Pink salmon fried in a pan, of course, is not as healthy as cooked in a double boiler or baked. But, even in this form, it retains some of its nutrients.
Only roasted pink salmon will have a crispy crust and a pleasant taste. In addition, almost everyone can afford its cost. Pink salmon are easy to buy in any store or market.
Many housewives believe that fried pink salmon turns out to be dry. It's just that this fish has a thin layer of fat under the skin. And to make the pink salmon juicy, fry it along with the skin.
Pink salmon fried in a pan - general cooking principles
Use fresh fish for cooking.
Fry the fish by cutting it into pieces.
Thaw frozen fish in water.
Breaded the fish in wheat flour before cooking.
Fry the fish on both sides over medium heat.
After cooking, leave the pink salmon under the vegetables under the lid.
Place the finished fish on a paper towel to absorb any excess oil.
Pink salmon fried in a pan - a classic recipe
One pink salmon;
120 g wheat flour;
Vegetable oil;
Black pepper;
Fish seasoning.
1. Peel pink salmon from scales, remove fins, tail and head with a sharp knife. Make an incision in the belly and remove any excess from the fish.
2. Dip the carcass in water and rinse it. Towel dry and cut into 3.5 cm thick pieces.
3. Dip fish pieces in salt and pepper. Leave them to marinate for 18 minutes.
4. Pour flour into a bowl, add half a spoonful of fish seasoning to it and stir.
5. Bread each fish piece in the mixture in turn. Flour should lie on the pink salmon in an even layer.
6. Pour vegetable oil into a frying pan and heat it up. Spread the fish pieces evenly without overlapping them. Putting the stove on high heat, fry the fish for two minutes on each side. Use a metal spatula to turn the pink salmon over and over.
7. Serve hot cooked fish with mustard, garnish with lemon slices.
Pink salmon fried in a pan with mushrooms
490 g pink salmon (fillet);
370 g of champignons;
Sunflower oil;
One glass of sour cream 3.5% fat.
1. Rinse the fish fillets with cold water and remove excess moisture.
2. Remove the skin and cut the fillets into 1.3 cm slices.
3. Rub the pink salmon with salt and sprinkle with black pepper. Set the fish aside for a while to soak in the seasoning.
4. Peel the onion together with the mushrooms and rinse under water. Cut the roots of the mushrooms, dry them and cut into thin layers. Chop the onion into squares.
5. Preheat a skillet with oil and fry the fish until half cooked. As soon as it turns white, remove it from the heat. Place the fish on a plate.
6. In the same frying pan, pour the oil again and fry the onions. Then add the mushrooms. Simmer them together until the mushrooms are done.
7. Then add sour cream immediately, cover and simmer for 16 minutes.
9. Let the finished dish brew for 12 minutes.
10. Serve the dish hot in bowls. Place the fish first, then pour the mushroom sauce over it.
Fried pink salmon marinated
520 g pink salmon;
Tomato paste;
Two onions and carrots;
Vegetable oil;
A spoonful of vinegar;
Bay leaf;
Four l. wheat flour;
A teaspoon of sugar;
A spoonful of cloves;
45 ml of water.
1. Rinse and dry the fish. Place it on a cutting board and cut it into random pieces with a sharp knife. Sprinkle them all over with pepper and rub with salt. Place in a bowl and soak for 11 minutes.
2. Wash the vegetables, peel them and chop them. Cut the onion into strips and chop the carrots on a grater.
3. Pour oil into the pan and heat. Dip the pieces of fish in flour on all sides and place in the pan. Cook the pink salmon until golden brown, then transfer to a plate.
4. Put a clean frying pan on the fire and fry the onion in it in butter. After a while, add carrots to it. Roast vegetables together for 4 minutes. Then season the vegetables with tomato paste and cook for another eight minutes.
5. Add water, pepper, sugar, vinegar, salt, cloves, and laurel leaves to the vegetables. Stir and simmer for 14 minutes.
6. Arrange the fish in a plate evenly and cover with hot vegetable marinade. Leave the dish to cool down to room temperature. Then wrap the fish under the marinade with cling film and refrigerate for three hours.
7. Serve cold and garnish with herbs.
Fillet of pink salmon, fried in a pan with onions
130 g onions;
Three tablespoons of table flour;
Sunflower oil.
