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Let's forget about the freshest pink salmon, not familiar with the refrigerator. Residents of the Far East can afford such a luxury, but today we mostly have access to factory-frozen pink salmon.

However, the choice is now great. You can buy fish already cut into “steaks”, fillets with skin, and fillets without skin, the balyk part - the back) or the tesha - the abdominal part. This will only make preparing your dish easier.

But first, let's take a look at buying whole pink salmon.

There are differences here too. It can be whole, ungutted and with the head on - which is why its price is usually lower. But when buying such fish, estimate that at least 37 percent will go to waste - and then imagine the relationship between quantity and price.

Gutted fish are available for sale. With or without a head. It also has differences in price. But minor ones. And therefore, when choosing, be guided by what dish you need fish to prepare. Whether you bake it whole, stuff it, or maybe you like fish soup, then be sure to buy it with all your heart.

If you are going to cut the fish into pieces or salt it, then you don’t need a fish head.

On average, the weight of pink salmon ranges from 800 grams to 1.5 kilograms. When buying a whole fish with the head on, I roughly calculate 2/3 in my head. For example, the weight of a fish is 1.2 kilograms. This means that I will have 800 grams of finished fish meat without bones. These are, of course, approximate calculations with a large margin. But the supply has never hurt.

Choose your fish carefully. Although, in general, pink salmon is not a very expensive fish, everything

It will also be a shame when, after spending time and effort on preparing it, you realize that, for example, it is bitter.

Old fish usually tastes bitter. Or fish that was stored incorrectly. For example, defrosted and frozen again. Unfortunately, sometimes such “old” fish are sorted into fresh ones by unscrupulous sellers. Therefore, carefully consider the fish you buy.

First of all, if possible, look into her abdomen. The belly of pink salmon should be pink, but not yellowish. If you do not have the opportunity to look inside, for some reason, for example, you are buying an ungutted fish, or it is so frozen that you cannot do this without damaging the fish, then carefully inspect the fish's head, tail and surface.

When examining the head, pay attention to the gills; stale fish are quite easy to spot (remember “a fish rots from the head”?, a very correct saying) and in the literal sense this is true. Since fish usually starts to deteriorate from the gills, they turn green and become covered with mucus.
Cloudy eyes are not an indicator here, since the eyes of frozen fish will look cloudy in any case.
If the fish has been stored for a very long time, or has been defrosted before, this will be clearly visible by the “windy” and dried out tail.
Inspect the skin to ensure that there is no damage on it, that it looks evenly clean, and - most importantly - fits very tightly to the meat. Pink salmon skin that easily comes away from the flesh is the first sign of “advanced age” or improper storage. And the fish with the skin falling off is guaranteed to have a “rusty” taste.
If you buy pink salmon fillet, the meat should be pink. If it turns white, it means that the fillet was simply frozen. And then no matter how hard you try to cook the fish, it will still turn out a little dry.

Broken fish

There is another type of marriage. This is the so-called “broken” fish. This deficiency, unfortunately, can very rarely be detected by visual inspection. But when cutting, you will see spots on the pulp that resemble bruises. Actually, these are the bruises that the fish receives at the moment when it is pulled out of the water by a trawl (large-sized fishing net). Sometimes the trawl drags more than one ton of fish, and those fish that are closer to the net experience a lot of pressure. Hence the “bruises”.

This defect does not affect the taste of the fish. Another thing is the appearance of the dish.

Therefore, if you come across “broken” fish, simply remove these places by cutting them out with a knife.

In general, good quality pink salmon in the store is always immediately visible - its scales shine with a silvery color, the fish carcasses are frozen smoothly, without bends, no impurities, mucus, bruises, no rusty spots on the surface.

It would not be amiss to check the quality certificate and quality certificate for the consignment of goods, which must be kept by the sellers.

Pink salmon are caught in July and September; just imagine the distance it must have traveled to your place of residence and from there to the store counter. And through very simple calculations, determine whether you are buying fresh fish, or veterans on the counter, caught two or even more years ago.

Sometimes, under the guise of ordinary pink salmon, you can buy river pink salmon. There is one. It differs very much from real Far Eastern pink salmon. Its meat is almost white and bony. The tail and fins of the whole fish are pink. And the surface itself is covered with very slippery mucus.

For some reason, this fish reminds me of perch, both in its “snotty” and in the color of its tail. It really is pink salmon, at least biologically. But this is not at all the same favorite sea fish, pink salmon!

A little about pink salmon and canned food

The most common canned pink salmon are “Natural pink salmon”, “Far Eastern fish stew”, “Far Eastern fish soup” and, of course, red caviar.

Already when purchasing canned food, it will become clear to you that frozen fish has traveled a very long way before going directly into canned food.

This means that the contents of the jar do not at all correspond to the image on the label.

Example : production date - November.

Place of production - Kaliningrad region.

Content bank

Another example: production date - August.

Place of production: Sakhalin region.

Do you notice the difference?

For some time now, unscrupulous manufacturers have begun to deceive customers in cunning ways.

On the label of the can they write in large letters “Produced from fish caught in Kamchatka (Sakhalin, Far East).” The expectation is that no one will pay attention to the direct place where the canned food is made (very far from the Far East), which is written down in small print. Be careful.

I told you how to choose the right canned food.

But I repeat:

Look carefully at the date and place of production, and then you won’t go wrong.
The production date should always be on the top lid of the jar. And for pink salmon this should be July, August and September.
Place of production - Sakhalin region, including the Kuril Islands, Kamchatka, Primorsky and Khabarovsk territories.

These basic rules will help you make the right choice and not buy a “pig in a poke.”

A story from life!

One day my assistant Zhenya decided to bake a pie with canned pink salmon. She went to the nearest store and brought back two beautifully decorated jars. “Natural pink salmon” was written on them. The picture shows juicy pieces of deep pink fish.

I looked at the banks a little more carefully.
- I bet that you will now open the jar, and the fish there will be gray in color and will taste dry?
We checked and it happened.
- How did you know? - Zhenya asked.
— The date on the top lid is the date the pink salmon was prepared: March. This fish is not caught in March, so canned food was made from frozen fish. And then - a manufacturing plant - in the Moscow region. Pink salmon are not caught in the Moscow region.

Fried pink salmon - steaks

Let's try to cut pink salmon, cutting it into “steaks”. And we will prepare dishes from fish cut in this way. To do this, cut the fish, cleaned of scales and entrails, into pieces 2 centimeters wide across the carcass. Only the part of the fish that has the rib bones and back is useful. The tail part is not cut into steaks.

In this case, it is better to remove the fins with scissors from the fish already cut into pieces. For this option, it is better to choose large pink salmon, wide in the carcass. On average, from a whole large pink salmon weighing 1.3 - 1.5 kilograms, you should get 8 pieces of fish weighing 100 - 120 grams each.

Cooking such fish is a pleasure. You can, for example, simply fry pieces of fish and serve with French fries and your favorite sauce.

For 8 servings you will need:

1 pink salmon cut into 8 identical steaks
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon red pepper

Mix flour with salt and pepper.
Pour vegetable oil into a frying pan and place over medium heat.
Bread the pink salmon pieces well in flour.
And fry in oil for 5 minutes on one side and 3-4 minutes on the other.

The fish fries very quickly, so try not to overcook it and therefore not dry it out. Place the finished fish on a dish with a slotted spoon to remove excess oil.

The same pink salmon can be made more tender if, after frying on one side, you turn the fish over. Then pour half a glass of dry white wine into the pan and cover with a lid. Stew the fish in the wine until it evaporates completely and place on a dish.

