How to cook salmon: recipes from Shefmarket

Salmon or salmon is the favorite fish of average Russians. The taste of the fish is self-sufficient and does not require sauces, and cooking does not take much time. Salmon is used to prepare salads, first and second courses, cold and hot appetizers.

This fish contains potassium, calcium, magnesium, phosphorus, vitamins A, E and group B, including Omega-3 fatty acid. These substances enter the human body within an hour after consumption. Thus, including salmon dishes in the diet reduces cholesterol levels, improves the elasticity of the walls of blood vessels, and has a beneficial effect on the figure, despite the calorie content, since salmon fats do not accumulate in the human body.

Salmon also has disadvantages that require special attention. Firstly, according to research, salmon can accumulate mercury in their meat throughout their life. Secondly, in order to improve the appearance of the product, during artificial hatching, the fish are tinted or fed with coloring substances, which is harmful to humans. Therefore, it is important to choose the right steaks and carcasses when purchasing.

Baked salmon with orange

The recipe has an incredible combination of sweet and salty, and is perfect for those who don't want to spend a lot of time and a lot of ingredients on preparation - the recipe only requires 4 ingredients!

Cooking time: 30 minutes.

*The amount of ingredients is for 2 servings.

Salmon - 500 g;
Orange - 2 pieces;
Soy sauce - 4 teaspoons;
Honey - 2 teaspoons;
Salt and pepper - to taste.

Baked salmon with orange

Preparation:

Step 1: First, you need to preheat the oven to 200 degrees, prepare a baking sheet or any other baking dish - cover it with foil, carefully folding the foil along the edges to prevent the sauce from leaking out. Spray the foil with olive oil.
Step 2: Next, squeeze the juice from the oranges into a small bowl, add a little zest there. Add soy sauce, liquid honey, salt and pepper to the same bowl. Beat everything until a homogeneous consistency is obtained.
Step 3: Add a little sauce to the baking dish and place the salmon on top. Pour the sauce generously over it, leaving a little in the bowl and add a little more zest. You can also decorate the fish with basil or any other herbs.
Step 4: Bake the salmon in the oven for about 10 minutes, then take it out and carefully turn it over. Grease the side facing up with the rest of the sauce. Next, bake the salmon for another 15-20 minutes until fully cooked. It is necessary to take into account the size and thickness of the fillet.

We take the salmon out of the oven, serve it with rice or baked vegetables - bon appetit!

Culinary secrets

The spines are part of the fish carcass, so there is absolutely no difference between cooking steaks or a whole fish. The ridges are removed when the fish is cut, leaving only the fillet part. Don't rush to dispose of this product; it can make an amazing dish.

On a note! The back part of salmon is used for cooking fish soup. It is fried in batter, salted, pickled and even baked in the oven with vegetables and sauces.

When frying fish in a frying pan, the fillet will absorb too much vegetable oil, resulting in an increase in nutritional value. This method of heat treatment is detrimental to the vitamins, mineral compounds, acids, micro- and macroelements contained in salmon.

But in the oven, the fish ridges will turn out juicy, aromatic and healthy.

Advice! If you cut up a fish carcass yourself, leave a little more fillet on the ridges so that you can cook something tasty later.

The ridges, of course, need to be thawed before heat treatment. It is not advisable to use hot water or a microwave oven to speed up defrosting. Yes, you will reduce the thawing time, but the fillet will lose its juiciness, as a result of which the dish will be hopelessly spoiled.

How can you bake salmon ridges? One of the most popular methods is baking in aluminum foil. Simply pour freshly squeezed lemon juice over the ridges, season with a blend of spices and place in the oven for a third of an hour.

This is the best quick recipe. But those who liked to tinker in the kitchen and conduct some kind of experiment began to bake fish spines with sauces and vegetables.

Cooking tips:

the ridges must be washed and dried, removing excess moisture;
To soften the ridge, be sure to marinate this part of the salmon carcass;
to prepare the marinade, you can take soy sauce, mustard, sour cream, cream, dry white wine, mayonnaise, freshly squeezed lemon juice;
the blend of spices gives the fish a unique aroma;
if you have trouble feeling the balance of seasonings, use universal sets designed for preparing fish and other seafood dishes;
It is not advisable to season salmon with refined sunflower seed oil; use better quality olive oil;
To prepare the ridges, you can take any recipe in which the main ingredient is salmon, including the whole carcass or steaks.

