Grilled salmon: 11 interesting serving variations

Fish kebab is a gourmet food, because you need to be able to prepare a delicate dish so that it is juicy, not over-dried, but well-fried. The best basis for the delicacy is considered to be red fish of the sturgeon and salmon family, for example, salmon, as well as some other species with hard flesh that can retain its shape when baked over a fire.

Also sometimes other varieties are used, even small ones, but in whole form or in large pieces, for example, mackerel.

Initially, kebab was made from meat - pork, beef, lamb, then chicken and turkey were used. But in some countries they prefer a more dietary, delicate version of fish. It's time to find out how it's done. If you can’t cook shish kebab outdoors (for example, in winter), don’t worry, there are recipes for the oven.

The simplest and most delicious marinade for salmon on the grill

I guess I'll start with a simple marinade for our red fish. First of all, we take into account that in order to get a very aromatic and appetizing dish, you need to choose a high-quality main product. How can this be determined?

There is a wide selection available in markets and shops. But I would advise buying from already trusted sellers who offer natural, farm products. And let's look at the features of a good and fresh product:

In appearance, good salmon will be red, but not very bright in color. Too scarlet colors indicate that the fish was fed tinted food. Who knows if it is useful?
All bones and skin should fit tightly to the meat. And under no circumstances should it peel off.
We connect the nose and smell the carcass. If you notice even a drop of rotten smell, then avoid such a product.
Pay attention to the veins, which should be pure white.
When you press on the carcass, the hole should immediately straighten. This indicates the freshness of the product.
Chilled fish should be no older than two weeks. It is not stored longer. Therefore, we carefully check the price tag.

Here, perhaps, are all the nuances. Follow them and you will benefit! For now, let's move on to the recipe.

We need 1 kg. salmon:

Olive oil - 100 ml;
Provençal herbs (thyme, savory, basil, rosemary, tarragon);
Salt - to taste;
Lemon juice - to taste.

Preparation:

1. Cut the salmon carcass into 1.5 cm steaks. Leave them aside for now.

2. Chop the greens very finely on a kitchen board. Then you can knead it with your hands so that it releases all its aroma and smell.

Herbs and spices - it’s always the case that someone likes one thing, and someone else loves something completely different. Although I indicated the following seasonings in the recipe, you can replace them with dill, parsley and even cilantro.

3. In a container, combine olive oil and Provençal herbs. Squeeze lemon juice. Shake the whole mass thoroughly until smooth.

4. Place pieces of steak there. Roll the whole thing well in the marinade and set aside for 30 minutes.

5. Then place the pieces on paper towels if there is a lot of excess oil. They will absorb it. Now you can rub it with salt and put it on the grill.

6. With well-hot coals, tender fish does not take long to cook. Just fry until lightly browned on both sides.

We serve hot food to the table immediately. This red fish kebab goes well with semi-dry wines, which highlight its taste and aroma. Fresh herbs and vegetables are perfect as a side dish.

Bon appetit and picnic!

Salmon shish kebab

I offer a very simple recipe for salmon shish kebab. Prepared quickly and easily at home. However, the salmon shashlik recipe is perfect for charcoal or grilled shish kebab.

Ingredients:

Salmon – 500 grams
Lemon – 1 piece
Salt, pepper - - To taste
Olive oil - - To taste
Lettuce leaves - - To taste (for decoration)

Number of servings: 2-3

How to cook “Salmon shashlik”

Cut the salmon fillet into square pieces, 2 cm on a side. Cut the lemon into rings, and then divide into halves and quarters. Salt and pepper well. We string salmon pieces, alternating with lemon slices, place them in a baking dish and sprinkle with olive oil. Place in an oven preheated to 200 degrees for 20 minutes. Then we take out the kebab, place it on lettuce leaves and serve. If you are going to make shish kebab from salmon on coals, then I advise you to soak them in water for 30 minutes before threading the salmon onto wooden skewers. And marinate the salmon itself a little in onion and lemon juice, adding vegetables, for example, bell pepper. Fry the kebab on the grid. Bon appetit!

