How to fry fish steaks on the grill. Salmon on the grill

Cooking salmon shashlik (recipe on the grill). You can choose the most delicious marinade yourself by learning about the best options below. We have selected the most interesting ingredients that will make your salmon especially juicy and tasty.

Take only fresh carcasses. Frozen fish may be of poor quality and may taste rubbery and dry.

We recommend cutting the fish into steaks up to 3 cm thick - this way they will retain their juiciness and be sufficiently fried. Do not forget to rinse the fish and dry it with paper towels, removing excess liquid so that it does not interfere with the marinade.

Separate rules for seasoning. Salmon meat has the most delicate and delicate taste, so it won’t be difficult to overpower it with spices. Often it is enough to add salt and pepper - white or black. It is better not to use dry herbs - they will interrupt the taste of red meat. You can add citrus zest or sour fresh fruit.

Marinate the fish with a minimum amount of aromatic spices. Prepare marinades with white wine, citrus juice and soy sauce - these are the best ingredients. Keep the steaks for about half an hour, this is enough for the fish to soak and release the juice.

How to cook salmon on the grill

There are several options and they all differ in marinades and special technology. You will learn about marinades a little below, but here we will talk about the classic version of preparing salmon.

What do you need:

fish fillet – 1 kg;
red onion – 1 pc.

Clean the salmon, remove the membranes and remove all the bones. Cut the meat into cubes of equal sizes and leave in the brine for 25 minutes. Then remove the fish, rinse and dry.

Place the fish in the marinade, mix, add the chopped onion and leave for 3 - 5 hours. After the time has passed, thread the pieces onto skewers.

In the same way, you can prepare a barbecue using skewers, after wetting them with water. Fry the fish for 10 minutes.

How to cook red fish kebab in the oven on skewers

Fish is no less tasty when cooked in the oven. Yes, without everyone’s favorite haze, but it’s always available and incredibly tasty!

Products for cooking:

Salmon – 900-1000 g
Lemon – 1 pc.
Salt, pepper to taste
Vegetable oil
Fresh dill

Wash the fillet, dry it, cut it into 3-4 cm cubes.
Wash the dill and chop it finely.
Squeeze the juice of half a lemon onto the greens.
Add a couple of tablespoons of vegetable oil, salt, a little pepper to the marinade, mix everything.
Season the salmon with marinade and mix with your hands, as the product is very delicate and can cause injury with a spoon (if you don’t like the smell of fresh fish, wear gloves).
Soak the wooden skewers in cold water for 10 minutes to prevent them from burning during cooking.
We cover the grill with foil, make holes in it to allow the juice to drain, and place the strung kebabs on it.
Place in the oven at 180 degrees for 10 minutes on one side and 10 on the other.

Types of marinades

Classic version

You only need 3 ingredients: vegetable oil, lemon juice, spices. Everything must be placed in one container and mixed. Pour the marinade over the fish pieces and leave for about 20 minutes. Then you need to place it on the grill. The kebab will turn out tender, tasty and juicy.

Based on white wine

Per 1 kg of meat.

What do you need:

dry wine – 3 tbsp;
garlic, passed through a press - 3 cloves;
citrus juice – 1 tbsp;
soy sauce – 1 tsp;
spices, seasonings to taste.

Mix the ingredients and seasonings for the marinade together until smooth. Transfer the finished fish steaks to the brine, cover with cling film and leave for half an hour.

Based on honey

This method is perfect for those who love a sweet taste in fish dishes.

What do you need:

1 lemon;
honey – 1 tbsp;
garlic – 2 cloves;
olive oil;
dry chili;
parsley;
spices.

Pass the citrus peel and cloves through a fine-hole grater and pour in the juice. Cut the greens. Add honey, oil, pepper. Add salt. Mix everything. Place the salmon steaks in the marinade and leave for about a quarter of an hour.

With Italian herbs

To make a marinade according to this recipe, you will need citrus juice, oil, and herbs de Provence. Place all ingredients in one bowl. Place the steaks in the resulting marinade and place in a cool place for 20 minutes. You should no longer keep the fish, otherwise the aroma will become too strong.

With pomegranate juice

What do you need:

1 kg fillet;
vegetable oil – 2 tsp;
ground coriander;
khmeli-suneli;
pomegranate juice – 250 ml;
pepper;
salt.

Divide the meat into small steaks and place in a bowl. Salt, pepper, add seasonings. Pour in the juice and oil, stir. Cover with a lid and let marinate for 2 hours in a cool place.

Based on mineral water

What do you need:

mineral water – 1 tbsp.;
onions – 4 pcs.;
bay leaf – 3 pcs.;
seasonings;
salt pepper.

