Far Eastern salmon recipes. Salmon Recipes: Delicious and Healthy

Salmon is considered noble among fish. Its composition has a mass of useful minerals and vitamins, protein, has a rich, but delicate and delicate taste.

Baked salmon can become the signature dish of the holiday table and it does not take much effort, so the following recipes will become a favorite even for novice housewives.

Cooking in foil

To absorb the aromas of all the spices and stay juicy, the option of cooking salmon in foil will help. The foil keeps the fish healthy and dietary, and at the same time tastier than steamed.

There are many recipes for salmon in foil, but a simple way to bake in your own juice will help to reveal the most delicate taste of a noble fish.

You will need:

• salmon fillet - 0.4-0.6 kg;
• lemon or lime - 1 pc;
• vegetable oil or - 2 tbsp;
• chul - ½ tsp;
• favorite spices for fish to choose from: red or white pepper, oregano, anise, marjoram, cumin, coriander.

Cooking:

1. If there is a whole carcass of fish, it should be profiled - gutted, divided in half along the ridge and separated from the bones.
2. Cut the cleaned and washed fillet into slices, 2-5 cm wide. It is not necessary to peel the skin - it will stick to the foil and will not interfere.
3. Fillet pieces can be baked both on a common dish, then all the pieces will be in one large foil pocket, or individually, packing each piece separately. It all depends on how you plan to serve the fish. In both cases, the fish cooks quickly and remains juicy.
4. Soak each piece of fish fillet in the freshly squeezed juice of half a lemon. You can dip for a second in lemon juice and put on the foil with the meat up, that is, on the skin of the piece.
5. Grate the top meat with spices. It is better to take a little spices so that they do not interrupt the smell and taste of red meat.
6. Wipe the piece smeared with spices with oil. You can use a culinary brush - so the piece will be better smeared with a good layer of oil. This will keep the meat soft and won't dry it out when we open the foil.
7. On a piece lay out the greens, chopped and mixed.
8. In this form, we close the pieces with a layer of foil, covering the edges on all sides to make a bath effect inside for each piece.
9. We put a baking sheet with salmon fillet in the oven, heated to 200-220 ° C for 15-20 minutes. The fish cooks quickly.

You will need:

• salmon steak - 3-5 pieces;
• or lime - 1 pc;
• sour cream or classic yogurt - 1 tbsp;
• salt - ½ teaspoon;
• greens to choose from: dill, parsley, green onions, basil, cilantro;
• favorite spices for fish to choose from: red or white pepper, oregano, anise, marjoram, cumin, coriander;
• vegetable oil for greasing the pan.

Cooking:

1. Rinse salmon steaks and pat dry with paper towels.
2. Squeeze the juice of half a lemon and brush the fish all over with it. You can use a pastry brush or dip the steaks in a saucer of lemon or lime juice.
3. Grease a baking sheet with oil, put the steaks at a distance from each other.
4. In a separate bowl, mix sour cream or classic yogurt, chopped herbs and spices. If you can put more greens, and it will not worsen the taste, then it is better to be careful with spices, otherwise you can lose the delicate and soft taste inherent in noble salmon.
5. Put a mixture of sour cream and greens on steaks, approximately ½-1 tsp each. into a piece and spread evenly over the top, open edge of the steak. You will get a sour cream layer of green color 2-5 mm thick. This layer will be a hat when baking - it will not only add richness to the taste of the fish, but also protect it from drying in the oven.
6. Put a baking sheet with stacks of fish in a sour cream hat into the oven, heated to 200-220 ° C for 20-25 minutes. In the last few minutes, you can put a thin ring of lemon on each piece of salmon for decoration.

By salmon, it is customary to understand any fish from the salmon family (salmon, trout, chum salmon, pink salmon, etc.). Salmon and its relatives are not only very tasty, but also healthy food, which is valuable primarily for omega-3 fatty acids, which protect our body from the development of various inflammatory processes, which are known to be the cause of most diseases. Also, these fatty acids prevent the formation of blood clots, which are the main cause of heart attacks.