Cooking delicious kebabs on skewers in the oven

If there is no barbecue or opportunities to go out into nature, then wooden skewers will always save you. These sticks, pointed on one side, are sold almost everywhere. It's worth purchasing them and keeping them in reserve. With the help of them we will prepare amazing shish kebab in the oven.

We need:

Vegetable oil;
Soy sauce;
Garlic;
Dried dill;
Lemon;
Bay leaves;
Black pepper.

I will not describe the process here. I suggest you watch a short video. Everything is simple and clear! Let's get ready, sir!

All liked it? Did you get some great kebabs? I'm sure so, and let's move on!

Let's try something new! How to prepare honey-soy marinade?

This may not be a new recipe for some. But I really liked the sauce when I found it. The delicious combination of sourness from the lemon, salty taste and sweet honey won my heart. And I decided to recommend him to you too. I tried to marinate not only salmon in it, but also chicken. The chicken turned out delicious and appetizing! So let's try something new!

We always take into account that for a larger amount of meat we make more marinade. The given quantity is enough for only 1 kg of meat.

We need:

Liquid honey - 40 g;
Tomato paste - 40 gr.;
Garlic cloves - 2-3 pcs.;
Soy sauce - 90 ml;
Lemon juice - 30 g;
Ground black pepper - to taste and optional.

Preparation:

1. Pour soy sauce into a small bowl.

2. Add tomato paste and honey to it. It would be better to melt the candied honey in advance in a water bath. Then it will mix well with the total mass.

I also recommend adding sesame seeds or mustard seeds to the sauce. They will add piquancy and a beautiful appearance to the dish.

3. Stir everything with a fork or spoon.

4. Peel the garlic. And we pass it through a garlic press.

A delicious recipe for salmon with vegetables that will make you lick your fingers!

Another delicious option on skewers, but with vegetables. We will cook the food on a grill pan. But if there is a desire, then such a delicious dish is cooked on a grill and even the chopsticks are replaced with skewers.

Vegetables in the dish act as a side dish. At the same time, the fiber contained in them helps the meat to be absorbed. So this is just the perfect lunch. And it doesn’t take long to cook.

We need:

Salmon - 500 gr.;
Bell pepper - 2 pcs.;
Cherry tomatoes - 5-7 pcs.;
Zucchini - 1 small;
Onion - 1 head
Garlic cloves - 2-3 pcs.;
Olive oil - 5 tbsp. spoon;
Lemon - 1 pc.;
Ground black pepper and salt - to taste.

Preparation:

1. Peel the fish and remove the bones. Cut it into cubes measuring 3x3 cm.

2. Prepare all the vegetables. Let's wash them with running water. Remove the skin from the onion and garlic.

3. Squeeze all the juice from the lemon and strain it through a strainer. Finely chop the garlic in a garlic press.

4. Cut the onion into rings.

5. Remove the seeds from the pepper and cut it into salmon-sized cubes. We'll do the same with zucchini.

6. Pour salmon fillet with lemon juice and olive oil. Top with salt, pepper and garlic. Mix carefully so that all the pieces are coated in the sauce.

7. Set aside for 15-20 minutes.

8. Take out the skewers. First we string a slice of zucchini, then a fish cube, then an onion, a cherry tomato, and again zucchini. We repeat again. Thus, you get a stick with three pieces of fish, and vegetables between them.

This delicate dish goes well with chilled white wine!

9. Rub the grill pan with a little oil and heat it up. Place the kebabs and fry on four sides until golden brown.

Serve piping hot to the table. We invite our relatives and eat with pleasure!

Salmon skewers with peppers and red onions

Salmon kebab can be an excellent alternative to regular meat. Firstly, it is lighter than that prepared from pork or lamb. Secondly, fish kebab is much healthier. And finally, thirdly, it turns out very tender and tasty. True, there is one thing: salmon is a rather expensive fish. Well, you can also use more budget options, for example, pink salmon or chum salmon. In this case, the kebab will turn out less fatty. Is this a plus or a minus? It's up to you to decide! And when you have the opportunity to try shish kebab made specifically from salmon, do it, at least to compare the sensations.

