon 2 pcs
• lemon 2 pcs
• mayonnaise 200 ml
• carrot 2 pcs
• bulb onions 2 pcs
• olive oil 40 ml
• pepper, sea salt, dill, parsley taste

Per serving

Calories: 128 kcal

Proteins: 17.8 g

Fats: 5.6 g

Carbohydrates: 1.4 g

1 hour. 25 min. Video recipe Print

First of all, we process the fish. Defrost, wash, remove the entrails, remove the tail, head and fins. We prepare whole pink salmon according to the classic recipe.

To make the fish tasty, juicy and soft, I soak it in the marinade for 30 minutes. For the marinade, I combine the juice of one lemon with mayonnaise, sea salt, olive oil and a pinch of pepper. After mixing with the prepared mixture, I coat the fish and leave for about half an hour. The marinade is slightly reminiscent of cooking barbecue.

The procedure for processing vegetables is simple. Sprinkle with water, peel and cut into slices. We do the same with the second lemon.

Let's start creating the dish. Place pink salmon soaked in marinade on cooking foil, open the belly and fill with vegetables, lemon slices and herbs. Sprinkle with the remaining marinade and wrap in foil.

Bake in the oven in a shallow pan. Preheat the oven to two hundred degrees and bake for 45 minutes.

Pink salmon in the oven with potatoes

Continuing the topic of the article, I’ll tell you how to cook pink salmon in the oven with potatoes. This wonderful dish is perfect for a family dinner or corporate event.

Guests who were lucky enough to enjoy the taste of pink salmon baked in the oven with potatoes were delighted. Naturally, they sincerely praise their culinary skills, but there is nothing complicated or abstruse. The main thing is the right recipe.

Ingredients:

• Pink salmon – 2 pcs.
• Potatoes – 1.5 kg.
• Cream - 1 glass.
• Cheese – 150 g.
• Butter – 25 g.
• Lemon juice, pepper, salt and fish seasoning.

Preparation:

1. Prepare the ingredients. I use fillet in this recipe. If you have a whole fish at your disposal, you will have to remove the bones yourself.
2. Cut each fillet into portions about five centimeters wide. Sprinkle each piece with salt, pepper, seasoning and lemon juice. After stirring, leave to marinate for 20 minutes.
3. Peel the potatoes and cut into pieces of any shape. The main thing is not to overdo it with thickness. Very thick potatoes will not bake well. Season the chopped potatoes and add salt.
4. Grease the molds with butter and place the chopped potatoes in an even layer. Place fish on top and pour cream over it. Place the pan covered with foil into the oven.
5. At a temperature of 180 degrees, the dish is cooked for about 45 minutes. Cooking time depends on the thickness of the potato layer. Piercing the potatoes through the foil will help you make sure they are ready. If the toothpick goes in easily, sprinkle the dish with cheese and place in the oven for a few minutes.

As you can see, the dish is prepared easily and quickly. All that remains is to place the fish and potatoes on a beautiful plate and serve with a vegetable salad and a bottle of good wine. You will learn how to store wine on the pages of our portal.

How to cook pink salmon in the oven in foil

Pink salmon is a delicious fish, but not every novice cook can cook it tender, juicy, soft and aromatic. Most often, beginners dry it out. That's why I'll tell you how to cook juicy pink salmon in the oven in foil.

Using the recipe, you will delight your guests with a wonderful dish characterized by extraordinary juiciness and unsurpassed taste. Feel free to include this dish in the New Year's menu, although it is ideal for an everyday table.

Ingredients:

• Pink salmon – 1 pc.
• Tomato – 2 pcs.
• Lemon – 2 pcs.
• Cheese – 150 g.
• Mayonnaise – 150 ml.
• Olive oil – 4 tbsp. spoons.
• Greens – 1 bunch.
• Salt and pepper.

Preparation:

1. Wash, clean and fillet the red fish. Cut into portions.
2. Wash the tomatoes and lemons. Dry and cut into thin slices.
3. The next step involves preparing the cheese. Cut into wide slices. I recommend using medium-hard cheese.
4. Grease cooking foil with olive oil and place a slice of lemon on top. Place a piece of fish, a tomato ring and cheese sprinkled with salt and pepper on the lemon. The result will be a kind of sandwich. Do the same with the remaining pieces.
5. Carefully wrap the foil. Make sure that there is a little free space inside for the juice and that there are no holes.
6. Place the fish wrapped in foil on a baking sheet, add a little water and place in the oven for 30 minutes. Bake at 200 degrees.
7. All you have to do is remove the finished pink salmon from the oven, carefully remove it from the foil, separate it from the lemon and place it on plates. Fresh herbs are great for decoration.