It has been proven that 100 grams of salmon contains the daily value of vitamin D and half the daily value of essential human substances such as vitamin B12, niacin, selenium, vitamin B6 and magnesium. Even canned salmon is useful, as it has a high calcium content. In addition to these, salmon contains over 80 other nutrients.

If we talk about this fish in the culinary aspect, then it is characterized by a slight decrease in size after frying and stewing, the ability to retain its nutritional properties and an attractive appearance. For most dishes, salmon fillets or steaks are used, although whole fish or its individual parts can be used very successfully. As a rule, salmon is fried (using a pan or grill) or baked in the oven.

Salmon Dishes - The Best Recipes

Recipe 1: Baked salmon in the oven

A very healthy, tasty and at the same time not at all complicated dish, for the preparation of which salmon fillet is baked in foil with eggs, onions and dill. The foil allows you to save all the useful substances in the fish, and the lemon and dill give it a characteristic taste and aroma. You can garnish the dish with fresh vegetables.

Ingredients:

2 salmon fillets 400 gr. every;
1 tsp lemon juice;
2 boiled eggs;
2 onions;
40 gr. butter;
1 small bunch of dill.

Cooking method:

1. Cut 2 onions into thin slices.

2. We clean 2 boiled eggs and chop finely.

3. Finely chop the dill.

4. Laying one salmon fillet skin down on a sheet of foil, sprinkle it with lemon juice, salt and sprinkle with eggs and dill, then cover with prepared onion slices, pour melted butter on top.

5. We cover everything with the second piece of fillet, laid with the skin up.

6. Wrap tightly in foil, put everything on a baking sheet and bake in the oven for half an hour.

Recipe 2: Creamy Salmon

Salmon cooked with a creamy sauce is an excellent second course. By skipping the frying stage, you can get boiled-stewed fish. After frying, the fish gets a special flavor and turns out to be more uniform and dense. Mustard and green onions added to the cream give the dish a slightly spicy taste.

Ingredients

1.5 kg salmon fillet (or other fish of the salmon family);
half a lemon;
grows. oil for frying;
pepper to taste;

For sauce:

0.5 l cream or sour cream;
1 st. l. mustard;
20 gr. butter;
a bunch of green onions (about 100 gr.);
2 tbsp. l. breadcrumbs;
salt, pepper to taste.

Cooking method:

1. Cut the fish into portions, salt, but do not pepper. We put them in a deep plate in layers, sprinkling each with lemon juice, and leave for 15 minutes.

2. Pour oil into the pan and, heating it over high heat, quickly fry the salmon pieces (no more than 1 minute, this is important), transfer the finished ones to a baking dish.

3. Finely chop the green onions.

4. In another pan (you can wash the same one in which we fried the fish), melt a piece of butter over medium heat.

5. Putting a little chopped onion aside, put the rest in a pan and fry for a short time, stirring constantly, only so that it loses volume.

6. Mix cream or sour cream with mustard, salt, pepper, pour into a pan and heat the sauce with constant stirring until the first bubbles appear. An important detail: low-fat cream (up to 20%) or even more so sour cream can curdle, no need to be afraid of this. After intensive mixing, there will be no large flakes, and after baking, even small ones will not be noticeable at all.

7. Pour the fish in the form with the resulting sauce, then, sprinkling everything with ground breadcrumbs, bake in the oven for about half an hour.

8. Ready fish can be sprinkled with the left green onions before serving.

Recipe 3: Salmon Salad

An incredibly simple yet delicious dish that mixes salmon with boiled eggs, grated hard cheese and canned peas.

Ingredients:

1 can of canned salmon;
5 hard boiled eggs;
100 gr. cheese;
0.3 cans of canned green peas;
5 st. l. mayonnaise;
pepper and salt to taste.