INGREDIENTS

salmon fillet – 500 g
red bell pepper – 1/2 pcs.
green bell pepper – 1/2 pcs.
yellow bell pepper – 1/2 pcs.
orange bell pepper – 1/2 pcs.
large red onion – 1/2 pcs.
lemon – 1 pc.
olive oil – 2 tbsp. l.
salt, freshly ground black pepper - to taste

Recipe:

Step 1 Prepare the ingredients for the salmon skewers. Wash the fish fillets and dry well with paper towels. Cut into large cubes and place in a large bowl. Wash and dry the sweet pepper pods for salmon kebabs. Remove seeds and membranes. Cut the flesh into large squares (guide the side of the fish cubes). Step 2 Peel half a red onion. Disassemble into scales. Cut each into squares or just large slices. Again, you can use fish fillet cubes as a guide. Step 3 Salt and pepper the salmon fillet for barbecue to taste. Wash the lemon and cut it in half. Squeeze the juice out of half and mix it with a couple of tablespoons of water. Pour over the fish and leave for 20 minutes at room temperature. Step 4 Lightly dry the salmon fillet for barbecue with paper towels. Then thread onto skewers, alternating with bell peppers and red onions. Lubricate with olive oil using a brush. Step 5 Place skewers with salmon and vegetables on the grill. Fry the kebab over hot coals until cooked, first on one side, then on the other. Serve with the remaining lemon sliced. Helpful advice

The marinade for salmon shish kebab should be delicate. Instead of the diluted lemon juice we recommend, a mixture of soy sauce and lime juice (2:1) with the addition of any chopped herbs is also perfect.

A wonderful version of Caucasian-style fish on the grill

Needless to say, Caucasian chefs know a lot about barbecue. They are well versed in meat, special marinades for chicken, fish, pork or lamb. And they also know how to prepare delicious sauces for ready-made dishes.

The king fish was not left out either. We will prepare delicious barbecue according to their national recipes on the grill and on coals. How else? This is a Caucasian dish, wow!

We need:

Salmon steaks - 5 pieces, 3 cm thick;
Dill - 1 bunch;
Parsley - 1 bunch;
Cream - 500 ml;
Garlic cloves - 2-3 pcs.;
Lemon - 1 pc.;
Pink pepper - 1 tbsp. spoon;
Ground black pepper and salt.

Additionally required: barbecue or brazier, coals, lighter fluid, matches, grate with clamp.

Preparation:

1. Sprinkle the steaks with fine salt and pepper. Let them soak in the spices for half an hour.

2. At this time, take a large bowl and squeeze the juice of 1 lemon into it.

3. Grind the pink pepper in a mortar and add to the bowl.

4. Pour in the cream. You can pepper it a little more. Too much pepper, do you think? But this is Caucasian cuisine and it’s impossible without spiciness! Those who cannot have it for various reasons may simply not be given it. This will not make the kebab any less tasty.

5. Grind dill, parsley and garlic in a blender. We also put them in a bowl.

6. Mix the whole mixture and dip the pieces of fish into it. Roll thoroughly in the marinade.

7. Let's go light a fire. Pour the coals into the brazier, pour liquid over them and let them flare up.

As you know, gourmets even select coals from certain types of trees. Alder coals are perfect for barbecuing salmon.

8. Help yourself with a poker or any iron stick so as not to burn your hands. When they burn out and just start to smolder, we put the marinated fish pieces on the grill to fry.

9. Pre-coat the grill bars with vegetable oil. This will prevent fish from sticking to them. If you don’t take care of this in advance, you can leave half the dish on the grill.

10. Carefully place the pieces over the entire area of the grill. Close the second lid and send for frying.

The dish prepares quite quickly. To prevent anything from burning, cook for 3 minutes and turn over to the other side.

A ruddy fish will indicate the readiness of the food. Oh, and it's delicious! My mouth is watering at the sight of such deliciousness!

Carefully remove the pieces from the grill and serve separately on plates with a side dish of boiled potatoes or rice.

Bon appetit everyone!

Caucasian marinade

Dishes of Caucasian cuisine are always distinguished by their special piquancy, unique tastes and unusually successful recipes. Salmon prepared according to one of these recipes will clearly please many admirers of this royal fish.