For 2 servings you will need:

2 pieces of pink salmon fillet, 150 grams each
4 large champignons
1 tomato
50 grams of hard cheese
4 tablespoons mayonnaise
1 tablespoon flour
1/2 teaspoon salt

First defrost the pink salmon fillet, rinse and dry with a napkin. Mix flour and salt and coat the fish pieces well on all sides in this mixture.
Grease the bottom of a frying pan with a removable handle or a small baking tray with 1 tablespoon of vegetable oil. Place the fish pieces. If you have skin-on fillets, place the fish skin-side down.
Cut the mushrooms into thin slices and fry for 5-8 minutes with 1 spoon of vegetable oil.
Grate the cheese on a coarse grater. Cut the tomatoes into thin slices.
Place tomato slices on the fish, distributing them in an even layer over the surface of the piece. Then arrange the mushrooms.
Sprinkle with cheese.
On top of the cheese, place 2 tablespoons of mayonnaise on each piece of fish.
Smooth out the mayonnaise with a knife.
Place the frying pan with the fish in an oven preheated to 200 degrees and bake for 20-25 minutes until the mayonnaise forms a golden brown crust.

French fries go well as a side dish with this dish.

Thin pieces of pink salmon fillet can be fried in an omelet. It turns out to be a very nice dish. And the egg, just like the cracker crust, preserves the juiciness of the fish. Fish or meat fried in this way is called brizol.

Advice, if you just fry fish by rolling it in flour or egg, try to ensure that the surface is covered with the egg mixture and not the flour. If you heat the oil well in a frying pan, the pieces of fish will not stick, and the appearance will be much prettier. You will get a smooth and golden-brown egg crust. On the contrary, flour will burn and spoil the appearance.

For 4 servings you will need:

4 thin pieces of pink salmon fillet, 100 grams each
4 raw eggs
2 tablespoons flour
1/2 teaspoon salt
4 tablespoons vegetable oil

You will also need a small frying pan, 10-15 centimeters in diameter.

Salt the fish pieces. For brizoli, I usually leave thin pieces from the tail section.
Beat 1 egg into a small bowl and stir it with a fork.
Pour 1 tablespoon of vegetable oil into the bottom of the pan and heat. Bread a piece of fish well in flour on both sides and place it in a bowl with an egg.
Turn the piece of fish in the egg several times so that the egg covers the entire surface of the fish. And then carefully but quickly place the fish in the pan, while pouring the remaining egg on top.
Fry for 3-4 minutes on one side. Then, using a wide spatula, turn the resulting “cake” over and fry on the other side for 3-4 minutes.
Remove the finished fish from the pan and place on a plate.

Then the surface of the frying pan, on which there is almost no oil left - the brizol absorbs it, wipe with a regular paper napkin, again pour a tablespoon of oil and repeat the whole process from the beginning. I am sure you will be pleased with the result.

Fish prepared in this way is good for a holiday, and especially a buffet table. It is always eaten very quickly and with pleasure and looks very elegant. The pieces are small and even guests on a diet are tempted to eat a piece.

For 6-10 servings you will need:

2 fillet halves from one pink salmon (approximately 800 grams)
2 tablespoons Caucasian adjika
6-8 tablespoons flour for breading
for batter:
500 grams of premium flour
0.5 liters of light, weak beer
2 eggs
1/2 teaspoon salt
for deep frying:
1 liter of refined vegetable oil

Separate the pink salmon fillet from the skin and cut into cubes 4-5 centimeters long, and approximately 1-1.5 centimeters wide and high. Brush the fish pieces evenly with adjika.
Prepare the batter. In a deep bowl, whisk the flour, eggs and beer. Add some salt. Leave for 20 minutes for the gluten to swell. The dough should be as thick as sour cream.
Heat vegetable oil in a small saucepan.
Take pieces of fish one at a time. Roll in flour on all sides. Dip into batter. Remove from batter and let excess batter drip off. Place in deep fryer.
Try not to put down too much at once. The battered fish pieces should float freely in the oil without sticking to each other. Fry the fish in batter on both sides. In well-heated oil, the pieces should immediately float and the dough should “swell.”
You need to fry for no more than 5-7 minutes on each side. Remove the fish from the oil with a slotted spoon and be sure to place it in a colander first. And then transfer it, simultaneously separating drops of fried dough - they will only spoil the appearance of the finished dish.

This dish is usually served either on a large common plate or on portioned plates - laid out in a “shashik” and eaten with your hands. If you are preparing for a buffet table, you can insert skewers or toothpicks.

You can cook any fish with this marinade. But this marinade is most suitable for pink salmon - soaked in the sauce, it becomes soft and juicy.

For 4 servings you will need:

600 grams pink salmon fillet
1 large onion
2 tomatoes
1 tablespoon tomato paste
1 tablespoon sugar
1 teaspoon salt
3 tablespoons flour
4 cloves of garlic
3 tablespoons flour for breading
6 tablespoons vegetable oil
tablespoon 9% vinegar

To prepare this dish, you can use either fillets with skin or pure fillets of pink salmon. To your taste. This dish can be prepared in advance; it is equally good hot, as a stand-alone dish, or cold as a snack. If you let the cooked fish sit under the marinade for 24 hours, the taste will only benefit from this.

Wash pink salmon fillet, dry and cut into small pieces. For a fillet size of 600 grams, it is optimal to cut into 12-16 pieces, 3-4 pieces per serving.
Bread each piece of fish in flour on all sides and fry in 4 tablespoons of vegetable oil until golden brown on both sides.
Remove the fish pieces from the oil and place in a colander or on a napkin to get rid of excess oil.
Then prepare the marinade. Peel the onion and cut it into half rings.
Remove the skin from the tomato. To do this, just scald the tomatoes with boiling water and the skin will be easy to remove. Cut the tomato pulp into small slices.
Peel the garlic and cut each clove into 4 pieces.
Heat 2 tablespoons vegetable oil in a small deep frying pan. Place the chopped onion in a frying pan and fry in oil, stirring with a wooden spatula, for 5 minutes over medium heat.
Then add the garlic and continue stirring and fry for another 2-3 minutes. Then add sugar, salt and red pepper. Stir well and continue to fry for another 2 minutes to dissolve the sugar.
Then add the tomatoes and tomato paste to the frying pan and fry everything together for 1-2 minutes, continuing to stir.
Pour a glass of water into the marinade and a tablespoon of vinegar. Bring to a boil.
Dip the fried fish pieces into the resulting marinade. Bring to a boil and simmer the fish in the marinade a little (about 5 minutes), so that the liquid evaporates a little and the marinade thickens.

You always need to add something to minced fish cutlets. And even more so in minced pink salmon. Most often, regular lard is added to minced pink salmon. But if for some reason you are not satisfied with this option, use your choice of either unsweetened cottage cheese or regular zucchini pulp minced or finely grated.

Do not buy ready-made minced pink salmon, which is now abundant in stores. It is usually inexpensive, but its appearance does not inspire confidence. We tried it once, but it was so bitter that we simply had to throw away everything made from this minced meat.

It is better to spend the time and effort to remove all the flesh from the whole fish and prepare the minced meat yourself. But then you will get a lot of pleasure from the prepared dish.

So, let's prepare the minced meat. To do this, you need to cut up the pink salmon, remove all the bones, and separate the pulp from the skin. I sincerely recommend that you chop the resulting pulp finely with a knife. Believe me, products made from chopped pulp are much juicier and softer than those made from pulp passed through a meat grinder. But if you still decide to put it through a meat grinder, use a large grill. Such is the paradox in cooking pink salmon. The finer the minced meat, the heavier the cutlet mass and, accordingly, the heavier the finished cutlets.

But from minced meat you can cook almost all the same dishes that you cook from minced meat. Cutlets, meatballs and meatballs. Dumplings and schnitzels.

Remember only about the ratio of minced meat and additives to it. For 2/3 of the minced meat, add 1/3 of any of these additives.