Video cooking

I love cooking this recipe, and everyone who tries the dish is satisfied. First I serve delicious borscht, then pink salmon with potatoes, and for dessert something sweet and milky.

Pink salmon in the oven with sour cream

It's time to talk about how to cook pink salmon in the oven with sour cream. A dish characterized by a delicate and incomparable taste will not leave any true connoisseur of red fish indifferent.

You can talk about this culinary masterpiece for hours, listing its advantages and considering its taste characteristics. But it’s better to cook and enjoy. Believe me, even cooked lamb in the oven cannot compare with it.

Ingredients:

• Pink salmon fillet – 500 g.
• Onion – 2 pcs.
• Sour cream – 500 ml.
• Vegetable oil, herbs to taste, salt and white pepper.

Preparation:

1. Rinse the fillet and dry with a napkin. Place the fish on the board, flesh side down, lightly cut the skin on the side and remove it. Cut into pieces two centimeters wide and place in a deep bowl.
2. Cut the peeled onion into cubes and finely chop the washed and dried parsley. Place the chopped products into separate bowls.
3. In a heated frying pan, fry the onion in oil. When it turns golden, add pieces of fish to the frying pan and fry on each side.
4. Transfer the contents of the frying pan to a baking dish, add pepper, various herbs, spices and some fresh herbs. Fill everything with sour cream and place the pan in the oven for 15-20 minutes at 180-200 degrees.
5. After turning off the oven, the fish should sit for about fifteen minutes. During this time, the pieces will be thoroughly soaked in sour cream sauce.

Fish prepared in this way goes well with vegetable salads, rice and potatoes. I recommend preparing this masterpiece immediately before meals, and during the meal wash it down with dry wine or orange juice.

Video recipe

Since the recipe requires minimal heat treatment, the fish retains microelements and important substances, complementing them with an extraordinary taste and luxurious aroma.

The benefits of pink salmon for the body

Pink salmon has a unique chemical composition. If you take a closer look at the variety of proteins, vitamins and other beneficial substances contained in fish, you may be very surprised. It looks like an ordinary product, but the health benefits are difficult to overestimate.

Naturally, fish is rich in various common substances. In addition to them, pink salmon, which is what pink salmon is popularly called, contains cobalt, chromium, iodine and phosphorus. Pink salmon is an excellent source of unsaturated fatty acids.

Despite being nutritious and filling, the number of calories in fish is small. At the same time, meat contains a lot of protein, which contributes to quick satiety. Since fish is digested slowly, you won’t want to eat it for a long time.

I will share a few tips that will help you successfully manipulate dishes prepared with pink salmon.

1. If you want a golden brown crust instead of tender and juicy flesh, marinate the fish in dry white wine. Thanks to the wine, the fish will receive an exquisite taste and slight sourness.
2. To make the fish very juicy, subject it to minimal heat treatment. Fry the pink salmon on all sides for a few minutes and bake for 10-15 minutes at 160-180 degrees in foil or a sleeve. Place a lemon slice on a plate before serving.
3. High-quality olive oil is ideal for cooking pink salmon. High-quality cold-pressed oil allows you to get the perfect taste. There is an excellent alternative to sour cream - fresh cream.
4. Anise, sage, mint, basil, rosemary, thyme and others go perfectly with pink salmon. Through trial and experimentation, you will be able to find the optimal combination of herbs to get a dish with a unique taste.

So the article has come to an end on how to cook pink salmon in the oven juicy and soft. During the story, I shared step-by-step methods for cooking pink salmon in the Dutch oven. She also provided a list of herbs and spices that pink salmon goes perfectly with. All that remains is to purchase fresh fish and recreate one of the masterpieces at home. See you!

Pink salmon has long taken its rightful place on the table of modern gourmets and ordinary lovers of tasty and high-quality food. This type of fish is easy to purchase at the market or in a store, and its cost is quite affordable for representatives of different social groups. It is not surprising that not a single holiday banquet is complete without the treasured pink salmon dish.

