Marinated salmon - a simple recipe. Salmon marinated - Coriander, juniper berries -

Salmon steak - general cooking principles

Salmon steak is a very easy to prepare dish, but at the same time very tasty, satisfying and healthy. The beauty is that you don’t need to spend a lot of time pre-cutting and processing the fish - ready-made steaks are sold in all stores. Salmon steak can be served for a regular lunch or dinner, as well as for a holiday table. Salmon steak is good on its own, but it’s even tastier when baked with vegetables, mushrooms, cheese, etc.

The easiest way to cook salmon steak is to marinate the fish for half an hour in a special marinade and bake it in foil in the oven. Salmon cooks very quickly - 20-25 minutes, as a rule, is enough for the fish to bake well, but remain tender and juicy. For the marinade, you can use olive oil, lemon or orange juice, mustard, soy sauce, white wine, sesame seeds, special seasoning for fish, ginger, etc. If you don’t have time to marinate, you can simply rub the steak with salt, pepper and seasonings, sprinkle lemon juice, place a couple of lemon slices and sprigs of fresh herbs on top and wrap in foil.

For a side dish of salmon steak, you can prepare tender potatoes, broccoli or cauliflower, green beans, rice, vegetable salad, etc.

Salmon steak - preparing food and utensils

To prepare a salmon steak, you will need a baking dish, a bowl for preparing the sauce or marinade, and a container for marinating the fish. Some recipes call for additional sautéing of mushrooms or onions, so a frying pan can also come in handy. Salmon is usually baked in foil.

Preparing the food consists of defrosting the steak (if the fish was stored in the freezer) and preparing the marinade. To make a marinade, you need to mix olive oil or lemon juice with salt, pepper, fish seasonings, mustard, etc. Soy sauce is also often added to the marinade. You can simply rub the steak with salt, pepper and seasonings and sprinkle with lemon or orange juice. If salmon is baked with vegetables or mushrooms, they also need to be prepared. Onions can be finely chopped and fried with chopped champignons. Tomatoes are usually cut into thin slices and placed on top of the fish.

Recipes for meatballs with gravy:

Recipe 1: Salmon Steak

Salmon steak is very easy to prepare and can be made with a minimum amount of ingredients. The most important thing is to prepare a delicious sauce or marinade. Using this recipe, you can prepare a delicious salmon steak in a honey-lemon marinade.

Required ingredients:

Salmon steak;
Two spoons of honey;
A spoon of chopped ginger root;
Spoon of soy sauce;
Half a lemon;
Mustard;
Sesame.

Cooking method:

Mix honey with lemon juice, soy sauce, chopped ginger, mustard and sesame seeds. Marinate the steak in the mixture and leave in the refrigerator for an hour. Prepare a baking dish and line it with foil. Place the steak on the foil and close the edges on top. Bake in the oven for half an hour: 10 minutes in foil, the remaining time with the foil open.

Recipe 2: Salmon steak with potatoes

A very simple recipe that you can take note of both for preparing a regular lunch and for a festive feast. The salmon is cooked in foil, and the side dish comes with it. The result is a tasty, satisfying and healthy dish.

Required ingredients:

Salmon steak;
Several potatoes;
Seasoning mix for fish;
Salt;
Lemon;
Fresh parsley;
Dill;
Seasoning for potatoes.

Cooking method:

Line a baking dish with foil. Peel the potatoes, wash them, cut them into 1.5 cm thick slices. Place the potatoes in an even layer, add salt to taste, and season with special spices for potatoes. Rub the salmon steak with salt and fish seasonings. Place on potatoes. Place 2-3 slices of lemon and a few sprigs of fresh herbs on top of the fish. Cover the top with foil and make a few holes. Bake salmon for 20-30 minutes.

Recipe 3: Salmon steak with mushrooms and vegetables

A wonderful recipe for salmon steak with vegetables. This dish can be safely served at any holiday table - guests will be delighted! In addition, this is not only a tasty, but very healthy dish.

Required ingredients:

Fresh champignons – 120 g;
Bulb;
Hard cheese – 80 g;
Seasonings;
Lemon juice;
Fresh herbs;
Tomato;
Salmon steak.