Place salmon pieces in a saucepan, add chopped onion, salt, and seasonings. Fill with sparkling water. Cover with cling film and marinate for 30 minutes.

Spicy

What do you need:

fish fillet – 1 kg;
onion – 500 g;
garlic - half a clove;
lemon – 1 pc.;
martini – 100 ml;
cilantro - a bunch;
dried dill – 1 tbsp. l.;
seasonings;
salt.

Prepare a set of spices - combine garlic, finely chopped cilantro, spices, dill. Rub the salmon pieces on all sides with the mixture and let stand for 10 minutes. Next, cut the meat into steaks, add onion rings and stir. Squeeze the citrus, pour in the alcoholic drink, place in the bowl with the fish. After half an hour, you can cook the barbecue.

Yoghurt based

What do you need:

onion – 1 pc.;
lemon – 1 pc.;
natural homemade yogurt (or store-bought, but without flavorings);
salt.

Cut the onion into small cubes, extract the juice from the citrus, pour in the yogurt, and add salt. Mix everything. Send the steaks to marinate for half an hour. The shish kebab will be light and pleasant.

With ginger

What do you need:

Chile;
fresh ginger – 10 cm;
garlic – 2 cloves;
vegetable oil;
soy sauce;
salt.

Pass the garlic and ginger through a fine grater. Pour in the liquid ingredients, sprinkle with pepper and salt. Stir the mixture and drop the salmon into it. Place in a cool place for 1 hour.

Ginger-lime

What do you need:

lime – 1 pc.;
ground ginger – 1 tsp;
olive oil – 2 tsp;
fresh dill;
anise;
spices.

Squeeze out the juice, add oil and seasonings. The greens are finely chopped and poured into the mixture. Salmon steaks are placed in the marinade and left for 10 minutes in a cold place.

In Chinese

Salmon steaks fried this way literally melt.

What do you need:

rice vinegar;
olive oil;
soy sauce;
finely chopped garlic;
sugar – 1 pinch;
seasonings as desired.

All ingredients must be mixed. Place the steaks in the marinade until completely coated. Leave for about half an hour, then transfer to the grill and fry.

Mustard based

What do you need:

mustard – 2 tbsp;
citrus juice – 3 tsp;
garlic – 2 cloves;
lemon zest;
parsley - 1 bunch.

Citrus peel and cloves must be passed through a grater. Finely chop the greens. Mix everything with juice and mustard. Place fish steaks in the marinade and leave for 30 minutes. Thread onto skewers and cook on the grill.

Salmon is a healthy fish that turns out delicious when boiled, baked or fried. You can cook it on the grill during a picnic. How long to fry salmon - read the recipes below.

A selection of recipes

Grilling does not require complex marinades or long marinating of salmon. Everything is done in the most basic form possible, using the most available products. An example of the simplest and very popular recipe is undoubtedly a marinade using ordinary lemon.

Lemon marinade

This marinade attracts attention not only with its minimum of ingredients, but also with its extreme effectiveness on the marinated salmon. And grilled salmon steaks always occupy a leading position on the menu of any picnic.

A kilogram of salmon steaks.
Large lemons - two pieces.
One large clove of garlic.
Vegetable oil and definitely olive oil - ½ faceted glass.
Naturally, you will need: salt and your favorite spices. The quantity of these ingredients is determined independently.

Steaks are formed from large fish and placed in a suitable container. You can make your task easier and just buy raw steaks.
Lemon fruits are cut and the juice is squeezed out of them into a container with steaks.
Next, chopped garlic, vegetable oil and spices are sent into the container.
All contents are carefully mixed and the salmon is left to marinate.
For complete marinating, about thirty minutes is enough, and the process itself can occur under the most ordinary conditions.
At the end of the process, the steaks are removed from the container with the marinade, salted and sent for frying. The taste of cooked salmon after such gentle marinating is guaranteed to be magnificent and natural.

It should be noted that the discussed recipe for grilled salmon is perfect for steaks from any type of red fish.

Soy marinade

For this version of the marinade, sauce from any manufacturer is quite suitable.

Salmon carcass or purchased raw salmon steaks – kilogram.
Vegetable oil and preferably olive oil – a couple of teaspoons..
Any soy sauce you like - 2/3 of a faceted glass.
A couple of large cloves of garlic.
Granulated sugar - a full teaspoon.
Possible spices - their presence and quantity are determined independently. But salt is not needed in this marinade. There is enough salt in the sauce itself.

