What can be prepared from salmon pulp. Baking salmon in the oven - step-by-step and video recipes. baked salmon recipes

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

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

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

How to choose salmon

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

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

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

Salmon in the oven with lemon

• Salmon steak 3 pcs.
• Lemon 1 pc.
• Fresh rosemary sprigs 6 pcs.
• Olive oil.

Cut one half of the lemon in half and cut into slices, and squeeze out the juice from the second and sprinkle on the steaks.

Place lemon slices on foil and rosemary sprigs on top. Place the steak on this pillow, and then again rosemary and lemon. Sprinkle with olive oil.

If you don’t have fresh rosemary, mix lemon juice with olive oil, salt and dry seasoning. Rub the steak with this mixture and add lemon slices.

Wrap in foil and place the fish in an oven preheated to 170 degrees for 20 -25 minutes. Fish steaks in foil are also cooked on a charcoal grill. Serve with various side dishes to taste.

Salmon steaks with vegetables

• fish steaks 3 pcs.
• frozen vegetable mixture 300 gr
• sour cream 2 tbsp.
• salt and spices - to taste

Rub the steaks with a mixture of salt and spices to taste, leave to soak for 5-7 minutes. For impregnation and aroma we use black pepper, suneli, a mixture of Provençal herbs, rosemary or lemon pepper.

Transfer the marinated steaks to a baking plate and cover with a vegetable mixture or cauliflower, broccoli, after boiling for three minutes. For onions, lotus cutting is preferred.

Pour sour cream over the fish and salt. Cover the baking dish with a lid or wrap it in foil. Place in the oven for 20-25 minutes. Serve the dish on its own with a cup of boiled rice.

Salmon fillet or steaks with mustard

Ingredients

• salmon fillet or steaks - 2 pcs.
• mustard sauce - 6-7 tsp.
• salt - to taste.

Wash salmon or salmon meat and pat dry with a paper towel to remove excess moisture. Then rub the prepared pieces with salt and generously coat them with the prepared mustard sauce.
We wrap each portioned piece tightly in cooking foil and place it in an oven preheated to 200 degrees for 20 minutes. Then change the oven mode to grill and remove the foil so that the fish browns for another 5 minutes.

Salmon with rice in foil

• salmon steaks 2 pcs.
• rice 200 gr
• onion 1 pc.
• carrots 1 pc.
• 1/2 lemon
• salt, white ground pepper

Prepare the steaks: defrost, wash and dry with a paper towel. Sprinkle the juice of 1/2 lemon over the meat, lightly salt and pepper.

Boil the rice in salted water until half cooked, halving the directions on the package, drain in a colander and allow excess water to drain.

Cut the onions and carrots into cubes and sauté with the addition of vegetable oil, then mix with boiled rice.

Form envelopes from culinary foil and lightly grease with vegetable oil. Place the rice-vegetable mixture on the bottom of each envelope and place the steak on top. Roll the envelopes tightly and place on a baking sheet. Bake in the oven at 200 degrees for 20-25 minutes.

Salmon in the oven with potatoes

• Piece of salmon carcass 500 gr
• Potatoes 5-6 pcs.
• Cream 20-25% 300 ml
• Garlic 2 cloves.
• Juice of 1/4 lemon
• Nutmeg on the tip of a knife
• Salt, ground black pepper - to taste
• Vegetable oil – 1 tbsp.
• Dill - several sprigs

Wash the salmon, dry it with a paper towel, remove the skin and remove the bones. Cut the prepared fillet into small slices 5-7 mm thick. Place the fish in a colander, squeeze lemon juice on top (the excess drips off) and season with spices to taste.

Boil potatoes in their skins until soft, peel and cut into slices. Grease a baking plate with vegetable oil, place salmon slices and potato slices.

Pour sauce made from cream and chopped dill on top and bake in the oven at 200 degrees for 30-35 minutes until golden brown.

Salmon with tomatoes in the oven

Salmon steaks baked in the oven are the most tender in taste with a pleasant structure. The preparation of the dish is similar to the recipe for salmon with cheese. The only difference is in the sauce that is used to coat the pieces of fish.

