Chum salmon steaks in an air fryer on a wire rack. How to cook chum salmon steak in the oven, on the grill and in the slow cooker. How to cook fish on the grill

What kind of outing with friends and family would be complete without aromatic hot kebabs? If you want to diversify the standard meat versions of this dish, you can use recipes based on a variety of types of fish. You will get a very refined and tasty dish that everyone will like without exception. This kebab has a delicate taste, juiciness and an unusually pleasant aroma, and besides, it cooks much faster than its meat counterparts. You can add an unusual taste and aroma to a dish using a variety of sauces and marinades.

Features of preparing fish kebab in the oven and on the grill

You can use salmon, salmon, sturgeon, trout, beluga, chum salmon, tuna and others. When preparing barbecue, it is better to choose fresh fish to fully experience the amazing taste and aroma.
If your fish is frozen, it must be properly defrosted by leaving it in the refrigerator overnight. It is not recommended to do this in a warm place, as the carcass will acquire an unpleasant odor and the dish prepared from it will turn out dry.
It is better to cook large fish on a grill or in pieces, but to prepare kebabs from smaller ones, you can use skewers. Once the scales are peeled, the skin will become more fragile, so you need to put a piece of foil on the grill and place pieces of fish on it.
You can cook fish kebab on charcoal, on the grill, or even in the oven on a baking sheet. Fresh vegetables or baked potatoes are great as a side dish.

How to cook shish kebab from chum salmon

Ingredients:

three kilograms of chum salmon;
700 ml natural pomegranate juice;
coriander;
khmeli-suneli seasoning;
salt and ground black pepper to taste.

Step-by-step preparation:

To prepare fish kebab, peel the chum salmon from scales and carefully gut it. Then rinse in clean water and dry. Cut the fish into portions and place in a saucepan. Season chum salmon with spices and rub with salt. Then you need to pour pomegranate juice over the pieces.

Mix the resulting mixture carefully so as not to damage the pieces. The marinade should cover the fish completely. Now you can add vegetable oil and leave the kebab to marinate for four hours. Fry the marinated fish pieces on a grill or on skewers.

Red fish (salmon) shashlik recipe

Ingredients:

0.6 kg fish fillet;
300 g asparagus;
two to three tablespoons of chili sauce;
ground black pepper and salt to taste.

Cooking method:

Cut the fish fillet for barbecue into small cubes, no more than three centimeters, according to the recipe. Place the salmon and the top of the asparagus in a saucepan. Add a little vegetable oil and sauce into the bowl. Place the kebab to marinate in the refrigerator for half an hour.

Thread the marinated pieces of fish onto skewers, alternating with asparagus, pepper and salt to taste. Grill over coals for seven to ten minutes.

Assorted seafood and fish shish kebab

Ingredients:

400 grams of sturgeon fillet;
300 grams of shrimp;
300 grams of scallops;
two red peppers;
200 ml white table wine;
300 grams of rice;
olives and greens.

Cooking steps:

Place seafood for a delicious original fish kebab in a deep container and marinate in a sauce of lemon juice, white wine and fresh chopped herbs. Soak for half an hour.

Dip the pieces in flour and thread them onto wooden skewers, alternately with shrimp, red pepper and scallops. Grill the kebab and serve with boiled rice and olives. Enjoy your meal!

Pink salmon fish shashlik - recipe

Ingredients:

pink salmon 0.5 kg;
flour 200 gr;
milk 200 grams;
eggs 2 pcs;
onion 3 pcs;
vegetable oil 100 grams;
butter 50 grams;
tomato sauce 100 grams;
vinegar (3%) 50 grams;
whole lemon 1-2 pcs;
dill 50 grams;
black pepper to taste;
salt.

Step-by-step preparation:

To prepare a juicy shashlik of red fish, cut the pink salmon fillet diagonally into small pieces. Marinate for 20-25 minutes (the marinade consists of 3 percent vinegar, black pepper, lemon slices, chopped onions and herbs), place the chopped pieces of fish on skewers (wooden).

You can prepare the batter for shish kebab pieces as follows: add salt, yolks, a small amount of vegetable oil, and wheat flour (necessarily sifted) to the milk, only cold, in accordance with the recipe. Knead this mass into a thin dough, then add beaten egg yolks and mix.

Dip the fish on a skewer into batter and deep-fry until golden brown. Next, put it in the oven and bring it to full readiness. The fish kebab will be tender and tasty, and the aroma will be delicious.

Video with a recipe for making red fish shish kebab

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Barbecue season is approaching, which means that the weekend menu will consist mainly of dishes cooked over an open fire. Is this a test for a person watching their weight? However, the right recipes will help you maintain the results you have achieved in losing weight, and sometimes even improve them. I suggest preparing a dietary fish kebab on the grill or grill.

The main secret of taste is to make charcoal fish on the grill tasty and juicy - choose fatty varieties of red fish. Salmon and trout are perfect for grilling. They can be replaced by more affordable red fish - sockeye salmon, coho salmon, char. It is not recommended to use pink salmon for barbecue, because it is a bit dry. But if you have no choice, even it is suitable for preparing fish kebabs.

Ingredients:

Red fish – 1 kg (can be used chilled or properly defrosted);

Marinade for red fish

1-2 cloves of garlic;
2-3 sprigs of dill;
One large onion;
Half a small lemon;
Salt;
White pepper;
Olive oil (for salmon and trout kebabs – 1 tbsp., for char, sockeye salmon, coho salmon, pink salmon – 2-3 tbsp.)

How to prepare fish for barbecue

Before preparing shish kebab from frozen fish, it must be properly defrosted. The carcass must be thawed in the refrigerator on the bottom shelf. Only in this case will you preserve the taste of the fish as much as possible. Defrosting in the refrigerator takes a long time (about 12 hours), take this into account when preparing for a picnic.

Before marinating fish for grilling, it must be properly prepared. Wash chilled or defrosted fish. If necessary, remove the skin, cut out the backbone, remove small bones with tweezers - use them in the red fish soup recipe. Further preparation of the fish depends on the method of its preparation.

The best option is to fry red fish on the grill using a grill. The tender meat will cook evenly and will not become limp on the skewers. When cooking fish on a grill, the thickness of the fish fillet or steak should be no more than 3 cm.
When preparing fish kebab on skewers, the size of the pieces depends on their diameter - the thicker the skewer, the larger the piece. When using metal skewers, cut the fish into pieces with a side of about 5 centimeters.
The third option is suitable when you have fish fillets for barbecue, cut into small pieces that you can’t even put on the grill, they will fall through, and you can’t thread them onto a skewer - the size is too small. But there is a way out! We chop small pieces onto bamboo skewers and fry these fish skewers over charcoal on the grill. Don't forget to soak the wooden skewers in cold water for 30-40 minutes, otherwise they will burn when frying over the fire.