1. Remove scales from the fish. Cut off her head and rinse under water to remove blood and hymen. Dry the pink salmon, cut along the ridge and carefully separate the fillets from the bone. Trim the skin and pull it off.
2. Rinse fillets, cut into slices, pepper and salt. Leave it as it is for 14 minutes.
3. Take a knife and remove the skins of the onion. Then rinse the onion, dry it and chop into centimeter-thick rings.
4. Put the pan on the fire and pour the vegetable oil into it. While it is heating, dip the fish in wheat flour and dip the chunks in the skillet.
5. Cook the pink salmon for five minutes, turning once. Once the fish is golden brown, transfer to a plate.
6. After all the fish pieces are cooked, dip the onion into the same pan. Fry it until cooked through.
8. Turn off the heat and leave the dish for 7 minutes.
9. Serve the fish with onions on top. Pasta or porridge are suitable as a side dish.
Pink salmon fried in a pan with vegetables
390 g pink salmon;
Five tablespoons of flour;
Black pepper;
Five tablespoons of oil;
280 bell pepper;
120 g tomatoes.
1. Dip the fillet in warm water and wait until the pink salmon is completely thawed. Then rinse the pink salmon and cut into pieces.
2. Brush the outside of the bell peppers. Divide the vegetables in half and remove the core. Cut the peeled peppers into strips.
3. Peel the onion and cut into half rings.
4. Use a special knife for peeling vegetables to remove the skin from the carrots. Cut the vegetable into thin cubes.
5. Rinse the tomato, dry it and cut it into cubes with a sharp knife.
6. While the oil is heating in the pan, cook the breading. Toss the flour with salt, seasoning and pepper. Dip the fish in this mixture. Fry it for five minutes on each side. Place cooked chunks in a bowl.
7. In another skillet, heat the oil and fry the onions until transparent. Add the carrots to the sautéed onions and sauté for another four minutes. Then add the bell pepper, salt, tomato and pepper. Simmer everything together for another 12 minutes.
8. Add fish to the prepared vegetable mixture and stir.
9. Serve hot fish and vegetables as a separate dish.
Fillet of pink salmon, fried in a pan in sour cream sauce
460 g pink salmon (fillet);
Four tablespoons of sour cream;
200 g of mushrooms;
90 g onions;
Six tablespoons of flour;
Vegetable oil;
Dry dill.
1. Chop mushrooms at random and fry in oil for 12 minutes. Then peel the onions, cut them into rings and add to the mushrooms. Cook for another 6 minutes.
2. Pour one spoonful of flour, turmeric into the roast and fry until golden brown.
3. Add sour cream to the pan, stir and add water.
4. Add salt and spices and bring the sauce to a boil while stirring.
5. Dip the washed and dried pink salmon fillet in flour and fry in hot oil on all sides until golden brown.
6. Add the prepared fish to the sauce, stir and simmer all together until the sauce thickens.
7. Serve with the stews and sauce over the top.
Pink salmon fried in a pan with carrots
610 g of fish;
A mixture of ground peppers;
60 g wheat flour;
Two large carrots;
Breadcrumbs;
One celery;
Sunflower oil;
Four leaves of laurel;
Parsley greens.
1. If the fish is frozen, it is better to take it out of the freezer for thawing in a day. If the fish is fresh, then immediately start cleaning it. Remove all excess from the fish, rinse and dry.
2. Cut the pink salmon into portions and spread the spices with your hands, evenly distributing them over each piece of fish. Leave the pink salmon for 7 minutes.
3. Put flour in a bowl and roll each piece of pink salmon in it. Then roll the fish in bread crumbs.
4. Fry the fish in a skillet for four minutes on each side. Flip the pink salmon with a spatula. Put the finished pieces on paper napkins so that they absorb all excess fat.
5. Take a special knife and peel the carrots. Chop the vegetable finely.
6. Peel the onion, rinse and chop into half rings, rings or cubes.
7. Rinse the celery stalk and cut it into small pieces with a sharp knife.
8. Put all vegetables in a frying pan preheated with oil. Add spices and bay leaves to these. Cook until vegetables are tender. Top up with water if necessary.