Salmon does not have a specific fishy smell, but it is still doused with citrus juice. It is the lemon juice that allows you to give the fish additional softness.

What other features of cooking red fish? This delicacy product harmonizes perfectly with a variety of vegetables. Often the allies of salmon ridges are fried onions and carrots, potato root vegetables, and fresh tomatoes.

On a note! You can cook fish ridges with vegetables in a baking tray, baking tray or clay pots.

It is worth paying attention to the sauces. Traditionally, professional chefs season salmon with cream. But you can make an amazing French béchamel sauce. Believe me, the salmon ridges will acquire a unique delicate aroma and amazing taste.

Baked salmon with lemon and garlic

The next recipe is no less tasty, differs from the first in light sourness and delicate structure.

To prepare you will need:

Salmon - 700 g;
Mustard - 3 teaspoons;
Olive oil - 2 teaspoons;
Lemon juice - 1 teaspoon;
Garlic - 2 cloves;
Salt, pepper and paprika - to taste.

Baked salmon with lemon and garlic

How to cook delicious:

Step 1: Preheat the oven to 200 degrees, prepare the dishes for baking - cover it with foil, thoroughly grease it with olive oil and add a tablespoon of water (to make the salmon tender).
Step 2: Next, place the salmon (skinless) on a baking sheet. In a separate bowl, mix mustard, lemon juice, garlic, oil, salt, pepper and paprika. It is advisable to whisk the sauce to make it smooth. Next, distribute half of the resulting sauce evenly over the salmon.
Step 3: As in the first recipe, bake the salmon for up to 10 minutes, then remove it from the oven and pour the remaining sauce over it. Bake for about 10-15 minutes until fully cooked. Remove from the oven and enjoy immediately - bon appetit!

Recipe 4: Salmon fish soup (soup)

Fish soup is the oldest liquid dish. It's no secret that fish is the main component of fish soup. Of course, you can prepare a traditional dish with the addition of fillet, potatoes, carrots, onions cut into half rings and even cereals (millet, rice), but with a little imagination and experimentation, you can get an excellent soup. Our recipe is based on adding cream to the ear. This zest will make the fish soup original, unique and worthy of any feast.

Ingredients : fillet 300 gr., potatoes 600 g, onions 100 gr., cream (milk possible) 400 gr., 20 gr. flour, a liter of water, herbs and salt.

Cooking method:

Place diced potatoes and onions in half rings into boiling salted water. As soon as the water boils again after lowering the vegetables, cover the pan with a lid and cook the soup for 10 minutes. During this time, you will have time to cut the salmon into large pieces, which you place in the fish soup and cook for another 10 minutes. Whisk the cream together with the flour and pour it into the pan after 10 minutes, bring the fish soup to a boil and immediately remove from the stove. Sprinkle the finished dish with herbs. Delicious and original food can be served to the table!

Salmon in cream sauce

In addition to the classic salmon marinade recipes, there is also a recipe for a creamy sauce that gives the salmon incredible tenderness - it will undoubtedly become your favorite! The recipe comes straight from France and is filled with the scent of fresh Provençal herbs, it is sure to be the centerpiece of any table.

Ingredients:

Salmon - 500 g;
Garlic;
Olive oil - 2 tablespoons;
Heavy cream (20%) - 200 ml;
Milk - 50 ml;
Mustard - 2 teaspoons;
Cheese - 150 g;
Salt and pepper to taste;
Sugar - 1 teaspoon;
Basil for decoration.