You will need:

Salmon – five steaks 3 cm thick.
Lemon is one big fruit.
Parsley and dill - one bunch each.
Garlic – three cloves.
Cream or matsoni - two glasses.
Allspice - half a tablespoon.
Fine salt and black pepper - according to personal taste preferences.

In the Caucasus, as a rule, salmon shish kebab on a grill is prepared with herbs and matsoni
. Preparation:

The steaks are sprinkled with black pepper and fine salt on both sides, rubbed with them and left to soak in the spices for about thirty minutes.
At this time, the juice of the prepared lemon is squeezed into a separate container and ground allspice is added to it.
Everything is mixed and poured with cream or matsoni.
Chopped other ingredients are added to the resulting liquid marinade mixture: garlic, parsley and dill.
Add salmon steaks to the fully prepared marinade mixture, mix and leave to marinate for no more than half an hour.
Next, the marinated steaks are placed on the grill and fried for five minutes.

To create a truly Caucasian table, you need to serve the salmon, which was prepared according to this recipe, with additional lavash and tkemali sauce.

How to deliciously marinate steaks with lime and chili pepper?

Do you like it spicy? I am moderate, but my husband is very. Even on vacation in Thailand, he didn’t ask the waiters for “No Spicy” like I did! That is, don’t pepper it!

Therefore, this recipe is already in our piggy bank. We make it for him with chili pepper, and for us separately without this vegetable.

We need:

Chilled salmon steaks - 4 pieces;
Parsley - 1 bunch;
Lime - 1 fruit;
Chili pepper - 1 pod;
Honey - 5-6 tbsp. spoon;
Boiled water - 3/4 cup;
Salt.

Preparation:

1. We will need a blender. Take it and the bowl out immediately.

2. The blender will process all the ingredients faster and easier if they are chopped into several parts.

3. Therefore, cut the lime into several parts and throw it into the bowl.

4. We do the same with the chili pepper. Grind it together with the seeds. We cut off only the green tail.

Pepper can burn your hands. Therefore, it is better to work with gloves!

5. Rinse the parsley in a basin. Chop it coarsely and place it in a bowl. The unit can now be started.

6. Which is what we do right away. Pour the ground mass into a bowl. Add liquid honey. Pour boiled water over everything and mix.

7. Carefully lower the steaks. Spoon some marinade over them with a spoon. Let them marinate for 2 hours before frying.

During this time, the fish will be nourished, become aromatic with sourness, sweetness and become very spicy.

8. After an hour, turn the pieces over so that the other side is evenly marinated. Add salt before putting on the grill.

I'm sure you'll be satisfied with the shish kebab. And we are moving on to the next no less tasty marinade option.

Pomegranate marinade for fish skewers

Any gourmet will tell you that there is no better pomegranate narsharab sauce for fish dishes. But this applies to ready meals. And here we will look at a recipe for marinating meat in pomegranate juice itself.

The fish turns out to be the most tender and delicious in the world. Everyone is licking their fingers and asking for more. But everything is easy to prepare.

We need:

Onions - 3-4 heads;
Large pomegranate - 1 piece;
Spices and salt - to taste.

Preparation:

1. Peel the onion and immediately cut it into rings. There is no need to wash it, otherwise all the delicious onion juice can be washed off. But it is very important when marinating the product!

2. Place it in a bowl.

3. For extra juiciness, remember the rings with a bottle or a mortar pestle.

4. Clean the pomegranate. To do this, cut off the top and bottom of the fruit. We cut it a little along the films that have become visible. We open it like a flower.

5. Now we take out all the grains into a separate bowl.

6. Take gauze and pour pomegranate seeds into the center. Squeeze the juice directly into the onion rings.

7. Add salt and spices according to your wishes and taste preferences. Mix the mass.

8. Pour pomegranate dressing over the salmon. Leave to marinate for 2 hours. Stir the pieces from time to time so that everything is evenly saturated.

I note that this is an excellent dressing not only for fish, but also for pork and lamb. It just takes twice as long to marinate.

