» How to cook salmon: 10 photo recipes

Grilled salmon with lemon-dill butter

Ingredients:

lemon (zest and juice) - 1 pc. ;
salmon - 500 g;
butter - 100 g;
olive oil ;
salt - to taste;
dill - 2-3 tbsp. l. ;
ground black pepper - 1/4 tsp.

Preparation: Grilled delicious salmon will be even tastier if served with butter mixed with lemon zest and dill. The bright, fresh aroma of lemon will highlight the taste of fish, and dill will add a piquant note.

First, prepare the butter. Let the butter sit at room temperature for a while and soften - this will make it easier to handle. Mash it with a fork. Grate the lemon zest. Chop the dill and add to the softened butter along with black pepper. Mix well so that the ingredients are evenly distributed throughout the oil.

Then cut a large piece of cling film, spread it on your work surface and place the butter in the center of the cut. Wrap the butter in film, shape it into a convenient shape (rectangular block or sausage - at your discretion) and place in the freezer for 30 minutes while the salmon is fried.

Place salmon fillets on a plate and let come to room temperature. Cut the fillet into 4 portions, brush with olive oil on both sides and sprinkle with salt. Wipe the grill grate with a piece of cloth and olive oil. Preheat the grill to medium heat and place the salmon, skin side down, on the grill. Cook for 6 minutes, turning slightly occasionally to create a nice grill grate pattern.

Turn over and cook for another 5-6 minutes. The fish is ready when the fillet turns reddish. Place the salmon on a plate and top each piece of fish with a piece of lemon and dill butter. Sprinkle lemon juice over fish and serve.

Rule for choosing pink salmon

Ideally, this product should be fresh, but it is very difficult to find chilled sea fish (especially some types), it includes pink salmon fillet. Home cooking recipes are focused on frozen food, so it is important to know how to choose the right one.

There are 2 types of freezing fish:

on board (the process occurs immediately after capture, even on a ship);
on shore (cold treatment of sea salmon is carried out after arrival at the port).

Of course, the first option is preferable, although you can only find out exactly how the fish was frozen in the documentation accompanying the product batch.

It's visually important to make sure there isn't too much ice on the fillet pieces, although a little heavy glaze is still needed. It preserves fish from the destructive effects of the environment and its freshness during transportation. The fillet pieces should have smooth edges, a uniform texture and no distinct characteristic odor.

Salmon in honey mustard marinade

Ingredients:

salmon fillet - 300 g;
mustard - 2 tsp.
honey - 2 tsp. ;
soy sauce - 2 tsp. ;
asparagus, rice or lettuce for serving.

Preparation: make a marinade by mixing mustard, honey and soy sauce. Coat the salmon fillet well with the resulting mixture and place in the refrigerator for half an hour. In the meantime, you can prepare the side dish (I usually steam the rice; I just throw it in and after 15 minutes it’s fluffy and tender).

Preheat the oven to 180 C and place our fish there (right in the marinade!) for 15-20 minutes. If you want to make your meal as easy as possible, replace the rice with lettuce leaves or asparagus. It will turn out even more beautiful.

Salmon in cream sauce - preparing food and dishes

To prepare salmon in cream sauce, you will need a baking dish and a bowl for preparing the sauce. Some recipes call for additional sautéing of mushrooms or onions, so a frying pan can also come in handy.

Preparing the food consists of defrosting the salmon (if the fish was stored in the freezer) and preparing the sauce. Its main ingredients are butter, flour and cream. Before mixing with the sauce, the flour is fried in a dry frying pan or with butter, after which the cream is added. You can also add herbs and spices to the sauce. Heat the sauce in a frying pan until the mass thickens. If salmon is baked with vegetables or mushrooms, they also need to be prepared. Onions can be finely chopped and fried with chopped champignons.