Salmon in cream sauce

Step-by-step preparation of salmon at home:

Step 1: Preheat the oven to 200 degrees, prepare a baking sheet - cover it with foil, folding it along the edges, carefully grease the foil with olive oil.
Step 2: Next, we cut the salmon into fillets 10-12 cm in size, clean it of bones and skin. However, if desired, the skin can be left on - it is an indicator of the readiness of the fish. Place the fillets on a baking sheet, leaving small gaps between them.
Step 3: Mix salt, sugar, pepper and, if desired, a mixture of Provencal herbs in a small bowl, dilute the mixture with olive oil, thoroughly grease the fillet on both sides.
Step 4: In a separate bowl, mix cream and milk (must be heated first). Stir and add garlic to our mixture. To thicken the sauce, you can heat it in a small saucepan over medium heat for 5-7 minutes, stirring constantly. Next, add a small amount of mustard. Mix thoroughly.
Step 5: Pour our sauce on top of the salmon so that it is evenly distributed over it. Grate the cheese on a fine grater (you can use any hard cheese that melts well). Sprinkle the salmon with cheese and add salt again. Next, put the salmon in the oven and bake it for about 15 minutes.

When ready, take the salmon out of the oven, decorate the top with basil or finely chopped dill - bon appetit! It is best to serve fish with a cold salad or chopped vegetables.

In foil

Salmon baked in foil, seasoned with lemon-yogurt sauce and a lot of herbs is very tasty and aromatic. This fish attracts gourmets with its creamy aroma. It is good to serve hot directly in foil, garnished with tomatoes and lettuce leaves (as in the photo). This will give you a light dinner or lunch.

Ingredients:

salmon – 1 kg;
lemon – 1 pc.;
natural yogurt without additives – 50 ml;
parsley with dill - a bunch;
lettuce leaves – 6 pcs.;
tomatoes – 2 pcs.

Cooking method:

Remove scales from the fish, cut into pieces 2 cm thick, season with salt and pepper, sprinkle with lemon juice, coat with yogurt. Marinate for half an hour.
Wrap in foil and bake at 180 degrees for 25 minutes.
Serve on lettuce leaves with tomato slices.

Pancakes with salmon and cream cheese

The next recipe we'll look at is a slightly different recipe from our previous ones. These are delicious pancakes with a sweet and salty creamy filling inside. Interested? Here is the prescription:

For pancakes:

Eggs - 4 pieces;
Flour - 150 g;
Salt - 1 teaspoon;
Water - 60 ml;
Milk - 150 ml;
Olive oil - 1 tablespoon.

For filling:

Salmon - 300 g;
Philadelphia-style cream cheese - 200 g;
Heavy cream - 100 ml;
Any hard cheese - 120 g;
Dill or any other greens - 50 g;
Salt and pepper to taste.

Pancakes with salmon and cream cheese

Cooking step by step:

Step 1: Beat the eggs. Next, add warm water and milk to them, gradually add flour - stirring constantly. Add salt and sugar to taste, vegetable oil. Beat with a mixer or whisk and then fry thin pancakes in a frying pan.
Step 2: Remove seeds and skin from salmon. Cut into thin slices, salt and pepper. In a separate bowl, mix the cream cheese and cream and beat them with a mixer. The consistency should be thick. Add finely chopped herbs to the cheese and cream.
Step 3: Grease the cooled pancakes with the cream cheese mixture and add grated cheese on top. Carefully lay out the chopped salmon and wrap it up. You can decorate the top of the pancakes with fresh herbs - they are ready to serve! The dish is perfect for a festive table and will be its decoration. Bon appetit!

First: noble soup with salmon

The Atlantic ray-finned fish quickly became popular on almost all continents of the planet. The French from the south - mostly poor fishermen - began to add it to their famous bouillabaisse, the Finns from the north invented lohikeito - salmon fish soup, and in Russia, any first time this red fish appeared received the status of imperial food. Actually, this is understandable - both the Rurikovichs and the Romanovs knew a lot about the right scales.

Red fish soup

Ingredients: salmon, carrots, onions, potatoes, bay leaves, allspice, black pepper...

8.7 40 m 155

Salmon soup

Ingredients: salmon, hot smoked salmon, potatoes, leeks, cream 33%, olive oil, mixture...

8.8 50 m 205

Bouillabaisse

Ingredients: sea bass, smelt, pike perch, sea perch, hot smoked salmon, bouquet garni, orange, …

12.84 180 m 143

Fish solyanka

Ingredients: salmon, hot smoked salmon, pangasius, capers, leeks, sweet potato, bay leaf, ...

