Salmon shish kebab the history of the dish. Salmon on the grill: cooking secrets

Barbecue frying is a real sacrament, consisting of important stages and the implementation of which must be approached with all responsibility. First you need to choose good meat, marinate it properly and evenly string it on skewers for better roasting, and then cook it on charcoal, avoiding burning and overdrying. As a result, a barbecue from a skilled craftsman becomes a true masterpiece.

However, there are barbecue recipes that even inexperienced cooks can try. We are talking about fish skewers and, in particular, salmon. Salmon meat itself is quite unpretentious. It would take almost no culinary talent to screw it up.

The fillet has an organic mild taste, which does not particularly need to be supplemented with spicy and fragrant marinades. The main thing is to follow the rule of three "P" - acidify, sweeten and salt. It is prepared literally in 15-20 minutes on well-burnt coals.

Salmon shish kebab goes well with side dishes of potatoes and rice, fresh and pickled vegetables. It can also be served as an independent dish, simply by adding lemon slices, herbs and any kind of unleavened bread.

How to cook salmon skewers is described below.

Salmon skewers with lemon

Delicate fish skewers in a lemon marinade.

List of ingredients:

• Lemon - 2 pcs.
• Salmon - 1 kg.
• Onion - 2 pcs.
• Vegetable oil - 80 ml.
• Whole coriander - 1 tsp
• Fresh dill - 30 g.
• Basil - 30 g.
• Mustard - 2 tsp
• Pepper.
• Salt.
• Sugar - 1 tsp
• Water - 300 ml.

Cooking method:

1. Cut the salmon carcass into identical pieces without skin and bones (the thick skin of the fish will shrink during frying and deform the pieces of the kebab).
2. Wash lemons well with soap and water to remove paraffin and preservatives. Grate the zest from two fruits in strips and quickly mix it with vegetable oil to preserve volatile aromatic substances.
3. It is better not to grate the zest with gruel, as it will be difficult to remove it from pieces of fish, and when frying, it can give bitterness.
4. Pour water and juice of two lemons into oil with zest, add salt, spices and sugar, put mustard.
5. Place the salmon in the marinade for 1 hour.
6. Thread onto skewers and grill over charcoal, turning frequently.
7. To get a richer taste, the marinade can be filtered, diluted a little and sprayed with fillets from a special sprayer or an ordinary plastic bottle with holes in the lid.
8. Serve with bread and garnish of your choice.

Spicy salmon skewers "A la naturel"

Spicy fish skewers in a spicy marinade.

List of ingredients:

• Salmon in a carcass - 1 pc.
• Small chili pepper - 1 pc.
• Allspice peas - 10-15 pcs.
• Vegetable oil - 100 ml.
• Water - 400 ml.
• Wine vinegar - 40 ml.
• Sugar - 1 tsp
• Salt.

Cooking method:

1. Cut the salmon carcass into equal pieces without coarse skin and large bones.
2. Chop a thin chili pepper into almost translucent rings.
3. Coarsely crush allspice (white, black) peppercorns in a mortar.
4. Mix together oil, chili, allspice, salt, water and wine vinegar.
5. Place the fish in the marinade for 30 minutes.
6. Thread tightly onto skewers, being careful not to leave pepper rings on the pieces. Grill over charcoal, turning frequently.
7. Serve with tortillas, unleavened bread and a side dish of your choice.

Salmon skewers in sour cream

Original shish kebab with fried creamy crust. You will need both skewers and a grill grate.

List of ingredients:

• Salmon carcass - 1 pc.
• Mustard - 2-3 tsp
• Sour cream - 200 g.
• Salt.
• Mayonnaise - 150-200 g.
• Pepper.
• Dried dill to taste.
• Wheat flour - 2-3 tsp
• Garlic - 6 pcs.
• Large onion - 2 pcs.
• Vegetable oil - 20 ml.
• Curry powder - to taste.

Cooking method:

1. Cut the salmon carcass in the same way as the two previous recipes.
2. Cut large onions into large rings.
3. Mix together wheat flour, sour cream, mustard, vegetable oil, dried dill, spices, crushed garlic and salt. It should make a very thick sauce.
4. Put fish pieces in a bowl, layering with onion rings and sour cream sauce.
5. Leave in the refrigerator for 4-6 hours.
6. Thread tightly onto skewers, leaving a layer of sauce. Grill over charcoal until browned evenly.
7. Fry the onion in the sauce separately on the grill. It is not necessary to string it on skewers, as it quickly burns and gives the fish an unpleasant bitterness.
8. Serve with baked (boiled) potatoes.