For 8 - 10 servings you will need:

200 grams of zucchini pulp
1 raw egg
1 large onion
1 teaspoon salt without top
1/2 cup vegetable oil
ground black pepper on the tip of a knife
4 tablespoons breadcrumbs

How to cook:

Defrost the pink salmon, cut it and separate the pulp from the bones and skin. Chop the resulting pulp with a knife on a board into very small pieces.
Remove the skin and seeds from the zucchini. Peel the onion. Cut the zucchini and onion into pieces and pass through a meat grinder or chop using a blender.
Combine minced fish and minced vegetables. Salt, pepper, add a raw egg.
Knead the minced meat well until smooth.
With wet hands, divide the minced meat into 8-10 equal parts, form each part into an oval-shaped cutlet. Roll in breadcrumbs.
I always coat the cutlets in breadcrumbs using a wide knife blade. I pour a layer of breadcrumbs onto a flat surface of a table or cutting board, and, turning the blade horizontally, first press one side onto the breadcrumbs. Then, using a knife, I turn the cutlet over and press it down on the other side. I get cutlets with very smooth surfaces, evenly sprinkled with breadcrumbs. Using the same knife, I even out the edges of the cutlets, giving them all the same shape.
Pour vegetable oil into a frying pan with a thick bottom and heat it. Fry the cutlets for 4-5 minutes on each side. If you want to be sure that your cutlets are well fried, bring them to readiness by placing them in an oven preheated to 200 degrees for 10 minutes.

Meatballs in spicy sauce

From the cutlet mass you can prepare juicy and spicy meatballs in a sauce of sweet peppers and onions.

For 6 servings you will need:

for cue balls:

1 pink salmon weighing approximately 900 grams
200 grams of unsweetened cottage cheese
1 raw egg
1 teaspoon salt without top
4 tablespoons flour
2 tablespoons vegetable oil

for the sauce:

2 sweet salad peppers
1 teaspoon paprika
1 large onion
4 tomatoes
1 tablespoon flour
3 cloves garlic
1/2 teaspoon salt
1 teaspoon sugar
ground red pepper on the tip of a knife
1 tablespoon 9% vinegar

How to cook:

Cut the pink salmon and separate the flesh from the bones and skin. Chop the resulting pulp with a knife on a board into very small pieces.
Combine the minced meat with cottage cheese, add a raw egg, salt and knead well and beat the minced meat. Divide the mass into 12 equal parts.
From each part, form round identical cutlets, slightly flattened on top. Roll them in flour.
Place on a baking sheet greased with vegetable oil and bake in the oven. You need to bake at 200 degrees for 20-25 minutes.
Cool the finished meatballs a little on the baking sheet. After 15 minutes, carefully remove with a thin metal spatula and transfer to a deep small baking sheet or large, deep frying pan without a handle.
Prepare the sauce. Peel the onion and cut into half rings. Remove the seeds and stem from the pepper and cut into thin strips.
Pour vegetable oil into a deep frying pan and fry the onion and pepper, stirring with a wooden spatula, for 10 minutes.
Scald the tomatoes with boiling water and remove the skin. Cut the pulp into pieces.
Add the tomato pulp to the frying pan with other vegetables and stir well. Fry for another 3-4 minutes. Add paprika, salt, sugar and red pepper.
Then add a tablespoon of flour and heat it well with the vegetables. To do this, stir it for 1-2 minutes.
Then pour 1 - 1.5 cups of cold water and vinegar into the pan. Bring to a boil. Stir well and remove from heat.
Pour the resulting sauce over the meatballs.
Place the tray with the meatballs in the oven for 10-15 minutes. Only so that the balls have time to warm up in the sauce and slightly absorb it, but do not boil in it for a long time.

Serve the finished bits with mashed potatoes, pouring the remaining sauce on top.

For 10 servings you will need:

1 large headless pink salmon weighing 1 – 1.2 kilograms
1 cup rice
1 raw egg
1 large onion
1 teaspoon salt
2 tablespoons vegetable oil

for the sauce:

4 tablespoons vegetable oil
2 tablespoons flour
200 grams of sour cream
1 teaspoon dried dill
1 teaspoon salt without top

Peel the onion. Separate the pink salmon pulp and finely chop it along with the onion or pass through a meat grinder with large mesh.
Rinse the rice, add two glasses of water and add salt. Cook after boiling over very low heat until all the liquid has evaporated. The rice should be well cooked and sticky. Cool the finished rice to room temperature. Add minced meat and egg to the rice and stir well.
With wet hands, divide the resulting mass into 20 equal parts. Roll each part into a ball. Place on a greased baking sheet and bake in an oven preheated to 200 degrees for 25 minutes.

Cool the finished meatballs a little without removing them from the baking sheet. Then transfer to a baking sheet or tray with deep sides.

Prepare the sauce separately. Saute the flour in vegetable oil until creamy. Add sour cream, and without ceasing to stir, carefully pour in 1 liter of cold water. Add some salt. Stir the sauce so that there are no lumps and bring to a boil. Add dill to the prepared sauce, pour the hot sauce over the meatballs and place the baking sheet with the meatballs in the heated oven for 25 minutes.

Meatball soup

For 8 servings you will need:

for meatballs:

1 small pink salmon without head, weighing approximately 700-800 grams
1 egg
1/2 teaspoon salt

for soup:

2 liters of fish broth
4 potatoes
2 carrots
4-5 green onions
4 tablespoons cream 33% fat

Separate the pink salmon pulp and chop it very finely with a knife. Add salt and egg. Knead well. With wet hands, form meatballs (small balls of minced meat). Place the resulting meatballs in the refrigerator for 1-2 hours.
Cook the soup in fish broth. If the broth is unsalted, add one teaspoon of salt to it. Cut the carrots into slices and place them in the boiling broth. Boil the carrots for 10-15 minutes and then add the diced potatoes. Pour in the cream and cook for another 10 minutes.
Boil the meatballs in a separate bowl. Then use a slotted spoon to remove the meatballs and place them in the soup. Bring the meatball soup to a boil and remove from heat. Sprinkle with finely chopped green onions.

1 sheet of thin Armenian lavash
200 grams “Cream Bonjour” with herbs and pieces of greenery
120 grams of cold smoked pink salmon (or any other red fish)

How to cook:

Spread a sheet of pita bread. Cut in half and fold in half, lining up the cut.
Step back 1-2 centimeters from the edge of the pita bread and brush part of the sheet with Bonjour Cream. The width of the cream should be 5-6 centimeters.
Cut pink salmon into small pieces.
Place pieces of pink salmon in a strip in the middle of the cream.
Roll it up.
Trim the thick edge of the pita bread.
Cool the finished roll in the refrigerator for half an hour, and then cut into pieces.

Oksana Putan is a chef with 20 years of experience. She has worked in restaurants, cafes, bakeries, on cruise ships and in parish refectories.

She went from an aspiring junior employee in a confectionery shop to a chef. For the past few years, Oksana has managed a canteen specializing in corporate catering.

Cook with pleasure! Bon appetit!

Pink salmon is a valuable commercial fish, characterized by a rich mineral and vitamin composition. It has tender dietary meat, colored in a reddish tint and has excellent taste. All this makes it especially popular among domestic housewives. In today's article we will tell you what to cook from fresh frozen pink salmon.

Since it is almost impossible to purchase fresh or chilled fish in our supermarkets, we have to be content with those that have been pre-frozen. When choosing such pink salmon, you should not pay attention to its eyes, because in any case they will be cloudy. Oddly enough, the best clue in this case would be a fish tail. It should not be weathered or dried out. It is also important that the tight-fitting skin of the individual you like is free of dirt, mechanical damage and yellow spots.

When buying fillets, you should give preference to those that have a pink tint. Meat, painted white, has been frozen several times and is unsuitable for preparing delicious dishes. To be sure to purchase quality fish, do not be lazy to ask the seller to show you a quality certificate. Having figured out how to choose fresh-frozen pink salmon, you can move on to considering recipes.

Salad with mushrooms

This aromatic and satisfying snack has a quite presentable appearance. Therefore, if desired, it can even be served on a festive table. To prepare it you will need:

Pink salmon fillet.
Medium bulb.
300 grams of fresh champignons.
Salt, ground pepper and mayonnaise (to taste).
Butter (for frying).

Freshly frozen pink salmon fillets are left in advance on the bottom shelf of the refrigerator so that it has time to thaw. Then it is washed in running cool water, dried, cut into cubes and fried in a dry, heated frying pan. Lightened pieces are salted, peppered and removed from the stove. In a separate container, at the bottom of which there is already melted butter, champignon slices and onion half rings are fried. Then the ingredients are laid out in layers on a plate and coated with mayonnaise. If desired, the salad is decorated with fresh herbs, kept in the refrigerator for twelve hours and only then served.