Recipes for salmon in cream sauce:

Healthy dinner in 30 minutes - baked salmon fillet

Ingredients:

salmon fillet - 2 pcs. 170 g each;
olive oil
salt, ground pepper - to taste;
parsley - 1 bunch;
lemon - 1 pc. ;

Preparation: Preheat the oven to 225 degrees. Rinse and dry the fillets. Rub the fillets lightly with oil and sprinkle with salt and pepper. Place the salmon in a baking dish and place in the oven for 12-15 minutes. Serve with fresh parsley and lemon.

Cheese roll with salmon for the New Year

This is a very easy recipe, the active time spent directly on preparation will take only half an hour. For this recipe you will need the following ingredients: salmon - 300 g, hard cheese of any kind - 200 g, greens - 30 g.

First of all, you need to carefully grate the cheese. Then wash the greens, dry them, chop them finely, and then add them to the pre-grated cheese. Mix cheese and herbs until equal. The resulting mixture should be placed in a saucepan, and then placed in a water bath. While the cheese is melting, stir it thoroughly. If it is not possible to make a water bath, you can place the mixture of cheese and herbs in a plastic bag, and, in turn, lower it into boiling water, holding it with your hands. Keep it in this way for about 4 minutes, the effect will be the same as from a water bath.

Next, put the cheese on the film, then cover the layer of cheese with film, and put it on top again, covering it, again, with film. This way you get a kind of sandwich made of cheese and film. Until it completely thickens, it must be quickly rolled out with an ordinary rolling pin to a thin layer.

After this, the film is removed and thinly sliced fish is placed on top of the layers of cheese. Next, roll it into a roll, place it under a light press and put it in the refrigerator until cooled, but do not allow it to freeze. After this, cut the roll and serve the food with fresh herbs crumbled on top.

Salmon baked in foil

Ingredients:

salmon steak - 1 pc. ;
lemon - a few slices;
pepper, dried basil - to taste;
foil - for baking.

Preparation: wash the salmon steak, season with salt on both sides, place on baking foil, which in turn is placed on a baking sheet. Sprinkle with spices and add lemon slices. Wrap the foil to make an envelope. Place in an oven preheated to 180-200 degrees for 20-25 minutes.

Poke bowl with salmon

This Hawaiian novelty will definitely be a wonderful element on your familiar and cozy table. True connoisseurs of cuisines of different nations will appreciate this dish. Poke bowl is a paradise for fans of a healthy lifestyle, as it combines all the microelements of a complete set meal.

Ingredients for poke bowl with salmon:

1 cup short grain white rice
450g fresh salmon fillet
¼ cup soy sauce
1.5 tbsp. l. rice vinegar
0.5 tbsp. l. brown sugar

Salmon baked with herb sauce

Ingredients:

salmon fillet - 800 g;
sea salt - 1 tsp. ;
ground black pepper - ½ tsp. ;
lemons - ½ pcs. ;
cream 10-11% - 300 ml;
egg yolk - 3 pcs. ;
Dijon mustard - 2 tsp. ;
fresh green basil - 10 g;
dill - 10 g;
parsley - 10 g;
tarragon - 10 g.

Preparation: This fish dish is always delicious and quick to prepare. The salmon will be tender and flavorful, but almost any fish can be cooked this way. Additionally, you can season the creamy sauce with grated horseradish, curry, fresh cilantro or saffron.

The most suitable side dishes for this dish are fluffy rice, boiled potatoes with herbs, or taggliattelle pasta.

If you want to choose a wine for this dish, choose a wine with a complex taste, refined, medium body, which can complement the fish and herb sauce. For example, the classic Muscadet de Sevre et Maine sur Lie or the elegant Riesling.

Cut the salmon fillet into oblong pieces 4-5 cm wide and place in a shallow baking dish. Try to pack the fish tightly, do not leave large gaps between the pieces, otherwise you will need too much sauce. Salt, pepper and sprinkle with lemon juice.

Combine cream and egg yolks in a bowl. Finely chop the greens and add them to the cream mixture. Finely grate the lemon zest there and add mustard.

Pour the resulting sauce over the fish and place in an oven preheated to 200 degrees. Bake for about 20-25 minutes until the sauce thickens. Serve the dish before it cools down.