Salmon shish kebab is a wonderful dish that will be appreciated by both ordinary people and sophisticated gourmets. There are many recipes for this masterpiece. In this story, we will talk about how to cook salmon skewers.

Salmon itself is a very interesting product that has a unique taste. Therefore, it is not necessary to marinate it. To feel the original taste of fish, slightly seasoned with a light smoke, you need to fry it on a fire without any spices. Salmon is cut into steaks, about 2 cm thick (peel off the scales), sprinkled with salt and baked on coals. For this, it is best to use a grid. To give the fish a unique flavor, juniper twigs are thrown into the fire for smoke. To determine the degree of readiness of salmon, you need to take a toothpick, and then pierce the steak with it. If the fibers of the fish are reaching for the stick or remain on it, it has not yet been fried. If the puncture is clear and even, the salmon skewers are ready.

Ingredients: salmon (fillet) - 1 kg, garlic - 1 clove, half a small lemon, onion, olive oil - Art. l, dill, white pepper and salt. Rinse the salmon, remove the skin from it and remove the backbone. Then the fish is cut into pieces 4x5 cm (if the skewer is thin, you can make smaller pieces). If you plan to use a wire rack, then the fillet can be cut into larger pieces. Next, the fish is placed in an enameled container. Onion and lemon rings, chopped garlic, oil, pepper and salt are also added there. Everything is thoroughly mixed. The future salmon skewers should be left for 3 hours (cover). The fish is fried on very hot coals (it is necessary to extinguish the flame that occurs due to dripping fat). As soon as the salmon kebab becomes rosy on all sides, it is ready. The dish is garnished with dill and lemon slices.

For a pound of fish you will need: garlic - 2 cloves, mustard - 2 tbsp. l, dill, lemon juice - 1 tbsp. l, lemon zest - 1 tsp, half a bell pepper, onion - 2 pcs, pepper and salt. Salmon is cut into pieces under the skewer and placed in an enameled container. Lemon juice, zest, mustard, onion rings, chopped garlic, bell pepper and dill are also added there. Everything is salted and peppered to taste, and then mixed. The future salmon skewers are aged for one hour, and then fried on coals with onion and pepper rings. To prevent the fish from burning, the skewers need to be turned over more often.

Salmon in white wine

Ingredients: half a kilo of fillet, 150 g of dry white wine, sea salt, half a lemon, sesame seeds, 3 tbsp. l. olive oil, white pepper and fish seasoning. Salmon is cut into pieces under the skewer and placed in an enamel bowl. Lemon slices and other components of the marinade (except sesame) are also placed there. Everything is thoroughly mixed and put in the refrigerator for several hours. The fish is baked on coals until cooked and served sprinkled with sesame seeds, lemon wedge and white wine (always dry). Salmon marinated in this way has a very interesting taste. Bon appetit!

Hello everyone!

How's it going? The time of May gatherings in parks and trips to the country begins. Yes, and the weather is promised the most that neither is cool. It will be sunny and warm. At this time, I want to ride bicycles, play badminton, ...

We will talk about the latter. There will be a whole series of delicious marinade recipes and how to prepare them. And will open our series of salmon barbecue. Don't miss this tasty fish. After all, it has a lot of useful substances, trace elements and omega-3 fatty acids. And these acids just stand guard against cardiovascular diseases.

Traditionally, everything is prepared before frying fish in lemon, spices and salt. This is all, of course, delicious, but I want to try something new. Do you agree? And who is not afraid of appetizing experiments, we will gain new experience. And then eat and treat relatives and friends with fresh barbecue.

I also want to remind you, dear readers of my blog, that a free book about making money on the Internet on my blog is coming out very soon. For those who - keep your ears open. Because only their own will get this book! Stay tuned for the news, but for now let's start frying the delicious royal salmon!

The simplest and most delicious marinade for salmon on the grill

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

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

• In appearance, good salmon will be red, but not very bright in color. Too scarlet colors indicate that the fish were fed with tinted food. Is it useful, who knows?
• All bones and skin should fit snugly against the meat. And in any case, do not exfoliate.
• We connect the nose and sniff the carcass. If you notice even a drop of rotten smell, then bypass such a product.
• Pay attention to the veins, which should be pure white.
• When you press the carcass, the hole should immediately straighten up. This indicates the freshness of the product.
• Chilled fish should be no older than two weeks. It is no longer stored. Therefore, we carefully check the price tag.

