Pink salmon fillet recipes in a frying pan with onions. Pink salmon in a frying pan. For cooking you will need

Details on how to cook delicious pink salmon fried in a frying pan at home. This nutritious dish is prepared very quickly, which will save your precious time. In addition, the entire labor-intensive process is accompanied by step-by-step photos.

Cooking time – 20 minutes.
Ingredient preparation time: 15 minutes.
After cooking you will receive 6 servings of 100 g each.

Nutritional value per 100 grams:

Ingredients

Pink salmon – 900 grams.
Flour – 3 tablespoons.
Vegetable oil – 60 milliliters.
Lemon – 40 grams.
Parsley – 10 gr.

Marinade:

Vegetable oil – 20 milliliters.
Salt – 1 level teaspoon.
A mixture of ground pepper - to taste.

Recipe

We gut the pink salmon, remove scales, and cut off the fins. We cut it into fillets, remove all the bones, see how in the step-by-step photo.
We cut the fillet into portions of approximately 60 grams.
At the same time, prepare a light marinade. Combine butter with salt and ground pepper, mix.
Add the prepared pieces, mix, marinate for 15 minutes.
Pour the flour into a separate container, then bread the fish on both sides.
Pour oil into a frying pan and bring to a boil. Carefully lay out the fish, without pressing them, towards each other. Fry at medium power on each side for 3 minutes until golden brown.
Cut the washed lemon into thin rings. We put 3 pieces in a stack, make a cut to the middle, and wrap it in the form of a fan. Now all that remains is to serve it beautifully, garnished with fresh herbs and lemon.

I’ll tell you a little secret: in order for fried pink salmon to be juicy and not dry, it must be eaten immediately after cooking. And also the key point that we often overlook lies in the carcass itself.
The fact is that fatty tissues are distributed on the abdomen, around the fins and are located under the skin. My advice to you in order to fry juicy fish is not to cut off the skin.

And, of course, they want to know the most “delicious” recipe for how to fry pink salmon. This fish belongs to the salmon family. Due to the fact that pink salmon contains little protein, dishes made from it contain few calories. It can be eaten even by people who are on a diet. Every housewife knows how to fry pink salmon, boil it, make the most delicate casseroles and filling for pies. However, it is best to salt or smoke this fish.

Cooking fillet

How to cook pink salmon fish correctly? In the case when you bought uncut fish in a store, you need to clean it of scales, remove the insides (with bitterness - the gall bladder - be extremely careful), cut off the head along with the fin. Rinse pink salmon thoroughly in cold water. It's best to make fillets. In this case, you will not think about how to cook pink salmon - there are a lot of options, and all dishes are prepared quickly. First, remove the backbone, then take a knife and cut the fish so that you get two identical halves. Next, remove the skeleton from the fish and also remove all the small bones. There are very few bones in pink salmon, so removing them is not difficult. Cut the fillet into pieces, rub each with salt on all sides. Then roll the pieces in breadcrumbs or flour. Housewives put dried spices and herbs into the breading - the fish turns out to be very aromatic and with a piquant taste. Not everyone likes the specific smell of fried pink salmon, so you can lightly sprinkle the fish fillet with lemon juice or diluted white balsamic vinegar - the pungent smell will go away.

Secrets of tenderness

Many people think that fried pink salmon always turns out dry. However, you just need to prepare it correctly. The secret of this dish is in the delicate fish oil, which is distributed evenly in the abdomen and fins. When cooked correctly, it does not melt. Before breading, the fish can be dipped in beaten egg. To fry fish deliciously, you need to follow simple rules. First, take the pieces and roll them in the prepared breading. Place the frying dish on the stove, add sunflower or olive oil to it and heat it well. The fish should immediately begin to fry in a hot frying pan, and not soak in warm oil.

How to fry pink salmon correctly so as not to dry it out?

Fry the pieces on both sides at medium power until golden brown for three to four minutes. Cover with a lid only when you turn the fish over to the other side. If you made a small flame and covered the pan with a lid right away, then your dish will turn out crumbly, but the fish will not be fried to a crisp, and you will get a steamed fillet. Remember this simple recipe for frying pink salmon. To prepare this dish, you need exactly forty minutes.

What to serve with?

Ready fish is good served with mashed potatoes, a salad of salted, pickled or fresh vegetables. Several sauces (white, balsamic, soy) and fresh leaves of lettuce, arugula or watercress are one of the ways to “festively” serve fish that your guests will appreciate. We wish you bon appetit!

In fact, pink salmon, although tasty, is a dry fish. Therefore, you need to prepare it correctly. Only then you get juicy pink salmon fried in a frying pan; recipes with photos are offered. This way you will learn what to do to make the fish juicy.

There are actually a lot of possibilities. And a frying pan is usually used for this. Therefore, pink salmon fried in a frying pan, recipes with photos on the website, turns out very tasty. But not everyone turns dry fish into a juicy dish. There is one hundred percent way out. Pink salmon fried in a frying pan, there are recipes with photos, it should be fried in batter. It can be eaten immediately after preparation or cold the next day.