Cooking method:

Sprinkle the salmon with lemon juice, rub with salt and pepper, and leave to marinate. Chop the onion into cubes and fry in oil until golden brown. We wash the champignons, cut them into pieces and add them to the onion. Salt and fry together for some more time. Cut the tomato into circles, grate the cheese on a coarse grater. Line a baking dish with foil and place salmon on top. Place tomatoes on the fish, then fried mushrooms. Sprinkle everything with cheese. Wrap the foil and place the fish in the oven. Bake for 25 minutes.

Recipe 4: Salmon steak with broccoli

Another recipe for a tasty and healthy dish, namely salmon steak with broccoli. This dish can be prepared both on regular weekdays and for a festive dinner.

Required ingredients:

Salmon steak;
Lemon;
Spoon of olive oil;
Broccoli – 320 g;
Salt;
Black pepper;
Seasonings for fish.

Cooking method:

Rub the steak with salt, pepper and fish seasonings, and sprinkle with lemon juice. Heat a frying pan with olive oil and fry the steak on one side. This is necessary so that the fish turns out crispy on top and juicy on the inside. As soon as one side is browned, transfer the fish to foil. You can put a couple of lemon slices on top of the salmon. Next to the salmon, place broccoli stalks lightly boiled in salted water. Wrap the foil and place the fish in the oven. The steak will not take long to cook - only 8-9 minutes. Serve salmon brown side up, garnish with lemon and fresh herbs when serving.

Recipe 5: Salmon steak with orange glaze

A very simple salmon steak recipe. A minimum of ingredients are used here, but the result exceeds all expectations. Fish baked in a fragrant orange glaze turns out very tasty and appetizing.

Required ingredients:

Salmon steak;
2-3 tablespoons of olive oil;
Orange juice;
Black pepper.

Cooking method:

Mix olive oil, a little freshly squeezed orange juice and ground black pepper in a bowl. Marinate the fish in the resulting mixture and leave for half an hour. Fry the steak on both sides until golden brown or bake in the oven.

Baking in the oven in foil is the best way to cook steak. This allows you to preserve all the nutrients of the food, and the fish itself turns out very tender and juicy;

To get a steak with a golden crispy crust, you can pre-fry it on one side in a frying pan. The baking time in the oven is significantly reduced;

You can also bake the fish half the time in closed foil, and the remaining time in open foil. This will make the steak a little browner;

You need to make several holes in the foil so that steam can escape during the baking process;

You can cook salmon steak without foil. To do this, pieces of fish are rubbed with salt and pepper, sprinkled with juice and rolled in flour. The salmon needs to be fried on both sides until golden brown in a frying pan, then placed in the oven to bake;

When frying steak in a frying pan, it is preferable to use non-stick cookware.

Ingredients for 6 servings:

500-600 g boneless salmon with skin
1 tbsp. coriander seeds
1 tbsp. fennel seeds
1/2 tsp. black peppercorns
2 tbsp. coarse sea salt
1.5 tbsp. Sahara
2 tbsp. vodka
Zest of half a lemon
150 g beets, peeled and grated
3 tbsp. grated horseradish
2 sprigs parsley, chopped

Preparation:

Cover a baking sheet with cling film and place the fish skin side down on it. Grind the coriander, fennel and pepper seeds in a mortar. Mix them with salt, sugar, vodka, lemon zest and beets, and then add grated horseradish and parsley. Distribute the marinade over the surface of the fish and wrap the fillet in film. Place a second baking sheet on top and press the fish down with some weight. Marinate in the refrigerator for 24 to 48 hours (the longer the fish marinates, the more intense the color).

Unwrap the fish and scrape out the marinade. Rinse the fillets with cold water and pat dry with a paper towel.

— Coriander, juniper berries —

Ingredients for 8 servings:

1 tbsp. coriander seeds
1 tbsp. black peppercorns
50 g juniper berries
150 g sea salt flakes
200 g fine sugar
1 salmon fillet with skin

Preparation:

Using a pestle and mortar, lightly crush the coriander seeds and pepper together, then release the mortar and lightly crush the juniper berries. Add to the bowl with salt and sugar and mix well.