8.52 45 m 142

Vegetable puree soup with salmon

Ingredients: parsley (root), potatoes, onions, cold smoked salmon, cream 33%, butter...

3.6 40 m 118

Greek salad with salmon

This dish is perfect for many occasions: a romantic evening, birthday, New Year's table. Be sure that you will amaze all your guests with this recipe and people will be asking you to learn it for a long time. This salad is the perfect combination of vegetables, yogurt and beautiful baked salmon.

To prepare you will need:

For fish:

Salmon - 300 g;
Paprika;
Caraway;
Oregano;
Pepper, salt - all to taste;
Lemon juice - 2 teaspoons;
Garlic - 2 cloves.

For the salad:

Beijing cabbage - 150 g;
Cherry tomatoes or small regular tomatoes - 7-10 pieces;
Onion - 1 piece;
Cucumber - 1 piece;
Corn - 150 g;
Garlic - 1 head;
Feta cheese or feta cheese - 120 g;
Greek or any other low-fat yogurt - 200 ml.

Greek salad with salmon

Cooking step by step:

Step 1: Add all the necessary seasonings to the bowl and mix well. We clean the salmon fillet from bones and skin. Add olive oil to the seasonings and brush the salmon on both sides. Next, you can bake the salmon in the oven for 10-15 minutes, but we fry it on a grill pan for 3 minutes on each side. We take out the salmon and wipe it with paper towels on both sides.
Step 2: Cut the Chinese cabbage, salt it and knead it well with your hands. Cut the tomatoes into small pieces. Peel the cucumbers and cut them into squares. Pour boiling water over the onion, add salt and leave for 5 minutes. Then pat it dry with paper towels and dry well. Add corn and mix the whole mixture well. Add chopped garlic on top. Finely crumble any cheese such as feta or cheese on top.
Step 3: Prepare salad dressing. Pour any low-fat yogurt (necessarily unflavored) into a bowl, add the rest of the garlic, a little lemon juice, salt, pepper and half a teaspoon of sugar. Mix everything thoroughly.
Step 4: Cut the cooled fish into small strips and add to the salad. Leave a little for decoration on top. Pour the dressing over the salad and mix gently so that the fish does not crumble. For decoration, add a little salmon on top, and optionally add greens.

You can eat the salad on its own, or add some low-fat side dish. Serve, enjoy yourself and treat others - bon appetit!

How to choose salmon

It is important to determine the freshness of the fish, but this factor is not the only main criterion. It will be equally necessary to determine the type of fish: salmon or salmon. Unscrupulous sellers sometimes cheat and pass off cheap colored fish as salmon, and the coloring is harmful to both human health and the taste of the dish. Today, store shelves are filled with different fish. These are fresh, chilled or frozen carcasses, cut and uncut, fillets, portioned steaks “pieces”, which are equal in thickness to 2-3 steaks, as well as the tail and head, suitable for preparing first courses.

If the salmon is presented as a whole carcass, take a closer look at the head. Salmon have a pointed head. In addition, the scales are large, and there are no black spots on the surface, like trout. Pay close attention to the following parameters:

The color of the fillet is bright or pale. Preference should be given to pale fish, because... there is a high probability that such fish were raised in natural conditions. But this parameter is not accurate, because the color of meat is influenced by many factors. The “correct” fish has white veins;
Date of cutting or packaging. Chilled fish is stored for 14 days; The structure of chilled meat is elastic and does not deform when pressed with a finger;
Another indicator of the freshness of uncut fish is the eyes. Fresh fish have clean, not cloudy eyes, and a moist tail. Also pay attention to the shine of the fish. If it is excessively shiny, the fish has probably been chemically treated to extend its shelf life;
Naturally, the carcass should not be slippery, and the packaging should not be torn or damaged;
Fresh fish smells like the sea.

Creamy pasta with salmon

To prepare this delicious delicacy you will need:

For the noodles:

Eggs - 2 pieces;
Flour - 250 g;
Salt and sugar - 1 teaspoon each;
Olive oil - 2 tablespoons.