Fish cutlets

The pink salmon recipe described below will certainly be of interest to those who want to prepare a healthy and tasty dinner for the whole family. To play it, you will need:

2 medium onions.
A kilo of pink salmon.
200 grams of lard or brisket.
Fresh egg.
150 grams of white loaf (without crusts).
3 cloves of garlic.
Milk, salt, pepper, flour and refined vegetable oil.

Having figured out what to cook from freshly frozen pink salmon, you need to understand how best to do it. To begin with, the fish is kept on the bottom shelf of the refrigerator so that it thaws completely. After this, the carcass is washed, filleted and passed through a meat grinder along with chopped onions, pieces of lard and bread soaked in milk. Add egg, salt and pepper to the resulting minced meat. Then cutlets are formed from it, breaded in flour and fried in hot vegetable fat for several minutes on both sides.

Fish baked with potatoes

Those who want to know what to cook from freshly frozen pink salmon for dinner so that they don’t have to make a separate side dish will certainly like the option described below. To bake fish with vegetables, check in advance if you have on hand:

Carcass of fresh frozen pink salmon.
2 carrots and onions.
1.5 kilograms of potatoes.
Half a lemon.
150 grams of any hard cheese.
50 milliliters of vegetable oil.
Salt and a mixture of ground peppers.

Before cooking juicy pink salmon, leave it in the bottom compartment of the refrigerator to defrost. The thawed carcass is cut into fillets, carefully removing all the bones, cut into portions, add salt, pepper and put in an oiled form, which already contains potatoes that have been pre-boiled until half cooked. Thin slices of lemon, sautéed onions and carrots are placed on top. All this is generously sprinkled with cheese shavings and placed in a hot oven. Bake the dish at moderate temperature until all ingredients are soft.

Pink salmon in brine

Using the technology described below, you can relatively quickly and easily make delicious fish, ideally combined with boiled potatoes and fresh rye bread. To prepare it you will need:

Frozen pink salmon carcass.
5 tablespoons of table salt.
Liter of water.

Before salting freshly frozen pink salmon, it is left for a short time in the lower compartment of the refrigerator. The slightly thawed carcass is freed from the skin, head and ridge, and then cut into pieces and placed in a jar. The fish prepared in this way is poured with chilled brine and left for half an hour. After the designated time has passed, the pieces of pink salmon are removed from the liquid, blotted with paper towels, placed in a hermetically sealed container and put in the refrigerator. After five hours, the salted fish can be served.

Salted pink salmon with white pepper and herbs

Using the technology described below, a very aromatic snack is obtained that will be a wonderful decoration for any holiday. Like many other pink salmon recipes, this option involves the use of a specific food set. Therefore, before starting the process, be sure to make sure that you have in your home:

2.5 tablespoons of salt.
Pink salmon carcass.
A teaspoon of freshly ground white pepper.
A bunch of dill.
A tablespoon of fine crystalline sugar.

After thawing, the carcass is washed, dried, filleted and cut into approximately equal pieces, the width of which is about three centimeters. Each of them is thoroughly rubbed with salt, sugar and white pepper, sprinkled with chopped dill, wrapped in cling film and put in the refrigerator for a day.

Creamy soup

This first dish of freshly frozen pink salmon is equally suitable for both adult and children's diets. Therefore, it can be easily served for a family dinner. To cook such a tasty and healthy soup, you will need:

500 grams of pink salmon fillet.
200 milliliters of not too heavy cream.
50 grams of any hard cheese.
3 potatoes.
A clove of garlic.
Half a bunch of dill and green onions.
Salt, ground pepper, vegetable oil and lemon juice.

Place diced potatoes into a saucepan filled with 1.5 liters of boiling water. After a few minutes, sautéed onions and fried carrots are added. As soon as the vegetables are completely ready, put pieces of fish fillet into a common saucepan and boil everything together for five minutes. Then the future soup is crushed using a blender, combined with cream, chopped onion and dill. All this is added with salt, brought to a boil and removed from the stove. Before serving, it is generously sprinkled with cheese shavings.

Fish soup with tomatoes

This recipe will certainly interest young housewives who want to diversify their family menu. To cook a delicious and healthy soup from fresh frozen pink salmon for lunch, you will need:

150 grams of carrots.
Half a kilo of potatoes.
300 grams of ripe tomatoes.
500 milliliters 20% cream.
300 grams of frozen pink salmon fillet.
Large onion.
Salt, fresh herbs, aromatic spices and vegetable oil.

Washed vegetables are peeled and chopped. Then onions, carrots and tomatoes are fried in heated vegetable fat, poured with a liter of water, brought to a boil and simmered until soft. Then put the diced potatoes into a common saucepan and cook everything together for seven minutes. Then carefully place pieces of thawed pink salmon into the boiling broth, salt, spices and cream. The soup is left to simmer until the potatoes are soft, then removed from the stove and left to steep under the lid for at least twenty minutes. Before serving, it is sprinkled with chopped herbs and poured into plates.

Fried pink salmon with onions

Fish made using the method described below goes well with mashed potatoes. Therefore, it is optimal for a family dinner. To prepare it you will need:

Half a kilo of pink salmon.
200 milliliters of not too fatty sour cream.
2 onions.
50 grams of cheese.
Vegetable oil (for frying).
Salt and any spices (to taste).

Before frying freshly frozen pink salmon, it is kept in the lower compartment of the refrigerator, washed, peeled and cut into portions. Then it is salted, sprinkled with seasonings and left for at least an hour. The marinated fish is fried in heated vegetable oil, and then combined with sour cream and pre-brown onion half rings. All this is generously sprinkled with cheese shavings and simmered over low heat for fifteen minutes.

Fish in batter

This recipe will certainly interest those who are trying to learn how to cook juicy pink salmon. Fish made using it goes well with fresh vegetable salads and soft bread. To create it you will need:

800 grams of pink salmon.
3 large spoons of milk.
150 grams of flour.
A teaspoon of salt.
Fresh egg.
Vegetable oil and ground pepper.

Thawed and washed fish are dried with paper towels and cut into portions. Then it is salted, peppered and dipped in a batter consisting of flour, milk and beaten egg. The pieces prepared in this way are sent to heated vegetable oil and fried until golden brown.

Layer cake

This recipe is unique in that it involves using ready-made dough. Therefore, it should be appreciated by working women who want to pamper their loved ones with fragrant homemade baked goods. To make a layer cake from fresh frozen pink salmon, you will need:

100 grams of good processed cheese.
Half a kilo of store-bought dough.
300 grams of pink salmon fillet.
100 milliliters 20% cream.
3 eggs.
½ teaspoon ground nutmeg.
Flour, salt, spices and herbs.

The first thing you need to do is fish. It is defrosted, washed, cut into small pieces and left to marinate in seasonings. The thawed dough is rolled out into a thin layer and placed in a mold, not forgetting to make neat sides and pierce with a fork. Then it is briefly sent to a preheated oven and lightly browned. After ten minutes, the base for the future pie is removed from the oven and cooled. It is sprinkled with half of the available chopped dill and marinated fish on top. The whole thing is topped with pieces of melted cheese and topped with a sauce made from beaten eggs, cream, a tablespoon of flour, salt, pepper and nutmeg. The resulting semi-finished product is decorated with the remaining dill and sent for heat treatment. Bake the product at 180 degrees for no more than twenty-five minutes.

Fish with vegetables in the oven

For those who still haven’t decided what to cook from freshly frozen pink salmon, we can recommend another interesting dish. It turns out to be extremely tender and juicy. Plus, it has a very presentable appearance and can decorate any holiday. To create it you will need:

A kilo of frozen pink salmon.
2 large tomatoes.
3 small onions.
A whole lemon.
Large sweet pepper.
3 large spoons of mayonnaise and vegetable oil.
180 grams of good hard cheese.
A quarter stick of butter.
Salt and aromatic spices.