9. When the vegetables are ready, remove the bay leaves.
10. On the bottom of the plate, put half of the mixture of vegetables, put the fillets of pink salmon on them, cover again with all the remaining vegetables on top.
11. Garnish with chopped parsley.
12. Serve with sour cream and a slice of bread.
Pink salmon in dough, fried in a pan
2.2 kg of pink salmon fillet;
The juice of half a lemon;
Black pepper;
Sunflower oil;
260 g flour;
250 ml of milk.
1. Fillet of pink salmon, if frozen, immerse in plain water and leave in it for 35 minutes.
2. Rinse the fish and place on a cutting board. Chop each fillet three centimeters thick.
3. Put the pink salmon in a bowl, sprinkle with lemon juice, sprinkle with salt, dried herbs and pepper.
4. Stir everything, coat the marinade on the fish and leave it alone for 18 minutes.
5. Separate the whites from the yolks and distribute them in different dishes.
6. Add warm milk, salt and a spoonful of vegetable oil to the beaten egg yolks. Whisk everything and add the sifted flour. The dough should be free of lumps.
7. Whisk the whites with a mixer or broom until foamy. Add this mass to the dough.
8. Put a frying pan over medium heat and heat oil in it. Dip the fish in the dough.
9. Fry pink salmon on all sides until brownish.
10. Place the finished slices on a plate. Serve with pickles, vegetables, and green onions.
11. As a side dish, you can serve boiled potatoes, rice, buckwheat porridge or mashed potatoes.
12. Sprinkle with chopped dill, basil, parsley and cilantro before serving.
Fried pink salmon - tricks and tips
Dip the pink salmon in flour for a crispy crust.
To make the fish juicy, marinate it in lemon juice before cooking.
For an exotic flavor, pour orange juice over it while frying.
Any set of spices for cooking this dish is suitable.
Fry the fish with animal fat, if desired.
Sometimes use bread crumbs instead of flour.
Roll the garlic granulated fish slices for flavor.
How to cook pink salmon so that everyone gasps? It's easy and simple! The beauty of pink salmon is that the fish is universal - it is amazingly tasty, baked under a cheese cap, surprisingly aromatic soups come out of it, and you can salt it so that it will be indistinguishable from salmon. Our selection of the best recipes with pink salmon!
Many reproach pink salmon for dryness. In this regard, I would like to recall the good old anecdote about cats: You don’t like cats? You just don't know how to cook them! It is the same with pink salmon - if you cook it correctly, you get an amazingly tasty dish. Juicy, aromatic, tender. But remember: fried pink salmon in a pan will turn out delicious only if the original product is absolutely fresh.
Fresh pink salmon - silvery, smelling of the sea, with light eyes, soft pink gills. The second-class product gives out a gray color, dullness, and the carcass itself looks dried out.
For cooking you will need:
- large carcass of fish - 1.2 kg;
- salt, pepper to taste;
- vegetable oil for frying - 100 ml;
- flour - 1 tbsp.
Cooking like this:
- We clean the pink salmon from the entrails, rinse, cut into neat steak pieces. Spread each one with salt, pepper and roll in flour.
- We spread the fish in a preheated pan and fry until golden brown on both sides. The pink salmon is cooked evenly and the crispy crust will be preserved if the fire is made gentle, that is, medium. The intense heat will fry the fish, but the inside will remain soggy.
Serve the finished pieces on lettuce leaves. Be sure to offer your eaters chopped cherry tomatoes, cucumbers, and homemade pickles. The spicy yoghurt tartar sauce with pieces of pickled gherkins and a squeezed chive will decorate the taste of the dish.
Rich fish soup with pink salmon
Often, after frying the fish, a head and tail remain. These are the most tasty morsels for making an appetizing, aromatic fish soup. You can cook it with rice or pearl barley, but we offer the standard version with potatoes.
So, let's prepare:
- fish tail and head;
- 3 potato tubers;
- spices to taste;
- Bay leaf;
- a large bunch of greenery;
- carrots and onions - 1 pc.
Getting started:
- Cook a transparent broth from the head and tail. It will turn out like a tear if you carefully cut out the gills - they absorb dirt from the reservoir, which makes the broth cloudy.
- Lightly fry the onions and carrots in a skillet.