• salmon fillet on skin 500 g
• sour cream 2 tbsp. l.
• mustard sauce 1 tsp.
• onion 3 pcs.
• hard cheese 50-70 g
• tomatoes 2-3 pcs.
• salt, ground black pepper
• olive oil for frying

Rinse the fish and dry with a paper towel. Make transverse cuts without cutting through the skin, add salt and pepper.

Peel the onions and chop them into half rings. Sauté in olive oil until caramelized and place on the bottom of a baking dish.

Mix sour cream with sauce, coat the salmon fillet. Place the prepared fish on an onion bed and bake for 20 minutes at 190 degrees in a preheated oven. Sprinkle with grated cheese and place chopped tomatoes on top.

The heroine of our conversation today, salmon, does not need any special introduction; its exquisite taste and tenderness are well known to all lovers of home cooking. Like most other types of red fish, salmon is not only tasty and healthy, but also quite easy to prepare. However, there are little culinary secrets and tricks here too. Those same secrets that allow us not only to prepare an edible dish from salmon, but to fully reveal all the charm of its taste and aroma, while preserving all the softness and tenderness inherent in the meat of this delicate fish. Today we invite you to learn and remember with us how to cook salmon.

Salmon is good not only for its exquisite taste, but also for its high nutritional value. Salmon meat is extremely rich in fatty acids, which are the most valuable for our body. Among these acids, Omega-3, which is well known to everyone who monitors their health, improves brain function and prolongs youth, stands out. A large number of various microelements contained in salmon meat, such as iron and phosphorus, magnesium and selenium, calcium and folic acid, strengthen our immunity, normalize the functioning of the cardiovascular and digestive systems, and improve liver function. Salmon is rich in vitamins. Thus, vitamin B12 improves blood condition and general well-being, vitamin B6 improves the condition of internal organs, vitamin D perfectly strengthens muscles and bones, and vitamin E is one of the best antioxidants. All this makes salmon a valuable product in most therapeutic diets, as well as in diets aimed at weight loss. And yet, first of all, we love salmon for its tenderness, brightness, delicacy of taste and aroma and high culinary qualities.

The extraordinary popularity of salmon is especially emphasized by the limitless variety of recipes for its preparation. Salmon is salted and smoked, boiled and fried, stewed and baked. Well, really, who doesn’t know delicious appetizers and salads with salted or smoked salmon? And remember how delicious soups and fish soup are made from salmon! Take a very tender piece of salmon, quickly fry it on the grill, and sprinkle with lemon juice. Can anyone really refuse such a simply prepared, but so tasty, juicy, tender delicacy? That's it! Do you want to make the most delicate soufflé or filling for pancakes from salmon? Please. Juicy risotto or aromatic pasta? Easily. Do you want to bake whole salmon with aromatic herbs or just steam it? You will get a delicious dish without any problems. Add here the excellent compatibility of this tasty fish with most vegetables, don’t forget to add some spices, try experimenting with sauces, and you will see for yourself the limitless variety of tasty and healthy dishes that can be prepared from salmon.

In turn, the “Culinary Eden” website has collected and recorded for you today the most important culinary tips and secrets, coupled with interesting recipes that will certainly help even novice cooks and will easily tell you how to cook salmon.

1. When buying salmon in a store, if possible, give your preference to fresh fish. After all, fresh salmon is certainly superior in taste and aroma to chilled and frozen salmon. When choosing salmon, pay special attention to its eyes, gills and scales. A good fresh fish will delight you with clear eyes, burgundy gills and clean, shiny scales. But cloudy, sunken eyes, gray gills, and crumbling scales covered with mucus will tell you that the salmon offered to you, alas, is not at all fresh. Don't forget to smell the salmon before buying! Good fresh fish has a pleasant sea aroma. Any foreign odors, the smell of ammonia or rot, will tell you that the fish being offered to you is not fresh. Needless to say, it is better to refuse such a purchase?