Cut the lemon and onion into thin half rings. In a deep bowl, combine the chopped ingredients and lightly press them with your hands to release the juice. Add oil and finely chopped garlic cloves. Don't forget to add salt and white pepper.

Stir the marinade thoroughly and place the previously prepared fillet into it. We close the dish with a lid or cover it with film (foil). Marinate fish for kebabs in the refrigerator for about 2 hours.

Serve the finished fish kebab with fresh herbs and lemon slices.

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You can make a wonderful kebab from chum salmon fillet. In addition to chum salmon, onions and bell peppers are used. Shish kebab is cooked in the oven, although it can also be cooked over an open fire. In a word, I recommend it!

Here is a simple recipe for making chum salmon shish kebab. Pre-marinate the fish fillet in the prepared marinade. Then form the kebabs and bake them in the oven for about 25-30 minutes. Kebabs are served with fresh vegetables, herbs and a light side dish or without it. Good luck!

Number of servings: 6-7

A simple homemade chum salmon shashlik recipe step by step with photos. Easy to prepare at home in 2 hours. Contains only 301 kilocalories.

Kebab of chum salmon steaks

You can cook any fish on coals. We cooked barbecue from grayling, mackerel, greenling, silver carp, pink salmon, and many others.

Some fish turn out quite dry. If you love juicy fish meat, then this is...

Mackerel!

But today I will show you how to cook chum salmon!

They brought them frozen chum salmon steaks, so I had to defrost them, but the result was excellent kebab!

So , fish, if you bought a whole one, then defrost And butcher. If you are cooking small fish, for example mackerel, then it’s better fry whole.

In my case, ready-made pieces are portioned, so I’ll show you with an example lump kebab.

Lay out the pieces of fish into the bowl and rub with salt and fish seasoning, sprinkle with lemon juice.

This will add additional juiciness and softness to the meat. Slice

rings and place in the fish, on the fish and under the fish!

Leave for an hour to soak .

In one hour fish ready for frying. In advance prepare coals, preferably birch ones.

Place the fish on the grill And start frying, turning over every five minutes.

In general, any fish cooks very quickly, the main thing here don't overexpose on coals, otherwise it will turn out dry and not juicy. You will see readiness by the color of the golden brown crust and determine by the volume A icy aroma!

Literally 15 minutes - and the juicy chum salmon kebab is ready!

P.S. I didn’t have time to take a photo of the finished product - the guests were so looking forward to the fish that they snatched it almost right off the grill...))) We definitely serve a lot of it with the fish skewers

and vegetables!

Shish kebab is one of the most beloved national dishes of most cuisines around the world. And each nation prepares it according to its own unique recipe. The options for preparing this dish are varied, from the marinade to the ingredients. Most often, kebab is prepared from pork, chicken, and beef. But the healthiest type of kebab is fish.

There are many options for marinade for fish. It all depends on your taste preferences. You can even marinate fish fillets simply in a mixture of any spices and herbs that you have in your kitchen, with the addition of vegetable oil and lemon juice. This dietary type of kebab is perfect for consumption by nursing mothers, children and even athletes who are on strict food restrictions.

To prepare a delicious fish kebab, purchase the following fresh products:

Four types of your favorite fish. For example, salmon, sturgeon, catfish, swordfish in the amount of 1.5 kilograms. Cut the fish fillet into large cubes.
Several pieces of red bell pepper. It needs to be cleared of seeds and cut into squares.
Finely chopped fresh parsley, one bunch.
Chili pepper, 5 grams. It's best to take pepper flakes and grind them into crumbs.
120 grams of olive or sesame oil.
Juice of one large lemon.
Sea salt and black pepper as desired.

Cooking steps:

Place all ingredients in a separate bowl and mix well. Leave in the refrigerator for about 30 minutes.
When the time is up, start threading the kebab onto skewers, alternating types of fish with red pepper. The skewers should be pre-lubricated with oil.
Turn on the grill to heat to medium temperature, and then place the resulting kebab on the grill.
Cooking time is about 5–7 minutes. It will be enough to turn the skewers just once.

To make your fish even tastier and more appetizing, serve fish kebab with a delicious sauce. For this you will need:

3 pieces of fleshy tomatoes. Cut them into small cubes.
Pressed garlic, 4 cloves.
1 red chili pepper, seeded and finely chopped.
Chopped parsley leaves.
Olive oil, a pinch of sugar and a teaspoon of lemon juice.

Mix all the ingredients of the sauce and serve along with the kebab. The taste of this dish is amazing. The fish turns out very soft, juicy and just melts in your mouth.

Let's look at the simplest, fastest, but no less delicious recipe for making fish kebab.

Take fresh salmon as the main ingredient. It is better to use a whole fish and cut it into approximately equal steak portions without removing the backbone.
To marinate fish, mix salt, black pepper, paprika and dried tomato to taste. Carefully coat each piece of fish with the marinade mixture and leave for 20 minutes.
Light a fire. Salmon cooks very quickly, so little firewood is required.
Place the fish on the grill and, when the fire has already burned out, place it on the grill. Make sure that the fire is not too strong. Then the fish will turn out very tender and juicy.
Turn the grill occasionally to avoid drying out the salmon. A light golden crust will indicate the readiness of the fish kebab on the grill.
Serve salmon with fresh vegetables and herbs. Bon appetit!

Fish kebab will decorate any feast - it’s easy to cook on the grill, on the grill or even in the oven at home.

We wash the fish well under running cool water, always inside and out, and then place it on a cutting board. If we have a whole fish carcass, then before we cut the fish into pieces, we need to remove the backbone and bones using a kitchen knife.

After this, we cut each fish fillet into small pieces, preferably the same size, so that during cooking, the fish is fried equally on all sides.

Then transfer the processed fish to a free bowl.

We prepare fish kebabs, following the general rules for preparing kebabs. How to marinate fish for barbecue? To do this, sprinkle the fish pieces with spices: coriander, suneli hops, and salt and pepper to taste. After this, pour pomegranate juice on top of the fish and then very carefully mix the fish pieces with your hands, lifting them from bottom to top.