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

We need 1 kg. salmon:

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

Cooking:

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

2. We chop the greens very finely on a kitchen board. Then you can crush it with your hands so that it gives all its aroma and smell.

Herbs and spices are always such a thing that someone loves one thing, and someone completely different. Although according to the recipe I indicated such seasonings, you can replace them with dill, parsley and even cilantro.

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

4. We put pieces of steaks there. Roll the whole thing well in the marinade and set aside for 30 minutes.

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

6. With well-hot coals, a tender fish does not cook for long. It is enough to fry until a light golden brown on both sides.

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

Bon appetit and picnic!

Cooking delicious skewers on skewers in the oven

If there is no barbecue or opportunities to go out into nature, then wooden skewers will always save. These sticks, pointed on one side, are sold at almost every turn. Worth buying and keeping. With the help of them, we will prepare an awesome barbecue in the oven.

We need:

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

I will not describe the process here. And I suggest you watch a short video. Everything is simple and clear! Ready-sir!

All liked it? Great skewers out? I'm sure you will and move on!

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

Maybe for someone this is not a new recipe. But I really liked the sauce when I found it. A delicious combination of sourness from lemon, salty taste and sweet honey won my heart. And I decided to recommend it to you too. I tried to marinate in it not only salmon, but also chicken. The chicken turned out delicious and delicious! So let's get new!

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

We need:

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

Cooking:

1. Pour soy sauce into a small bowl.

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

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

3. Stir everything with a fork or spoon.

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

5. Squeeze 30 milliliters of lemon juice into a cup.

6. Add ground garlic and lemon juice to the bowl. Pepper to your taste and mix again.

We marinate the fish for no more than half an hour and you can cook it right away.

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

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

Vegetables in the dish act as a side dish. At the same time, the fiber contained in them helps the meat to digest. So it's just the perfect lunch. And yes, it doesn't take long to cook.

We need:

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

Cooking:

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

2. Prepare all vegetables. Wash them with running water. Remove the skin from the onion and garlic.

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

4. Cut the onion into rings.

5. Pepper free from seeds and cut into cubes the size of salmon. We will do the same with zucchini.

6. Fill salmon fillet with lemon juice and olive oil. Top with salt, pepper and sprinkle with garlic. Stir gently to coat all the pieces in the sauce.

7. Set aside for 15-20 minutes.

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

A tender dish goes well with chilled white wine!

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

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

A wonderful version of the Caucasian fish on the grill

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

They did not bypass the royal fish. We will prepare the most delicious barbecue according to their national recipes on the grill and on the coals. How else? This is a Caucasian dish, wah!

We need:

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

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

Cooking:

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

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

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

4. Pour in the cream. You can tweak it a little more. Too much pepper, you think? But this is Caucasian cuisine and you can’t go anywhere without spiciness! Those who cannot, for various reasons, may simply not put it. The skewers will not become less tasty from this.

5. Grind dill, parsley and garlic in a blender. We also send them to the bowl.

6. Mix the whole mass and dip the pieces of fish there. Roll well in the marinade.

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

As you know, gourmets even pick coals from certain types of trees. Alder charcoal is perfect for barbecuing salmon.

8. We help ourselves with a poker or any iron stick so as not to burn our hands. When they burn out and just start to smolder, we put the grill with marinated fish pieces to fry.

9. Pre-lubricate the bars of the lattice with vegetable oil. This will keep the fish from sticking to them. If this is not taken care of in advance, then you can leave half the dish on the wire rack.

10. Gently arrange the pieces over the entire area of ​​the grate. Close the second lid and send to fry.

The dish is prepared quite quickly. To prevent burning, cook for 3 minutes and flip to the other side.

A ruddy fish will indicate the readiness of the dish. Oh, and she's delicious! My mouth is watering at the sight of this deliciousness!

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

Bon appetit everyone!

Video on how to cook salmon in an air grill

The multifunctional miracle stove air grill can replace a microwave oven, a toaster, a double boiler, a dryer and an oven. And as far as I know the owners of such a miracle machine, they all are overjoyed.

You can cook pizza in it, fry seeds, dry fruits and berries for the winter and much more. Including delicious skewers. I suggest you watch the savory recipe of the latter in this video.

Tell us about your experience below in the comments.

How delicious to marinate steaks with lime and chili pepper?

Love spicy? I'm in moderation, but my husband is very. Even on vacation in Thailand, he did not ask waiters like me "Know spicy"! That is, do not pepper!

