Pink salmon dishes offer a wonderful variety of flavors. Recipes for original pink salmon dishes: first and second, salads and appetizers

What tools will you need?

Before starting the cutting process, you need to prepare all the tools that will help prepare the carcass quickly and accurately. To prevent the fishy smell from transferring to other foods, it is recommended to have separate kitchen tools for fish dishes.

Helpers in quality cutting can be:

Knife. The tool is also called a ham knife. It has a long, narrow, flexible blade shape with a rounded end. The knife allows you to cut large pieces of pink salmon without turning them into small crumbs;
Scissors. Needed to remove fins and gills. You can also use scissors to cut through strong bones;
Tweezers. Necessary for removing thin bones from pink salmon;
Scale scraper. An ordinary knife can also remove scales, but this tool does the job better;
Hatchet. It will help you cut fish into beautiful steaks, and you can also use it to separate the tail and head of the carcass;
Cutting board. When preparing seafood, it is better to have a specially designated board, then the smell of fish will definitely not be detected in other dishes.

The presence of the above tools at the owner’s disposal guarantees safe and high-quality thinning of ungutted pink salmon.

In a frying pan in herbs

This recipe will tell you how to cook pink salmon steaks in a frying pan.

Cooking time – 20 minutes. Number of servings – 4 pieces.

KBJU for one serving: calorie content – 324 kcal, proteins – 36 g, fats – 42 g, carbohydrates – 40 g.

First you need to sprinkle the fish with salt and lemon juice. Also sprinkle with Italian herbs and set aside. Steaks should marinate for 10 minutes. Then place the fish in a heated frying pan and fry on both sides. Fry for 2-3 minutes on each side.

All that remains is to put it on plates and serve. Well, pink salmon steak in a frying pan is ready.

For fillet

To properly prepare pink salmon fillet for subsequent salting, you need to carefully separate the fillet from the skin and clean it of all bones. Let's look at how to fillet pink salmon step by step:

First you need to cut the skin along the back of the individual;
Next, you need to make a deep cut to the ribs of the carcass along the vertebra;
Afterwards, you need to pass the knife along the ribs and remove the fillet from them;
Then you need to separate the fillet in the tail part of the carcass;
From the second part of the pink salmon it is necessary to disconnect the spinal bone and ribs;
The fish fillet must be cut from the skin with a sharp long knife after removing the bones with tweezers.

Separating pink salmon fillets is not difficult. After studying the photos with step-by-step recipes, you can cut the fish yourself even without experience. Since pink salmon fillet is not fatty, it can be used for baking in the oven and for salting with vegetable oil and spices.

How to cook delicious pink salmon at home?

In order for the finished dish prepared at home from pink salmon to be tasty, you need to know several features of this fish:

If you purchased stale fish, it may taste bitter after cooking. Also, improper storage or re-freezing can affect the taste characteristics.
To stuff pink salmon, you can use mushrooms, various seafood and vegetables. To bake, pour cream sauce over the fish or use cheese.
It is worth considering that if pink salmon is left in the oven, it will become dry. Cooking time – no more than 40 minutes. You need to cook pink salmon for no more than 15 minutes, and fry for about 20 minutes.
To make the fish juicy, before cooking it is recommended to soak it in a marinade, the recipe for which you can choose at your discretion.
Pink salmon meat becomes tender if it is kept in lemon for about 30 minutes.
Do not use too many spices as this will ruin the taste of the final dish. Black pepper, salt, lemon and olive oil work best with pink salmon.
If you decide to bake pink salmon, it is best to do it in foil, as the fish turns out very tasty and juicy.

Pink salmon is such a versatile fish that it can not only be fried and baked, but also boiled, stewed, pickled, smoked and even dried. This fish goes well with many foods and will give any dish an impeccable taste and aroma. So, let's talk about each cooking method in more detail.

To salt pink salmon, you first need to cut the fish so that you get two fillets (the cutting method was described above), and then rinse in water. When the fish preparation stage is completed, you should proceed directly to salting pink salmon. In a bowl, mix sixty grams of table salt and twenty-five grams of granulated sugar.

Making lightly salted pink salmon is very simple, so anyone can cook the fish. Cut the cleaned carcass into small pieces. Then mix thirty grams of salt and ten grams of sugar in a small container. Place a layer of fish pieces in another bowl, grease a little with sunflower oil and sprinkle with a mixture of sugar and salt, as well as ground black pepper and coriander to your taste.

How to marinate pink salmon? Cut the fish (remove the scales, but do not remove the skin) and cut into pieces. Crush six peas of allspice in a mortar, add one hundred and twenty grams of salt, one hundred grams of sugar and add chopped bay leaves, mix well. Now coat the fish pieces with this mixture, place them in a container, put a slight pressure on top and leave for about forty minutes.