The pre-thawed and washed carcass is cut into fillets, carefully removing all the bones, and cut into portions. The fish prepared using this method is salted, sprinkled with seasonings, poured with freshly squeezed lemon juice and left for at least half an hour. At the end of the designated time, the pieces are placed on a greased baking sheet. Onion fried in butter, bell pepper and tomato slices are placed on top. All this is greased with mayonnaise and placed in a preheated oven. Bake pink salmon with vegetables at two hundred degrees for half an hour. Ten minutes before the end of heat treatment, sprinkle the fish with cheese shavings.

In terms of nutritional value, pink salmon is not much inferior to its expensive relatives, and the taste of dishes prepared from it is most often excellent. One of the most popular dishes is pink salmon baked in the oven. It’s not difficult to prepare it this way, but it turns out tasty and appetizing.

Cooking features

Baking pink salmon in the oven requires knowledge of some subtleties, otherwise the finished dish may not turn out juicy enough.

The main secret lies in choosing the pink salmon itself. The fresher it is, the tastier the dish made from it will be. It is best to bake pink salmon that has not been frozen, but it is not always possible to purchase one. You can also use frozen fish for baking, but you need to defrost it slowly before cooking, preferably in the refrigerator.
Pink salmon is not the juiciest fish. To prevent it from becoming dry and tough when baking, it is pre-marinated, and when baking, fatty sauces are used. Baking in foil reduces the risk of drying out the fish, but the cooking time should not be exceeded in any case.
Pink salmon can be baked whole, in steaks, or as fillets - it all depends on the recipe chosen. If you do not plan to bake pink salmon whole, you can purchase ready-made fillets. However, if you make the fillet yourself, it will cost less. The main thing is to master the technique of primary processing and cutting of fish, to work with gloves using a knife with a sharp blade.

Certain features of the technological process for baking pink salmon may depend on the chosen recipe.

Whole baked pink salmon

pink salmon – 1.5 kg;
butter – 100 g;
onions – 75 g;
lemon juice – 20 ml;
mayonnaise – 0.2 l;
watercress – 50 g;
spinach – 100 g;
parsley – 50 g;
wine vinegar (3%) – 10 ml;
salt, ground black pepper - to taste.

Cooking method:

Clean the pink salmon with a special knife, gut it, cut off its fins and head, wash the carcass well and dry with a kitchen towel. Make transverse cuts at a distance of 2 cm from each other.
Salt and pepper the fish inside and out.
Peel the onion and cut it into thin half rings.
Cut the cold butter into thin pieces. Insert pieces of butter into the cuts and place the rest in the belly. Put the onion there too.
Grind the greens, first cutting them into small pieces, then mixing them with a blender. Add vinegar, mayonnaise, lemon juice. Blend everything together in a blender until you get a smooth green sauce.
Coat pink salmon with sauce on all sides.
Wrap the fish in foil and place on a baking sheet.
Place the baking sheet in an oven preheated to 200 degrees. Bake for 35 minutes.

Whole baked pink salmon looks like a banquet dish. It can also be served whole, placed on a beautiful dish, decorated with thin slices of lemon.

Pink salmon baked in the oven with vegetables

pink salmon fillet – 0.5 kg;
bell pepper – 0.4 kg;
tomatoes – 0.2 kg;
onion – 100 g;
carrots – 100 g;
hot capsicum (optional) – 25 g;
fresh parsley – 50 g;
vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Wash pink salmon fillet in running water, dry with a napkin, rub with pepper and salt.
Peel the carrots and grate coarsely.
Cut the peeled onion into small pieces.
Remove the seeds from the bell pepper, wash the pepper, cut lengthwise into 4 pieces, cut them into thin strips.
If you like spicy dishes, then cut half a hot pepper into thin strips.
Finely chop the parsley with a knife.
Wash the tomatoes and dry them. Using a very sharp knife, cut the tomatoes into thin slices.
Heat the oil in a frying pan and put the onion in it. Fry for 5 minutes.
Add carrots and fry for another 5 minutes.
Add pepper to the onions and carrots (including hot pepper, if you are using it). Fry everything together, stirring, for 10 minutes.
Grease a baking dish with oil and place pink salmon fillets in it.
Cover the fish with vegetable frying.
Place tomato slices on top.
Preheat the oven to 200 degrees. Send the form with the fish into it, after covering it with foil or a lid. Bake for 25 minutes.

You can serve pink salmon prepared according to this recipe without a side dish, although with potatoes or rice the dish will not only be more satisfying, but also tastier.

Pink salmon baked in foil

pink salmon or steaks – 0.8-1 kg;
sour cream – 0.5 l;
onions – 0.2 l;
complex seasoning for fish - to taste.

Cooking method:

Wash the fish, clean it, gut it, cut it into portions. If desired, you can use ready-made steaks.
Sprinkle pieces of pink salmon with complex seasoning for preparing fish dishes. Leave to marinate in it for half an hour.
Peel the onion and cut into small rings. If the onion is large, then it is better to cut it into half rings.
Prepare pieces of foil according to the number of steaks. Place a spoonful of sour cream in the center of each piece.
Place pink salmon steaks on pieces of foil. Sprinkle them with onion rings and cover with the remaining sour cream.
Pack each steak well in foil.
Place pink salmon in foil on a baking sheet and place it in an oven preheated to 200 degrees. In half an hour the dish will be ready - you can take it out.

Pink salmon baked in foil with sour cream turns out very tender and juicy. It is served with a vegetable side dish.

Pink salmon baked in foil with vegetables and cheese

pink salmon steaks – 0.8 kg;
carrots – 100 g;
onions – 100 g;
tomatoes – 0.3 kg;
cheese – 150 g;
lemon – 0.5 pcs.;
vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Wash pink salmon steaks and dry with a towel.
Season with salt and pepper, sprinkle lemon juice on both sides and leave for 15 minutes.
Cut the cheese into thin slices.
Wash the tomatoes and cut into thin slices.
Peel the onion and cut it into small pieces.
Peel the carrots and grate them coarsely.
Fry onions and carrots in heated oil in a frying pan.
Cut the foil into pieces large enough to wrap a steak in each piece.
Place a little roasted vegetable on each sheet of foil.
Place the steak on the vegetable bed.
Cover the steaks with tomato slices.
Preheat the oven to 200 degrees.
Wrap pink salmon in foil, place on a baking sheet and place in the oven for 20 minutes.
Unfold the foil and place the cheese slices on top. and continue baking for another 10 minutes.

Using a similar recipe, you can prepare pink salmon fillet. If you are preparing fillet, you can bake it not only in portions in foil, but also in a mold.

Pink salmon baked with carrots and garlic

pink salmon steaks – 0.8 kg;
carrots – 100 g;
lemon – 0.5 pcs.;
garlic – 2 cloves;
onions – 100 g;
mayonnaise – 100 ml;
vegetable oil – 20 ml;
butter – 100 g;
salt, seasonings - to taste.

Cooking method:

Marinate the prepared pink salmon steaks for 15 minutes in salt, seasonings and lemon juice.
Finely chop the garlic.
Grate the carrots.
Cut the onion into thin half rings.
Cut the foil into pieces of the desired size, grease with vegetable oil.
Place a piece of pink salmon on each sheet of foil.
Place a piece of cold butter on the fish, cover with vegetables and wrap completely in foil.
Place the foil with the fish on a baking sheet and place it in an oven preheated to 200 degrees. Bake the fish for 30 minutes.

Fish prepared according to this recipe turns out tender and aromatic.

Pink salmon baked in the oven is an inexpensive dish, and it doesn’t take much time to prepare. However, in taste and appearance it is excellent.

Ingredients:

1 fish carcass per 1.5 kg;
2 tbsp. l. table salt;
2 tbsp. l. granulated sugar;
3.5 tbsp. l. refined oil.