Place purchased steaks or self-cut portions from cut salmon into suitable containers.
Placed portioned pieces are poured with sauce and granulated sugar is added. It is better to pre-dissolve the sugar in a minimum amount of water.
Vegetable oil, possible spices and chopped garlic are sent next.
All contents are thoroughly but carefully mixed and left alone at room temperature.
The marinating time will take no more than an hour.
Then, portioned salmon fragments are carefully removed from the soy marinade, shaken off any stuck garlic flakes, and they can be safely grilled.

The finished dish will certainly surprise everyone with its special taste and incredible aroma.

Wine marinade

Only dry white wine varieties are needed, since it is the one that is most suitable for fish.

Salmon carcass or raw salmon steaks, sold in kilogram packages.
Olive oil and dry white wine - half a glass each.
Salt, mustard seeds and paprika are taken in quantities that are determined independently.

Portions formed from cut fish or purchased steaks are placed in a suitable vessel and paprika and mustard seeds are added to them.
Next, wine is poured in and everything is carefully mixed.
All that remains is to add oil to the marinade and mix again.
You only need to marinate for about half an hour and no more.
After this, the salmon pieces are removed from the container with the marinade, salted and sent to the grill for frying.

Version of marinade with pomegranate juice

A marinade based on pomegranate juice produces excellent results, and in this case, grilled salmon has a particularly original taste.

Cut salmon fillet – kilogram.
Vegetable oil - a couple of teaspoons.
Pomegranate juice - one thin glass.
Salt, coriander, suneli hops and pepper are taken in independently determined quantities.

The fillet of the cut salmon is cut into pieces suitable for barbecue, which are laid out in a vessel suitable for marinating and sprinkled with spices.
Next, pomegranate juice is poured into the container with the salmon, vegetable oil is added, everything is carefully mixed and left to marinate.
In a cool place it will take about two hours to marinate; under normal conditions, an hour will be enough.
At the end of marinating, pieces of salmon fillet can be removed from the marinade, salted, and then sent to the grill for frying. In a few minutes, the wonderful grilled salmon will be completely ready.

It is quite obvious that any grilled salmon recipe discussed above is indeed very simple, but marinades prepared according to these recommendations are very, very effective.

Source

Salmon steak

Fragrant and juicy salmon is cooked in 45 minutes. The total calorie content of the dish is 1050 kcal.

Ingredients:

4 salmon steaks;
1 tbsp. soy sauce;
1/2 cup orange juice;
4 tbsp. olive oils;
1 tsp each sugar and ginger.

Preparation:

Rinse the fish and dry. In a bowl, mix soy sauce with butter and sugar.
Grind the ginger and add to the marinade.
Place the steaks in the marinade and cover with orange juice.
Cover the bowl with cling film and place in the refrigerator for 45 minutes.
Grill on the grill for five minutes on each side.

Makes 4 servings.

In pomegranate marinade

Pomegranate juice adds indescribable notes to fish dishes, and salmon with it is simply divine, despite the fact that you need a minimum of ingredients.

Preparation time: 20 min. (including marinating).

Preparation: 15 min.

Number of servings: 4 pieces

Energy value:

proteins - 11, 1;
fats - 4, 4;
carbohydrates - 5, 2;
calorie content - 105.4.

Product set:

Gutted red fish - 1 piece;
onions - 4 large heads;
pomegranate - 1 large;
pepper, salt, coriander - 1/2 tsp each.

Recipe:

Cut the fish into portions of 3-4 centimeters.
Peel the onions and cut them into rings, lightly mash them with your hands right in the bowl until the onion juice appears.
We clean the pomegranate and take out the seeds. Squeeze out the juice using a juicer or through regular gauze, you should get about 200 grams.
Pour the juice into a bowl with onions, add seasonings and mix well with your hands.
Pour the dressing over the salmon pieces, cover with film and marinate for about two hours.
Place on a greased grid and fry the salmon on the grill over low heat for about 10 minutes in total.

Recipe in foil

The dish in foil takes 1.5 hours to cook. Makes 10 servings. Calorie content – 1566 kcal.

Ingredients:

10 pieces of salmon;
lemon;
a few starts of parsley;
spices for fish;
salt pepper.

Recipe:

Rinse the fish and remove the scales. Rub each piece with salt on each side and sprinkle with lemon juice.
Cut the lemon into circles. Place the steaks on a sheet of foil and place a lemon slice between each piece.
Finely chop the parsley and sprinkle on the salmon.
Wrap the foil properly and put it in the refrigerator to marinate for half an hour.
Over hot coals, cook the salmon on the grill for 20 minutes, turning.