At this time, you should mix six crushed peas of allspice, thirty grams of chicory, two crushed bay leaves, half a teaspoon of cinnamon and three cloves. Next, pour boiling water over a one and a half liter jar, then put cloves and bay leaves in it, and then lay pink salmon in layers two pieces high (each layer must be sprinkled with a mixture of spices).

Pour the remaining spice mixture into another container, pour in eighty milliliters of boiled water, pour the same amount of sunflower oil, add a tablespoon of vinegar and stir well. Pour the marinade over the fish, close the jar and leave to marinate for two hours. Then the fish should be put in the refrigerator for another three hours. After five hours, the pickled pink salmon will be ready to eat.

To bake pink salmon in the oven, you should take about a kilogram of fish and get fillets from it, which you need to cut into pieces. In a bowl, combine salt and black pepper to taste, adding a teaspoon of cumin and a pinch of oregano. Thoroughly rub the fish pieces with the spicy mixture and let them sit for about twenty minutes.

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During this time, you should prepare the sauce: add chopped garlic cloves and a chopped bunch of herbs (dill and parsley) to five hundred grams of sour cream, mixing thoroughly. Pour half the sauce onto a baking sheet, then place the fish, pouring the rest of the sour cream sauce on top. Fish pieces need to be baked at one hundred and eighty degrees for about thirty minutes. Baked pink salmon in sour cream sauce turns out very tender and quite juicy.

How to cook pink salmon in a frying pan? Cut the fish, wash it, dry it and cut it into portions (the thickness should not exceed three centimeters). In a small container, mix ten grams of salt and half a teaspoon of black pepper, adding a pinch of seasoning for pink salmon. Rub the mixture onto the fish pieces and then sprinkle them with lemon juice.

Leave the fish to marinate for about twenty minutes. Pour flour into a not very deep bowl and roll each piece of fish in it. Frying pink salmon varies within three minutes on each side, until the surface of the fish is covered with a golden crust. Fried pink salmon is great for serving along with boiled rice or vegetables.

Stewed pink salmon is prepared as follows. Clean the fish, cut into pieces and rub with pepper and salt. Next, roll the fish pieces in flour and place in a frying pan to fry until half cooked. Then finely chop the onion, grate the carrots, fry the vegetables in a frying pan, and then add to the fish, adding boiled water and your favorite spices. Simmer the dish over low heat for about twenty minutes.

How to cook pink salmon in a saucepan? You will need three hundred grams of fish, which needs to be cleaned and cut into pieces. Place a pinch of nutmeg, bay leaf and five peppercorns in a deep saucepan. Cut half the onions into half rings, cut a little less than half the carrots into slices and place in a saucepan, adding salt to taste and six hundred grams of water.

Pink salmon in an air fryer cooks quickly enough and does not require much effort. Cut the fish, wash, cut into pieces, salt and season with lemon juice. Place the bottom grill in a container for an electrical appliance, grease it with sunflower oil, and then place pieces of fish on it. On the convection oven, set the temperature to two hundred and fifty degrees, and the timer to forty minutes.

To make pink salmon on an electric grill, you must first make a marinade: mix in a container fifteen grams of garlic and ginger, three hundred milliliters of soy sauce, seventy-five milliliters of olive oil, one hundred and five grams of granulated sugar (preferably brown), half a glass of water and fish spices for taste.

How to bake pink salmon in the microwave? Cut the fish, wash and cut into pieces. Take a special bowl for a kitchen appliance, put the first layer of fish there, salt, season with spices, sprinkle onions on top, cut into half rings, and then grease with mayonnaise, and so on each layer until the fish is gone.

To cook pink salmon in a slow cooker, you will need to cut the fish, wash it thoroughly, and then cut it into steaks. Next, pour thirty-four milliliters of sunflower oil into the bowl of the device, turn on the “Baking” program, let the oil heat up a little, then put fish steaks there, rubbed with salt and pepper, and fry for ten minutes on one side, and then another five minutes on the other sides.

Then you should prepare the sauce: mix three tablespoons of mayonnaise and liquid sour cream. Pour the prepared sauce over the pink salmon and bake for about half an hour in the “Baking” mode. At the end of cooking, sprinkle grated cheese on top of the fish (about one hundred and fifty grams is needed) and turn on the “Keep Warm” program for another ten minutes. During this time, the cheese will have time to melt.