Thoroughly gut the fish carcass and rinse with ice-cold running water. Remove the head with a sharp knife. Make a neat, even cut along the ridge. Remove bones. Leave the skin on. Cut the remaining fillet into portions. You can see how to cut videos correctly in thematic videos. Mix granulated sugar and salt.

Place the fish slices on a flat plate in a single layer. All pieces should be located at some distance from each other. Sprinkle pink salmon with a mixture of sugar and salt.

Send the container with fish pieces to a cold place for 30 hours. Drain off the released liquid and dry all the slices well with paper towels. Pour refined oil over parts of pink salmon. In this form, store it in a cool place for no longer than 8 days.

Lightly salted pink salmon

Salad with salted pink salmon

Ingredients:

1.5 pcs. salted pink salmon fillet;
1 large fleshy tomato;
1 small purple onion;
3 tbsp. l. classic mayonnaise;
freshly ground black pepper to taste.

Peel the purple onion, rinse it, and chop it into thin half rings. Cut the tomato with the skin into medium pieces.

If necessary, remove salted fish fillets from bones and skin. Cut it into small pieces. It is best to use salted fish yourself.

Combine the prepared components. Season the salad with classic mayonnaise mixed with ground pepper. If necessary, add salt to the appetizer, but usually there is enough salt in it from the fish.

This recipe will allow you to quickly and easily prepare an original salad at home. You can serve it to the table immediately (without prior infusion).

Salad with salted pink salmon

Potato salad with smoked pink salmon

Potato salad with fish

Ingredients:

5 large potatoes;
2 large pickled cucumbers;
330 g smoked pink salmon;
4 pre-boiled eggs;
1 onion;
1 tsp. table vinegar;
mayonnaise on quail eggs;
salt to taste.

Prepare the onion:

Peel and rinse the vegetable.
Cut into thin rings.
Pour in a mixture of a small amount of water and vinegar.
Leave for a quarter of an hour.

Boil potato tubers in advance until soft. Cool, remove the peel. Grate the vegetables on a coarse grater. Place the first layer on a flat dish. Mix mayonnaise with salt. Cover the resulting sauce with a layer of potatoes.

Divide the cooled eggs into components. Rub coarsely separately. Combine the chopped whites with the sauce and spread on the salad in a second layer.

Squeeze out excess liquid from pickled onions. Place on eggs. Sprinkle coarsely grated pickled cucumbers with salted mayonnaise on top.

Use a fork to separate the smoked fish into small pieces. Remove all the small bones from it and mix with the sauce. Place the pieces on top of the pickled cucumbers.

Scatter in the crumbled yolks last. Decorate the appetizer to your liking and let it steep in a cool place.

Canned pink salmon appetizer

Ingredients:

230 g canned fish;
2 tbsp. l. classic mayonnaise;
70 g fresh celery (stems);
40 g fresh green onions;
1 small onion;
½ large fleshy tomato;
fine salt;
pepper mixture.

Fishing:

Place canned pink salmon on a plate.
Drain all liquid from it.
Mash with a fork.
In the process, remove all even the smallest seeds.
Place pink salmon in a salad bowl.

Peel the onion and chop into cubes. Chop the celery stalks into small pieces. Finely chop the green onions. Cut the tomato with the skin into medium pieces.

Mix all prepared ingredients. Salt and pepper the resulting appetizer. Season it with classic mayonnaise. This salad is delicious served not only in the traditional way, but also on saltine crackers or in waffle tartlets.

Dietary fish cutlets

Ingredients:

530 g fresh frozen pink salmon;
140 g of white day-old bread;
60 ml water;
2 small onions;
90 g lard;
1 large egg;
40 g sifted wheat flour;
1 tsp. granulated sugar;
2 tsp. butter;
fine salt;
ground pepper.

Clean the fish from all excess and rinse. Cut the remaining fillet into medium pieces. Pour the removed bones and the severed head with a small amount of water and cook.

Together with coarsely chopped onions and lard, place the fillet in a blender. Turn all ingredients into homogeneous minced meat.

Add salt, sugar, and the contents of a raw egg to the resulting mass. Mix all products well. Form small oval cutlets. Fry them in melted butter until deliciously golden brown.

Pour the prepared fish broth into a thick-walled bowl. Place the finished cutlets in it and place them in the oven for half an hour at medium temperature. This unusual technology for preparing cutlets will make them especially tender and soft. Serve the dish with warm boiled rice.

Tender fish cutlets

Pink salmon in bread

Ingredients:

1 carcass of fresh frozen fish (about 1 kg);
350 g gray bread;
330 g fresh tomatoes;
80 ml vegetable oil;
60 ml soy sauce;
salt;
freshly ground black pepper.

Defrost the fish, cut crosswise into a layer. Carefully remove the spine and remove the seeds. Cover pink salmon with salt and black pepper. Drizzle with soy sauce.

Place 4 pieces of gray bread on the grill. They still have the same number of slices. Place the fish on the bread. Cover it with thin slices of tomatoes. Drizzle the ingredients with vegetable oil on top. Place the remaining bread pieces.

Bake the dish in a preheated oven for half an hour. A temperature of 170 degrees will be sufficient. Place a large mold under the grill to collect the fish juice.

Cut the finished dish into pieces. Serve directly in bread with any side dish or assorted pickled vegetables.

Fish pie

Ingredients:

270 g fat sour cream;
230 g classic mayonnaise;
1 can of canned pink salmon in its own juice;
3 boiled and 3 raw eggs;
1 tbsp. with a heap of first-grade flour;
½ tsp. slaked soda;
1 pinch of coarse salt;
a bunch of green onions.

Pour the contents of the raw eggs into the bowl. Add salt. Lightly beat the eggs until light foam appears. Add soda. Sift first-grade flour into these ingredients. Stir sour cream and mayonnaise into the dough base. The result will be a runny dough. You can flavor it with any of your favorite spices to taste.

Drain all the liquid from a can of canned fish. Get rid of its contents even from the smallest bones. Mash well with a fork. Finely chop the boiled eggs. Wash the green onions, dry and chop as desired.

Line a round mold with a diameter of 25 cm with oiled parchment. Pour half of the dough into it. Spread the filling of fish, eggs and onions on top. Add the remaining dough.

Preheat the oven to 190 degrees. Send fish pie there. Bake it until beautifully golden brown. Before serving, cool, cut into pieces and top with homemade sour cream.

Tsarsky roll with pink salmon

Ingredients:

230 g lightly salted pink salmon;
3 potatoes;
2 carrots;
3 eggs;
120 g olive mayonnaise;
coarse salt to taste.

Boil all the necessary ingredients - eggs and root vegetables until tender. Grind the cooled potatoes using a grater with the largest divisions. Do the same with eggs and carrots. Mix these ingredients, salt them to taste, and season with olive mayonnaise.

Cut red salted fish into thin slices. If necessary, remove the remaining seeds.

Spread parchment paper on the table. Place the resulting salad of vegetables and eggs on it. Rub it down well with your hands.

Distribute thin fish pieces on top. Carefully roll the roll using a sheet of parchment. Cover the workpiece with film and refrigerate for a couple of hours. Cut the finished appetizer and serve.

Cheese soufflé with fish

Ingredients:

550 g pink salmon fillet;
3 large eggs;
4 tbsp. l. butter;
70 g semi-hard cheese;
salt;
pepper;
lemon juice.

Remove the skin from the fillet. Cut into small strips. The optimal width for them is 2.5 - 3 cm. Mix salt and pepper and cover the fish with them. Sprinkle the pink salmon with a small amount of freshly squeezed lemon juice on top and leave it like that for half an hour.

Roll the prepared fish pieces into tubes and fry in melted butter until half cooked. Enough 4 - 5 minutes on each side of the workpiece.

Grease suitable baking pans with the remaining oil. Place a slice of prepared fish in each.

Grate the semi-hard cheese very finely. Divide the eggs into components. Lightly add salt to the whites and beat until they form a fluffy, strong foam. Grind the chopped cheese with the yolks. Gently fold fluffy whites into this mixture. Spoon it into the molds with the fish.

Bake the dish in a very hot oven for a quarter of an hour. Serve as a hot or cold appetizer.