2. To prepare many appetizers and salads, you will need salted salmon. Of course, you can easily buy ready-made salted and lightly salted salmon in the store, but salted salmon prepared by yourself turns out much more tasty, aromatic and tender. Moreover, preparing it is not at all difficult. Rinse one kilogram of salmon fillet on the skin with ice water and lightly dry with a paper towel or napkins. Use tweezers to remove any remaining bones. In a small bowl, combine two tablespoons of coarse sea salt, two teaspoons of brown sugar, one teaspoon of dried dill and a pinch of ground black pepper. Sprinkle half of the pickling mixture in an even layer on the bottom of a deep glass dish or bowl, place the salmon skin side down on top of it and sprinkle with the remaining mixture. Cover the dish with fish with cling film and put it in the refrigerator for a day. After the time has passed, remove the film, drain the resulting liquid and clean the remaining pickling mixture from the fish using a sharp knife. Your lightly salted salmon is ready. If you prefer saltier fish, just leave it to salt for a day or two longer.

3. From your lightly salted salmon you can prepare a delicious and very simple snack - rolls with cheese and herbs. Using a very sharp knife, chop 500 gr. lightly salted salmon into thin slices. Crumble 70 gr. cheese and mix with 200 gr. soft cream cheese. Add four tablespoons of chopped dill and a pinch of white pepper. Mix thoroughly again. Generously coat each slice of salmon with the resulting cheese mixture, roll into a roll and secure with a decorative skewer or toothpick. Serve on a platter lined with fresh lettuce and garnished with lemon slices and dill sprigs.

4. Fresh salad with salmon and oranges will delight you with its juiciness and piquant taste. Cut 150 grams into thin cubes. lightly salted salmon. Peel one orange, disassemble into slices, remove the white membranes, and cut the pulp into small pieces. Cut half a red bell pepper into strips, cut twelve olives into halves, finely chop three green onions. Use your hands to tear 4 to 5 iceberg lettuce leaves. Place all ingredients in a deep salad bowl and mix gently. Prepare the dressing separately. To do this, mix three tablespoons of olive oil, one tablespoon of lemon juice, salt and ground white pepper to taste. Pour the prepared dressing over the salad, sprinkle one teaspoon of toasted sesame seeds on top and serve.

5. A tender and delicate salmon soufflé will delight any gourmet and make you feel deservedly proud. Remove skin and seeds from 500 g. fresh salmon fillet. Chop the fish into small pieces and grind in a blender. Separate the whites of two eggs from the yolks and beat until a strong foam forms. Add yolks to the minced fish, 100 ml. heavy cream, 50 gr. soft cream cheese, 1 tbsp. spoon of lemon juice, 1 tbsp. a spoonful of chopped parsley, a pinch of nutmeg, salt and black pepper to taste. Mix everything thoroughly, add the whipped whites and mix gently again. Place the finished mixture into portioned clay molds. Pour 0.5 centimeters of water into a deep baking tray, place the soufflé molds on it and bake in an oven preheated to 180° for 20 minutes. Serve the finished soufflé immediately, without allowing it to cool and lose its tenderness.

6. Do you like fish soups? Try making a delicious creamy salmon soup. Heat three tablespoons of olive oil in a deep, heavy-bottomed saucepan. Add the finely chopped white part of one leek. Fry for two minutes, stirring frequently. Then add one carrot, cut into small cubes, and two peeled chopped tomatoes. Simmer everything together for another five minutes, add one liter of hot water, bring to a boil and cook over medium heat for a couple of minutes. Then add 400 gr. diced potatoes and cook everything together for another 15 minutes. When the potatoes are almost ready, add 300 gr. salmon fillet, cut into small pieces, salt and black pepper to taste. Cook the soup for another five minutes, pour in 500 ml. heated cream, stir and cook until tender over low heat for 10 minutes. Remove from heat and let your soup steep for another 10 to 15 minutes. Before serving, sprinkle the soup with chopped basil.

7. It’s not at all difficult to prepare aromatic salmon baked with oranges and herbs. Finely chop the leaves from two sprigs of basil, one sprig of marjoram and one sprig of thyme. Finely chop four green onions. Combine all the greens in a glass bowl, add one teaspoon of coarse sea salt and mash lightly until the greens release their juice. Place a piece of salmon fillet weighing 600 - 800 g in a greased baking dish, skin side down. Gently spread the green mixture over the fillet. Cut one small sour orange into thin slices and place on top and around the salmon fillet. Sprinkle the oranges with a pinch of brown sugar. Bake the fish prepared in this way in an oven preheated to 180° for 20 - 30 minutes, depending on the weight of the fillet. Before serving, sprinkle with chopped basil and pour over the rendered juice.