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To steam pink salmon in a double boiler, the fish should be cut, washed thoroughly, cut into small steaks, sprinkled with lemon juice, and moderately salt and pepper. Then place the fish steaks on the upper compartment of the device, pour some water into the lower compartment and cook for about fifteen minutes.

From scales

The scales must be cleaned from the tail to the head. Holding the tail, run a knife or a special scraper against the direction of scale growth. This operation must be carried out from all sides. To make the process faster, you should hold the knife at an angle of 90 degrees. During the cleaning process, you need to rinse the pink salmon to ensure the intermediate result. If the scales are difficult to clean, you can quickly scald the fish with hot water.

Removing scales from pink salmon is not difficult, since the scaly covering does not fit tightly to the skin of the fish and easily comes away from it.

It is better to clean fish in the sink or on a large cutting board.

At the same stage of thinning, you can cut off the fins of pink salmon with scissors.

Pink salmon dishes - general principles of preparation

In order for pink salmon dishes to delight in taste and always turn out successful, it is important to find a good fish.

Preferably one that hasn't been frozen. If you purchase a frozen product, you need to carefully inspect it.

The presence of ice, weathered crusts, damaged skin and an unpleasant odor are indicators of low quality. The method of preparation also influences the choice of pink salmon. If you want to cook fish soup, then take the fish with the head.

For salting, frying, baking, you can take a gutted carcass without unnecessary parts or a finished fillet with or without skin.

What dishes can you prepare from pink salmon:

• boiled (in water or steamed);

• baked;

• stewed;

• fried.

The main problem that you may encounter is the dryness of pink salmon.

The meat of this fish is difficult to prepare and does not like long heat treatment. Usually it does not take more than half an hour.

Pink salmon also loves various fatty sauces, butter, mayonnaise, and sour cream.

Well, what kind of red fish can there be without lemon? Citrus enhances the taste and gives the dish a pleasant aroma.

How to gut

To gut a pink salmon carcass, you can press it tightly to the table with one hand and carefully cut the belly of the fish. If there is caviar in the pink salmon, you need to carefully remove it. You can pickle the delicacy yourself.

The remaining insides of the sea creature should be thrown away and the carcass should be washed with water. If necessary, you can cut through the ridge with the edge of a knife and scrape the insides from the inside of the carcass. It is necessary to carefully wash off the blood and residues from gutted fish, because due to poor-quality cutting, the taste of the fish can deteriorate.

Juicy pink salmon steaks baked in the oven - a simple recipe

Option for a holiday dish. I’ve already told you how to bake pink salmon with vegetables and offered a wonderful selection (come in if you’re interested). Here is an example of the simplest preparation.

Necessary:

Pink salmon carcass.
Bell pepper.
Medium carrot.
Potatoes – 4 tubers.
Bulb.
Hard cheese (for a festive dish Parmesan) – 100 gr.
Butter - 100 gr.
Mayonnaise – 2 large spoons.
Lemon – ½ part.
Pepper, salt.

Bake:

Cut the cut carcass into portions. Place in a container, sprinkle with salt and pepper. Squeeze the juice from the lemon, pour over the mixture, and stir with your hands. Set aside for 20 minutes to allow the fish time to marinate.
Remove the seed from the sweet pepper and cut the flesh into slices. Grate the carrots with coarse shavings and divide the onion into half rings. Cut the potato tubers into slices.
Place baking paper or foil on a baking sheet, oil it, and place the marinated steaks. Sprinkle a little mayonnaise sauce.
Distribute the potato slices around the fish pieces. Arrange the peppers and onions. Sprinkle everything with carrot shavings.
Grate the cheese and sprinkle on the dish. Pour mayonnaise on top and smooth it out.
Cooking time for the casserole is 40 minutes. Oven temperature 200 o C.

From bones and skin

After the pink salmon has been scaled and gutted, you can further fillet the carcass. Namely, cut off the head and tail, as well as peel the fish and remove the bones.

You need to remove the bones from pink salmon after separating the fillet from the spine. The bulk of the bones will go with it. Pink salmon do not have very small bones, so removing the remaining ones will be easy. Armed with tweezers, simply walk along the entire carcass.

To remove the skin from the fish, you need to place the finished layers with the skin down. Hold the tail of the fillet and make a cut. While pulling the skin towards you with one hand, continue to separate the flesh from the skin with a knife. Separate the fillet from the skin using gentle movements, periodically making sure that there is not a lot of fillet left on the skin. If the skin remains a little on the cut fillet, you can clean the layers with a sharp knife.

Baked pink salmon with pumpkin and mushrooms with sour cream

Pink salmon harmonizes well with vegetables.
And today, as a vegetable, I added pumpkin. It turned out very, very, very good. An unusual combination of fish, pumpkin and mushrooms - let's try a new dish. Everything is as always - divide the fish fillet with the skin into portions, add salt, pepper if desired and add spices.