For pasta:

Salmon - 250 g;
Heavy cream - 200 ml;
Milk - 60 ml;
Garlic - 1 clove;
Olive oil - 1 tablespoon;
Lemon juice - 1 teaspoon;
Butter - 50 g;
Salt and pepper to taste.

Creamy pasta with salmon

Step-by-step preparation:

Step 1: Add the sifted flour to a large bowl and at the same time make a well in the middle. In a separate bowl, beat the eggs, add olive oil and salt. Pour the egg mixture into the cavity, first mix the resulting dough very carefully with a spoon, and when the dough begins to take hold, knead it with your hands. You only need to knead for a couple of minutes so that it doesn't become too tight. Wrap the dough in cling film, after greasing it with olive oil to avoid sticking. Place in the refrigerator for half an hour.
Step 2: Let's start preparing the fish and sauce. Remove all the bones and clean the skin, then chop it into small strips. Grease each strip generously with a small amount of oil and sprinkle everything with pepper. Next, place the salmon in a heated frying pan (it’s best to use a grill), fry over high heat for 3-4 minutes on each side.
Step 3: Mix the cream and milk in a small saucepan and bring to a boil, stirring constantly. Add chopped garlic, pepper, salt and, if desired, fresh herbs to the sauce. Add salmon to our mixture and continue cooking over medium heat for about 7 minutes.
Step 4: Take the dough out of the refrigerator and roll it into a very thin cake. Under the warmth of your hands it should become elastic and soft. Next, roll the dough into a roll, then cut it into small pieces up to 1 cm wide. Next, straighten the strips in length. In a small saucepan, bring water to a boil, add salt and a little olive oil. Cook the pasta over medium heat for 5 minutes.
Step 5: Add salmon and sauce to our pasta and mix. The prepared pasta can be served after garnishing it with fresh herbs.

Enjoy, bon appetit!

Bakery

Layered cake

A tender and aromatic appetizer is made from salmon with champignons. This can be done in the form of puff pastries, then the dish will not act as an appetizer, but as a full-fledged meal. The recipe can be prepared in 40 minutes and can feed up to 4 people. If the housewife has extra time before the feast, then the dough can be prepared with her own hands, but due to lack of time and skills, you can limit yourself to a purchased semi-finished product.

Nutritional value per 100 g of product: proteins – 10 g; fats – 15 g; carbohydrates – 8 g.

Recipe Ingredients

Puff pastry – 1 package;
Salmon – 0.5 kg;
Champignons – 200 gr;
Spinach – 100 gr;
Onion – 1 piece;
Cream.

How to cook

You should start cooking by preparing the filling; to do this, melt a little butter in a frying pan.
Cut the onion into small cubes and fry for 3 minutes.
Add mushrooms, fry for another 5 minutes.
Pour in the cream and simmer the appetizer.
Add spinach.
Check the quality of the filling; if it is too liquid, you can add a few tablespoons of flour and mix. This will remove excess moisture.
Take a baking dish and place food foil in it.
We spread the dough and cut half of the purchased salmon into it.
We put our dressing in the next layer and cover it with the rest of the salmon.
Wrap the puff pastry or cover with a second piece.
Bake at 200 degrees for at least 25 minutes.

Ossetian pie

A dish worthy of gourmets, which came to us from nearby Georgia. It can quench the hunger of an entire family and feed dear guests. All ingredients for baking can be found on the shelves of the refrigerator, and, if necessary, purchased in the nearest store.

To prepare you will need

Salmon – 0.5 kg;
Onion – 200 gr;
Flour – 300 gr;
Chicken egg – 1 piece;
Salt and sugar.

Recipe preparation process

Cut the salmon into strips and chop the onion.
Heat a frying pan and melt the butter in it.
We spread our filling and fry for 3-4 minutes.
For the dough, take flour, egg, salt, sugar, and a little vegetable oil.
Knead the dough and let it rest for 10-15 minutes.
Roll out the dough into 2 round cakes.
We put our filling into the flatbread and cover it with the second piece of dough.
Place the pie in the oven for 25 minutes. The oven temperature should be kept at 200 degrees.