Cooking method:

1. Prepare the components of the salad: remove the bones from the fish and knead the resulting fillet with a fork; grated cheese; chop the eggs finely.

2. Mix chopped eggs, fish, grated cheese, green peas, salt, pepper.

Recipe 4: Salmon Soup

Very tasty, hearty and easy to prepare soup. One detail: salmon habitats are clean places, so it does not have any foreign smells. Accordingly, I would like to warn you against using various soup seasonings “for fish”, which are good for carp fish, often smelling of mud, and in the case of salmon, they will only deprive the soup of that unique appetizing aroma characteristic of salmon family fish.

Ingredients:

300 gr. salmon fillets;
1 carrot;
3 potatoes;
1 onion;
rast. oil,
2-3 bay leaves;
salt and pepper, parsley to taste

Cooking method:

1. Cut the fillet into small pieces, having a thickness of about 2 centimeters.

2. We clean and wash the vegetables, then cut the potatoes into cubes, finely chop the onion, grate the carrots.

3. Pour water into the pan and put carrots and bay leaves there. When the water boils, lower the heat and simmer the carrots for about 10 minutes.

4. Fry the onion in vegetable oil until golden brown, add it to the pan, cook for a few more minutes and send the potatoes there. We bring our soup to a boil again and put the fish there.

5. Having made the fire maximum, bring the soup to a boil, turn it off and let it “reach” for about 10 minutes. It will be good if the soup is infused for another half an hour, then its taste will become even more saturated.

6. Pouring the soup into bowls, you can add a little finely chopped parsley to each.

Recipe 5: Salmon Steak

Spoiling a salmon steak is a difficult task, even for a novice cook, if you follow all the recommendations given in the recipe. Many people like to simply bake a steak on the grill or fry in a pan. In our recipe, in which salmon steaks are stewed in a pan in grapefruit juice, the meat is especially tender, with a noble taste and aroma.

Ingredients:

4 salmon steaks;
1 st. l. olive oil;
3 onions;
250 ml freshly squeezed grapefruit juice
a few slices of grapefruit.

Cooking method:

1. We clean the onions and finely chop them.

2. Heat the olive oil in a large non-stick frying pan and fry the chopped onion until softened.

3. Put the steaks in the pan, pour in grapefruit juice, send the grapefruit slices there, cover with a lid and cook on low heat for no more than 5-7 minutes.

4. Serve ready-made steaks with fresh bread, or with a side dish in the form of rice or vegetables.

To prepare a good salmon dish, it is very important to choose the right product. If you buy fresh fish that has been cut into steaks or fillets, make sure it hasn't been frozen beforehand. You can recognize this by the pulp, which should be soft, dense and not watery. Remember - the fresher the fish, the tastier, more aromatic and simply more beautiful your dish will be.

To fry salmon, preheat the pan well, and fry it very quickly, as indicated in the recipe. If this rule is neglected, fat will be rendered from the fish, and it will become dry and may fall apart.

One of the main rules: fish, which has so much of its own taste and aroma, needs minimal seasonings. The best thing would be to sprinkle the salmon with lemon before cooking, which perfectly emphasizes all the taste advantages of our fish. When baking salmon, you can overlay it with thinly sliced ​​lemon slices.

Baked salmon is no less tasty than fried salmon, and its low calorie content makes it possible to classify red fish that has been cooked in the oven as a dietary dish. In the absence of "extra" ingredients, the calorie content is only 120 kcal per 100 g.

Salmon contains a huge amount of protein and polyunsaturated fatty acids, and the absence of carbohydrates is a significant plus, especially for those who adhere to the principles of proper nutrition.

The easiest and fastest recipe - salmon steak in the oven in foil

Before you cook something, you need to purchase a quality product, and in the case of a steak, you have to focus on your own senses - eyes and nose.

If there is no opportunity or desire to buy steaks, then cutting them from ready-made fish is not difficult.