Attention: the pomegranate juice must cover the top of the fish by 1.5-2 centimeters. After that, pour vegetable oil into the same container and mix everything again. Now cover the top of the bowl with an inverted plate and leave to marinate for 2-4 hours aside.

Fish kebabs are prepared in the same way as meat kebabs using a grill. Therefore, before we cook them, we will prepare the grill.

First, put some firewood on the bottom of the grill. Using matches, we light the wood and let it burn for a while. After ½ of the wood has burned, carefully pour the coals into the grill. We level them along the bottom of the container with a skewer or any wooden stick so that they can also flare up.

Attention: the amount of coal should not reach the middle of the walls of the grill by several centimeters. So, when the coal burns well and becomes covered with ash, and the fire almost goes out, we begin to prepare the fish kebab.

We take the marinated fish pieces out of the container and thread them onto skewers. You can cook fish over the grill in different ways, depending on the size of the fish. If the fish is large in size, then it is better to cook it on a spit or grill. If the fish is small in size, then it is better to string it on skewers or wooden skewers and grill it. It is better to bake small and dry fish in food foil, placing it on a grill on top of the grill.

The most important thing to remember is that fish kebab must be fried on well-hot coals, but without flame, otherwise the fish will burn. When the pieces of fish are strung, place the skewers on the grill at a minimum distance from the coals. We turn the skewers with kebab often so that the fish is not only fried equally on all sides, but also does not have time to burn, because fish meat is much more tender than animal meat.

Fish kebabs are fried over hot coals without flame for 6-10 minutes. Of course, the kebab cooking time may vary slightly depending on the thickness of the fish pieces. It is very important to correctly determine the degree of readiness of the kebab. After all, poorly fried fish meat can taste tough like rubber, and overcooked fish can turn out dry or simply fall apart.

To determine readiness, use a fork. To do this, carefully pull apart the fibers on one of the fish pieces. If the fish meat inside the piece is still transparent, then increase the cooking time for the kebabs by another 2-3 minutes. If the fish pieces become matte, then our kebabs are ready.

Fish kebab can be served on skewers, on wooden skewers, or using a fork, carefully remove the fish pieces from the skewers and transfer them to separate serving plates. Along with the kebabs, we serve chopped onions or parsley and dill on the table.

You can also serve vegetables on a separate dish with our tender and flavorful fish kebabs: tomatoes, bell peppers, or bake eggplants over a fire and potatoes in ash. As a drink, dry white wine goes very well with our fish dish. Enjoy your meal!

Cut the salmon into portions. Rinse with clean water and dry.

Squeeze the juice from the lemons, grind the peppercorns, sprinkle the fish with pepper and pour plenty of lemon juice, leave to marinate for 25 minutes.

Prepare firewood and make a fire.

When the coals are ready, place the salmon on the grill and fry on both sides until cooked. Salt the finished salmon kebab, sprinkle with thyme leaves and serve on lettuce leaves.

What type of fish should I use to make shish kebab? Small fish can be baked whole on a wire rack. Salmon, sturgeon, catfish or tuna can be cut into large pieces and placed on a skewer.

Fish fillet - 600 g
Lemon - ¼ pcs.
Onion - 3 pcs.
Marjoram - ½ tsp.
Salt - to taste
Pepper - to taste
Olive oil - 1 tbsp.

Cut the fish fillet into rectangular pieces so that later they can be conveniently placed on a skewer.

Place the pieces in a container, pour in lemon juice and olive oil, sprinkle with marjoram, pepper, and salt. Mix and leave to marinate for several hours.

Peel the onions and cut them into quarters (depending on size). Place pieces of marinated fish on a skewer, alternating them with onions and cherry tomatoes.

Let's prepare a grill with coals. Cook the fish over the heat from hot coals, periodically rotating the skewers to ensure even frying. The fish cooks very quickly, do not overcook it so that it remains juicy.

Serve fish kebab cooked on the grill with fresh herbs, vegetables and sauce.

We wash the fish fillet and cut it into portions.

Add chopped herbs, olive oil, salt and pepper. You can also sprinkle with lemon juice. Stir and marinate for half an hour.

We wet wooden skewers in water and thread the fish onto them. Place the shish kebab on a grate placed on the grill. Cook for about 1-2 minutes on each side to prevent the fish from burning. Bon appetit!

Remove the skin from the salmon steak and divide into two parts. Marinate squid and salmon in a marinade of olive oil, Pravana herbs, balsamic, white wine vinegar, lemon juice, sugar and salt for exactly 1 hour.

While the squid and salmon are marinating, prepare the salad. Fry zucchini, eggplant, sweet peppers and onions on both sides in a dry frying pan. Place in a bowl, add salt and olive oil.

Cut the squid into 4 pieces (so that you get 4 long strips from each squid). Cut the salmon into small cubes. Roll the squid and salmon into a roll and thread it onto a skewer, alternating the olive with the roll.

Fry squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure.
Serve squid and salmon kebab on a salad of grilled vegetables.

In a bowl, mix olive oil, soy sauce, Provençal herbs.

Rinse the mushrooms with water and dry. Immerse the mushrooms in the prepared mixture and leave to marinate for several hours. Shake the container periodically so that the mushrooms are well saturated with the marinade. The marinade for mushrooms must include an oil component (I use olive oil, but you can also use sour cream and mayonnaise), then the mushrooms will not be dry.

Then place the champignons on skewers and fry until done. The mushrooms should have significantly reduced in size and become golden brown.

Let's move on to the “extreme” eggplant appetizer. Wash the eggplants and throw them into the fire, right into the open flame, in front of the amazed audience.

In the fire, the eggplants should be completely charred.

Pour cold salted water into a large container.

Place the eggplants straight from the fire into cold salted water.

Peel the skin directly in the water; it comes off easily.

Season the peeled eggplants with lemon juice, finely chopped garlic, and dill if desired.

Drain the syrup from the pineapples.

Add soy sauce, tomato paste, curry to the pineapple syrup.

Mix everything thoroughly.

Cut the trout into portions and leave to marinate for an hour.

Fry on coals until done.

So, the fish is ready, the mushrooms too, the eggplants have been waiting for a long time. Bon appetit!

The pollock turns out aromatic, juicy, the bacon is fried and crispy, the croutons from the loaf are saturated with the aromas of garlic and rosemary. Fish kebab in the oven is very easy to prepare in 20 minutes.

Pollock fillet - 350 g
Bacon - 100 g
Loaf - 1 pc.
Olive oil - 3 tbsp.
Garlic - 3 cloves
Rosemary - 1 tsp.