- Peel and cut the potatoes into cubes.
- Bring the broth to a boil and put the potatoes in there, and after 5 - 7 minutes and fry. Cook vegetables until tender.
- The final touch is to add greens and pieces of fish: we peel them off the tail, take them out of our heads (especially delicious cheeks!), Remembering to choose the bones.
- Season everything with herbs, put the lavrushka and let it brew a little. It turns out a funky quick soup. It is especially tasty with black bread and a spoonful of low-fat sour cream.
A quick option - soup with canned pink salmon. It is enough to boil the potatoes, add vegetables to it and pour the canned food along with the juice at the last moment. The soup is delicious when seasoned with a large bunch of fresh herbs.
How to cook pink salmon in a juicy oven
Juicy pink salmon in the oven is obtained if you bake it on a salt pillow. In this case, you do not need to salt the fish. Surprisingly, the product absorbs exactly as much seasoning as needed so that the dish does not come out dry and bland. For the recipe, we will prepare a pack of salt and large peeled fish with or without head, weighing 1.3 kg.
Then everything is as easy as shelling pears:
- Pour a pack of coarse rock salt onto a baking sheet.
- We spread the carcass, washed and peeled from the scales.
- We turn on the oven at 180 degrees.
- We bake for 30 minutes.
We serve fish with lemon, cherry tomatoes, tartar sauce or any other taste. And do not forget to open a bottle of young white wine - the combination will be divine!
We bake fish fillets in foil
Pink salmon fillet baked in foil looks festive. Especially if each piece is packed in a neat envelope and served directly on the table, only slightly opening it. We serve each portion with fresh herbs, pieces of vegetables, olives ... And now, a light Mediterranean-style lunch is ready for your guests!
For cooking, prepare: 4 servings of fish fillets, 20 g of oil for lubricating the foil, 4 potato tubers, one onion, black pepper, 50 g of cheese and mayonnaise for the "mesh" - 100 ml.
Instead of potatoes, rice or bulgur can act as a substrate.
We act in stages:
- Prepare 4 foil envelopes and lightly oil them.
- Place potato slices on each sheet of metal. Distribute the fillets on top. Salt and pepper.
- We will send the thinnest half-rings of onion for fish preparations and sprinkle everything with grated cheese.
- Pour mayonnaise on everything and carefully pack the foil.
- We send it to the oven, preheated to 180 degrees.
- We bake for 20 - 25 minutes.
In the process of such culinary experiments, the house is filled with aromas of fish, potatoes, mayonnaise. And such a dish is very tasty not only hot - cooled, it resembles a light and hearty casserole. We eat with white wine with friends and enjoy life.
You can cook pink salmon in the oven in foil the day before, and then reheat it: it does not lose its taste, but on the contrary, vegetables and fish are soaked in each other's juices. The dish takes on completeness.
In a creamy sauce in a slow cooker
Pink salmon cooked in a creamy sauce will give odds to any expensive red fish. And cooking it is a pleasure. From worries only to buy a carcass of fish in advance, cut it and fill it with creamy sauce.
In addition to fish, we need 300 ml of heavy cream for the sauce, Art. l. flour, Provence herbs, white pepper and salt to taste.
You can pre-fry the fish in the "Fry" mode - so the juices are "sealed", remain in every piece, and the dish will come out even tastier.
How to cook:
- We cut the fish into pieces, which we put on the bottom of the multi-bowl.
- In a bowl, combine the cream, salt, pepper and herbs. Add a spoonful of flour.
- Fill the fish with sauce, turn on the "Fish" or "Stew" mode.
- We are waiting for a signal about the end of cooking.
Remember, fish should not be overexposed. The meat is tender and baked quickly. And we recommend serving the dish with young potatoes, brown rice or pasta cooked to "aldente". Do not forget to serve a glass of cool cranberry juice or water with lemon. We eat, savoring every bite.
Fry fish with lemon juice
Followers of a healthy lifestyle know that any fish can be replaced with healthy lemon juice instead of salting. It will add a touch of citrus freshness and subtle sourness, which is surprisingly harmoniously combined with seafood.
We need:
- large carcass of pink salmon;
- lemon or lime;
- a mixture of peppers;
- vegetable oil for frying.