First and second courses are prepared from red fish, salads are made, it is smoked and salted. There are a huge variety of cooking recipes; the hostess herself has the right to choose what suits her and her guests best.

Pink salmon salad

Pink salmon is great for salads, it is not too fatty, so, seasoned with a little mayonnaise or lemon juice, it will be an excellent snack. The appearance of the fish will make the salad attractive.
Ingredients:
— 200 grams of canned pink salmon;
- 2 eggs;
— 2 processed cheese;
- 1 onion;
- 100 grams of mayonnaise;
- greenery.

Cooking method

Open the can of canned food, place the fish on a plate and mash thoroughly with a fork. Cool the cheese a little in the freezer (it should not freeze!), Grate it on a coarse grater. Cut the onion and boiled eggs into cubes. Mix all ingredients, season with mayonnaise and add herbs.

Pink salmon baked in the oven in foil

Pink salmon, despite the naturally dry meat, can be juicy, tasty and aromatic, the main thing is to cook the fish correctly. Many housewives adopt a recipe for pink salmon baked in the oven.

Ingredients:
— 300 grams of pink salmon fillet;
— 80 grams of hard cheese;
- 1 onion;
- 70 grams of mayonnaise;
- vegetable oil;
- greenery;
- salt;
- seasonings for fish.

Cooking method

The fish must be prepared for baking: rinse the fillet thoroughly in running water, season with salt and pepper, and grease generously with mayonnaise. Place foil on a baking sheet, pink salmon on foil, put greens on top and sprinkle with grated cheese. After wrapping the edges of the foil, pour 20-30 grams of water inside and place in the oven. Cooking time: 20-30 minutes. The dish is served hot; potatoes or vegetables are perfect as a side dish.

Pink salmon soup (ear)

Most lovers of soups and broths like pink salmon soup; it is light and nutritious; it will satisfy your hunger and give you real pleasure from a delicious dish.

Ingredients:
- 1 kilogram of pink salmon;
- several small ruffs;
- 1 onion;
- 2 potatoes;
- 2-3 pieces of bay leaf;
- 5 black peppercorns;
- greenery;
- salt.

Cooking method

Pink salmon must be cleaned of the head, entrails and bones (do not throw away the bones and head). Provided that fish soup is caught, it should be washed and sent to wait in the wings along with pink salmon.

We cook broth from the ruffs, cleared of the insides, so that they do not disintegrate, you can tie them with gauze and cook in this form. 15 minutes after the start of boiling, the broth should be strained, put the pink salmon head (remove the gills first) and bones into cheesecloth and cook again for 15 minutes. Having completed this stage, strain the broth again and proceed directly to working with pink salmon.

Add a whole onion, fish fillet, caviar, diced potatoes, and dill stems to the broth. Pink salmon soup is salted a few minutes before it is ready, then add bay leaf and pepper. After all the ingredients have been added, cook for another 7-10 minutes, then cover the pan with a lid and let the fish soup steep for 10 minutes. The soup is cooked quickly, about 15-20 minutes. But after it’s ready, it should sit for another 7-8 minutes under a tightly closed lid.

Fried pink salmon

They say that fried pink salmon turns out to be too dry and not very tasty, this is not true at all, you just need to know how to cook it correctly. The fat of pink salmon is located under the skin in the area of ​​the fins and abdomen, this must be remembered when preparing the dish.

Ingredients:
- 1 pink salmon;
- 1/2 glass of white wine;
- 6 tablespoons of sunflower oil;
- 4 tablespoons of flour;
- salt;
- 1/2 teaspoon ground red pepper.

Cooking method

We clean the fish from entrails, scales and fins (using scissors), then cut it into pieces 2 centimeters wide. Add salt and pepper to the flour, bread the fish and place in a frying pan. Fry pink salmon for no more than 5 minutes, then add white wine and simmer until the alcohol evaporates.

Lightly salted pink salmon - how to salt pink salmon and pink salmon caviar

Salted pink salmon is incredibly tasty and nutritious; it can be added to various dishes or simply eaten with bread, potatoes or beer.

Ingredients:
- 1 pink salmon;
- 2 onions;
— 100 grams of vegetable oil;
- 250 grams of salt;
- 1 liter of water.