Let's make our simple marinade by mixing olive oil, rosemary and pressed garlic.

Cut the pollock fillet into pieces approximately the size of a walnut. Mix the fish and marinade thoroughly.

Cut the crust off the loaf and cut the crumb into large cubes, about the size of pollock.

Take wooden skewers and string alternately pieces of pollock and loaf.

Wrap each kebab with a strip of bacon. I like it better when the bacon lies on the fish, then the pollock becomes juicy, and the pieces of the loaf become crispy.

Line the baking tray with baking paper to prevent the fat from burning. Place the kebabs in the oven for 15 minutes, preheated to 190 degrees.

Our dish is ready! Serve pollock cooked on skewers in the oven immediately, with herbs and vegetables, and your favorite side dish.

A festive fish dish is usually always healthy and tasty. We offer an original recipe for chum salmon baked with cheese sauce, on skewers with basil and pepper. This dish is perfect for both holidays and weekdays.

chum salmon - 500 gr
dry basil - 1 pinch
ground black pepper - 1 pinch
cheese sauce - 1 tbsp.
salt - 2 pinches

First we prepare the fish. Cut the chum salmon into cubes; remove the large bones.

Add basil to the cheese sauce.

Add ground black pepper.

Salt the fish to taste.

Then we string the chum salmon onto skewers; you can do this with vegetables. I used olives.

Mix the sauce.

Lubricate the fish with it.

Bake in the oven at 180°C for 25-30 minutes. Then we serve it on the table. Bon appetit!

Wash the catfish well, then dry it thoroughly with a paper towel. When it's dry it's easier to cut. We cut off the head, tail and fins (all this will go into a very tasty fish soup), cut the rest into steaks (4-5 cm thick).

Cut the onion into quarters.

Then place the onion in a deep bowl, add vegetable oil and a little seasoning.

Then we make a mixture of seasonings in which we will marinate the catfish. We will need: thyme, basil, white pepper, mustard, ginger, allspice, oregano. Add lemon juice to the mixture, mix and rub on the catfish steaks. Additionally, cut the onion into large rings.

Place the steaks in a deep bowl, add sour cream, coarsely chopped onions, and pickled onions. Mix everything well with your hands and, cover with a lid, send to marinate in a cool place for 40 minutes.

When the marinated fish for barbecue is ready, place it on the grill and fry over medium coals. To give the fish a bronze tint, it is recommended to add tbsp. spoon of powdered sugar. Frying catfish quickly enough.

Fish kebab is an extremely tasty and healthy delicacy that is very popular with the arrival of spring warmth. A tender, juicy and nutritious dish is quick and easy to prepare, does not require long marinating and, imbued with the aroma of smoke, goes well with any side dishes, which is convenient in a large company.

Cooking fish kebab includes several stages: choosing a variety, cutting, marinating and frying. A high-quality dish will only turn out if the carcass is chosen correctly. This can be one variety or assorted fish on one skewer. The choice is based on personal preference, but specific principles for what kind of fish is best to grill on the grill also exist:

Both river and sea fish are suitable for preparing this dish. Preferably a fatty and juicy carcass. Salmon, catfish, sturgeon, perch, trout, mackerel are the most popular types of fish; they have few bones and are easy to cut into equal pieces.
When choosing fish, first give preference to fresh, and if you don’t have it, frozen will do. Fish should be defrosted in the refrigerator at a temperature no higher than +5 degrees.
Fresh fish have bright red gills and smooth scales.
It is recommended to alternate dryish varieties of fish with vegetables, so the fish will not dry out, and the vegetables will be imbued with a pleasant fishy aroma and will serve as an excellent side dish.

Marinade for fish kebab is an important stage in preparation. When properly marinated, fish retains its structure, keeps its shape and is imbued with aromas without losing its characteristic taste. A universal marinade is a combination of lemon juice, oil and salt - this mixture, like brine, preserves and protects from drying out.

Ingredients:

trout fillet - 900 g
olive oil - 100 ml;
lemon juice - 70 ml;
soy sauce - 60 ml;
rosemary - a pinch;
ground white pepper - a pinch;
lemon slices - 10 pcs.

Preparation

Mix lemon juice, sauce, oil and spices.
Cut the fish into pieces and place in the marinade. Set aside for 2 hours.
Alternating with lemon slices, string the pieces onto skewers and fry the fish kebab for 10 minutes.

Grilled fish is one of the healthiest and most nutritious dishes. Thanks to this processing method, the product acquires an appetizing appearance and retains maximum juiciness and taste. You should not spend money on expensive varieties - inexpensive freshwater or sea fish with a neutral taste, which in another version may not be so good, are perfect for the barbecue.

Ingredients:

perch fillet - 800 g;
sweet pepper - 1 pc.;
cherry tomatoes - 10 pcs.;
red onion - 5 pcs.;
fresh dill - a handful;
vegetable oil - 60 ml;

Preparation

Cut the fillet and pepper into pieces.
Chop the onion into rings.
Thread fish, tomatoes, onions and peppers onto skewers, brush with oil and season.
Fry delicious fish kebab for 10 minutes.
When serving, garnish with herbs.

Fish kebab on the grill is very convenient to cook. This method is suitable for a whole carcass or large pieces that are difficult to keep in balance on skewers. The fish cooks more evenly on the grill and acquires the characteristic frying pattern left by the hot iron. To prevent the dish from turning into mush, use fatty fish with dense meat.

Ingredients:

halibut fillet - 700 g;
Dijon mustard - 40 g;
soy sauce - 40 ml;
lemon juice - 50 ml;
honey - 30 g;
vegetable oil - 80 ml;
clove of garlic - 2 pcs.

Preparation

Cut the fish into large pieces.
Combine all ingredients for marinade.
Marinate the fish for 15 minutes.
Grease the grill with oil and place the fish pieces.
Cook marinated fish kebab for 5 minutes on each side.

Even a beginner can cook fish on a grill in foil. It is necessary to season the cleaned carcass with oil and spices, stuff it with citrus slices and wrap it in foil. This is the easiest way to keep fish from drying out. To obtain a fried crust, you need to free the finished fish from the foil and hold it open for 2 minutes on the coals.

Ingredients:

dorado fish - 400 g;
orange - 1 pc.;
thyme sprigs - 4 pcs.;
vegetable oil - 40 ml.

Preparation

Clean the fish and cut the skin.
Drizzle oil and add thyme inside.
Cut the orange into slices. Place some in the slits, the other on the foil.
Wrap the fish and bake for 30 minutes.