8. Salmon prepared according to the original Norwegian recipe is very tasty, juicy and spicy. Peel and seed three sour apples and then cut into large cubes. Cut one large red onion into quarters. Cut 100 grams into thin slices. smoked salmon. Cut 250 grams into large pieces. fresh salmon. Mix all ingredients, season with salt and black pepper to taste, and add a pinch of dried thyme or basil if desired. Place the mixture in a greased baking dish. Prepare the sauce separately. To do this, mix 200 ml. cream, 50 gr. fatty, non-acidic sour cream and one teaspoon of mustard. Pour the sauce over the prepared fish and bake in an oven preheated to 190° for 15 minutes.

9. Fans of Italian pasta will surely enjoy fettuccine with salmon and mushrooms in cheese sauce. Heat two tablespoons of olive oil in a frying pan, add 100 g. fresh champignons, cut into slices, and fry over high heat for five minutes. Reduce heat to medium, pour 100 ml into the mushrooms. dry white wine and cook until the wine has completely evaporated. Meanwhile, heat 100 ml in a saucepan. cream, add 70 gr. of your favorite blue cheese, stir until the cheese is completely melted and cook over low heat for three minutes. until the sauce thickens. Pour the finished sauce into the pan with the mushrooms and simmer everything together for a couple more minutes. Then add 250 gr. smoked or fresh salmon, cut into small cubes, cover with a lid and simmer over low heat for five minutes, stirring frequently. Separately, boil 400 g in lightly salted water until tender. fettuccine. If you wish, you can replace them with any of your other favorite types of Italian pasta. Place the finished pasta in a frying pan with the sauce, stir and heat over low heat for a couple of minutes. Serve on warmed plates, sprinkled with grated Parmesan and ground white pepper.

10. Do you like aromatic, spicy Asian dishes? Be sure to try cooking delicious salmon with rice noodles in spicy coconut sauce according to the original Thai recipe. Boil two liters of water in a deep saucepan, add 120 g. rice noodles, remove from heat and let stand for three minutes. Drain the noodles in a colander and rinse with ice water. Mix 800 ml in a deep frying pan. coconut milk, 2 tbsp. spoons of red Thai curry paste, 2 tbsp. spoons of lemon juice, 1 tbsp. spoon of brown sugar, 1 tbsp. spoon of fish or oyster sauce. Bring the mixture to a boil, add 200 gr. spinach leaves and place four small salmon steaks in the pan with the sauce. Add salt to taste and cook covered over low heat for ten minutes. Place rice noodles on plates, place salmon steaks on top of the noodles and generously pour everything with the sauce in which the fish was cooked. Serve immediately.

And on the pages of the Culinary Eden website you can always find even more original ideas and proven recipes that will definitely tell you how to cook salmon.

Good day, my wonderful cooks! If you want to prepare a simple yet sophisticated dish, salmon is the perfect option. This is a delicious delicacy that melts in your mouth. And today I will tell you how to cook salmon in a frying pan. I will also share original recipes with photos and videos.

This fish is a representative of the salmon family. She is even called the “queen of salmon.”

The energy value of fresh salmon is 204 kcal per 100 g of product. There are 20 g of protein, 8.0 g of fat, and practically no carbohydrates

Salmon fillet contains: vitamins A, groups B, E and PP. Of the microelements, the highest content is chromium, potassium, phosphorus and sulfur. As for the benefits of fatty acids contained in fish, I advise.

Consumption of this fish prolongs youth. In addition, this product helps improve mood and overcome depression. In addition, salmon increases the elasticity of blood vessels and improves brain performance.

How long does it take to cook salmon in a frying pan?

Fry the fish steaks on each side for 3-5 minutes. Then keep the fillet under the lid for a couple more minutes. Of course, the time here varies depending on the thickness of the steak, the strength of the heat and the thickness of the pan. Well, I recommend stewing the salmon for about a quarter of an hour.

Please note that salmon should not be subjected to prolonged heat treatment. The meat of this king fish contains a lot of proteins. If you cook it longer than expected, it becomes tough. This means the dish can be ruined.

How to fry salmon in a frying pan in creamy sauce

Believe me, friends, this is a super simple dish. All its flavor is in the white creamy sauce that is served with the fish. By the way, you can easily prepare this dish in 15 minutes.