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

We need:

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

Cooking:

1. We need a blender. Take it out and the bowl right away.

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

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

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

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

5. Rinse the parsley in a bowl. We cut it into large pieces and send it to the bowl. Now you can start the unit.

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

7. Gently lower the steaks. Drizzle a little of the marinade over them. Leave them to marinate before frying for 2 hours.

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

8. After an hour, turn the pieces over so that the other side marinates evenly. Salt before sending to the grill.

Barbecue, I'm sure you'll be satisfied. And we are moving on to the next no less tasty version of the marinade.

Pomegranate marinade for fish skewers

Any gourmet will tell you that there is no better narsharab pomegranate sauce for fish dishes and never will be. But this applies to ready meals. And here we consider the recipe for marinating meat in pomegranate juice itself.

The fish is the most tender and delicious in the world. Everyone licks their fingers and asks for more. But everything is easy to prepare.

We need:

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

Cooking:

1. Peel the onion from the husk and immediately cut into rings. You don’t need to wash it, otherwise all the delicious onion juice can be washed off. But it is very important when pickling the product!

2. Put it in a bowl.

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

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

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

6. We take a gauze and pour pomegranate seeds into the center. Squeeze the juice directly into the onion rings.

7. Add salt and spices as you wish and taste preferences. We mix the mass.

8. Fill the salmon with pomegranate dressing. We leave to marinate for 2 hours. Stir the pieces from time to time so that everything is evenly fed.

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

An interesting and quick recipe in an electric barbecue

We have already talked above about the convection oven and its benefits in the house. Since stocking up on all sorts of kitchen helpers, it will not be superfluous to buy an electric barbecue grill. She will feed you with a delicious dish in the winter, when it will be cold to go out into the countryside and start a picnic with a barbecue there.

And here on those and delicious fried meat on skewers. And let the adherents argue that such dishes do not have a delicious smell of smoke. Or roasting wrong. But it's better to be with a kebab than without it. The advantage of the electric barbecue is that it cooks quickly without a hitch. There would be electricity in the house. Yes, and you don’t need to stand over it with a fan either.

A marvelous machine and fish dishes will cook. And here is an excellent step-by-step recipe in our domestic Aroma-1 unit.

We need:

• Pitted fish fillet - 0.5 kg;
• dried basil;
• Lemon - half;
• Soy sauce;
• Black pepper and salt - to taste.

Cooking:

1. Cut the fillet into four centimeter sticks.

2. Put everything in the bowl and add all the ingredients. Just squeeze the juice from the lemon, and the pulp itself can be thrown away.

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

3. Mix the pieces in the marinade. We remove under the lid in the refrigerator for 10 hours.

4. We put cubes on skewers.

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

6. Fry the fish according to the instructions. It's 15-20 minutes. Everything cooks evenly as the sticks automatically rotate around the hot element.

Shashlik sticks are served with fresh cucumbers and tomatoes on a plate.

Bon appetit everyone!

Pickling method with homemade mayonnaise

With mayonnaise, probably the most popular marinade for cooking meat on charcoal. He did not bypass our elite fish either. Here let's prepare a rich filling based on the famous French sauce. Just for starters, it would be nice to make a home version. After all, it is much healthier and tastier than purchased.

I have already described the recipe and therefore I propose. Done? Well, now let's play the marinade itself.

We need:

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

Cooking:

1. We put our ingredients in a blender bowl. Only pre-cut the tomato into 4 parts, and the greens can also be chopped a little.

2. Run for grinding. And voila!

3. We coat the steaks or salmon sticks with the resulting mass. Leave in a cool place for 2 hours.

4. After the time has elapsed, you can start frying.

Well, my dear readers, that's all for today. Whether you like it or not, write your comments and suggestions. Share on social media and see you soon!

Summer, rest, barbecue, salmon - what word is superfluous here? If it seems to you that this is the word “salmon”, because pork or lamb barbecue is much tastier, then you are mistaken: the right marinade makes salmon barbecue no worse than its more titled colleagues, and you can cook it not only in summer, but also all year round. year: in addition to the grill, delicious salmon skewers can be cooked on a grill pan, electric grill or just in the oven.

The secret of the marinade for a delicious salmon kebab is that instead of the delicate combinations traditional for any fish, we use a real flavor bomb! A killer combination of honey, mustard, garlic and green onions with soy sauce and lemon juice can completely overwhelm the taste of more delicate fish - but our salmon is not like that. In the secret marinade, the salmon kebab is completely transformed, it acquires an unusual aroma with Asian motifs and an explosive taste, in a word, the very qualities that will make you prefer this kebab more than once to more familiar meat plots.