Red fish on the grill is a dish that requires a special approach. You can fry the whole carcass, in the form of portioned steaks, or in pieces on skewers. The main thing is the marinade, with which the fish will retain its natural flavor. An abundance of spices and flavorings will spoil the dish, so lemon and apple juices, which subtly highlight the taste of the fish, will suffice.

Ingredients:

pink salmon fillet - 1 kg;
apple juice - 100 ml;
lemon juice - 50 ml;
soy sauce - 40 ml;
sour cream - 80 g.

Preparation

Cut the fillet into portions.
Mix apple and lemon juices and soy sauce.
Marinate the fish for 30 minutes.
Brush with sour cream and fry the red fish kebab for 8 minutes.

The most delicious fish on the grill is freshly caught. A popular fish in Caucasian waters is sturgeon, and sturgeon kebab is a specialty of the hospitable lands. The peculiarity of preparation in the marinade: lemon juice makes the meat more tender and adds a piquant sourness, and dry wine imparts its bouquet. This kebab is fried on fruit coals.

Ingredients:

sturgeon fillet - 1.3 kg;
dry white wine - 150 ml;
lemon juice - 50 ml;
vegetable oil - 50 ml;
ground black pepper - a pinch.

Preparation

Slice the sturgeon.
Whisk wine, juice, oil and pepper.
Marinate the fish for two hours.
Skewer and fry for 10 minutes.

Cooking fish on the grill is a process whose main advantage is obtaining a tasty and healthy product that is prepared quickly and without any trouble. Fish steaks in this case are more in demand than others. They are smoked on a rack rather than on skewers, making it easier to cook evenly. During frying, the steaks are turned only once.

Ingredients:

salmon carcass - 2.5 kg;
lemon - 3 pcs.;
nutmeg - 1/2 teaspoon;
water - 300 ml;
fresh parsley - a handful.

Preparation

Cut the salmon into 2.5 cm thick pieces.
Squeeze out the juice, add water and spices.
Marinate the fish.
Fry for 8 minutes on each side.

Grilled river fish is always a high-quality and fresh dish, distinguished by its specific taste and aroma. As a rule, small, freshly caught fish are gutted and soaked in a sour sauce with the addition of dairy products. The latter will just help get rid of the smell of mud. This fish is cooked whole on a grill.

Ingredients:

carp - 1 pc.;
cream - 100 ml;
olive oil - 40 ml;
lemon juice - 50 ml;
ground black pepper - a pinch;
fresh dill - a handful.

Preparation

Clean the carp, remove the gills and cut the skin.
Mix herbs, pepper, cream, juice and oil.
Marinate the fish for 30 minutes.
Place on the grill and cook for 25 minutes.

Bad weather is not a reason to refuse a flavorful dish, because fish kebab in the oven will replace the traditional version, which does not at all affect its quality. The original marinade made from pomegranate juice will quickly soak up the meat, wooden skewers are as good as skewers, and a functional oven will allow you to prepare a beautiful and tasty meal in just 15 minutes.

Ingredients:

salmon fillet - 1.2 kg;
pomegranate juice - 250 ml;
olive oil - 30 ml;
coriander - a pinch.

Preparation

Cut the fish into pieces.
Marinate in juice and oil for an hour.
Season, thread onto skewers, and place on the grill.
Bake for 15 minutes at 200 degrees.

We all love and respect kebab made from various meats. But even such a wonderful dish sometimes becomes boring and boring.

There is an excellent alternative to traditional kebab, this is fish kebab. And it, in turn, even has advantages:

The dish is prepared quickly. Marinates on average from 5 minutes to 2 hours, frying will take approximately 4 to 7 minutes;
Rich in vitamins and valuable substances. Regarding meat, fish contains much more benefits for the human body;
Big variety. Almost any type of fish is suitable for barbecue, from the smallest river fish to the largest sturgeon or catfish;
Any side dish goes with fish. If a large company gathers, this is very convenient;
The healthiest kebab is made from red fish. People who eat it are less prone to depression, hypertension and cancer;
This kebab contains fewer calories than meat kebab.

If you caught the fish yourself, then without hesitation you can start cooking barbecue. After all, there is no doubt about the freshness or proper storage of the product.

Don’t be alarmed, choosing the right quality fish is not so difficult if you know the basic rules. You just need to be more careful.

Shish kebab from sole or pangasius is made quickly and very tasty. This sea fish is fatty, juicy and healthy.

One of the best kebabs comes from this species of waterfowl.

Ingredients:

Fillet of sole (pangasius or any other fish) – 1 kg;
Dry white or semi-sweet wine – 4 tablespoons;
Thyme, paprika, rosemary, turmeric - to taste;
Olive oil – 2 tablespoons;
Salt - to taste.

If the fish is frozen, you need to wait until it thaws in a cool place, for example, on the bottom shelf of the refrigerator.

Fish fillets are cut into large rectangles or squares, approximately the same as meat for a regular kebab. Mix the meat with spices and salt in a cup (chopped sea salt is good).

You can buy spices individually (paprika, turmeric, thyme, rosemary and others to your liking), or you can take a ready-made set of seasonings for fish. There is no point in adding fresh herbs to the marinade; they will burn anyway.

Pour white wine over the mixture (red wine is not suitable), add olive oil and mix everything well. The fish fillets should be marinated for at least half an hour; if you have time, it’s good to put them in the refrigerator for two hours.

We string the marinated fillet pieces onto a skewer; if desired, you can put tomato pieces between them. Tomato goes well with any type of fish.

The fish does not need intense heat, so there is no need to leave a lot of coals. The kebab should simmer slowly so that the fat evaporates and the juicy meat remains.

We constantly turn the skewers so that the dish does not burn. This kebab takes from 7 to 10 minutes to cook, depending on how many coals you have left.

Before serving, the kebab is placed on Armenian lavash and served with fresh herbs and vegetables.

Following our recipe, you will get a very tasty kebab on skewers, cooked in a regular oven. The dish is not only tasty, but also easy to prepare.

Ingredients:

Fish – half a kilo;
Lemon – 1 piece;
Sugar – half a teaspoon;
Spices for fish;
Soy sauce – 3 tablespoons;
Salt - to taste (optional without it).

Any type of fish is suitable, but catfish, mackerel and trout are very tasty. We clean the carcass, gut it, and rinse thoroughly.

Squeeze the juice from the lemon and add sugar, selected spices or a set of special spices for fish, soy sauce, and mix everything thoroughly. You can add salt to taste, but soy sauce replaces it perfectly.