For him take:

• 500-700 g fish fillet with skin;
• salt + freshly ground black pepper;
• 2 tbsp. butter;
• 1 tbsp. l. flour;
• 240 ml cream;
• 0.5 tbsp. white wine;
• a bunch of green onions for garnish.

Cut the fish into portions. Salt the fillet and add spices. Dip each piece in flour and place in a heated frying pan with butter. Fry the salmon pieces until cooked. But don't overcook!

While the fish is cooking, place the butter in a small saucepan and place the pan over medium heat. Melt the butter - it should turn out to be light brown.

Then add flour to the butter and mix well. Then quickly add the wine and cream. Stir the sauce constantly until it thickens. Remove the pan from the heat and season the sauce with salt and pepper.

Place the fish pieces on a plate and serve with sauce. Sprinkle the top of the dish with finely chopped green onions.

That's the whole recipe. After all, the main thing is not what ingredients you use, but how you prepare them. Therefore, cook with love, and it will turn out very tasty!

How to fry salmon steak on a grill pan

Frying fish meat is very simple. But the question is: what is the best marinade to use in this case? After all, you don’t just want to throw the fish into a frying pan and fry it, but get a delicious dish.

I have selected, in my opinion, 4 of the best marinades: soy, Provençal, beer and honey

Well, you, friends, choose from them which one you like best. Although, I’ll tell you a secret that I prefer honey and Provençal marinades. But tastes are different. Therefore, after trying and evaluating them, be sure to leave feedback about them in the comments.

I will describe to you a recipe for preparing enough marinade to marinate 1 good steak. If you have more, increase proportionally.

Before cooking, first rinse the meat and dry it with a napkin. Then salt each steak on both sides. It is better to use coarse or medium salt for this. This way you won't oversalt the fish.

When the marinade is ready, place the salmon on a plate and pour it over the fish. And then leave the meat to marinate for half an hour.

Next, remove the steak from the marinade. Using a paper kitchen towel, remove “flammable foods” from the meat - garlic, parsley, etc. When frying the fish, they will burn, causing the dish to lose its aesthetic appearance.

The salmon fries extremely quickly. If the pieces are thick, fry them for 5 minutes on each side. But before that, sprinkle a little with vegetable oil (in general, you can’t do without oil).

If you have a gas grill pan, you can also fry salmon in it. Read about the cooking features.

1 marinade: Provençal

It gets its name because it uses a blend of Herbes de Provence spices. Squeeze the juice from a quarter of a lemon, add 1.5 tsp. "Provencal herbs". And mix it all with 2 tablespoons of olive oil.

Then add 1 tsp to the mixture. sugar. Mix everything well until the sugar dissolves.

2 marinade: Honey

This is a virtually foolproof pickling option. This marinade has a light, unobtrusive honey aroma.

We will prepare the marinade with lemon. First, squeeze the juice from ¼ of the lemon + grate the zest. Add 1 tbsp. honey and 2 tbsp. olive oil. Grate or finely chop a clove of garlic. Add a little dried chili pepper (literally 1/3 tsp or a little less if you don’t like it spicy). If you have it, add some chopped fresh parsley. Add a little salt to the mixture and mix well.

3 marinade: Beer

In this marinade, the fish will be drop dead soft with a slight onion flavor. You can hardly feel the beer, just a slight aftertaste. Therefore, you will not be intoxicated after eating such food :)

Take 5-6 tbsp. fresh live beer and 1 pc. small onion. Also prepare salt, 1 tsp. sugar without a slide and pepper. Pour beer into a small bowl, add finely chopped onions. Then add sugar, add a little salt and pepper. Mix everything until the sugar dissolves. Leave for 15 minutes.

After marinating, remove the onions from the fish. Then place the product in a heated frying pan.

4 marinade: Soy

It is characterized by a combination of salty and sweet. Mix about 2-3 tbsp soy sauce with 1 tsp. sugar. There is no need to add salt because soy sauce is already salty. Now add 1-2 tbsp. olive oil. Mix everything until the sugar dissolves. Finely chop a clove of garlic and add to the marinade. And let it brew for 10 minutes so that all the ingredients reveal their aroma. And then we marinate the fish.