Cooking method

Dissolve salt in heated water, then cool. Clean the fish from the entrails, cut off the head and tail, cut into pieces 2-3 centimeters thick, place in a bowl and cover with brine for 2-3 hours. Remove the fish from the brine and place tightly in a small container, alternating with thin onion rings (onion should be on top). Pour in vegetable oil and place in the refrigerator for a day.

Ingredients:

• 1 fish carcass per 1.5 kg;
• 2 tbsp. l. table salt;
• 2 tbsp. l. granulated sugar;
• 3.5 tbsp. l. refined oil.

Thoroughly gut the fish carcass and rinse with ice-cold running water. Remove the head with a sharp knife. Make a neat, even cut along the ridge. Remove bones. Leave the skin on. Cut the remaining fillet into portions. You can see how to cut videos correctly in thematic videos. Mix granulated sugar and salt.

Place the fish slices on a flat plate in a single layer. All pieces should be located at some distance from each other. Sprinkle pink salmon with a mixture of sugar and salt.

Send the container with fish pieces to a cold place for 30 hours. Drain off the released liquid and dry all the slices well with paper towels. Pour refined oil over parts of pink salmon. In this form, store it in a cool place for no longer than 8 days.

Lightly salted pink salmon

Salad with salted pink salmon

Ingredients:

• 1.5 pcs. salted pink salmon fillet;
• 1 large fleshy tomato;
• 1 small purple onion;
• 3 tbsp. l. classic mayonnaise;
• freshly ground black pepper to taste.

Peel the purple onion, rinse it, and chop it into thin half rings. Cut the tomato with the skin into medium pieces.

If necessary, remove salted fish fillets from bones and skin. Cut it into small pieces. It is best to use salted fish yourself.

Combine the prepared components. Season the salad with classic mayonnaise mixed with ground pepper. If necessary, add salt to the appetizer, but usually there is enough salt in it from the fish.

This recipe will allow you to quickly and easily prepare an original salad at home. You can serve it to the table immediately (without prior infusion).

Potato salad with smoked pink salmon

Ingredients:

• 5 large potatoes;
• 2 large pickled cucumbers;
• 330 g smoked pink salmon;
• 4 pre-boiled eggs;
• 1 onion;
• 1 tsp. table vinegar;
• mayonnaise on quail eggs;
• salt to taste.

Prepare the onions:

1. Peel and rinse the vegetable.
2. Cut into thin rings.
3. Pour in a mixture of a small amount of water and vinegar.
4. Leave for a quarter of an hour.

Boil potato tubers in advance until soft. Cool, remove the peel. Grate the vegetables on a coarse grater. Place the first layer on a flat dish. Mix mayonnaise with salt. Cover the resulting sauce with a layer of potatoes.

Divide the cooled eggs into components. Rub coarsely separately. Combine the chopped whites with the sauce and spread on the salad in a second layer.

Squeeze out excess liquid from pickled onions. Place on eggs. Sprinkle coarsely grated pickled cucumbers with salted mayonnaise on top.

Use a fork to separate the smoked fish into small pieces. Remove all the small bones from it and mix with the sauce. Place the pieces on top of the pickled cucumbers.

Scatter in the crumbled yolks last. Decorate the appetizer to your liking and let it steep in a cool place.

Canned pink salmon appetizer

Ingredients:

• 230 g canned fish;
• 2 tbsp. l. classic mayonnaise;
• 70 g fresh celery (stems);
• 40 g fresh green onions;
• 1 small onion;
• ½ large fleshy tomato;
• fine salt;
• pepper mixture.

Fishing:

1. Place canned pink salmon on a plate.
2. Drain all liquid from it.
3. Mash with a fork.
4. In the process, remove all even the smallest seeds.
5. Place pink salmon in a salad bowl.

Peel the onion and chop into cubes. Chop the celery stalks into small pieces. Finely chop the green onions. Cut the tomato with the skin into medium pieces.

Mix all prepared ingredients. Salt and pepper the resulting appetizer. Season it with classic mayonnaise. This salad is delicious served not only in the traditional way, but also on saltine crackers or in waffle tartlets.

Dietary fish cutlets

Ingredients:

• 530 g fresh frozen pink salmon;
• 140 g of white day-old bread;
• 60 ml water;
• 2 small onions;
• 90 g lard;
• 1 large egg;
• 40 g sifted wheat flour;
• 1 tsp. granulated sugar;
• 2 tsp. butter;
• fine salt;
• ground pepper.

