Recipes for salmon shish kebab with original marinades and sauces

An unusually healthy salmon fish with pink or reddish-orange meat is delicious in any form - boiled, stewed, fried.
Considering the huge amount of useful substances contained in salmon, lovers of seafood delicacies strive to prepare it in such a way that the loss of valuable qualities is minimal. One of these cooking methods is salmon kebab, the taste of which depends on the ability to provide the “right” heat and on the marinade in which the flesh was kept. How do you most often cook salmon?

• I bake 60%, 192 votes
  192 votes 60%

  192 votes - 60% of all votes

• On the grill 14%, 44 votes

  44 votes 14%

  44 votes - 14% of all votes

• Salt 11%, 36 votes

  36 votes 11%

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  36 votes - 11% of all votes

• On a grill pan 9%, 29 votes

  29 votes 9%

  29 votes - 9% of all votes

• In a slow cooker 4%, 13 votes

  13 votes 4%

  13 votes - 4% of all votes

• Varya 1%, 4 votes

  4 votes 1%

  4 votes - 1% of all votes

Total votes: 318

Votes: 293

13.01.2020

• I bake 60%, 192 votes
  192 votes 60%

  192 votes - 60% of all votes

• On the grill 14%, 44 votes

  44 votes 14%

  44 votes - 14% of all votes

• Salt 11%, 36 votes

  36 votes 11%

  36 votes - 11% of all votes

  Read also:  Aristocrat salad with chicken, tuna, crab sticks, red fish, canned food
• On a grill pan 9%, 29 votes

  29 votes 9%

  29 votes - 9% of all votes

• In a slow cooker 4%, 13 votes

  13 votes 4%

  13 votes - 4% of all votes

• Varya 1%, 4 votes

  4 votes 1%

  4 votes - 1% of all votes

Total votes: 318

Votes: 293

13.01.2020

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On the grill on coals

The salmon is cooked on a grill placed on a grill with hot charcoal. The most suitable wood for barbecue is fruit trees:

• pear;
• plum;
• Apple tree.

Oak, maple and birch firewood also work well. Not suitable - cherries, grapes, aspen and resinous coniferous trees.

The firewood should burn to the point of hot coals so that the meat is never fried over high heat.

To get a tasty steak on the grill, it is also important how long it is fried. Place the steaks on the grill, placing a larger piece of foil under each one. The edges of the foil are raised so that the juice does not leak onto the coals.

If you want to thoroughly saturate the salmon with fire smoke and get characteristic lattice marks on its surface, you don’t need to use foil. Then you will have to wipe the grill with vegetable oil or a raw onion so that the tender salmon meat does not stick to it.

You need to fry for at least 5 minutes on each side, so the fish pieces need to be turned over during the barbecue process or a closed grill grate should be used. The grill is convenient because you don’t have to turn over every piece of fish.

The salmon steak should be golden brown, slightly crispy on the outside and tender on the inside. The crust should be golden brown, the flesh underneath should be light, and the middle should be pink.

The principle of cooking steak over charcoal is the same for any recipe - the fish must be kept on the fire for 5-10 minutes until a crispy crust forms.

Cooking secrets

Salmon is an extremely tender and delicate fish that both adults and children will enjoy. Its great taste is almost impossible to spoil. But when preparing it you need to remember the basic rules:

• For cooking, you can use either a whole fish carcass or fillets or steaks.
• The fish should be cut into pieces measuring 4-6 cm; smaller pieces will fall apart on the skewers.
• The fish is marinated for no more than 1-1.5 hours; the smaller the pieces of salmon, the less time they should be marinated.
• While meat kebabs are salted immediately before frying, fish is best salted during marinating - this will make it more juicy and elastic.
• Salmon cooks very quickly - 8-10 minutes is enough for complete frying.

The most aromatic smoke and lasting heat are produced not by store-bought coals, but by firewood from apple, pear, apricot or other fruit trees.

With orange juice

To obtain an indescribable citrus flavor, orange juice is added to the fish marinade, and the finished kebab is served with tartar sauce. Ingredients for barbecue:

• 1 kg fresh salmon fillet;
• 20 ml orange juice;
• 20 ml olive oil;
• 2 cloves of garlic;
• 5 g ground thyme;
• salt, fish spices, ground white pepper.