There are many cooking options, but all recipes, in addition to fish, include 3 key ingredients - salt, pepper and something sour. The function of this "something" can take over: yogurt, vinegar, white wine or lemon juice.

To prepare salmon steak, you can use the classic recipe:

• salmon steak - 6 pcs.;
• white yogurt or low-fat sour cream - 2 tbsp. l.;
• lemon - 1 pc.;
• salt, pepper, herbs, spices, seasonings - at your own discretion.

Technology:

1. Wash the fish pieces and pat dry with paper towels.
2. Squeeze the juice from the lemon in a saucer and dip each steak into it on both sides.
3. Put the pieces of fish on a preheated baking sheet, previously greased with vegetable oil.
4. Spread a mixture of yogurt, herbs, salt and seasonings on each steak.
5. Put the baking sheet in the oven heated to 220 degrees for 25 minutes.

Recipe for baked salmon in the oven with potatoes

A very tasty and satisfying dish that does not require a lot of time from the hostess.

Necessary:

• salmon fillet or steaks - half a kilogram;
• six potatoes;
• a pair of bulbs;
• a couple of tomatoes.

What to do:

1. Prepare a marinade consisting of a small amount of vegetable oil, lemon juice, your favorite spices and salt.
2. Soak the prepared fish pieces in the marinade for 10 minutes.
3. Prepare a filling for vegetables, consisting of a mixture of mayonnaise, herbs and spices.
4. Cut vegetables into thin slices.
5. In a greased form, first put the potato slices, then the fish, tomatoes and onions, and the filling on top.
6. Repeat layers until all ingredients are used.
7. Place the mold in the oven. The main guideline for the readiness of a dish is the "state" of the potato, because it cooks more slowly than other ingredients.

Variation with other vegetables

It all depends on gastronomic preferences, because any vegetables can act as "substitutes" for potatoes, including "Hawaiian mix" and bell peppers. As for white cabbage, it is undesirable to use it, as well as beets. Carrots, onions, tomatoes, broccoli, zucchini and cauliflower are the best options.

With cheese

Cheese, especially hard cheese, goes best with red fish.

Need to:

• salmon fillet - 1.5 kg;
• 3 pcs. tomatoes and turnips;
• hard cheese - 200 g;
• a mixture of sour cream and mayonnaise - 150 g;
• paprika, salt and seasonings.

Cooking:

1. Fry the prepared pieces of fish in a pan, then place them tightly on a baking sheet.
2. Put onion rings on a layer of salmon, and already on them - mugs of tomatoes.
3. Pour everything with sour cream-mayonnaise mixture and sprinkle with grated cheese.
4. Cooking time - 20 minutes in the oven, heated to 180 degrees.

The most delicious recipe for salmon in a creamy sauce, cooked in the oven

To do this, you need a standard set of products:

• salmon fillet (500 g);
• 2 tbsp. l. olive oil,
• half a lemon;
• salt, pepper, spices (preferably thyme);
• dill;
• 200 g heavy cream.

cook this dish is easy:

1. Put the pieces of fish in a mold greased with oil, and pour lemon juice directly into it.
2. Salt the fillet, pepper, sprinkle with chopped dill and pour over with cream.
3. Arrange thyme sprigs on top.
4. Baking time in the oven - half an hour at a temperature of 200 degrees.

How to cook delicious salmon fillet in the oven

This will require the same ingredients as for baked steaks, with the exception of fermented milk products. The step by step process looks like this:

1. Take half a kilogram of salmon fillet, which you can buy ready-made or cut the fish yourself.
2. Cut the fillet into slices 2.5 cm thick. The presence of the skin is not forbidden (if it is, then it is not necessary to remove it specially).
3. Dip each piece in lemon juice and arrange on a baking sheet covered with foil, moreover, the skin should be at the bottom.
4. Pepper on top, season with Provence herbs (they already contain salt), generously coat with vegetable oil, and then sprinkle with herbs.
5. Close on top of the second layer of foil, and carefully pinch the edges on all sides so that the resulting “metal cocoon” is as tight as possible.