Clean the fish from all excess and rinse. Cut the remaining fillet into medium pieces. Pour the removed bones and the severed head with a small amount of water and cook.

Together with coarsely chopped onions and lard, place the fillet in a blender. Turn all ingredients into homogeneous minced meat.

Add salt, sugar, and the contents of a raw egg to the resulting mass. Mix all products well. Form small oval cutlets. Fry them in melted butter until deliciously golden brown.

Pour the prepared fish broth into a thick-walled bowl. Place the finished cutlets in it and place them in the oven for half an hour at medium temperature. This unusual technology for preparing cutlets will make them especially tender and soft. Serve the dish with warm boiled rice.

Pink salmon in bread

Ingredients:

• 1 carcass of fresh frozen fish (about 1 kg);
• 350 g gray bread;
• 330 g fresh tomatoes;
• 80 ml vegetable oil;
• 60 ml soy sauce;
• salt;
• freshly ground black pepper.

Defrost the fish, cut crosswise into a layer. Carefully remove the spine and remove the seeds. Cover pink salmon with salt and black pepper. Drizzle with soy sauce.

Place 4 pieces of gray bread on the grill. They still have the same number of slices. Place the fish on the bread. Cover it with thin slices of tomatoes. Drizzle the ingredients with vegetable oil on top. Place the remaining bread pieces.

Bake the dish in a preheated oven for half an hour. A temperature of 170 degrees will be sufficient. Place a large mold under the grill to collect the fish juice.

Cut the finished dish into pieces. Serve directly in bread with any side dish or assorted pickled vegetables.

Fish pie

Ingredients:

• 270 g fat sour cream;
• 230 g classic mayonnaise;
• 1 can of canned pink salmon in its own juice;
• 3 boiled and 3 raw eggs;
• 1 tbsp. with a heap of first-grade flour;
• ½ tsp. slaked soda;
• 1 pinch of coarse salt;
• a bunch of green onions.

Pour the contents of the raw eggs into the bowl. Add salt. Lightly beat the eggs until light foam appears. Add soda. Sift first-grade flour into these ingredients. Stir sour cream and mayonnaise into the dough base. The result will be a runny dough. You can flavor it with any of your favorite spices to taste.

Drain all the liquid from a can of canned fish. Get rid of its contents even from the smallest bones. Mash well with a fork. Finely chop the boiled eggs. Wash the green onions, dry and chop as desired.

Line a round mold with a diameter of 25 cm with oiled parchment. Pour half of the dough into it. Spread the filling of fish, eggs and onions on top. Add the remaining dough.

Preheat the oven to 190 degrees. Send fish pie there. Bake it until beautifully golden brown. Before serving, cool, cut into pieces and top with homemade sour cream.

Tsarsky roll with pink salmon

Ingredients:

• 230 g lightly salted pink salmon;
• 3 potatoes;
• 2 carrots;
• 3 eggs;
• 120 g olive mayonnaise;
• coarse salt to taste.

Boil all the necessary ingredients - eggs and root vegetables until tender. Grind the cooled potatoes using a grater with the largest divisions. Do the same with eggs and carrots. Mix these ingredients, salt them to taste, and season with olive mayonnaise.

Cut red salted fish into thin slices. If necessary, remove the remaining seeds.

Spread parchment paper on the table. Place the resulting salad of vegetables and eggs on it. Rub it down well with your hands.

Distribute thin fish pieces on top. Carefully roll the roll using a sheet of parchment. Cover the workpiece with film and refrigerate for a couple of hours. Cut the finished appetizer and serve.

Cheese soufflé with fish

Ingredients:

• 550 g pink salmon fillet;
• 3 large eggs;
• 4 tbsp. l. butter;
• 70 g semi-hard cheese;
• salt;
• pepper;
• lemon juice.

Remove the skin from the fillet. Cut into small strips. The optimal width for them is 2.5 - 3 cm. Mix salt and pepper and cover the fish with them. Sprinkle the pink salmon with a small amount of freshly squeezed lemon juice on top and leave it like that for half an hour.

Roll the prepared fish pieces into tubes and fry in melted butter until half cooked. Enough 4 - 5 minutes on each side of the workpiece.