Cooking like this:
- Cut the carcass into slices, and divide the lemon into 3-4 parts.
- Pour lemon juice on the fish, season with spices. Let it marinate for 10 - 12 minutes.
- We spread the fish blanks on a preheated frying pan and fry on both sides until tender.
Never cut fish too thin - it runs the risk of falling apart in the pan. The pieces must be at least 2 cm wide.
This option is just made for a dietary dinner! A side dish can be lettuce, bell peppers, herbs and fresh cucumbers. Make it a rule to have a fish dinner a couple of times a week: the kilograms will begin to melt quickly, and soon you will not recognize yourself.
Baked "under a fur coat"
If unpretentious pollock turns out to be fabulously tasty "in a fur coat", then pink salmon marinated from vegetables is just a song and a paradise for gourmets.
Let's prepare:
- fish - 1000 g;
- large carrots - 1 pc;
- onion - 2 pcs;
- tomato paste - 2 tbsp. l .;
- salt, spices to taste;
- vinegar 9% - 2 tbsp. l .;
- vegetable oil for frying.
Peel carrots and onions, grate three and cut into half rings. Simmer in vegetable oil in a skillet, adding salt, spices, tomato paste and vinegar. Lightly fry the fish pieces in a separate skillet. Now put the vegetables in a thick cap and then simmer over low heat for 30 minutes, covering with a lid. The dish is delicious, tender, but we highly recommend waiting and eating it cold. It turns out an appetizer - you will lick your fingers!
Fried fish steak
The pink salmon steak is especially delicious when grilled on the open air. You can also fry it in a grill pan: it will also turn out to be an appetizing piece. Serve with veggies or gravy, garnish with French fries, lay on a fish burger bun and be known as a trendy modern chef among friends. And all you need is a piece of fish, salt, pepper and a little oil.
How we cook:
- From the fillet, make a steak the size of the palm of your hand.
- Coat it with salt and pepper.
- Heat oil in a skillet.
- Fry the workpiece quickly on both sides until golden brown.
Serve on a large flat plate, garnished with herbs and marinated jalapeno peppers. We eat, snacking on peppers under a glass of tequila.
How to cook pink salmon in the oven with potatoes
French meat is delicious, but somehow very commonplace. What if you cook fish in French instead of meat? This is unusual and easy considering the amount of goodies on the festive table.
For cooking, we will prepare:
- potatoes - 5 - 6 tubers;
- large onion - 1 pc .;
- cheese - 200 g;
- pink salmon fillet - 800 g - 1000 g;
- salt, pepper to taste;
- vegetable oil for greasing the baking sheet and frying.
Cooking like this:
- Peel the potatoes, boil until half cooked and cut into slices 1.5 cm wide.
- Chop the onion in half rings and fry in a skillet until soft.
- Rub the fish with seasonings.
- Put the potatoes on a greased baking sheet, fish on top, and then a layer of stewed onions. Rub the cheese with a "hat".
- We send the baking sheet to the oven at 220 degrees for 15 - 20 minutes. Since all the components are almost ready, you will not have to bake for a long time. As soon as the cheese has melted and acquired a nice crust, turn off the oven. Let the fish cool slightly and serve on a large flat platter.
Fish is not inferior in taste to the meat second, and often, it is perceived even better. The most fastidious eaters love this dish and eat it with pleasure. Its best accompaniment is a light salad of Peking and greenhouse cucumbers.
Recipe for cooking fish whole in foil
The secret of cooking whole fish in foil is very simple: there should be enough foil to wrap the fish tightly in a shiny "skin".
For cooking, prepare a fish weighing 1.4 kg, salt, pepper, spices, lemon and a sheet of foil (large).
- We wash the fish, clean it of gills and scales, rub it with spices. Put lemon slices inside the abdomen.
- We wrap the carcass tightly in foil and send it to the oven at 200 degrees. We bake for 30 - 40 minutes.
- We unfold the finished fish and give it a brown crust (if desired).
It looks spectacular on the table with baby vegetables and herbs. Prepare sauce for it, eat with a company.
How to deliciously pickle pink salmon at home
Do you know that sometimes pink salmon is tastier than any salmon? And it is certainly more accessible. You can salt the fish so that you lick your fingers! We will tell you the simplest and most delicious recipe for homemade dry salting.