Salmon shish kebab in a secret marinade

Low

30 minutes + 2 hours

Ingredients

800 g salmon fillet

1 red onion

1 small zucchini

for brine:

1 l. water

2 tbsp salt

1 tbsp Sahara

for the marinade:

3 tbsp vegetable oil

a couple of green onions

2 garlic cloves

1/2 hot pepper (if desired)

juice of 1/2 lemon

1 tbsp honey

1 tsp mustard

Cut the salmon fillet (coho salmon, pink salmon, chum salmon or other salmon that you bought) from the skin, peel off the films lining the abdominal cavity and go through the bones remaining in the fillet, removing them with tweezers. Cut the fillet into cubes with a side of 4-5 cm and dip in, prepared from a liter of water with two heaped spoons of salt and one sugar dissolved in it. In 15-20 minutes in brine, the fish will become more juicy and evenly salted, and you will just have time to prepare the marinade for your delicious salmon skewers.

Combine in a suitable bowl finely chopped green onions, garlic, spicy (you can take both fresh and dried, the main thing is to remove grains from it), add odorless vegetable, lemon juice, soy sauce, honey and mustard (it is better to take not Russian, but less evil Dijon, ideally grainy) and blend with an immersion blender until completely smooth. Taste the marinade and adjust the flavor if necessary by adding more honey, soy sauce, or lemon juice. Remove the salmon fillet cut into shish kebab from the brine, rinse in running water, dry, mix with the marinade and marinate for 2-6 hours.

When you are ready to fry the kebab, take the pieces of salmon out of the marinade and put them on skewers or wooden sticks soaked in water, alternating with pieces of vegetables: in addition to onions and zucchini, you can take sweet peppers, eggplant, cherry tomatoes or any other vegetables that seem to you appropriate in this salmon kebab.

Cook salmon skewers either on the grill over gray coals, giving a moderate and steady heat, or on / under the grill, or in the oven at 200 degrees with airflow, often turning the kebab and constantly greasing both the fish and vegetables with the remaining marinade. Salmon skewers will be ready in 8-12 minutes, when the fish is covered with a golden-caramel crust on all sides. When serving salmon skewers, if desired, you can decorate it with sesame seeds, finely chopped green onions, and sprinkle with lemon juice.

At the word "barbecue" before the eyes of most of us, a skewer usually pops up with pieces of roast lamb, pork or veal strung on it. We feel an indescribable aroma, and the mouth is immediately filled with saliva. However, there are different recipes in cooking, and following them, this popular dish can be prepared not only from meat, but also from fish.

From red fish shish kebab is wonderful!

The taste of such a dish will be no worse: fish pulp, when properly processed, is much more tender than meat fillet, while it differs from ordinary fried fish, like heaven from earth.

The so-called red varieties are best suited for its preparation, since their flesh is very juicy and fatty, and there are practically no small bones in the skeleton. Today we will tell you how to cook salmon fish skewers.

Marinade Secrets

How to marinate salmon for barbecue? The first step in preparing fish fillets for cooking is choosing the marinade.

You need to marinate the fish so that it becomes soft, but at the same time does not “sag” to a semi-liquid state, otherwise the slices cannot be strung on a skewer. That is why vinegar, traditional for meat species, cannot be introduced into the composition of the fish marinade - it should consist of more delicate ingredients. Here are recipes for suitable marinades.

Cooking:

1. Mix oil and lemon juice thoroughly;
2. Grind the olives as much as possible and add to the oil-lemon filling;
3. Finely chop the dill and put it there.

It is this sauce that Italians usually use when preparing food - great connoisseurs of culinary art, both in terms of preparing various dishes, and in terms of their consumption.

Recipe 2

• low-fat sour cream - 1-2 tbsp. l.;
• whole lemon - 1 pc.;
• turnip - 1 small head;
• greens - according to taste.

Cooking - 5 min.

Nutritional value - 66 kcal / 100 gr.

Procedure:

1. Squeeze the juice from the lemon into an enamel or glass bowl;
2. Mix with sour cream;
3. Finely chop the onion and green seasoning;
4. Put into the mixture.

You can also add salt to the marinade, but you can not add it - then you will have to salt the fillet.

Now that the filling is ready, you can proceed to the main procedure.

Classic barbecue on the grill

Here's what we need to prepare the dish:

• salmon fillet - half a kilo;
• lemon - half;
• olive oil - 1 tbsp;
• sugar - 2 tbsp. l.;
• salt - to taste.