How to fry salmon in a frying pan with sour cream

List of products that will be needed:

• 500 g salmon fillet with skin;
• a couple of sprigs of dill;
• 3-4 tbsp. sour cream;
• seasoning for fish + salt;
• vegetable oil.

Remove the skin from the fish and cut it into pieces 2.5-4 cm wide. Sprinkle the salmon with spices and add salt. Then place it in a heated frying pan with a small amount of oil. Don’t pour too much, because the fish is already fatty.

Fry the pieces on each side for literally 2-3 minutes. Turn the salmon over very carefully so that the fish does not fall apart. Is there a fear that the salmon will not have time to fry from the inside during this time? Then cover the pan with a lid.

Chop the dill and mix it with sour cream. Pour this delicious mixture over each piece of fish in the pan and fry for another 1-2 minutes. Then turn the fish over again and wait for the sour cream sauce to boil. That's all, the delicious dish is ready. Serve it with stewed or fresh vegetables.

Here's another interesting video recipe:

How to choose the right salmon

In stores, this king fish is usually sold chilled or frozen. In both the first and second cases, it is impossible to do without a thorough examination of the salmon.

• Fillet of fresh salmon, pale orange in color.
• Try the fish by touch by lightly pressing on the carcass with your finger. The fresh product has no indentations, and the carcass takes its original shape.
• Be sure to smell the salmon. The fresh product has virtually no odor.
• Look into the eyes of salmon. They must be clean, without any films. If suddenly during inspection you find a film, I do not recommend buying such a fish. She might even be the same age as you :)

And if you buy salmon in pieces, make sure that the bones do not lag behind the fillet. Because this is a clear sign that the fish has been stale for a long time.

But that's not all. According to the current standards in our country, fish should be stored in ice for about two weeks. Therefore, ask the seller about the delivery time of the goods. In general, if all the signs of freshness of the fish are obvious, feel free to buy it.

I am sure that you, my dear readers, have your own “chest” of culinary recipes. Tell us in the comments how you cook salmon in a frying pan. And don't forget. I tell you: bye-bye, my cooks!

If you need to serve something tasty, sophisticated, and at the same time not too banal for the holiday table, then the favorite “royal” fish of the Russian tsars - salmon - will help you out.
Contents of the article:

Salmon needs no introduction. Many people know and love her for her exquisite taste. Well, the comprehensive benefits of fish have long been scientifically proven. Thanks to a huge number of microelements, it can strengthen the immune system, normalize blood pressure, improve memory, the condition of the liver and digestive system. And recent studies have proven that regular consumption of salmon is an excellent prevention of cancer and thrombophlebitis.

In addition, salmon is rich in vitamin B6, which during PMS, menopause and pregnancy, significantly improves the condition of the internal female organs, preventing the risk of developing gynecological cancer. For men, this vitamin is also useful, especially in solving infertility problems. Vitamin D found in fish strengthens muscle and bone tissue, E is an excellent antioxidant, B 12 improves blood condition.

How to choose salmon?

For eating salmon to truly benefit our health, it is advisable to buy fresh fish. It should not contain a pronounced fishy aroma. If there is one, then it is better to refuse the purchase. And since salmon must be stored under certain conditions, preference should be given to those stores that have a certificate for storing such products.

A fresh carcass should have a bright silver color on its sides and belly, and an iridescent black on its back. The salmon is black with colored spots and says it was caught during the spawning period. The meat of such an individual is tasteless and has practically no beneficial properties.

1. It is advisable to marinate salmon, fillets or steaks before cooking. The marinade will make it more tender and give it a special taste.
2. For the marinade, use fresh lemon juice, vegetable or olive oil, aromatic herbs (thyme, rosemary, cilantro), salt and pepper. They perfectly complement the taste of salmon. But here it is important not to overdo it with spices, so that they do not overpower the taste of the fish and spoil the dish.
3. Only 15–20 minutes will be enough to marinate the fish. If you overcook it, it may fall apart during cooking. Since the acid of lemon juice, when frying fish, destroys the protein in its cells, which makes the meat softer and begins to disintegrate.
4. The cooking temperature is determined “by touch” - it will be difficult to hold your palm over the frying pan or grill. In the oven, the temperature is usually set at 180 °C.
5. The degree of frying of the fish is determined by pressing its flesh with your finger, which should spring back. You can also pierce the surface of the finished fish; if the protein comes out, it means it is ready.
6. To prevent the fish from sticking to the frying pan or grill, they should be heated well, and the oven tray should be lightly greased with oil.