Line a ceramic dish at least 40cm long with clingfilm, letting it hang over the sides, and place the fillets, skin side down, on the dish. Distribute the marinade over the entire surface of the fish. Wrap the fillet tightly in film and refrigerate for 3 days.

Before serving, rinse the fish with cold water and slice thinly.

— Fennel, citrus zest —

Ingredients for 6-8 servings:

1/4 tsp. black peppercorns
1.5 tbsp. fennel seeds
30 g fine sugar
20 g sea salt flakes
Finely grated zest of 1 lemon
Finely grated zest of half an orange
500 g salmon fillet, about 2-3 cm thick, with skin and intermuscular bones

Preparation:

Grind the pepper and fennel seeds in a mortar or food processor until the consistency of coarse crumbs. Mix with sugar, salt, citrus zest. Place a large piece of film on the work surface. Place half of the marinade in the center and distribute it according to the size of the fish. Place the fillet on top, spread the remaining marinade over it and wrap tightly with film. Place the fish on a baking sheet, put a board and a couple of tin cans on top. Place the fish in the refrigerator for 48 hours and turn over after 24 hours.

Before serving, remove the marinade, rinse the fillet with water and pat dry.

— Gin, juniper berries, lime zest —

Ingredients for 4 servings:

400 g salmon fillet with skin and intermuscular bones
1/3 cup (75 g) salt
1/3 cup (75 g) caster sugar
1 tsp grated lime zest, plus 1 lime thinly sliced on a mandoline
1/2 tsp. black peppercorns, lightly crushed
1 tsp pink pepper
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp juniper berries, lightly crushed
80 ml gin
2 Lebanese cucumbers
Mint leaves

Preparation:

Mix salt, sugar, zest, black and pink pepper, spices, juniper berries and gin. Distribute half the mixture in a glass or ceramic bowl. Place fish skin side down and coat with remaining spice mixture. Cover with plastic wrap and put in the refrigerator for a day; After 12 hours, turn over and pour the liquid that has released into the dish. Rinse the fish with cold water and pat dry.

Slice the cucumbers very thinly on a mandoline and marinate in the fish liquid for 30 minutes. Drain marinade, reserving 1 tablespoon of spice liquid. Slice the fillet very thinly on the diagonal and discard the skin. Place the slices on a plate. Add cucumber, lime slices, mint, marinade spices and olive oil.

— Whiskey, orange and lime zest —

Ingredients:

1 kg salmon fillet with skin
1/2 cup Himalayan salt
1 tsp ground black pepper
1/4 cup sugar
1/4 cup whiskey
2 tbsp. orange zest
2 tbsp. lime zest
3 tbsp. finely chopped dill
Juice of 1 lime

Preparation:

Place the fish, skin side down, on a piece of film. Mix all remaining ingredients in a bowl. Gently spread the mixture over the fillets. Wrap the fillets in cling film, place on a plate and refrigerate for at least 24 hours, but no longer than 48 hours.

Remove from the refrigerator and rinse well with cold water. Dry and cut very thinly. Serve with crostini, creme fraiche and caviar or finely grated horseradish.

— Smoked paprika and garlic —

Ingredients for 6 servings:

800 g salmon fillet, skinless and boneless
85 g sea salt flakes
2.5 tbsp. fine sugar
2.5 tsp smoked paprika
2 tsp freshly ground black pepper
1.5 tsp. garlic powder
1/4 red onion, thinly sliced
65 g capers
Rye bread for serving

For the sauce:
300 g sour cream
1 bunch of fresh dill, chopped
2 shallots, ends trimmed and thinly sliced
2.5 tbsp. ready horseradish

Preparation:

Pat the fish dry with a paper towel to remove excess moisture. Mix salt, sugar, pepper, paprika and garlic powder in a bowl. Place half the mixture in a glass or ceramic bowl. Place the fish on top and spread the remaining mixture over it. Cover the fish with film, place a plate and some weight on top. Leave to marinate in the refrigerator for 3-4 days, turning every 12 hours.

For the sauce, mix sour cream, dill, shallots and horseradish. Season with salt and pepper. Scrape the spices from the fish and cut the fish into thin pieces. Serve with sauce, red onion and bread.