How to marinate salmon for barbecue

Cooking salmon on the grill is very popular.
They say that this fish is so good that it does not need additional “decorations” that can drown out its unsurpassed taste. It is believed that when baking salmon on a grill, you need to choose the simplest marinade (usually a minimum of spices and lemon juice), but for those who like experimenting, this, of course, is not enough, and they are confident that the right ingredients for the sauce will only improve the taste and make it bright and original. There are many recipes, including exotic ones, that will not spoil the delicate taste of red fish, but will even highlight it favorably by adding original notes. The main thing is to remember that you cannot marinate salmon like meat; it requires a different approach.

Recipe with vegetables

The recipe is easy to prepare. Calorie content – 2250 kcal. Cooking the fish takes half an hour.

Ingredients:

1 kg. salmon;
8 small onions;
8 cherry tomatoes;
several bunches of dill;
spices;
raises oil.

Preparation:

Cut the fish into small pieces, approximately 3x4 cm.
Cut the peeled onions in half, cut the cherry tomatoes in half.
Mix vegetables with oil and separately fish with oil.
Thread pieces of fish and vegetables onto skewers and fry over coals for 15 minutes.
Rotate the skewers to prevent the fish from burning.
Chop the dill, mix with spices and sprinkle on the finished salmon.

Makes 5 servings in total.

Grilled salmon is a popular dish among lovers of outdoor recreation. Noble seafood with a recognizable smoky smell brings incomparable pleasure. Tender, melt-in-your-mouth fish, prepared according to culinary recipes, will be able to surprise relatives and friends, remaining refined and refined even in camp conditions. To cook a quality steak over a fire, you need to follow some rules.

We choose fresh fish. When buying a frozen product, you can run into stale salmon, which after cooking will be dry and tasteless, so it is recommended to purchase a fresh carcass and cut it into pieces yourself. Chilled carcasses can be found on the shelves of any store; when purchasing, ask for a certificate for the product, in this case you will be sure that they are offering fresh fish.
Preparing the steaks. You need to carefully prepare steaks for heat treatment; the taste of the future dish and its juiciness depend on this stage. It is advisable to cut the pieces no more than 3 centimeters thick, then rinse them thoroughly, dry them, and remove all moisture.
Spices. Salmon is a very delicate seafood, the taste is subtle, it can easily be overpowered by too spicy spices. In most cases, salt and pepper (white, black) are enough. It is better to avoid dried herbs; the aroma can overwhelm the unique taste. You can add fresh citrus zest.
. Use light marinades with a minimum of aromatic seasonings: soy, citrus, white wine. Do not keep the pieces for a long time; thirty minutes is enough for the meat to soak in and release its juices.
Cooking options. There are not many ways, they differ in marinades and technology. You can cook seafood in foil on a grill.

Grilled salmon recipes are not particularly varied, but by choosing the right marinade you can diversify the flavor range.

Preparing the fish

The purchased salmon must be properly prepared for further culinary processing:

It is freed from scales, washed, dried and thoroughly gutted.
The head and tail are usually cut off.
If the fish carcasses are small and the decision is made to cook them whole, then it is necessary to remove the gills.
Large individuals are butchered, that is, filleted or cut into portioned fragments with the simultaneous removal of bones. There are no particularly small bones in this fish, so they don’t need to be removed.
If the fish is cut into steaks, then the spine is not removed, since it will become a fastening element and will not allow the fish pieces to fall apart.
Fins are removed from large fish. For small carcasses that will be cooked whole, the fins can be left on. They will be easy to remove from the finished dish.

After all such manipulations, it is considered that the purchased salmon is fully prepared for cooking on the grill, in barbecue ovens, in the grill, oven, or simply on the coals of a campfire.

You can cook salmon according to a simplified recipe, that is, simply rub it with salt, sprinkle with lemon juice, pepper, and then simply fry. Many people use this method, since in this case the true taste of the salmon is not interrupted by anything.

But if you marinate the salmon, then the salmon kebab can acquire a whole range of the most unusual flavor shades.

Any salmon shish kebab recipe is extremely simple, since the marinades for them are prepared from a minimum of readily available ingredients

Let's look at some interesting examples of such recipes.

Recipe No. 1

Ingredients:

fresh salmon carcass;
olive oil;
lemon;
spices;
onion

We prepare the steaks according to all the rules written above, wipe them with lemon juice, salt, marjoram, place them in a bowl for marinating, and put chopped onions on top. Close the lid and keep for 30 minutes. We prepare the grill, burn the coals, take out the fish, put it on the grill, and fry it over smoldering coals.

For good roasting there is no need for high temperature. Fifteen minutes is enough. Do not let the dish cool on the wire rack; it will be impossible to remove it later; the tender meat will fall apart. Serve with vegetables.