Grease suitable baking pans with the remaining oil. Place a slice of prepared fish in each.

Grate the semi-hard cheese very finely. Divide the eggs into components. Lightly add salt to the whites and beat until they form a fluffy, strong foam. Grind the chopped cheese with the yolks. Gently fold fluffy whites into this mixture. Spoon it into the molds with the fish.

Bake the dish in a very hot oven for a quarter of an hour. Serve as a hot or cold appetizer.

Pink salmon "Festive"

Ingredients:

• 1 fish carcass;
• ½ onion;
• 2 garlic cloves;
• 3 tbsp. l. soy sauce;
• 1 pinch of fish seasoning mixture;
• 3 tbsp. l. light mayonnaise;
• 2 eggs;
• 120 ml highly carbonated mineral water;
• 1.5 tbsp. l. flour;
• 60 g cheese;
• fat for greasing the mold;
• salt.

Cut the head off the fish carcass. Remove fins, tail and other unnecessary parts. Cut the rest of the carcass into small pieces. Transfer to a deep bowl.

Place small strips of raw onion on top of the fish slices. Send all the crushed garlic to them. Pour in soy sauce. Add spices, mayonnaise, and salt if necessary. Mix the ingredients with your hands. Pour in the soda. Place the container with all its contents in the cold for several hours.

Prepare muffin tins - grease them with any fat. Place a fish piece in each along with onion and a small amount of marinade.

Separately, beat eggs with salt. Add flour and very finely grated cheese. Pour the resulting mixture over the fish in the molds. Bake the dish in a well-heated oven for 25 minutes. Serve for dinner with mashed potatoes or other suitable hot side dish.

Pink salmon may become dry during frying. To make this red fish really tasty, you should have an idea of ​​how to cook pink salmon in a frying pan. It is better to cook it in oil so that the meat acquires juiciness and rich taste. It is also important to choose a fresh carcass for the dish.

Ingredients

Pink salmon steaks 4 pieces) Chicken eggs 1 piece(s) Breadcrumbs 4 tbsp. Butter 2 tbsp. Spices for fish 2 pinches

• Number of servings: 4
• Preparation time: 15 minutes
• Cooking time: 15 minutes

How to deliciously cook pink salmon in a frying pan

For frying, you can use ready-made spice mixtures for fish or collect a bouquet of your favorite spices. Boiled rice or potatoes are perfect as a side dish for this fish.

How to cook red fish in a frying pan:

1. Sprinkle fish steaks with spices and salt. Keep in mind that pink salmon is a sea fish, so it is already a little salty.
2. Leave the pieces to marinate for 10 minutes.
3. Beat the egg in a bowl with a fork.
4. Dip marinated pieces of red fish into the egg mixture, roll in breadcrumbs and place in a frying pan to fry in butter.

As soon as the fish acquires a golden hue, it is ready. Serve it hot as a separate dish or with various side dishes.

How to cook pink salmon fillet in a frying pan

This recipe is suitable for preparing a delicious dish on the occasion of any celebration. Using batter, you can easily turn ordinary fried red fish into a real culinary delight.

To prepare the dish you will need:

• pink salmon fillet (500g);
• egg (1 piece);
• onions (1 piece);
• wheat flour (6 tbsp);
• water (150ml);
• vegetable oil (3 tbsp);
• salt (1/2 tsp);
• ground black pepper (1/3 tsp);
• granulated sugar (1 tbsp).

The cooking process is carried out in the following sequence:

1. Sprinkle fish fillets with salt, pepper and sugar. Let the pieces marinate for 15-20 minutes.
2. Grate the onion on a fine grater. Add egg and flour to it, mix well. Salt the mixture and pour cold water into it. The resulting dough should have the consistency of thick sour cream.
3. Dip the fish fillet in batter and fry on both sides in a frying pan in heated vegetable oil.

A golden crust will be an indicator of the dish’s readiness, and underneath it, with this method of frying, there will always be tender flesh.

In addition to the fact that pink salmon is very tasty, it is also very healthy. Fish is rich in amino acids, iodine and B vitamins, and is therefore recommended as a dietary food. To prepare a hearty lunch or dinner from pink salmon, just fry it in oil. It is better to fry it in batter to make the dish juicy enough.