I really like salting salmon or salmon simply with salt and sugar, but I also liked some other tried and tested options: adding cognac to the brine and this recipe for light pickling with soy sauce, lemon and coriander. The taste of the fish was excellent, harmonious, nothing superfluous and that’s it!

If possible, buy chilled fish, it turns out tastier than defrosted. Marinated salmon is good in salads, on sandwiches with butter or cream cheese, in rolls, lavash rolls and as a filling for pancakes...

Prepare a piece of salmon or salmon, salt, sugar, good quality soy sauce, lemon, olive oil and ground coriander:

Prepare the fish. I simply rinse the piece with cold water and dry it with a napkin, and if you wish, you can immediately remove the skin and bones. For the marinade, combine soy sauce, olive oil, coriander and lemon juice. Rub a piece of salmon with salt and sugar.

Place the fish in a container and cover with marinade.

Turn the fish over periodically. It is advisable that the container be sealed, so it is more convenient to turn it over later for uniform marinating.

It is believed that within 24 hours the salmon is ready. But I marinate 2-3 days before intended use.

Remove the bones from the salmon; they are large and easy to remove. Cut off the skin with a knife.

Cut marinated salmon fillets into desired size pieces for serving or cooking.

It's sooo delicious. Bon appetit!

Oven-baked salmon is a beautiful holiday dish. If you want to know how to cook it deliciously, then read the secrets and watch delicious recipes for baking delicious fish.
Recipe contents:

Salmon is a flavorful fish that contains many beneficial nutrients like omega-3 fatty acids. Fish should be included in your menu as often as possible. It is extremely healthy and has a positive effect on your figure and physical fitness. There are many ways to prepare salmon, incl. and baking in the oven, which is considered the most common and popular among housewives. However, when using the dry heat of an oven, you need to take some precautions to prevent the fish from drying out while baking.

Salmon in the oven is a tasty, satisfying and healthy, yet easy to prepare dish. The beauty of the food is that a minimum amount of time is spent on preliminary cutting and processing of the carcass. And if you buy ready-made steaks, you don’t need to do anything with them at all.

First of all, you should pay attention to the correct choice of salmon, because... The taste of the finished dish directly depends on the choice of the main ingredient. The most ideal option is a chilled carcass. It has wonderful taste and is very healthy. When purchasing, be sure to smell the carcass; the aroma should be fishy and not putrid. The color of the meat should be saturated, but not too much: a pale carcass is stale, too bright - with dyes.

If the fish is frozen, it should be defrosted properly. To ensure that it thaws and does not spread, it must be kept on the bottom shelf of the refrigerator. It’s easier to do this at night, then in the morning it can be cooked. It is not recommended to defrost fish in water, because... it will look untidy and lose its taste. Also, do not defrost salmon at room temperature, especially in the summer season. Pathogenic bacteria quickly form in it, which will become dangerous to health. And if the carcass is slightly frozen, and there is no thick layer of ice, then it can be cooked without defrosting at all. Exposure to high temperatures will quickly defrost it, but in this case you should allow more time for cooking it.

If you don’t have the opportunity to cook fresh fish right away, then after purchasing it, be sure to wash it, remove the insides from the carcass, dry it, put it in a glass container and put it in the refrigerator. This way, fish can be stored for no more than 3 days. For longer storage, keep it in the freezer or wrap it in foil and store it in the refrigerator in a glass container for 5 days.

If a carcass needs to be cut, it is convenient to do this when it is not completely defrosted. Therefore, try to clean it before the fish becomes soft. You only need to wash salmon in cold water so as not to spoil the taste, deprive it of flavor and juiciness. After washing, the seafood must be blotted dry with a napkin.

Cooking salmon in the oven - general cooking principles

There is probably no more noble dish than salmon. Red fish is famous for its health benefits, bright and fresh taste. It contains pure protein and natural fat, while completely eliminating unnecessary carbohydrates. Fish is prepared in different ways, but one of the best ways is baking in the oven. Then the dish will be less calorie, less fatty, dietary and light.