Pink salmon "Festive"

Ingredients:

1 fish carcass;
½ onion;
2 garlic cloves;
3 tbsp. l. soy sauce;
1 pinch of fish seasoning mixture;
3 tbsp. l. light mayonnaise;
2 eggs;
120 ml highly carbonated mineral water;
1.5 tbsp. l. flour;
60 g cheese;
fat for greasing the mold;
salt.

Cut the head off the fish carcass. Remove fins, tail and other unnecessary parts. Cut the rest of the carcass into small pieces. Transfer to a deep bowl.

Place small strips of raw onion on top of the fish slices. Send all the crushed garlic to them. Pour in soy sauce. Add spices, mayonnaise, and salt if necessary. Mix the ingredients with your hands. Pour in the soda. Place the container with all its contents in the cold for several hours.

Prepare muffin tins - grease them with any fat. Place a fish piece in each along with onion and a small amount of marinade.

Separately, beat eggs with salt. Add flour and very finely grated cheese. Pour the resulting mixture over the fish in the molds. Bake the dish in a well-heated oven for 25 minutes. Serve for dinner with mashed potatoes or other suitable hot side dish.

Don’t be surprised if many of your friends or acquaintances ask you whether you know how to cook pink salmon.

After all, pink salmon is one of the few most popular fish in the former Soviet Union, which even then was the basis of many budget and, mind you, inexpensive fish dishes. In addition, pink salmon has been eaten all over the world since ancient times. Therefore, it is no wonder that you will also be interested in learning how to cook delicious pink salmon. Fish still has an affordable price. It is beneficial to prepare any dishes from it, as it is very tasty and has few bones. They eat pink salmon, fried, baked, boiled; many people like this fish raw (remember how popular Japanese fish rolls, especially pink salmon, have become in recent years).

In this article we will kindly provide you with the best recipes for how to cook pink salmon. We will also tell you in more detail how to cook delicious pink salmon so that it is both juicy and healthy overnight.

So, what to do and how to cook juicy pink salmon. Now the most common and most popular method is marinating pink salmon with mayonnaise, lemon juice and finely chopped onion. Before cooking pink salmon, the dish must be marinated immediately before cooking, for a couple of hours. Another secret to how to cook pink salmon deliciously is to soak it in lemon juice for several hours. Appetizing, soft, juicy pink salmon is obtained even if you set the fish aside to soak in olive oil for several hours just before roasting it in the oven, or you can soak it in vegetable oil.

It is recommended to bake pink salmon mainly in foil in the oven. You can also fry it, although it will not be as juicy, a little dry and not as appetizing in appearance as in the oven. We think each of you knows how to cook pink salmon in a frying pan. Apart from spices, flour or breadcrumbs, nothing else is needed for the fish. Yes, do not forget that it is better to fry pink salmon with the skin. So you definitely won’t get it dry. How to cook pink salmon deliciously so that it has a more exotic look and taste. Sprinkle it generously with orange juice while frying.

Remember that pink salmon is a red salmon fish. This means that this fish is noble, although, as we wrote, it is by no means expensive. And considering how beneficial it is for the body, it is especially good to take it for patients with blood and liver diseases (any red food is useful for those who have low hemoglobin or liver problems).

To eliminate the lack of juiciness of pink salmon, we will tell you one secret on how to cook pink salmon fish. Just cook this fish surrounded by a lot of juicy vegetables, and the more there are, the better. One of the best and most proven cooking methods is pink salmon, baked in foil and oven. Therefore, we will tell you in more detail how to cook pink salmon in foil.

Baked pink salmon in foil in the oven

Despite the fact that pink salmon’s meat is naturally dry, it can turn out not only tasty, very juicy and aromatic, but also tender and refined. The main thing here is to know how to cook pink salmon in foil. Many housewives use recipes for how to cook pink salmon baked in the oven. How to cook pink salmon, recipe, photo for you!

Ingredients:

pink salmon fillet – 300 grams;

onion – 1 pc.;

hard Parmesan cheese – 80 grams;

mayonnaise - seventy grams;

vegetable oil;

any greens;

seasoning for fish.

Cooking recipe:

How to cook pink salmon, recipe. First prepare the fish for baking. To do this, rinse the pink salmon fillet thoroughly in running cold water, add salt, add a little black pepper, and generously coat the top of the fish with mayonnaise. Carefully place the foil on a baking sheet, top it with pink salmon, sprinkled with herbs and pre-grated coarse cheese. Wrap the edges of the foil, pour a little water into the foil (30 grams will be enough) and immediately put it in the oven. The dish takes half an hour to prepare and is always served hot. Vegetables and potatoes go well as a side dish.

How to cook pink salmon in the oven

How to cook pink salmon in the oven so that it turns out tender and juicy, as well as festive and tasty. By the way, even when cold, pink salmon fish, aromatic and delicious, baked in the oven will be tasty, so it can pass for an appetizer on a holiday table. This fish dish is not entirely suitable for today, when Lent has begun, since it contains mayonnaise and cheese. You can replace regular mayonnaise with lean mayonnaise and not add hard cheese if you are on a strict fast. Tomatoes can be marinated and not large in size. Cut the tomatoes in advance and serve separately. New Year is coming very soon, so this baked pink salmon is just in time.

Ingredients:

one large pink salmon,

2 tomatoes and onions,

a little pepper, salt,

for fish, spices, if you like, and herbs.

Cooking recipe:

How to cook pink salmon. First, take care of the fish, or rather, prepare the pink salmon fillet; we explain how to prepare it in detail. Defrost the fish purchased in advance, remove scales with a knife, and wash it. Then cut the pink salmon along the ridge, separate one side of the fish from the bones, then the other, check with your fingers and try to remove the small bones of the fish. Here you have a pink salmon fillet with skin.

Place aluminum foil on a baking sheet. It’s nice to lay out pieces of pink salmon on foil, but it’s better skin side down. Place peeled and finely chopped onion on the fish. Generously coat the onion with mayonnaise.

Next, make sides from the edges of the foil. Very carefully pour the hot fish broth into the foil so that between the pieces of pink salmon the bottom is completely covered with a thin layer. If there is no broth, then just pour hot water into it. Place the fish in the oven, up to 180 degrees and no less heated, for about twenty minutes.

As soon as twenty minutes have passed, take out the pink salmon and place a slice of tomato on each piece, grate the hard cheese on top of the fish and put it back in the oven so that the cheese melts a little. You can serve potatoes as a side dish and sprinkle the fish with herbs. Now you know how to cook pink salmon. We tried to familiarize you with the photo and recipe in detail.

How to make pink salmon soup

Soup is an indispensable dish for every person. And a tender soup made from pink salmon on the dinner table will become not only an obligatory addition to a hearty and satisfying lunch, but, perhaps, your favorite.

Still wondering how to make pink salmon soup? It's simple. By buying the minimum amount of food you need, you will always have on the table not only an appetizing, delicious and tasty dish, but also a very healthy one. Pink salmon soup, we are sure, will please every member of your family. In addition, at first, ever-busy housewives may even be surprised by the simplicity and speed with which this fish soup is prepared. How to cook pink salmon soup so that both your family and guests will like it, what you need to make the soup light and nutritious, allowing you to satisfy your hunger for a long time and lift your spirits from eating such a tasty, nutritious fish soup.

Ingredients:

pink salmon – 1 kg;

pipe cleaners - a couple of pieces;

1 onion and 1 carrot;

black peppercorns – 5 pcs.;

potatoes - 2 medium tubers;

bay leaf - three pieces;

salt, herbs.

Cooking recipe:

How to make pink salmon soup. Recipe. First, as with other recipes, clean the pink salmon from all the entrails, bones and head. Set the head and bones aside. Do the same with pipe cleaners. Boil broth from the ruffs, previously cleaned of entrails, in a separate pan. To prevent the pipe cleaners from falling apart, tie them together and place them in cheesecloth; in this form, cook broth from them, which, literally after 15 minutes, will immediately need to be strained. Place the bones and head of the pink salmon in cheesecloth (don’t forget to remove the gills from the head), and cook the broth for another fifteen minutes. Then strain the broth again and put it on the fire.