Secrets of choosing fish

Buying a good fish is half the success. And a good marinade is second. Grilling is a matter of experience. To ensure a successful red fish kebab, pay attention to this:

It is better to choose fatty varieties. Moderate-sized salmon, salmon, and trout. Large ones – sockeye salmon, char, coho salmon. It is not worth purchasing pink salmon for barbecue (it is too dry).
The fish has tender meat and there is no need to use vinegar in the marinade, as it will ruin the taste of the kebab.
Use juices (lemon, tomato, pomegranate), white wine and fermented milk products (kefir, yogurt, sour cream) as the basis for fish marinade.
Marinating time is no more than an hour. If you overdo it, the juices will go into the marinade.
Adding onions to the marinade will give a spicy note to the kebab, but this is for amateurs.
Spicy herbs (dill, parsley, cilantro, rosemary, thyme, basil, marjoram, etc.) and spices (white or black pepper, nutmeg, ginger, coriander) are well suited for red fish.
You can check the finished kebab with a fork. The fish should not be transparent in the depths of the piece.

Recipe No. 2

Cooking shish kebab using a grill is quite simple. It turns out to be a hearty, tasty dish that can diversify your diet and add a touch of sophistication.

chilled fish;
mayonnaise;
lemon;
salt;
greenery;
pepper.

After the seafood is properly prepared, marinate the slices by preparing the following mixture: mayonnaise, juice of a large lemon, pepper, salt. Lubricate the steaks with marinade and leave for two hours. We light the coals, grease the grate with onions, then the pieces will not stick. Lay out the slices so that there is some distance.

Fifteen minutes you need to fry one side, turn over, fry the other. The best side dish would be: lettuce leaves, tomatoes, bell peppers, cucumber. Can be served fresh or grilled over charcoal.

Recipe No. 3

The simplest method, containing a minimum of components, is always advantageous due to the unique taste of seafood.

Ingredients:

steaks;
seasonings;
lemon.

There is no marinating stage here; we prepare the coals and place the grate. We put on rubber gloves (this will help keep your hands clean), take a slice, add salt on one side, pepper, put it on the grill with the salted side, sprinkle with spices on the other side.

Fry, if there is an open fire, quickly add water. Fry for seven minutes maximum, check how well the meat is cooked, wait for it to turn golden brown, and turn it over. Remove from the coals, lay out, squeeze out lemon juice, and garnish with vegetables.

We figured out in detail how to get a delicious salmon steak on the grill, how long to fry, . Using useful information, please your loved ones with culinary masterpieces, receive compliments, and share recipes with friends. Write in the comments which recipe you liked best.

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.

Method of marinating with homemade mayonnaise

Mayonnaise is probably the most popular marinade for cooking meat over coals. He did not bypass our elite fish either. Here let's prepare a rich filling based on the famous French sauce. Just to start, it would be nice to make a homemade version. After all, it is much healthier and tastier than store-bought.

I have already described the recipe and therefore I suggest you look at its classic version. Done? Well, let's now play with the marinade itself.

We need:

Tomato - 1 piece
Homemade mayonnaise - 2 tbsp. spoons;
Garlic - 1 clove;
Greens (dill, parsley);
Black pepper and salt.

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.

If you're tired of grilling kebabs every time you go out into the countryside or you just want to try something new, then cook salmon grilled over charcoal

.
Salmon steaks
(you can use trout) cook much faster than kebabs and do not require preliminary preparation (the fish does not need to be marinated).
You can buy fresh salmon or trout steaks
just before your trip, but don’t forget to bring salt, pepper, lemon, and, of course, you’ll need a grill for grilling the steaks.
And don’t forget to study this step-by-step recipe with photos
.

Ingredients

salmon steaks 1 steak for 1 serving
lemon 1 pc.
salt
black pepper

A wonderful version of Caucasian-style fish on the grill

Needless to say, Caucasian chefs know a lot about barbecue. They are well versed in meat, special marinades for chicken, fish, pork or lamb. And they also know how to prepare delicious sauces for ready-made dishes.

The king fish was not left out either. We will prepare delicious barbecue according to their national recipes on the grill and on coals. How else? This is a Caucasian dish, wow!

We need:

Salmon steaks - 5 pieces, 3 cm thick;
Dill - 1 bunch;
Parsley - 1 bunch;
Cream - 500 ml;
Garlic cloves - 2-3 pcs.;
Lemon - 1 pc.;
Pink pepper - 1 tbsp. spoon;
Ground black pepper and salt.

Additionally required: barbecue or brazier, coals, lighter fluid, matches, grate with clamp.