List of ingredients for tartar sauce:

• 100 g mayonnaise;
• 50 g pickled cucumber;
• 1 clove of garlic;
• 2-3 sprigs of herbs (parsley, green onions or dill).

We prepare the salmon as in the previous recipe - wash it, clean it, cut it into pieces, put it in a bowl. We then follow this action plan.

1. The pieces need to be sprinkled with salt, spices and chopped garlic.
2. Drizzle with olive oil and freshly prepared orange juice.
3. Place in a cool place for 40-120 minutes.

In the meantime, you need to prepare the grill so that the wood burns out and turns into hot coals. Remove the fish from the marinade, thread it onto skewers across the grain and fry on both sides until a crust forms.

While the kebab is grilling, prepare the sauce - mix mayonnaise, chopped cucumber, garlic and herbs. Salmon is served with a side dish, the sauce is served separately in a gravy boat.

Marinade for salmon skewers

This dish is not only tasty, but also healthy. Besides all this, it is satisfying and quite attractive for a feast.

Ingredients:

• Olive oil – 3 tbsp. l
• Soy sauce – 3 tbsp. l
• Spices (Provencal herbs, black hot pepper, a mixture of five peppers, sugar, salt, bay leaf) - to taste
• Onion – 1 pc.
• Salmon (fillet) – 735 g
• Lemon juice – 2 – 3 drops

Preparation:

1. Cut the fillet into pieces. Cut the onion into rings and add to the fish. Sprinkle salmon with black pepper, a mixture of five peppers, salt, sugar, and herbes de Provence. Pour in olive oil and soy sauce. Place bay leaf. Squeeze a little lemon juice into the container with the fish.

2. Mix everything thoroughly and refrigerate for 1 - 2 hours.

3. Fry until done on skewers using a grill. The dish turns out very tasty and appetizing. Goes very well with boiled potatoes, cherry tomatoes, olives and herbs.

Cook with pleasure! Eat with great appetite!

With lemon

Citrus fruits go perfectly with the taste of salmon, and lemon adds an original sourness to fish dishes. To prepare salmon kebabs according to the recipe with lemon, you will need the following products:

• 500 g salmon fillet without skin;
• 2 medium lemons;
• 2 tbsp. l. sesame;
• 2 tbsp. l. oregano;
• quarter tsp chili pepper flakes;
• 2 tbsp. l. olive oil;
• black pepper, salt.

Preparation procedure:

1. Cut the fish into pieces about 3 cm thick.
2. Mix the remaining ingredients, except lemons, thoroughly in a separate bowl.
3. Place the pulp into the marinade and mix so that every piece of salmon is coated with it.
4. Let the salmon sit in the marinade for at least half an hour.
5. After the specified time, cut the lemon into thin slices.
6. Remove the salmon pieces and thread them onto skewers or skewers, interspersed with lemon slices.
7. Fry the salmon skewers on both sides until cooked through.

Shish kebab with lemon is served with a side dish and salads of fresh vegetables.

Delicious salmon kebab

Cooking fish according to this recipe is not difficult. All guests and household members will only be satisfied. Each piece turns out tender and attractive in appearance.

Ingredients:

• Salmon – 1 kg
• Lemon – 2 pcs.
• Pepper, salt - to taste
• Vegetable oil – 3 tbsp. l
• Pomegranate juice – 100-150 ml
• Pomegranate seeds - a pinch (for decoration)
• Onions – 1-2 pcs (optional)
• Tomato – 3 -4 pcs.

Preparation:

1. Rinse the salmon thoroughly, peel if necessary and divide into portions. Place in a container, add salt and pepper.

2. Pour pomegranate juice on top. Sprinkle fresh lemon juice on top. Cut another lemon into thin quarters and halves. Drizzle with oil and sprinkle with spices. Mix everything. Leave to marinate for 2 hours.

3. Peel the onions and cut into rings. Cut the tomatoes into slices. Next, place the marinated salmon, onions, and tomatoes on the grill.

4. Fry on coals for approximately 10 - 15 minutes. Serve the finished kebab to the table with pomegranate seeds.

Bon appetit, have a productive day!