Juicy pink salmon

Preparing pink salmon is quite simple. Housewives are ready to go to any lengths to ensure they get juicy pink salmon. What do they do? And they marinate, and soak, and infuse. You can put in zucchini. You can add butter, and finally bake it in the oven.

Ingredients

How to cook juicy pink salmon in a frying pan? To do this, take fresh frozen fish. You will need up to a kilogram. You need flour to coat the pieces with. You need to take sour cream, its fat content should be at least twenty percent. Take three tablespoons.

You will also need greens (any kind), take salt, ground black pepper, and vegetable oil to fry. It is needed to lubricate the pan so that the fish does not burn. This is how we answer the question of how to cook juicy pink salmon in a frying pan.

Step-by-step instruction

Firstly, before you put pink salmon in a frying pan, there is a recipe with a photo, it will be fried, you need to prepare it. To do this, wash the fish, clean it, remove the head and tail with fins. You can remove the skin, or you can leave it, then the fish will not fall apart. It is also important to choose the seeds. Therefore, pink salmon in a frying pan, a recipe with a photo is attached, will turn out tender and juicy.

How then? This is even more important than the question of how to deliciously cook pink salmon in a frying pan. Since fillet with bones is already unappetizing. So the first thing we do is remove the bones. For this purpose, you need to start working with the fish when it is still slightly frozen. First, cut off the tail and fins.

Now cut along the entire ridge. Then we remove the skin and, tearing along the cut, separate the carcass from the bones. You will get two parts. One with bones and the other without. Now we tear out the bones from the first part, firmly grasping the spine. All is ready!

Now, the question of how to deliciously cook pink salmon in a frying pan can be accomplished.

Secondly, roll each piece in flour on all sides. This is exactly how you can answer the question of how to deliciously fry pink salmon in a frying pan. Third, heat the oil in a frying pan. You need to make a big fire. Just place the pieces in very hot oil. Then they immediately set into a crust. As a result, all the juice remains in the fish.

Fourthly, fry the fish until golden brown. This is done on both sides. Add sour cream and herbs with spices. Fried pink salmon, the recipes for which we are considering, turns out delicious. The last step is to pour a little water, it should cover the fish a little, and simmer for ten minutes, covering with a lid.

How to cook pink salmon to make everyone gasp? It's easy and simple! The beauty of pink salmon is that the fish is universal - it is surprisingly tasty baked under a cheese cap, it produces amazingly aromatic soups, and it can be salted so that it will be indistinguishable from salmon. Our selection of the best recipes with pink salmon!

Many people blame pink salmon for being dry. In this regard, I would like to recall a good old joke about cats: Don’t you like cats? You just don't know how to cook them! It’s the same with pink salmon - if you cook it correctly, it turns out to be a surprisingly tasty dish. Juicy, aromatic, tender. But remember: fried pink salmon in a frying pan will only be tasty if the original product is absolutely fresh.

Fresh pink salmon is silvery, smelling of the sea, with light eyes and delicate pink gills. A second-rate product produces a gray color, dullness, and the carcass itself looks dried out.

For preparation you will need:

large fish carcass – 1.2 kg;
salt, pepper to taste;
vegetable oil for frying – 100 ml;
flour – 1 tbsp.

Let's prepare it like this:

We clean the pink salmon from the insides, wash it, and cut it into neat pieces-steaks. Spread each one with salt, pepper and roll in flour.
Place the fish in a heated frying pan and fry until golden brown on both sides. The pink salmon will be fried evenly, and the crispy crust will remain if the fire is kept gentle, that is, medium. The high heat will cook the fish, but the inside will remain raw.

Serve the finished pieces on lettuce leaves. Be sure to offer eaters chopped cherry tomatoes, cucumbers, and homemade pickles. The taste of the dish will also be enhanced by a spicy tartar sauce made from yogurt with pieces of pickled gherkins and a squeezed clove of garlic.

Rich fish soup with pink salmon

Often, after frying fish, the head and tail are left behind. These are the most delicious morsels for preparing an appetizing, fragrant fish soup. You can cook it with rice or pearl barley, but we offer the standard version with potatoes.

So, let's prepare:

fish tail and head;
3 potato tubers;
spices to taste;
Bay leaf;
a large bunch of greenery;
carrots and onions - 1 pc.

Let's get started:

Cook clear broth from the head and tail. It will turn out like a tear if you carefully cut out the gills - they absorb dirt from the pond, which makes the broth cloudy.
Lightly fry the onions and carrots in a frying pan.
Peel the potatoes and cut them into cubes.
Bring the broth to a boil and add the potatoes, and after 5 - 7 minutes fry. Cook the vegetables until done.
The final touch is to add greens and pieces of fish: we clean them from the tail, take them out of the head (especially the tasty cheeks!), not forgetting to pick out the bones.
Season everything with herbs, add bay leaf and let it brew a little. It turns out to be an awesome quick soup. It is especially tasty with black bread and a spoonful of low-fat sour cream.