For additional taste of the fish, you can make some kind of marinade. Salmon absorbs flavors quite well, and many flavors pair well with it. For example, you can use olive oil, lemon juice, salt, pepper, mustard, fish seasoning, etc. as a marinade. Soy sauce is often poured into the marinade. In addition, the steak is even simply rubbed with salt and pepper and sprinkled with lemon/orange juice.
If the fish is baked with mushrooms or vegetables, then additional products are pre-prepared. Champignons and onions are chopped and fried. But tomatoes are usually cut into thin rings and placed fresh on top of the salmon.
The best way to cook a steak is to bake it in the oven in foil. This method preserves nutrients and the fish is tender and juicy.
To ensure that the steak has a golden brown and crispy crust, it must first be fried in a frying pan on one side. Then, when baking in the oven, the cooking time is significantly reduced. You can also bake the fish half the time in closed foil, and then unwrap it: the steak will turn out a little browner.
The simplest way to cook salmon is to marinate it for 30 minutes in a marinade and bake it in the oven in foil. It cooks quickly - 20-25 minutes. In this case, it will be almost impossible to spoil the fish. As a side dish for steak, you can boil tender potatoes, bake broccoli, blanch green beans, cut vegetable salad, etc.

Salmon in the oven in foil is a nutritious and at the same time dietary dish, prepared without salt and fat. Thanks to this, during the baking process, all omega-3, essential fatty and other acids are preserved in the carcass. From food prepared in this way you will get an aesthetic, gastronomic and health-improving effect.

Calorie content per 100 g - 120 kcal.
Number of servings - 4
Cooking time - 30 minutes

Ingredients:

Salmon fillet - 800 g
Lemon - 1 pc.
Seasoning for baking fish - 1 tsp.
Foil - 8 squares 25x25 cm

Step-by-step preparation:

Rinse the salmon fillet under running cold water. Place on a cutting board and cut into 4-5 cm wide pieces.
Place each piece of fish on a separate piece of foil.
Sprinkle each piece of fish generously with lemon juice and sprinkle with herbs and spices.
Wrap each piece tightly in foil to ensure there are no holes or empty spaces.
Place the salmon on a baking sheet and let rest at room temperature for 1 hour.
Preheat the oven to 180°C and place the baking sheet with the fish. The salmon will remain in it for 20 minutes until the salmon is fully cooked.

Baked salmon in the oven is truly a royal dish! The recipe is so simple that even an inexperienced housewife can handle it. This steak can be served for a regular lunch or dinner, or a holiday table.

Ingredients:

Salmon - 600 g
Champignons - 150 g
Hard cheese - 100 g
Onion - 150 g
Lemon - 1 pc.
Mayonnaise - 2 tbsp
Parsley - bunch
Salt - to taste
Ground black pepper - to taste
Vegetable oil - 2 tbsp.

Step-by-step preparation:

Wash the salmon, peel it, remove the skin and divide it into two fillets, separating the meat from the backbone.
Season the fillet with salt and pepper and place on a greased baking sheet.
Wash the lemon and cut it in half.
Sprinkle the fish generously with lemon juice and leave to marinate for 30 minutes.
Wash the champignons, cut into strips and lightly fry in butter in a frying pan until the liquid has completely evaporated. Salt them a little.
Add finely chopped parsley to the prepared mushrooms and stir.
Place the mushrooms on top of the fish and brush with mayonnaise.
Place the salmon to bake in a preheated oven at 180°C for 15-20 minutes.
Then sprinkle the fish with grated cheese and continue baking for another 5-7 minutes.

This recipe will focus on the guest of the northern seas - salmon. Baked salmon fillet in the oven completely preserves the taste and tenderness of the fish, and is also considered the healthiest way to cook fish hot.

Ingredients:

Salmon fillet - 500 g
Rosemary - 2 sprigs
Garlic - 1 clove
Olive oil - 1 tbsp.

Step-by-step preparation:

Line a baking tray with foil and place the washed and dried salmon fillet in the middle.
Add salt and press the garlic through a press.
Drizzle the fish with olive oil and coat it well with the palm of your hand.
Place sprigs of rosemary on top along the fillet.
Cover the fillet tightly with foil and place in a preheated oven at 180°C for 15-20 minutes.