Mix the pieces of fish with the marinade and put them in a cool place for an hour and a half. Before threading, rinse the skewers in water (there is no need to soak them in water; they won’t catch fire in the oven like they do on the grill)

We put pieces of fish on skewers, between them you can put pieces of tomatoes, bell peppers, onions, olives and place them on the grill of a preheated oven. The “Grill” mode is good if you have one.

After 5 minutes, turn the sticks over. The entire cooking process takes approximately 10-15 minutes, do not overcook. As soon as a golden crust forms on the pieces, the dish is ready!

Serve hot with a green salad. Dry white wine is ideal for this dish.

There are many ways and different marinades to prepare fish kebab. They are all delicious and unique in their own way.

To prepare a particularly tasty dish, purchase the freshest and highest quality products.

Ingredients:

Any four varieties of fish. For example, salmon, trout, catfish, sturgeon. A total of one and a half kilograms;
Two bell peppers (preferably red);
Five grams of chili pepper;
100 grams of sesame oil (olive oil is also suitable);
One large lemon (you will need juice);
Black pepper and salt (preferably sea salt) to taste.

Mix the pieces of fish, oil, lemon juice, pepper and salt well. Place in the refrigerator for half an hour.

We put the kebab on greased skewers, alternating types of fish, and string chopped bell peppers between the pieces.

Heat the grill to medium temperature and place the kebab on the grill. After 5-6 the dish is ready. After 3 minutes it must be turned over.

Ingredients:

3 tomatoes;
4 cloves of garlic;
One red chili;
Parsley leaves;
Olive oil;
Sugar;
A couple of drops of lemon juice.

Mix the tomatoes cut into small cubes with chopped garlic, finely chopped chili pepper, parsley leaves, a pinch of sugar, butter and lemon juice. The sauce is ready.

Serve the kebab and sauce to the table. This dish simply tastes amazing.

This kebab turns out incredibly tender. To prepare it you will need the following ingredients:

1.5 kg of any fish;
3 onions;
A liter of kefir;
Black, red and chili pepper;
Salt;
Bay leaf.

Cut the fish into pieces, add chopped onion, pepper, salt, bay leaf and kefir into rings. Leave for 30-40 minutes, stir a couple of times during this time.

You can start frying. The maximum cooking time for any fish kebab is 10-15 minutes.

To determine if the kebab is ready, carefully use a fork to pull apart the fibers of the meat on one piece. If the dish is ready, the color of the meat should be matte and opaque right up to the skewer.

If you have a choice, then for barbecue it is ideal to take fresh or even live fish. Enjoy your meal!

Fish kebab on the grill can be a worthy replacement for traditional snacks in nature, or a luxurious home-cooked dinner with family and friends. Red fish is often used as a base as it is the most healthy. But another variety is also suitable, the main thing is that the pulp is sufficiently dense and fatty.

Large fish with no or few small bones are also considered the ideal raw material for barbecue. Sometimes small carcasses are also used, frying them whole or in large pieces (mackerel, herring). But dry varieties with an abundance of peripheral bones are definitely not suitable, simply ruining the taste of the dish.

The marinade should be chosen especially carefully so that the increased acidity of the mixture does not turn the pulp into separate pieces that fall apart during frying. For an outdoor picnic, especially in the heat, you should use only those ingredients that can be stored for a long time - vegetable oil, spices, soy sauce, but you should avoid mayonnaise and quickly perishable substances.

The product is soaked quickly, 20-25 minutes are enough, a maximum of two hours, in contrast to lamb and even poultry (turkey), which need over 3-5 hours for salting.

The kebab made from mirror carp or other similar fish is gorgeous. It is easy to prepare, economical, but has an original taste. The simplest, but very interesting recipe for cooking on a grill and an open fire involves using the following ingredients:

Fish – 5-6 pcs.
Tomato paste – 1-2 tbsp.
Sunflower oil – 1-2 tbsp.
Salt, spices to taste
Tomatoes – 2-3 pcs.
Bell pepper – 2-3 pcs.
Onions -3-4 pcs.
Lemon – 1 pc.
Dill, parsley – bunch

You need to take the product in the required quantity, based on the number of guests (and adjust the volumes of other components accordingly); it is better to choose small fish, weighing no more than 1.5 kg.
We clean the carcasses from scales (although the advantage of mirror carp is easy cleaning), then wash the product and gut it.
Rub salt and fish spices on the inside and outside of each carp.
Coat with a mixture of tomato paste and vegetable oil.
Cut the washed vegetables into rings.
We place two branches of parsley and dill in each carcass along the spine, and fill the belly with vegetables.
Place belly to belly tightly on the grill so that the minced meat does not fall out.
Fry over low heat, turning often, periodically brushing with vegetable oil.
When the smell of baked tomatoes appears, you can remove the product from the grill and taste it, which means that the dish is already baked from the inside.
Serve with fresh vegetables and a glass of good wine or other drink.

Recipe for delicious shish kebab from pink salmon (chum salmon) on skewers

The most tender chum salmon is cooked over an open fire in minutes, marinated just as quickly, and the taste is simply amazing.

Everything you need for this delicious dish:

Chum salmon – 500 g
Bell pepper – 1 pc.
Onions – 4 pcs.
Lemon – 0.5 pcs.
Soy sauce – 2 tsp.
Seasoning for fish – 2 tsp.
Olive oil – 2 tbsp.
Salt to taste

We wash the fish, clean it, cut it into steaks or separate the fillets and cut into portions.
Wash the vegetables, peel the onion from the shell, pepper from the seeds and stalk.
We make a marinade from soy sauce, lemon juice and zest, salt, seasoning, finely chopped onion (1 head) and oil.
Soak the chum salmon in the marinade and leave it in the cold for an hour.
Cut the pepper into squares, the remaining onion into rings.
Thread pieces of fish alternately with pepper and onion onto skewers, fry over coals until cooked, turning constantly. For small pieces, 8-12 minutes will be enough.

Cooking pike shish kebab on the grill

A great idea for fishing lovers is to cook your catch right in nature! Of course, the dish can be prepared from a carcass purchased at the market, but the pleasure will not be the same.