For salting, you need extremely fresh, dense, elastic meat. A poor-quality product will fall apart and salted unevenly.
Let's prepare the products:
- fish - 1000 g without a head (ready-made fresh fillet is possible);
- 3 tbsp. l. salt;
- 2 tbsp. l. Sahara;
- spices to taste;
- 100 ml of vegetable oil;
- lavrushka - 2 pcs.
Cooking algorithm:
- We cut the pink salmon into 2 large plates, taking out the ridge. Rub the fillet on both sides with salt and sugar, which we pre-mix in one container.
- On each layer we put broken leaves of lavrushka (but you can not add it), sprinkle with any spices, pour with oil.
- We lay the layers on top of each other and place them in the prepared container. Leave for 2 - 3 hours at room temperature, put in the refrigerator.
- The fish is salted for 7 - 8 hours. If you like a "cooler" ambassador, increase the amount of salt.
It remains only to take out the pink salmon, cut off an appetizing piece, put it on a fresh loaf, greased with butter. A sprig of dill on top will turn the dish into a sumptuous morning snack. It's hard to come up with the best breakfast with a cup of coffee latte.
Pink salmon goes well with cheeses, dried fruits, accepts pineapples and even raisins and nuts. Try to fill it, bake it in whole or in parts - the result will always delight you.
Pink salmon is a tasty fish, but not too juicy. Not every housewife manages to cook this fish so that it is juicy. Whatever they have to do: pour milk, add mayonnaise, pickle ...
How to cook juicy pink salmon in a skillet
To fry fish in a pan in oil, you will need:
- pink salmon - 1 kg;
- flour - 2 tablespoons;
- salt, ground black pepper, you can fresh herbs - to taste;
- olive oil - 3 tablespoons;
- sour cream, fat content from 20% - 3 tbsp.
The principle of frying fish:
- Preparation: the carcass must be thawed, rinsed, and the entrails removed. You will also have to cut off the fins and head. And if you want the fish not to fall apart, then you can fry the whole pink salmon.
- Pour oil into a frying pan, put on medium heat. While we prepare the fish, the oil will heat up.
- Whole fish or pieces of pink salmon should be rolled in flour.
- We fry in well-heated oil so that the crust immediately grasps. This method of frying will keep the meat juicy.
- Pink salmon need to be fried over high heat on both sides, then reduce the heating of the stove, put sour cream mixed with spices, salt. Optionally, you can add a sprig of fresh dill or chop the dill, attach to sour cream.
- Now you need to pour water into the pan so that it only covers the pieces of fish. Put the stove heating to a minimum, cover the pan with a lid.
- It takes no more than 10 minutes to simmer the fish under the lid.
Recipe for making juicy pink salmon with sour cream in a pan
To fry fish in a pan, you will need:
- pink salmon - 0.5 kg;
- vegetable oil for frying - 3 tablespoons;
- flour - 100 g;
- eggs - 2 pcs.;
- medium onion;
- salt, spices - to taste;
- sour cream - 50 g.
How to cook:
- In a bowl, mix eggs with sour cream and flour, add salt, spices, beat gently with a fork. Set aside for now.
- Peel the onion, chop until mushy, add the gruel to the egg mixture.
- Knead the frying dough (batter) until the consistency of thick sour cream.
- Cut the pink salmon into small pieces, roll each piece in batter and immediately place with a fork in the pan.
- The oil must be heated in advance so that the fish will immediately grab a golden brown crust.
- You need to fry on both sides. Allocate 3 minutes on each side.
- The fish should be laid out on paper towels folded in several layers to get rid of excess oil.
Juicy pink salmon with cheese and mayonnaise in a frying pan
To cook juicy fish, you will need the following products:
- pink salmon fillet - 0.5 kg;
- onion - 1 pc.;
- hard cheese - 100 g;
- salt and spices to taste;
- mayonnaise - 100 g;
- olive oil - for frying;
- fresh herbs - 5 branches.
How to cook juicy pink salmon:
- Each piece or fillet of pink salmon must be rinsed entirely under running water, cut into portioned pieces (so that it is convenient to fry).