Salmon in cream sauce - general cooking principles

Cooking salmon deliciously is not the most difficult task. You can simply bake the fish in the oven, but it’s even tastier to cook salmon in a creamy sauce. There is nothing complicated about this, but you need to know a few nuances. Salmon fillet or steak is suitable for such purposes. The most important thing is to choose the right fish. A good fillet will make a surprisingly tasty, aromatic and tender dish, which is also very healthy. Even avid “meat eaters”, as well as ladies watching their figure, will like salmon in creamy sauce.

There are two ways to prepare such a dish: make a creamy filling, pour it over the fillet and bake. Or you can simply bake the salmon in foil and serve with the prepared creamy sauce. The sauce is prepared from cream or milk, you can also use sour cream and butter. The best choice, of course, is cream - it is what gives the sauce its soft consistency and delicate creamy taste. To thicken the sauce, flour is added, and for a more pronounced taste, additional ingredients are added: herbs, chopped onions, garlic, lemon, aromatic spices, cheese, mushrooms, etc.

Salmon steak

Ingredients:

parsley - 20 g;
dill - 50 g;
cilantro - 50 g;
green onions - 50
onion - 1 pc. ;
chili pepper - 5 g;
pitted olives - 100 g;
juice of half a lemon
olive oil - 100 g;
garlic - 7 g
red bell pepper - 2 pcs. ;
salt - to taste;
ground allspice - to taste.

Preparation: blend all seasonings in a blender to obtain Chemchuri sauce. Season salmon steak with salt and pepper, brush the steak with olive oil, fry on a hot grill pan for 3 minutes on each side, constantly brush with olive oil so that the fish is not dry. Serve the steak with sauce and (guests will choose all herbs separately to taste) Bon appetit.

Grilled salmon with pineapple and pink champagne

Ingredients:

fresh peeled pineapple - 300 g;
stalk celery - 30 g;
garlic cloves - 2 pcs. ;
salmon fillet (Salmon, trout, chum salmon) - 500 g;
salt - ½ tsp. ;
black peppercorns - 5 pcs. ;
bay leaf - 1 pc. ;
vegetable oil - 20 ml;
soy sauce - 20 ml;
pineapple juice - 50 ml;
corn starch - 5 g.

Preparation: Peel and core the pineapple, cut the pulp into cubes. We need 300 grams of pure product. Cut the celery stalk into slices; if the longitudinal fibers are hard, remove them first. Chop the garlic.

Place the fish fillet skin side down on a work surface and cut the fillet with a sharp knife. Place the skin in a saucepan, add cold water (to cover the skin), and bring to a boil. Remove any foam that appears, reduce heat, add salt and spices and cook for about 20 minutes.

Cut the fillet into cubes like pineapple, or a little larger. Heat a large non-stick frying pan or wok with a tablespoon of vegetable oil. Add the salmon fillets and fry for 2 minutes, stirring gently as you go, then remove the fish from the pan.

Place pineapple, celery and garlic in a frying pan, add soy sauce, pineapple juice and 150 ml of fish stock (resulting from boiling the skin). Cook for 5-6 minutes.

Dilute the starch with 2 teaspoons of cold water and pour into the pan. Cook until the sauce is clear and thickens slightly. Return the reserved fish to the pan, stir and heat through.

The dish is ready, you can open the champagne! Brut rosé goes well with salmon dishes. Serve the salmon hot and the champagne well chilled.

Creamy shrimp soup

Every lover of rich fish soup will appreciate this light soup. Tasty fish such as salmon and tender shrimp along with olives and pitted black olives are perfectly combined here. All this in the most delicate broth with cream. Cooking time: only 30 minutes.

Required ingredients:

Frozen salmon 300 gr.;
Dry frozen shrimp 250 gr.;
Potatoes 5 pcs.;
Half a jar of olives;
Half a jar of olives;
Lemon small 1 pc.;
Cream 100 ml;
Fresh green onions 1 bunch;
Dill 1 bunch;
Water 2 l.;
Bay leaf 1 pc.;
Peppercorns 2 pcs.;
Table salt;
Ground pepper.