Products for barbecue:

Pike – 3 kg
Onion – 1 pc.
Lemon – 1 pc.
Ground black pepper – 0.5 tbsp.
Salt – 1 tbsp.
Mayonnaise – 1.5 tbsp.
Sunflower oil – 2 tbsp.
Butter – 70 g
Parsley – 50 g
Lemon and herbs for decoration when serving

We clean the carcass from scales and entrails, wash it, and cut it into steaks.
Add chopped onion, which should be lightly pressed with your hands until the juice is released, lemon juice, salt, pepper, sunflower oil (or olive), mix and leave to soak for 1-2 hours.
We string the pieces onto skewers, fry them over medium heat until golden brown, this will take about 10-15 minutes, do not forget to turn them regularly to avoid burning the pieces.
Two minutes before readiness, pour melted butter mixed with finely chopped parsley.
When serving, decorate with lemon rings and herbs.

Juicy mackerel on the grill with lemon and herbs

The mackerel comes out very juicy, tender, aromatic and literally melts in your mouth. It doesn’t require any special seasonings; a minimum of marinade is enough – lemon, herbs, perhaps your favorite spices.

So, let's take:

Mackerel – 1-2 pcs.
Salt, pepper to taste
Garlic -1-2 cloves
Parsley - bunch
Onion – 1 pc.
Lemon 0.5 pcs.
Vegetable oil – 1 tbsp.

Defrost the mackerel in the refrigerator at a temperature of about 5-8 degrees, slowly, otherwise the flesh will become dry.
We wash the carcass, remove the entrails, and wipe with a paper towel.
Peel the onion and cut into half rings.
Cut the lemon into slices and in half.
Rub the mackerel with salt and pepper inside and out; you can also use your favorite fish spices.
We wash the parsley, dry it, chop it finely, mix it with lemon juice and a couple of onion rings, crush everything with our hands, mix, stuff the fish with this mixture, lightly rubbing the juices on the outside.
Leave to marinate for 20-40 minutes.
Before frying, wipe the skin of the carcass with a napkin to remove the greens so that these pieces do not burn.
Mix vegetable oil with peeled and finely crushed garlic.
Lubricate the grill grate with this mixture and lay out the mackerel.
Fry over coals, turning every two minutes, do not forget to coat with garlic oil, it is convenient to use a silicone brush for this.
The cooking process takes from 14 to 20 minutes, depending on the size of the carcass.
Serve with fresh vegetables.

Step-by-step process for preparing carp with lemon

Another simple option for preparing a delicious lunch from carp.

Carp – 500-700 g
Onion – 1 pc.
Garlic – 2-3 cloves
Salt, pepper to taste
Sugar – 1 tsp.
Lemon – 1 pc.
Chili pepper - 0.5 tsp.
Coriander – 0.5 tsp.
Soy sauce – 4-5 tbsp.
Orange – 0.5 pcs.
Tomato paste – 1 tbsp.
Sesame oil – 1 tbsp.

We cut the fish, clean it, remove the entrails, carefully cut off the fillets and cut into pieces about 3-4 cm wide and long.
Peel the onion and cut it into large cubes so that it can be easily removed before frying.
Peel the garlic, finely chop it, and add it to the onion.
Add lemon zest to the marinade.
Add ground spices, salt, sugar.
Pour in soy sauce, orange juice (can be replaced with lemon juice), vegetable oil, tomato paste (or ketchup), mix until the salt and sugar dissolve.
Dip the carp into the mixture or pour the marinade over the pieces, lightly knead with your hands, stirring.
Leave for an hour or two.
Thread onto skewers and fry over coals, stirring constantly, until cooked.

Recipe for roasting carp on the grill

Another common, affordable fish is carp. You can also make an incredibly tasty dish from it on the grill.

To do this we take:

Carp – 2-3 kg
Olive oil – 1-2 tbsp.
Ginger – 3-4 cm
Honey – 1 tbsp.
Soy sauce – 200 g
Water – 1-2 tbsp.
Rosemary - a couple of sprigs
Fresh chili pepper – 0.5 pcs.
Garlic – 3-4 cloves

We gut the carcass, remove the scales, cut off the fins, and cut into steaks.
We tear off the rosemary leaves from the branches and chop them finely.
Peel the pepper from seeds and cut into strips.
Cut ginger into rings.
We also chop the garlic into slices.
In a bowl, combine these ingredients, add soy sauce, diluting it with water, olive oil, mix everything.
Dip the steaks in the marinade and place them in this mixture.
Cover the container with cling film and leave to soak for a couple of hours, possibly overnight (but not necessarily).
Before frying, remove the greens and other pieces from the surface of the steaks so that they do not burn on the fire, place them on a grid and fry over coals, constantly turning them over, until cooked.

The most delicious red fish steaks with bacon

A non-trivial way to prepare salmon - with the addition of juicy, fatty bacon. These kebabs are definitely not prepared every day!

For the dish we take:

Salmon – 400 g
Smoked bacon – 150 g
Ground black pepper - to taste
Lemon juice - to taste
Fresh rosemary - to taste
Salt - to taste

Clean the salmon from scales, fins, entrails, head and tail, carefully separate the fillet, removing the bones from the flesh.
Cut the meat into square pieces with sides about 3-4 cm.
Lightly add salt (bacon will provide additional salt), pepper, sprinkle with lemon juice and sprinkle with chopped rosemary.
Wrap each piece of salmon in a strip of bacon and thread the rolls onto skewers.
Grill on the grill for about 20 minutes, turning from side to side.
Serve with a light vegetable salad, new potatoes or mashed potatoes.

Video - how to cook fish kebab

In conclusion, here are a few more secrets of cooking fish kebab from an experienced chef.

Fish kebab, when properly prepared, can be no less tasty than traditional pork, lamb, and chicken. It also pickles and cooks much faster - just perfect for a quick picnic in nature or a hearty but light dinner with the family. Bon appetit!

Recipe for cooking fish on the grill

Ingredients:

Red fish – 1 kg (can be used chilled or properly defrosted);

Marinade for red fish

1-2 cloves of garlic;
2-3 sprigs of dill;
One large onion;
Half a small lemon;
Salt;
White pepper;
Olive oil (for salmon and trout kebabs – 1 tbsp., for char, sockeye salmon, coho salmon, pink salmon – 2-3 tbsp.)

Salmon (trout) skewers on the grill

How to prepare fish for barbecue

Before marinating fish for grilling, it must be properly prepared. Wash chilled or defrosted fish. If necessary, remove the skin, cut out the ridge, remove small bones with tweezers - use them in. Further preparation of the fish depends on the method of its preparation.