- Make a mayonnaise dressing: add salt, spices to mayonnaise, roll each piece.
- Peel the onion, cut into rings.
- Heat a frying pan with oil so that the oil is hot.
- Place onion fillets and rings until golden brown.
- Put the fish on a dish, grind it with chopped cheese (grated) and herbs.
Secrets of cooking juicy pink salmon in a pan
To make the fish juicy and tasty, you need:
- cook chilled pink salmon, not frozen;
- you need to fry the fish on the day of purchase, without sending it to the freezer;
- pink salmon have tender meat, so it cooks quickly enough. If you are going to fry pink salmon, then it takes from 10 minutes for medium pieces, large pieces are fried within 20 minutes, but not more;
- an excellent marinade for this fish is: lemon juice, onions seasoned with pepper, salt and vinegar, as well as homemade mayonnaise. You need to marinate the fish for 30 minutes, but no more than 2 hours. Otherwise, the meat will disintegrate into pieces;
- you get tasty and juicy pink salmon if you soak it in olive oil for about 60 minutes, you can enrich the oil with spices, add dried herbs.
Now I will tell you how to fry pink salmon in a pan so that it is soft and juicy. Sea fish are rich in so-called omega-three fatty acids, which are involved in metabolism, protect the walls of blood vessels from the accumulation of atherosclerotic plaques, improve the quality of our memory and brain function in general. And although nutritionists advise to cook fish either steamed or in the oven, I sometimes want to feel its fried taste. You can fry the fish in a minimum amount of vegetable oil over low heat, then it releases its own juice and is practically stewed. But before starting frying, it is better to marinate the fish a little, but first things first.
- fresh frozen pink salmon;
- lemon;
- salt and spices (a mixture of black, white pepper and paprika).
Cut the fish into steaks, about one centimeter thick. 
Cooking marinade for fried pink salmon. We will marinate the fish right in the bowl. To it we add salt and spices to taste, as well as the juice of half a lemon. 
Gently mix the steaks with the marinade so that it envelops each piece of fish. Leave the fish in this form for about half an hour. 
Add a little vegetable oil to a preheated pan so that it only greases the pan and spread the steaks. We fry them for 2 minutes on each side. 
And on the one hand, we fry under the lid, and on the other - without the lid, so that excess moisture evaporates. 
Put the finished fish on a plate lined with a paper napkin so that the excess oil is absorbed. 
Serve fried pink salmon with lemon wedge and lettuce.
Bon Appetit!
Details on how to cook delicious fried pink salmon in a pan at home. This nutritious meal prepares very quickly, saving you valuable time. In addition, the whole easy process is accompanied by a step-by-step photo.
Cooking time is 20 minutes.
The preparation time for the ingredients is 15 minutes.
After cooking, you will receive - 6 servings of 100 gr.
Nutritional value per 100 grams:
Ingredients
- Pink salmon - 900 grams.
- Flour - 3 tablespoons.
- Vegetable oil - 60 milliliters.
- Lemon - 40 grams.
- Parsley - 10 gr.
Marinade:
- Vegetable oil - 20 milliliters.
- Salt - 1 level teaspoon.
- A mixture of ground pepper to taste.
Recipe
- Gut the pink salmon, remove the scales, cut off the fins. We cut into fillets, remove all bones, see how in the step-by-step photo.
- Cut the fillet into portions of about 60 grams each.
- At the same time, we prepare a light marinade. Combine oil with salt and ground pepper, mix.
- Fold the prepared pieces, mix, marinate for 15 minutes.
- Pour the flour into a separate container, then bread the fish on both sides.
- Pour oil into the pan, bring to a boil. We carefully lay out the fish, without pressing it together. Fry at medium power for 3 minutes on each side until golden brown.
- Cut the washed lemon into thin rings. We put in a pile of 3 pieces, make an incision to the middle, wrap it in the form of a fan. Now it remains to serve beautifully on the table, decorating with fresh herbs and lemon.
I will reveal a little secret so that fried pink salmon is juicy and not dry, you need to eat it immediately after cooking. And also the key point, which we often overlook, lies in the carcass itself.
The fact is that fatty tissues are distributed on the abdomen, around the fins and are located under the skin. My advice to you in order to fry juicy fish is not to cut the skin.