Place the tray in the preheated oven. If there is a desire to get a delicious crust, then 10 minutes before readiness, remove the top foil.

), already knows that this is the best way to cook fish in general, and salmon in particular. Foreign bloggers conducted an experiment and came to the conclusion that the best result is pre-soaking the fish in brine (this makes it more juicy, and does not allow albumin to come out as white flakes that appear on the surface of the salmon after heat treatment), and cooking the seasoned fillet at 50 degrees for 15 minutes. Complementing this dish with a sauce of cream and blue cheese, which go well with salmon, you get a quick meal, but with a lot of pretense. Do you have anyone to surprise? That's fine.

How to cook salmon in the best way?

2 servings

400 g salmon fillet
1 tbsp olive
a few sprigs of thyme

for the sauce:
200 ml. cream 22%
30 g blue cheese (dor blue, gorgonzola, roquefort, etc.)
if desired, a couple of sprigs of dill and 1/4 tsp. pink pepper
salt
black pepper

First of all, arm yourself with tweezers and check the salmon fillet for bones, then cut into portions and dip in - 2-3 tablespoons of salt per liter of water. While our salmon is resting, you can do this: pour the cream into a small saucepan, throw in the dill and pink pepper, and heat it up properly, without boiling. Thus, the cream will acquire a delicate aroma of dill and pink pepper, after which it will be possible to strain it with peace of mind - but you can do without it, everything is better than whining in the comments later, as they like to do on one resource. One way or another, after 30-60 minutes, remove the salmon from the brine, rinse under cold water and pat dry with napkins.

Drizzle each fillet with olive oil, gently but persistently rub it into the pliable salmon flesh, and season with salt, black pepper and thyme leaves: this sous-vide herb gives the products such a mind-blowing flavor that it makes your head spin. Wrap the fillets in cling film or zip-lock bags so as not to leave air inside (in the case of bags, the trick with immersion in water, which I wrote about earlier), will help, and send it to cook in water heated to 50 degrees for 15 minutes.

Here they are, zip lock bags. In fact, for the publication of this photo with a clearly visible logo, the manufacturer could give me such a lot of money that I would write this post from a long-looked-for house in Provence. But alas, I'm still here.

15 minutes is not a long time, and I am sure that during this time you will be able to maintain a constant cooking temperature while preparing the sauce in parallel. It is prepared, however, very quickly and simply: bring the cream to a boil, crumble in it and, stirring constantly, let it melt completely, dissolving in the cream. Reduce to desired thickness, season with salt and pepper, and remove sauce from heat.

When the salmon is ready, carefully remove it from the bags (or film), transfer to warmed plates and pour over the sauce. The combination of salmon, cream and blue cheese in itself is beyond praise, and this way of cooking will allow you to get a very tender fish with an amazing texture: salmon slices will peel off the fillet and melt on the tongue in the literal, not figurative sense. I think everyone understands that eating such fish without chilled white or rosé wine is a real crime, and the question of how to cook salmon can now be considered closed.

It has long been known that of all types of fish, salmon is the most beneficial product for our health. When cooked, it does not give off such a strong fishy aroma, which makes it possible to cook it in combination with other products. The fillet of this fish is very tender, so cooking it is much easier and faster. particular difficulty with how to cook salmon, it can not be. Basically, it is served to the table, like a fillet or steak. There are quite a lot of the simplest recipes for cooking salmon, sometimes the recipe may include only spices, olive oil and some kind of sauce. In addition to being a great source of protein, salmon is also rich in omega-3 fatty acids. What makes this fish very useful for the health of women with heart disease, arthritis and other inflammatory processes.