How long should I bake a salmon steak?

Thanks to the simple and quick method of preparing salmon, it is often called food that cannot be spoiled. This fish is salted, fried, dried, marinated and baked. But the most popular recipe is tender baked steaks. However, not everyone knows how long to cook them so that they remain soft, juicy, tender and not overdried.

Basically, the cooking time for salmon depends on the size of the piece. Most often, for steaks 2.5 cm thick, 5 (for medium-frying) to 10 minutes is enough. If the fish is baked whole, it will take 25–30 minutes.

5 baked salmon recipes

Healthy and tasty salmon is gradually becoming a favorite among all types of fish. Today, it is sold in any supermarket at an affordable price, which allows you to buy it more often and eat nutritious lunches or dinners. Of the many ways to prepare salmon, one of the most common is baking it. But this type of heat treatment can be varied. For example, salmon is baked in the oven whole, in fillets, steaks, in a sleeve or foil, simply on a baking sheet, in marinades, with vegetables, etc. All we have to do is choose the appropriate option from such a variety. To do this, we have selected several interesting recipes that we hope you will like.

1. Cooking salmon steak in a frying pan

• Calorie content per 100 g - 242 kcal.
• Number of servings - 2
• Cooking time - 15 minutes

Ingredients:

• Fresh frozen salmon steak - 2 pcs.
• Lemon - 1 pc.
• Olive oil - 3 tbsp.
• Salt - to taste

Preparing salmon steak:

1. Wash the steak pieces, dry with a cotton towel or napkins, wipe with salt, black pepper and sprinkle with fresh lemon juice.

2. Cooking in the oven

Ingredients:

• Salmon steaks - 750 g
• Provençal herbs - 2 tbsp.
• Juice of one lemon
• Salt - to taste

1. Wash the steaks and dry with a paper towel.
2. Mix salt with Provencal herbs and rub the fish with this mixture.
3. Squeeze the juice from the lemon, pour it over the steaks and leave them to marinate for 15–20 minutes.
4. After the allotted time, wrap each piece separately from each other tightly in foil so that there are no holes and place on a dry baking sheet.
5. Heat the oven to 180 degrees and bake the salmon for 20 minutes. Then unwrap the foil and leave it in the oven for another 5 minutes.
6. Serve the fish on a platter and sprinkle with lemon juice.

3. Steamed recipe

Ingredients:

• Salmon steaks - 2 pcs.
• Mixture of any dried herbs to taste - 1 tbsp.
• Olive oil - 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste

1. Wash the salmon steaks, dry and wipe with dried herbs, for example, Provençal.
2. Then season the fish with salt and ground pepper. Well, since we have a recipe for healthy food, it is better to use sea salt.
3. Sprinkle the salmon with olive oil and rub it in well so that the oil penetrates the fibers of the fish.
4. If you have a double boiler, then use it, following the cooking instructions that came with the device. Well, if such equipment is not available, fill a pan with water and place it on the stove. Place the fish steaks in a colander and cover with a lid. When the water in the pan boils, place a colander with fish on it, but the boiling water should not touch the surface of the container with salmon.
5. Cook the fish in this manner for about 10 minutes. Then serve it with a light vegetable side dish, and, if desired, complement the meal with white wine and your favorite sauce.

4. Recipe for cooking salmon in foil

Ingredients:

• Salmon steaks - 700 g
• Tomato - 1 pc.
• Dill greens - 20 g
• Parmesan cheese - 50 g
• Mayonnaise - 40 ml
• Lemon - 0.5 pcs.
• Vegetable oil - 1–2 tbsp.
• Salt - to taste
• Ground black pepper - to taste

1. Wash the steaks with cool water and dry with a paper towel. Salt each piece on both sides, pepper and sprinkle with lemon juice. Leave the fish to marinate for 15 minutes.
2. Wash the tomatoes, dry and thinly cut into rings.
3. Wash the dill and chop finely.
4. Grate the cheese on a medium grater.
5. When all the ingredients are prepared, start assembling the fish dish. Cut the foil to the required size and place the salmon steak on it. Sprinkle the fish with chopped dill. Place tomato slices on top, sprinkle with cheese, drizzle with oil and cover with a small strip of mayonnaise.
6. Wrap the fish in foil and place it in the oven to bake for 30–40 minutes at 180 degrees. You can bake salmon in a similar way over coals.