With vegetables

Salmon kebab can be prepared with summer vegetables. Recipes for fish and vegetable kebabs suggest using a wide variety of products. For example, like this:

• 1 zucchini;
• 1 tomato;
• 1 sweet pepper;
• 1 tbsp. l. honey;
• 2 tbsp. l. olive oil;
• 2 tsp. paprika;
• 1 tsp. chopped greens;
• a pinch of dried herbs;
• 450 g salmon fillet.

Salt, dried herbs, paprika and honey are used to prepare the marinade. The fillet is cut into small pieces and immersed in the marinade. Vegetables are washed and cut into slices. Then the ingredients are strung on skewers in this order: zucchini circle - fish - sweet pepper circle - fish - tomato circle - fish - zucchini circle and so on. The kebabs need to be fried as usual until a golden brown crust is obtained on the surface of the salmon, then they are placed on a dish and sprinkled with herbs.

With garlic sauce

There are several recipes for garlic sauce, which is used as a marinade or served with ready-made fish kebab. Usually the housewife chooses the option that matches her ideas about food combinations and proper nutrition. The recipes below are designed for soaking 750 g of salmon fillet.

Olive oil option:

• 2 tbsp. l. olive oil;
• 1 bunch of parsley;
• 1 clove of garlic;
• half a lemon.

Parsley, garlic and lemon along with the zest need to be crushed into a paste. Dilute with olive or other refined vegetable oil. Dip the salmon pieces into this sauce just before putting them on the grill.

Option with mayonnaise:

• 2 tbsp. l. mayonnaise;
• 3-4 sprigs of fresh cilantro;
• 1 clove of garlic;
• quarter tsp Khmeli-Suneli seasonings.

As in the first case, the herbs and garlic are chopped and mixed with mayonnaise. Salmon pieces are coated with sauce and left to infuse for half an hour or as long as needed to prepare the grill. Garlic mayonnaise sauce does not have to be used as a marinade. Shish kebab can be fried without pre-soaking, simply salt and pepper the fish, and serve the sauce with the finished dish.

Recipes with garlic are not suitable for everyone - if a person has ulcerative lesions of the stomach or duodenum, gastritis or cholecystitis, accompanied by heartburn, such sauces should be avoided.

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.

1. Steaks are formed from large fish and placed in a suitable container. You can make your task easier and just buy raw steaks.
2. Lemon fruits are cut and the juice is squeezed out of them into a container with steaks.
3. Next, chopped garlic, vegetable oil and spices are sent into the container.
4. All contents are carefully mixed and the salmon is left to marinate.
5. For complete marinating, about thirty minutes is enough, and the process itself can occur under the most ordinary conditions.
6. 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.

1. Place purchased steaks or self-cut portions from cut salmon into suitable containers.
2. 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.
3. Vegetable oil, possible spices and chopped garlic are sent next.
4. All contents are thoroughly but carefully mixed and left alone at room temperature.
5. The marinating time will take no more than an hour.
6. 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.

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

With strawberries and nectarine

A truly indescribable range of taste sensations is provided by the combination of salmon with berries and exotic fruits. Therefore, salmon kebab with strawberries and nectarine is a must-try for those who consider themselves a real gourmet. Products needed for this delicacy:

• 450 g salmon;
• 150 g large strawberries;
• 200 g nectarines;
• 2 sprigs of tarragon;
• salt, turmeric to taste.

Shish kebab with fruit is prepared on wooden skewers, which are placed on a grate placed over the fire. To prevent the skewers from getting caught in the heat, it is recommended to soak them in water 15-20 minutes before the frying process. The following is the action plan:

1. Cut the strawberries in half.
2. Peel the nectarines and cut into 4 pieces.
3. Place the fruits in a bowl, lightly sprinkle with sugar and chopped tarragon.
4. Cut the fish fillet into large cubes, add salt and lightly sprinkle with turmeric.
5. Thread the fish onto skewers interspersed with fruit and immediately place on the grill.
6. Fry for 5-10 minutes on each side and place on a plate.

Everyone who has dared to cook salmon according to this recipe is unanimous in the opinion that the unusual and delicious taste of it cannot be expressed in words.