Bread in flour only on one side - from the bottom, where the skin is, and fry a little in vegetable oil, laying out the breaded side down. We also fry only on one side so that the skin is slightly browned.

Peel the pumpkin, remove the seeds, cut into small cubes, sprinkle with salt and black pepper, and fry.

According to the recipe, the mushrooms needed to be boiled and this is more dietary, but I fried them anyway - I like it better that way.

Grate the cheese.

Place the fish in a deep frying pan, then the pumpkin and mushrooms.

Pour in sour cream and spread cheese on top.

And bake for 15 minutes at 180 degrees.

As a side dish I served tender mashed potatoes and wonderful marinated tomatoes according to the recipe.

Ingredients:

600-700 g pumpkin
400 g mushrooms
flour for breading
vegetable oil for frying
2/3 cup sour cream
100 g cheese
salt pepper

How to cut off a head correctly

Absolutely all parts of pink salmon can be used in cooking, so it is important to know how to properly cut off the head of a fish. To do this, you need to carefully insert a knife under the gills of the fish and only then separate it from the body. To properly decapitate the fish and use it for its intended purpose in the future, look at the photos where professional chefs skillfully cope with this stage of cutting.

Food leftovers in the form of a head and tail can be used to prepare rich fish soup or fish sauces.

You just need to first remove the gills and eyes from the head.

How to distinguish pink salmon from chum salmon, salmon, salmon, masu salmon, and trout?

It makes practically no sense to compare pink salmon and salmon, since the former belongs to the salmon family, and the latter is already a collective name for all species of fish that belong to this family (pink salmon, salmon, chum salmon, etc.). Sometimes pink salmon can be called salmon. In this regard, it is necessary to give a short comparative description of salmon fish such as chum salmon and salmon, and understand how they differ from pink salmon.

You can distinguish pink salmon from chum salmon by the following characteristics:

Meat color. Pink salmon has reddish meat, unlike chum salmon, which has pink meat with a light tint.

Scales. In pink salmon it is small, with dark spots on the back and tail and with a white belly; in chum salmon there are no black spots. Also, the latter has silvery and larger scales.

The difference between salmon and pink salmon begins with appearance and ends with use in cooking. The males of the latter fish, unlike the former, grow a so-called hump during the spawning period, hence the name. Also, pink salmon belongs to the Pacific genus of salmon, and salmon belongs to the Atlantic.

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In addition, the latter type of fish is much larger (can reach one and a half meters in length), while the former can only reach seventy-six centimeters in length. As for culinary differences, many chefs claim that salmon meat, unlike pink salmon meat, is quite dense, so it is used as a cut for rolls and sandwiches.

Pink salmon differs from masu salmon in several ways. Firstly, the body of the first fish is covered with large spots, and the body of the second is covered with small ones. Secondly, the eyes of pink salmon are large, while those of masu salmon are small, bead-shaped. Thirdly, the latter, unlike the first, has teeth that are quite sharp, not very small, and are present on the tongue.

As for the difference between pink salmon and trout, the latter has much fattier meat than the former. Also, the weight of trout can reach more than twenty kilograms, and the average weight of pink salmon is about two kilograms. The latter has a hump on its back, while the former does not. In addition, trout, unlike pink salmon, has a red stripe on its side, and its entire body is dotted with small dark spots.

Pulling out the ridge

When preparing fish, it is also important to remove the fish spine. Let's take a closer look at the step-by-step extraction:

Cleaned and gutted pink salmon must be placed on its side;
Next, we make an incision along the belly to the tail, about 1 centimeter deep;
Carefully separate the bones from the pulp with a knife, so that a minimum of meat remains on the ribs. The bones should remain at the bottom;
We separate the bones from the meat moving towards the head, then repeat the action, moving in the opposite direction towards the tail;
Once the fillet is separated from the bones on both sides, the spine will easily come away from the fish. If necessary, you can use scissors to finally get rid of the spine.

Cleaning frozen

Frozen fish should be filleted only after complete defrosting. Slow defrosting will cause the least harm to the quality of the fish's taste. It can be located in the main compartment of the refrigerator. To do this, before cutting, you should defrost the carcass for 8-12 hours.

A faster way to defrost is to remove the fish and keep it at room temperature. In less than 5 hours, pink salmon can be cut.

Thawed pink salmon must be thoroughly rinsed to remove melted water and mucus. Next, you should step by step cut the carcass in the same way as fresh fish. Properly defrosted and gutted fish will not be inferior in taste to fresh fish.