The ingredients are for 5 people.
Cooking instructions:

Wash and peel the potatoes and onions, rinse the greens. Prepare all the listed products.
Pour 2 liters of water into a deep saucepan, place on high heat, and cover with a lid.
Cut the potatoes and onions into small cubes and place in boiling water. Reduce heat to medium and add pepper and bay leaf. Leave to cook for 15 minutes.
Remove the skin from the salmon, cut into medium-sized pieces and place in a pan. We wait no longer than 5 minutes.
Cut the olives into small rings and chop the herbs. Add to the pan, pour in the cream and cook for another 1 minute.
Remove from heat and let simmer for about 10 minutes, after which the soup can be served, garnished with lemon slices.

Spicy salmon with orange sauce

The salmon is fried in a sugar and pepper coating, caramelizing on the outside and remaining surprisingly tender on the inside. Orange juice sauce and fresh spinach on the side. You adjust the spiciness of the sauce yourself, so the dish can be made not spicy at all.

Ingredients:

salmon steak - 600 g;
corn salad - 100 g;
sugar - 100 g;
black pepper - 10 g;
ground chili pepper - 10 g;
orange - 1 pc. ;
fresh ginger - 40 g.

Preparation: energy value per serving: 863 kcal (43%), 62 g protein (124%), 39 g fat (60%), of which 9 g saturated (45%), 61 g carbohydrates (20%). The percentages of the daily value for an adult based on 2000 kcal are indicated in parentheses. Cooking time: 30 minutes.

Mix sugar with salt and black pepper and chili powder on a flat plate. Roll dry salmon steaks in a mixture of sugar and pepper.

Heat olive oil in a frying pan over medium heat. Add salmon to skillet and cook over medium heat, turning, until salmon is caramelized on both sides.

Meanwhile, prepare the orange sauce. Cut the zest from the orange and squeeze the juice into a ladle. Finely chop the zest and ginger. Cut the chili pepper lengthwise, remove the seeds (this is the hottest part) and finely chop a piece of pepper - adjust the exact amount to your taste. Add water equal to the orange juice, zest, ginger and chili to a saucepan and bring to a boil. Taste the sauce - you can also add a little sugar and black pepper. Strain before serving.

Serve the prepared salmon with a green salad and tangy orange sauce. Bon appetit!

Salmon fillet with steamed olives

Ingredients:

salmon fillet without skin - 220 g;
olives - 40 g;
lemon zest - 1 g;
lemon - 10 g;
parsley leaves - 5 g;
tarragon - 5 g;
salt - 2 g;
ground black pepper - 1 g.

For garnish:

green beans - 60 g;
salt - 3 g;
vegetable oil.

Preparation: make a skinless fillet from a piece of salmon, it’s very simple. For the marinade, grate the lemon zest on a fine grater. Take only the pulp from the remaining lemon and cut it into small cubes. We also chop the olives finely. Remove the hard stem from the tarragon and chop the leaves. Chop the parsley finely. Salt, pepper, mix everything.

We take the salmon fillet and make cuts with a net - along and across, without cutting to the end by about half a centimeter. Place our marinade mixture in the slots. Place salmon and green beans in a steamer. Grease the top of the beans with vegetable oil and add sea salt. Cook for 20 minutes: very tasty and fast.

Useful properties of salmon fillet

So, in this article we will talk about pink salmon and its fillet. After all, it is a real storehouse of useful substances for the human body. At the biochemical level, the valuable components of this fish are the following:

amino acids; vitamins;
polyunsaturated fatty acids;
iodine; phosphorus and other trace elements.

Eating this product normalizes the functioning of the endocrine glands (especially the thyroid gland) and helps strengthen the skeletal system of the body. Thanks to its high fatty acid content, pink salmon helps strengthen the heart muscle and reduce bad cholesterol.

There are practically no contraindications to including this fish in the diet, except for allergies and hypersensitivity to iodine and phosphorus. It's not too fatty, but nutritious enough to make as a main ingredient. Pleasant, rich taste allows you to get not only benefits from dishes, but also pleasure.