Meanwhile, take care of the pink salmon. Throw fish fillet, one onion, fish caviar, chopped potatoes into small cubes, and all the dill together with the stems into the broth. Pink salmon soup is not salted immediately, but 5 minutes before it is ready. At the same time, peppercorns and bay leaves should be added to the fish soup. So, only after you add all the ingredients to the broth, boil them for another seven minutes. With the lid closed, let the pink salmon soup brew for 10 minutes. Try it, the taste of this fish soup is simply excellent!

How to cook pink salmon cutlets

This recipe for how to cook pink salmon cutlets with photos will not seem inaccessible even to a young housewife who is new to the kitchen, since we tried to describe the recipe so clearly, it explains how to cook pink salmon cutlets

at home, that even a thirteen-year-old teenager can figure it out. However, this recipe of ours will also be useful to culinary gurus, as they will be able to prepare fish cutlets in a more original and tasteful way.

Ingredients:

pink salmon – 1 kilogram,
2 medium onions,
bacon, lard or brisket - 200 grams,
white loaf without crusts – 150 grams,
chicken egg,
milk,
garlic – 3 cloves,
frying oil,
wheat flour or breadcrumbs,
salt and pepper to taste.

Cooking recipe:

How to cook pink salmon cutlets. If you purchased frozen pink salmon in a store, and this is the type of fish you get most often, then you need to remove it from the freezer in advance if you decide to make cutlets out of it. Clean the thawed fish well, wash it, dry it, carefully remove the flesh from the bones and cut it into small pieces. Don’t throw away the fish bones; as you can see, they make excellent fish soup.

Soak white loaf pieces in milk. Take a meat grinder and pass through it a loaf, squeezed from milk, pink salmon fillet, lard or bacon, cut into slices, garlic and onion. If you have fresh herbs, you can add them to minced fish. Add chicken egg, black pepper, salt. Knead the resulting minced meat thoroughly. In appearance it should look more magnificent and be plastic.

From minced meat, as usual, we make beautiful cutlets, roll them in breadcrumbs, if you have them, but you can also in flour and put them in a frying pan with oil, well heated. The fish cutlets are fried between medium and high heat until golden brown. Fry for two minutes on both sides, this time will be enough for the minced meat to “seize” on all sides, then reduce the heat to low and finish frying under the lid. This applies to large cutlets. With this frying method, you will get fish cutlets that are juicy and tasty on the inside.

How to cook pink salmon with potatoes

If you cook pink salmon in the oven in the usual way, then don’t be surprised that it will turn out a little dry. And knowing already how to cook pink salmon with potatoes, the fish will definitely not be fish soup, but quite the opposite, aromatic and juicy. All this is thanks to baking pink salmon with vegetables, which are used as a side dish in this dish.

Ingredients:

sunflower oil – 50 grams,

fresh frozen pink salmon,

carrots and onions – 2 pieces,

lemon-1/2 pieces,

hard cheese - 150 grams,

potatoes - one and a half kilograms,

a mixture of ground peppers and table salt.

Cooking recipe:

How to cook pink salmon with potatoes. As we already wrote, defrost the pink salmon, but not completely, so you can easily clean it by separating the fish fillets from the bones. Meat that has slightly melted is easier to separate from the bones.

The next stage is vegetables, with them you will bake pink salmon fish in the oven. Grate the carrots and cut the onion into rings. Fry the vegetables in oil until they acquire a beautiful golden color, add a little salt. Peel the potatoes, put them in a saucepan, add water and put on the fire to cook. The potatoes are cooked after baking for 15 minutes; they should not be mushy, but only half cooked. If fish is baked in the oven at the same time as raw potatoes, then there is a high probability that the potatoes will not be baked enough and the fish will turn out dry.

Cut the potatoes into equal slices, place them in a mold, pour a little vegetable oil on them, and don’t forget to sprinkle the potatoes with pepper and salt. Place the pan in the oven, naturally preheated.

While the potatoes are baking, separate the fish fillets from the bones, also add pepper and salt. Place lemon slices on the fish fillet. Then fried vegetables in a thin layer. As usual, sprinkle grated cheese on top of the vegetables. Remember. That at the moment when you place the pink salmon fillet on the potatoes, it should be soft, half cooked. Estimate that it will take 20 minutes to cook the fish in the oven.

How to cook pink salmon in a slow cooker

Everyone knows the benefits of pink salmon - numerous vitamins, iodine, phosphorus, proteins, omega-3 acids, which are designed to reduce the risk of cardiac diseases and significantly reduce cholesterol levels. Therefore, in order for all these vitamins and minerals in pink salmon to remain in maximum quantities, it is better to cook dishes from it in a slow cooker.

Today we’ll tell you a great recipe on how to cook pink salmon in a slow cooker. If someone considers pink salmon to be dry fish, then this does not apply to this recipe. All you have to do is learn how to cook pink salmon in sour cream. After all, it is the filling of sour cream and eggs that will make the fish soft and juicy, and potatoes, like a vegetable, will become a pleasant, gentle addition for it.

Ingredients:

1 pink salmon,

4 medium potatoes,

2 carrots,

4 tablespoons of kefir or sour cream,

100 grams of hard Parmesan cheese,

spices to taste and salt.

Cooking recipe:

To ensure that you get a very tender dish, we will reveal the secret of how to cook pink salmon with sour cream. Place the sliced potatoes into thin slices into a multi-cooker bowl. To prepare this dish, you do not need to pour oil into the slow cooker. Salt the potatoes, place the pink salmon fillet on it, sprinkle the fish with grated carrots. Pour a glass of water.

Turn on the “Steam” mode in the multicooker for twenty minutes. You now have time to prepare the next ingredients for the dish. In a separate bowl, beat two chicken eggs with sour cream or kefir (4 tablespoons). Grate Parmesan cheese.

As soon as you hear the signal, fill the pink salmon with potatoes with eggs beaten with sour cream and grated cheese. Set the multicooker to baking mode for half an hour. After the signal, let the pink salmon with potatoes stand for a while in the thicket.

How to cook pink salmon caviar

Those who come to the fish store to choose pink salmon, most of them buy the carcass, not the fillet. The reason is that the buyer has the opportunity to get delicious red fish along with caviar - a valuable and healthy nutritious product that contains all sorts of substances that are very necessary for the body. They also love caviar because it is so tasty. And how you want to enjoy it at any time of the year. It’s especially good when you know how to cook pink salmon caviar yourself. By the way, this is not at all difficult. You will have to tinker, but not all day!

Ingredients:

For 1 kilogram of caviar there is 1 kilogram of salt,

3 liters of water,

corn oil.

Equipment: cleaning grid, sieve.

Cooking recipe:

How to cook pink salmon caviar. If you intend to preserve pink salmon caviar for long-term storage, prepare glass jars for twisting. Rinse the caviar thoroughly. After this, you can start preparing brine - a salty, strong brine intended for pickling red caviar. Don't skimp on water, prepare more brine, more than you have available caviar.

To prepare the brine, take a kilogram of caviar per three liters of water, heat the water. Add one kilogram of salt before the water starts to boil. Once the brine boils, set it aside to cool to room temperature. While the brine is cooling, you need to free the pink salmon caviar from the film. To do this, find a lattice so that the size of its cells is 4 times larger than the size of the red eggs. Split the croissant, turn it inside out, place it with the caviar down on the grill, and wipe it very carefully. Do not press too hard to avoid damaging the calf.

Place the caviar in the brine. How long the caviar will remain in the brine depends on its maturity. It is better to taste the caviar after a couple of minutes so that you can determine the degree of readiness of the caviar by taste. 25 minutes is often enough for the caviar to remain in the brine. Then place it on a sieve to drain the liquid. Place the red caviar on a paper towel to dry a little, leave it for 2-3 hours. Grease the caviar with vegetable oil, put it in jars, and close everything with lids.

Bon appetit!