Cooking delicious salmon is not a particularly difficult task. You can simply bake the fish in the oven, but it’s even tastier when cooked in a creamy sauce. There are absolutely no difficulties here, but you still need to know a few nuances. The main thing is to prepare the sauce correctly so that there are no lumps in it.

Ingredients:

Salmon fillet - 1 kg
Cream - 1 l
Dijon mustard - 2 tsp.
Dill, basil, parsley - a couple of sprigs each
Salt and black pepper - to taste
Lemon - 1 pc.
Eggs - 3 pcs.

Step-by-step preparation:

Wash the salmon fillet and cut into oblong strips 4-6 cm wide.
Rub the fish with salt and pepper, sprinkle with lemon juice and place in a deep baking pan.
Separate the whites from the yolks.
Mix the yolks well with the cream, and use the whites for another dish.
Wash all the greens and chop finely.
Remove the zest from the lemon and add it to the mustard. Stir.
Add mustard to the cream, stir and pour the sauce over the salmon.
Place the fish in a preheated oven at 180°C for 20-25 minutes.

Another delicious culinary masterpiece of salmon in cream sauce. According to this recipe, the fish turns out to be appetizing, tender and juicy, and the mushrooms give it a special gourmet aroma. This dish is ideal for any special event.

Ingredients:

Salmon steak - 1 pc.
Olive and vegetable oil - 2 tbsp each.
Lemon juice - 3 tbsp.
Champignons - 140 g
Salt and pepper - to taste
Onion - 1 pc.
Cream - 1 tbsp.
Flour - 1 tbsp.
Dill - small bunch

Step-by-step preparation:

Wash the fish, dry with a paper towel, rub with salt and pepper, sprinkle with lemon juice and brush with olive oil.
Grease a baking tray with vegetable oil and place the salmon on it.
Heat the oven to 180°C and bake for 20 minutes.
Wash the champignons, dry them, cut into slices.
Peel the onion and finely chop it.
Fry the onion in vegetable oil until golden brown and add the mushrooms to it. Add a little salt to the ingredients, add flour, stir and fry for a few minutes.
Pour cold cream into the pan and stir vigorously, breaking up any lumps. Bring the mixture to a boil, reduce heat and simmer for 5 minutes until the creamy mushroom sauce becomes homogeneous and thick.
Finely chop the dill and add to the sauce. Season with salt and pepper. Turn off the heat and leave the sauce to steep in the pan for 5-7 minutes.
Place the salmon on serving plates and pour plenty of cream sauce over it.

Video recipes:

Salmon is one of the most popular fish in many cuisines around the world. To improve dishes made from it, marinades are used; they can be used for all methods of preparing salmon: for baking on the grill or in the oven, for frying, stewing fish. Using marinades will give salmon a spicy, sweet, salty or smoky flavor that will make the dish memorable. Of course, if possible, salmon should be purchased fresh so that the fish does not need to be kept in the marinade for a long time.

Salmon marinade with lemon

The lemon marinade uses the acid in the lemon to tenderize the salmon meat. In such a marinade, it is enough to keep the fish for at most only an hour or two so that the fish absorbs the flavors. Mix the juice of fresh lemon with a crushed clove of garlic and grated lemon mass. Add the same amount of turmeric and ginger. Then whisk the mixture, pour it over the salmon and refrigerate in an airtight plastic container.

Teriyaki marinade for salmon

Salmon should be marinated in teriaki sauce for no more than 2 hours, as it has a very strong taste. How to make teriyaki marinade: Mix 1 cup soy sauce, 1/2 cup vegetable oil, 3 tablespoons sugar and 3 crushed garlic cloves. Add 1 spoon of ginger and 2 spoons of sherry. Pour into a plastic container with a lid, place the salmon steaks in it, cover and refrigerate.

Italian Salmon Seasoning

For quick marinating, you can use a store-bought Italian marinade mixture, simply place the salmon in a bowl with a lid and pour in the prepared Italian seasoning. This marinade quickly and easily adds intense flavor to salmon and is great for baking and frying. Leave the salmon in the marinade for no more than 1 hour for a mild flavor, 2 hours for a stronger flavor. To enhance the flavor of the seasoning, add a little white wine vinegar to the mixture before covering the dish with a lid.