Useful tips

Here are some tips to help improve the taste of the finished dish:

for grilling, it is better to choose a whole carcass rather than ready-cut steaks;
defrost a frozen carcass naturally;
chop the greens, garlic and pitted olives very finely;
For baking in foil with steak sauce, it is better to remove the bones.

To prepare red fish, you do not need to have any special culinary skills, especially if you use a charcoal or electric grill. Salmon on the grill will require much more attention, because unlike a charcoal or electric grill, this device does not allow you to adjust the distance from the grate to the coals, or control the temperature and air flow (draft). For these reasons, steaks fried on the grill may lose their juiciness, burn and lose their taste.

An interesting and quick recipe in an electric kebab maker

We have already talked above about the air fryer and its benefits in the house. Since you’re already stocking up on all sorts of kitchen aids, it won’t be a bad idea to buy an electric kebab maker. She will feed you a delicious dish in the winter, when it’s already cold to go out into nature and start a picnic there with a barbecue.

And then there’s delicious fried meat on skewers. And let the adherents argue that such dishes do not have a delicious smoky smell. Or the roasting is not done according to the rules. But it’s better to be with a kebab than without it. The advantage of an electric kebab maker is that it cooks quickly without a hitch. There would be electricity in the house. And you don’t need to stand over it with a fan either.

The marvelous machine will prepare fish dishes. And here is an excellent step-by-step recipe in our domestic Aromat-1 unit.

We need:

Boneless fish fillet - 0.5 kg;
Dried basil;
Lemon - half;
Soy sauce;
Black pepper and salt - to taste.

Preparation:

1. Cut the fillet into four-centimeter cubes.

2. Put everything in a bowl and add all the ingredients. Just squeeze the juice out of the lemon, and you can throw away the pulp itself.

We do not add salt, as there is plenty of it in soy sauce.

3. Mix the pieces in the marinade. Place covered in the refrigerator for 10 hours.

4. Place the cubes on skewers.

5. Arrange the skewers in the niches. We close them with a cylinder and turn on the electric kebab grill. It heats up quickly, literally in 5 minutes.

6. Fry the fish according to the instructions. This is 15-20 minutes. Everything cooks evenly as the chopsticks automatically spin around the heated element.

Serve the kebab sticks with fresh cucumbers and tomatoes on a plate.

Bon appetit everyone!

Fish cutting

Purchased red fish must be cut and prepared for subsequent cooking.

Preparation procedure:

It must be freed from scales, thoroughly gutted, washed and dried.
The tail and head, as a rule, are always cut off, since they do not provide any nutritional value.
If small fish were purchased for frying or baking whole, then the gills must be removed. But you can leave the fins. It will be easier to remove them from the finished dish.
In cases where a large fish is cut into steaks, it is not recommended to remove the spine. It will be a reliable fastening element to maintain the integrity of the steaks and is guaranteed to prevent them from falling apart.
When filleting large fish or cutting them into portioned pieces, it is advisable to remove large bones, although this can also be done from ready-made kebab.

After such preparatory measures, the chopped red fish is placed in a container selected for marinating. It should be made only from food-grade plastic, ceramics, glass or tableware.

It is not at all necessary to marinate red fish, and there are fans of the so-called “dry marinating”. With this marinating, pieces of red fish are simply rubbed with salt and appropriate spices and fried. This option of pre-cooking has a significant advantage, since red fish retains its natural taste and natural aroma.

The monotony of taste becomes boring over time, and it is highly advisable to marinate red fish beforehand. This will give the kebabs new flavors, essential aromas and extraordinary tenderness.

It should be emphasized that any marinade for red fish is prepared extremely simply and does not cause difficulties, as can be seen from the following recipes.

Method of marinating with homemade mayonnaise

Mayonnaise is probably the most popular marinade for cooking meat over coals. He did not bypass our elite fish either. Here let's prepare a rich filling based on the famous French sauce. Just to start, it would be nice to make a homemade version. After all, it is much healthier and tastier than store-bought.

I have already described the recipe and therefore I suggest you look at its classic version. Done? Well, let's now play with the marinade itself.

We need:

Tomato - 1 piece
Homemade mayonnaise - 2 tbsp. spoons;
Garlic - 1 clove;
Greens (dill, parsley);
Black pepper and salt.