Quick recipe

How to cook salmon quickly and effortlessly? Pretty easy. To do this, you need 2 salmon fillets, olive oil and tartar sauce. It is best to cook this dish from fresh fish, that is, directly on the day of its purchase. Fillet pieces must be placed in a glass baking dish. Pour a little oil on top, turn the meat over a couple of times to evenly distribute the oil. It is necessary to bake salmon in the oven, at a temperature of 180 degrees, for 15-30 minutes, depending on the thickness of the fillet pieces. The finished dish is served with tartar sauce and Moroccan carrot salad.

How to cook salmon in the oven?

Baked salmon cooks pretty quickly and is always delicious. For example, you can bake it and serve it with mustard and dill sauce. To prepare the sauce, you will need ½ cup mayonnaise, ½ cup sour cream, 3 tablespoons chopped fresh parsley, 2 tablespoons Dijon mustard, 2 tablespoons chopped fresh dill, 2 teaspoons fresh lemon or lime juice, salt and pepper to taste. In a small bowl, mix mayonnaise, sour cream, parsley, mustard, dill, lemon juice, salt and pepper. After that, the finished sauce must be covered with plastic wrap and refrigerate at least 3 hours before serving.

To bake fish, you will need 2 or 3 salmon fillets, 3 tablespoons of olive oil, salt and ground black pepper. The oven must be preheated to 180 degrees. Grease the fillet pieces with oil, sprinkle with spices and place skin side down in a dish. Bake salmon for 12-15 minutes. The finished dish is served to the table with a chilled sauce.

Salmon in vodka sauce

To prepare the dish, you will need 8 tablespoons of melted butter, 1 onion, 400 g spinach, 200 g salmon fillet, salt and ground black pepper are added to taste, 3 tablespoons of olive oil, 1.5 cups of whipped cream, ½ cup of vodka, 2 tablespoons of ground green pepper, 3 tablespoons of fresh lime juice, ¼ cup chopped leg green onions.

The oven must be preheated to 350F or 180C. Combine 4 tablespoons of butter and thinly sliced ​​onion in a large frying pan. Cover and cook until the onion is golden brown, stirring occasionally. Then add spinach to the onion and hold in the oven for about 3 more minutes so that the leaves wilt a little. After that, the brazier can be removed from the oven.

Salmon fillet must be salted and peppered. Heat olive oil in a deep frying pan over high heat. Fry the fish in it, about 3 minutes on each side, until half cooked. After that, the meat should be put on a dish and covered with foil so that it does not cool down. Drain excess oil from the pan, then add cream and vodka and simmer for about 4 minutes until slightly thickened. Then add green pepper to the mixture, the remaining 4 tablespoons of butter and stir everything so that the butter melts. Then add lime juice, salt and pepper to the sauce. Salmon meat is served at the table with a spinach garnish, poured with sauce with cream and vodka and sprinkled with chopped dill on top.

To prepare this dish for 6 servings, you will need 900 g of fresh salmon, preferably a steak, salt and ground pepper are added to taste, 2 tablespoons chopped dill, 1 cup thin chopped celery, 1 medium onion, 1 tbsp canned beets, ¾ cup olive oil, 3 tbsp lemon juice, 1 tbsp white wine vinegar, lettuce for serving. As a side dish, 3 hard-boiled, peeled and chopped eggs are served.

The oven must be heated to 350 C. Treat the salmon fillet with spices, put in a baking dish and cover with foil. Bake fish for 25 minutes. Then get the fish, free it from the skin and bones. Cut the salmon into small pieces or just separate with your hands, but do not shred it. In a large bowl, combine the cooked fish, dill, celery, thinly sliced ​​onion and beets. In another bowl, prepare the sauce by mixing the oil, lemon juice and vinegar. Season the salad with the finished sauce, but do not mix it too thoroughly. The finished dish is served in lettuce leaves with a chopped, boiled egg as a side dish.

Also on our site you can find an excellent one.