5. How to quickly fry salmon steak at home

Ingredients:

• Salmon steak - 1 pc.
• Seasoning for fish - 0.5 tsp.
• Salt - to taste
• Ground black pepper - to taste
• Dry white wine - 50 ml.
• Refined vegetable oil - for frying

1. Wash the salmon fillet, dry with a paper towel and wipe with fish seasoning. This will give the salmon a more pronounced taste.
2. Also rub the fish with salt and pepper.
3. Place the frying pan on the stove, pour in vegetable oil and heat very well over high heat.
4. Place the fish in a frying pan and fry it on one side for 1 minute over the same high heat. Afterwards, turn it over and fry it on the reverse side for about 45 seconds until lightly browned. The fish should acquire an appetizing appearance, without the formation of a hard, fried crust.
5. Then pour 50 ml of dry white wine. Reduce the heat to low, cover the pan tightly with a lid and cook the fish for another 5 minutes. After this treatment, the salmon steaks will be incredibly tender, and at the same time deliciously browned.
6. Place the fishy splendor on a dish and serve immediately. But if you want to get 100% done, then let the fish stand in the frying pan with the stove turned off for 5 minutes; this will not affect its taste and tenderness.

Without exaggeration, salmon can be called one of the best types of fish. Its meat is tender, aromatic, easy to digest; salmon dishes are incredibly tasty and healthy. Any variant of its preparation will definitely cause you a storm of positive emotions, thanks to its wonderful taste. It can be considered especially suitable for a holiday menu. On New Year's Day, salmon dishes can perfectly decorate a festive table, delight guests, and add a little sophistication and quality to the menu.

Salmon for the New Year 2019 can outshine other hot dishes, because there are a lot of options for its preparation: julienne, fish soup, steak, various salads and all kinds of snacks. Even salmon simply baked in the oven turns out appetizing and is ready for the table for all occasions. It is very difficult to spoil the taste of this fish, so even a beginner can cook excellent salmon for the New Year's table; any housewife can master recipes for dishes with salmon. The simplest thing is salmon steak, an incredibly tasty dish that is perfect for a holiday table. This New Year's salmon recipe can be cooked in a frying pan, in the oven or on the grill, and you will get a new taste every time. Another popular New Year's salmon recipe is sandwiches with lightly salted salmon. Almost all housewives do them and have never regretted it. Sandwiches also allow you to show your imagination and decorate these snack products with New Year's symbols, in a festive way.

Just keep in mind that truly delicious New Year's salmon is not possible without a good mood, kindness and comfort in the house, as well as the expectation of magic that evening.

How to cook salmon for the New Year so that the evening together with the New Year's table will be remembered, and everyone will be in a festive mood? Our recommendations for this:

To cook salmon, no more than 15 minutes is enough;

Salmon grown in natural conditions is healthier than that obtained in artificial reservoirs. You need to ask the seller about this;

Fresh salmon should not have a pronounced fishy smell, and the fillet should be firm and elastic;

A good salmon has a bright silver color to its scales; there should be dark spots on its back along the ridge, and its back should have a slight blue tint;

For many salmon dishes, lightly salted fish is used. It is prepared as follows: one kilogram of salmon fillet on the skin should be rinsed with water and dried with a paper towel. Use tweezers to remove the remaining bones. Sprinkle a mixture of two tablespoons of coarse sea salt, two teaspoons of brown sugar, one teaspoon of dried dill and a pinch of ground black pepper into the bottom of a bowl. Place the salmon skin side down on top of it and cover with the remaining mixture. Cover the bowl with fish with cling film and put it in the refrigerator for a day;

Salmon harmonizes well with sour foods: lemon, lime, oranges, apples;

It is advisable not to overdo it with spices. Usually salt and pepper are enough. Other spices and additives - to taste.