The best option is to fry red fish on the grill using a grill. The tender meat will cook evenly and will not become limp on the skewers. When cooking fish on a grill, the thickness of the fish fillet or steak should be no more than 3 cm.
When preparing fish kebab on skewers, the size of the pieces depends on their diameter - the thicker the skewer, the larger the piece. When using metal skewers, cut the fish into pieces with a side of about 5 centimeters.
The third option is suitable when you have fish fillets for barbecue, cut into small pieces that you can’t even put on the grill, they will fall through, and you can’t thread them onto a skewer - the size is too small. But there is a way out! We chop small pieces onto bamboo skewers and fry these fish skewers over charcoal on the grill. Don't forget to soak the wooden skewers in cold water for 30-40 minutes, otherwise they will burn when frying over the fire.

How to marinate fish for barbecue

How to cook fish on the grill

Cooking coals. Light the coals in the grill and let them burn. When using firewood to cook coals, make sure that the firebrands are thoroughly burned. Fish kebab on the grill is cooked over the heat of coals; there should be no fire.
The coals are ready. Place fish fillets and steaks on the grill, or string the pieces onto skewers or wooden skewers.
Bake the fish on coals for about 10 minutes. Don’t forget to turn the kebabs over for even cooking and a beautiful blush.

Serve the finished fish kebab with fresh herbs and lemon slices.

There are quite a lot of recipes for cooking chum salmon. Housewives love to experiment with fish; they prepare seafood: steamed, fried in a pan, boiled in soup, salted. Each method is individual and prepared based on the tastes of the chef.

It is difficult to spoil chum salmon; the main rule is to complete heat treatment in a timely manner so that the fish is not overdried and remains juicy and soft.

The addition of various ingredients adds special notes to the unique taste of fish and makes the taste sensations more diverse. For variety, it is recommended to flavor ready-made seafood with sauces and use exotic products in marinades. They will not interfere, but will only emphasize the noble taste of red fish and decorate the gala dinner.

Let's take a closer look at several culinary recipes.

Steamed chum salmon steak

The recipe below is a basic one, prepared in a multi-compartment steamer. If desired, you can add other components to the recipe. Rice and vegetables will be used as a side dish.

chum salmon steaks;
broccoli;
peas;
spices;
carrot.

Wash the rice thoroughly, place it in a special container in a double boiler, and add some salt. We prepare the steaks: rinse, rub in seasonings, leave for half an hour, then place in the second compartment of the equipment. In the third compartment we put carrots, cut into rings, and broccoli.

Pour in water and cook for about thirty minutes. Combine the finished rice with peas and butter. We put it together with chum salmon, decorate and serve. The dish turns out very tasty and healthy.

Fried chum salmon

fillet or steaks;
cream;
egg;
basil;
cream;
lemon;
spices.

You can simmer the steaks whole or remove the skin and cut into slices. Prepare the fish, wash and dry. Place the pieces on the hot surface of the frying pan, sprinkle with spices, squeeze out the lemon, cover with a lid, and cook, maintaining low heat. Separately, shake the yolk and cream, add dry basil and ground pepper, mix well.

Finely chop the greens and citrus zest, add the ingredients to the sauce, mix thoroughly. Pour the mixture over the fish and simmer for twenty minutes over low heat. Place the pieces on a plate, garnish, add fresh tomatoes and herbs.

Chum salmon in the air fryer

The technique does not dry out the fish, cooks quickly, and produces a pleasant, smoky taste, just like from a barbecue. Seasonings add spice and piquancy to the dish.

Ingredients:

steaks;
garlic;
olive oil;
lemon;
dry herbs;
pepper, salt.

Prepare the marinade: mix cloves, coriander, ginger, basil with lemon and oil. Pepper, add some salt, mix well. Dip the slices into the prepared filling, place lemon rings on top, and leave for forty minutes. Place the pieces ready for heat treatment on the grill, set to 220 degrees, cook for about half an hour.

That's probably all. In 30 minutes, a delicious dish at home is ready. You can serve it yourself, add some fresh vegetables or bake them in the same air fryer.

Grilled steaks (detailed recipe)

In this version, we will tell you all the features of preparing red fish and reveal some secrets.

chum salmon;
freshly squeezed lemon juice;
spices, seasonings;
olive oil;
salt.

Instructions:

Preparing the fish. We carefully turn frozen steaks into fresh ones by defrosting them in their natural environment. If the carcass is fresh, we clean it from scales, gut it, cut off unnecessary things (fins, head, tail), get rid of bones, it is preferable to remove the skin, this way the fish will turn out tastier, without any foreign flavors. The last step will be cutting into pieces of the size that is convenient.
Marinade. Prepare all the ingredients: a spoonful of lemon juice, seasonings, two tablespoons of olive oil. Beat with a fork, whisk, wait for a homogeneous mass. We immerse the pieces, roll them thoroughly in the mixture, cover with cling film and a lid, and leave to soak for thirty minutes in a cool place.
Frying process. The first thing you need to do is heat the surface of the frying pan, do not add oil, cook as is. Turn on high heat, add slices of seafood, fry, wait for a brownish crust. High heat will help you quickly achieve the desired result, 3-5 minutes is enough. You should not keep it at a higher temperature - chum salmon quickly dries out. Therefore, we reduce the heat in time, close the lid, and cook for another fifteen minutes.
Garnish. Here you can turn on a flight of fancy. Chum salmon accepts any side dish. You can use glass noodles for lovers of Japanese cuisine, classic rice, vegetables in different designs, or mashed potatoes. For lovers of minimalism, you can offer chum salmon solo without adding anything. Decorate the resulting dish with herbs, lemon, and red caviar. Ideal for a festive feast or dinner with loved ones.

Classic chum salmon in the oven

Baked seafood is the most popular and has a lot of variations. We will present the traditional method, and decide for yourself how to diversify it; experiments are welcome.

Ingredients:

carcass;
olive oil;
tomato;
lemon;
spices.

We prepare the pieces for manipulation: marinate in a mixture of lemon, oil, spices, dill for forty minutes. Chop tomatoes into rings and onions into strips. We take the pieces out of the filling, put them in a heat-resistant container, and cover the top with a cap of vegetables. Cover with foil, set the temperature to 180 degrees, bake for thirty-five minutes. 10 minutes before the end, unroll the foil and let the top layer brown.

Place chum salmon in the center of the serving plate and place vegetables around it. Decorate with dill and lemon. Very beautiful and always delicious. Suitable for a simple lunch, receiving guests, meeting with friends. Gastronomic pleasure, compliments guaranteed.

We figured out how to deliciously cook chum salmon steaks. It is enough to follow the recommendations, observe the sequence, and take into account the nuances. Your family will truly enjoy it if you cook them the most tender, juicy chum salmon steak.