The whole cooking process will take no more than 15-20 minutes, provided that the salmon is already cut and marinated.

In 100 gr. grilled salmon kebab contains 127 calories.

Recipe step by step:

Put the dish on a dish and serve with a side dish of greens and fresh vegetables.

And here is another simple and quick way, the “highlight” of which is onions. The recipe consists of:

• 1 kg of fish pulp;
• 1 large head of turnip;
• 25 gr. rast. oils (2 tablespoons);
• the same amount of lemon. juice;
• salt, ground pepper, dill (fresh or dried) - to your taste.

Cooking time (excluding preparatory procedures) - 7-10 minutes.

Calories in 100 gr. - 133.

Cooking step by step:

1. Rinse the fish pulp, dry with a napkin, cut into pieces.
2. Peel the onion, cut into half rings in a bowl.
3. How to crush with your hands.
4. Put salmon on it, salt, pepper
5. Pour in a mixture of lemon juice, oil and dill, mix.
6. Marinate in the refrigerator for 2 hours.
7. Put on skewers and fry, turning.

The dish is eaten both separately and together with fresh vegetables - cucumbers, tomatoes, green onions.

- Try to cook fish according to our recipe. Our selection of recipes is an excellent solution for a country holiday by the river.

For meat lingonberry sauce - its sour taste perfectly complements any meat dish.

Take note of the vinaigrette with sauerkraut.

Fish on the grill

Lattice - another traditional "barbecue" tool. Grilled salmon skewers are given a special taste and aroma by the presence of seasonings such as ginger root and soy sauce in the filling. How to marinate and fry salmon skewers on a grill? To prepare a dish according to this recipe, you need to take:

• fresh salmon - 400-450 gr.;
• medium ginger root;
• garlic - 2-3 small teeth;
• sunflower oil - 30-40 gr.;
• juice of half a lemon;
• soy sauce - 15 gr.;
• dried chili pepper, salt - as much as you want.

The cooking process, along with marinating, will take about an hour and a half, but the taste of the dish more than compensates for the time spent.

In 100 grams of food - 140 kcal.

Priority:

1. Rinse the fillet well, then pat dry with a paper towel;
2. Remove small bones;
3. Cut into slices 1.5 cm thick;
4. Peel and grate the ginger root;
5. Mash the garlic in a garlic press;
6. Mix ginger and garlic in an enamel bowl, adding oil, lemon juice, chili and sauce to them;
7. Pour salmon with this mixture and send for an hour in the refrigerator;
8. Remove the fish, put it on the grill and fry for 10-15 minutes, constantly turning, until it acquires a golden hue.

There is such a delicacy should be hot, adding a vegetable side dish to it.

Golden salmon in the oven

It is not difficult to prepare this dish - even not the most experienced hostess can do it, meanwhile it is able to decorate any table. For this you will need:

• half a kilogram of salmon fillet - fresh or frozen;
• bulg pepper. sweet - 1 pc.;
• lime juice - 1 pc.;
• sunflower oil raffin. - 2 tablespoons;
• 1 branch of dill, rosemary, thyme.

Cooking is about an hour.

Calories - 135/100 gr.

Recipe for salmon skewers on skewers in the oven step by step:

1. Prepare the fillet: if frozen, carefully defrost by transferring from the freezer to a shelf in the refrigerator.
2. Separate the fillet from the skin, select small bones, cut into pieces
3. Prepare marinade from oil, lime juice and green seasonings (finely chop);
4. Pour the marinade over the fish for half an hour;
5. Peel the bell pepper, cut into pieces equal to pieces of salmon.
6. Thread fish and pepper alternately on skewers;
7. Place the skewers in a baking dish lined with waxed paper;
8. Bake in an oven preheated to 200ºС for about 20 minutes.

Serve salmon skewers with stewed or fresh vegetables. Boiled new potatoes are also a good side dish.

Little tricks

To fully comply with all culinary standards, you need to properly prepare not only the fish itself, but also the “toolkit”. Its appearance will depend on the size of the pieces of salmon. If the plates are large enough - 4 centimeters each - then you can use an ordinary metal skewer for frying.

If you decide to cut it into smaller cubes - 2 by 2, then it is best to string them on special wooden skewers, which are sold for this purpose both in super- and mini-markets.

Then they put a grate on the grill, and already on it - skewers with fish. So that the tree does not light up during frying, they must first be soaked for half an hour in cold water - they will be properly saturated with moisture, and there will be no unpleasant surprises.