A quick option is soup with canned pink salmon. It is enough to boil the potatoes, add vegetables to them and at the last moment pour out the canned food along with the juice. The soup will turn out wonderful if you season it with a large bunch of fresh herbs.

How to cook juicy pink salmon in the oven

Juicy pink salmon in the oven is obtained by baking it on a bed of salt. In this case, there is no need to salt the fish. Surprisingly, the product absorbs just enough seasoning to prevent the dish from coming out dry and bland. For the recipe, we will prepare a pack of salt and a large cleaned fish, with or without head, weighing 1.3 kg.

Then everything is as simple as shelling pears:

Pour a pack of coarse rock salt onto a baking sheet.
We lay out the carcass, washed and cleaned of scales.
Turn on the oven at 180 degrees.
Bake for 30 minutes.

Serve fish with lemon, cherry tomatoes, tartar sauce or any other taste. And don’t forget to open a bottle of young white wine – the combination will be divine!

Bake fish fillets in foil

Pink salmon fillet baked in foil looks festive. Especially if you pack each piece in a neat envelope and serve it on the table just like that, only slightly opening it. We serve each serving with fresh herbs, pieces of vegetables, olives... And now, a light Mediterranean-style lunch is ready for your guests!

To prepare, prepare: 4 servings of fish fillet, 20 g of oil for greasing the foil, 4 potato tubers, one onion, black pepper, 50 g of cheese and mayonnaise for the “mesh” - 100 ml.

Instead of potatoes, rice or bulgur can be used as a substrate.

We proceed in stages:

Prepare 4 foil envelopes and lightly oil them.
Place potato slices on each metal sheet. Distribute the fillet on top. Let's add salt and pepper.
Add the thinnest onion half rings to the fish preparations and sprinkle everything with grated cheese.
Pour mayonnaise over everything and carefully wrap it in foil.
Place in the oven, preheated to 180 degrees.
Bake for 20 – 25 minutes.

During such culinary experiments, the house is filled with the aromas of fish, potatoes, and mayonnaise. And this dish is very tasty not only when it’s hot, but when cooled down, it resembles a light and satisfying casserole. We eat with white wine among friends and enjoy life.

You can cook pink salmon in the oven in foil the day before and then reheat it: it does not lose its taste, but on the contrary, vegetables and fish are soaked in each other’s juices. The dish becomes complete.

In creamy sauce in a slow cooker

Pink salmon cooked in creamy sauce will give odds to any expensive red fish. And it's a pleasure to cook. The only worry is to buy a fish carcass in advance, cut it up and pour creamy sauce on it.

In addition to the fish, we will need for the sauce 300 ml of heavy cream, tbsp. l. flour, Herbes de Provence spices, white pepper and salt to taste.

You can pre-fry the fish using the “Frying” mode - this way the juices will be “sealed”, remaining in each piece, and the dish will come out even tastier.

How to cook:

We cut the fish into pieces, which we place on the bottom of the multi-bowl.
Mix cream, salt, pepper and herbs in a bowl. Add a spoonful of flour.
Pour the sauce over the fish and turn on the “Fish” or “Stew” mode.
We are waiting for the signal to finish cooking.

Remember: the fish should not be overcooked. The meat is tender and cooks quickly. We recommend serving the dish with new potatoes, brown rice or pasta cooked until al dente. Don't forget to serve a glass of cool cranberry juice or water with lemon. We eat, savoring every bite.

Frying fish with lemon juice

Followers of a healthy lifestyle know that any fish can not be salted, but can be replaced with healthy lemon juice. It will add a touch of citrus freshness and subtle sourness, which combines surprisingly harmoniously with seafood.

We will need:

large carcass of pink salmon;
lemon or lime;
pepper mixture;
vegetable oil for frying.

Let's prepare it like this:

Cut the carcass into slices, and divide the lemon into 3–4 parts.
Pour lemon juice over the fish and season with spices. Let marinate for 10 - 12 minutes.
Place the fish pieces on a heated frying pan and fry on both sides until cooked.

Never cut fish too thin - it risks falling apart in the pan. The pieces must be at least 2 cm wide.

This option is simply created for a diet dinner! Garnish can be lettuce, bell peppers, herbs and fresh cucumbers. Make it a rule to have a fish dinner a couple of times a week: the kilograms will quickly melt away, and soon you will not recognize yourself.

Baked “under a fur coat”

If unpretentious pollock turns out to be fabulously tasty “in a fur coat,” then pink salmon in a vegetable marinade is simply a song and a paradise for gourmets.

Let's prepare:

fish – 1000 g;
large carrots – 1 piece;
onion – 2 pcs;
tomato paste – 2 tbsp. l.;
salt, spices to taste;
vinegar 9% - 2 tbsp. l.;
vegetable oil for frying.

Peel the carrots and onions, grate them and cut them into half rings. Simmer in vegetable oil in a frying pan, adding salt, spices, tomato paste and vinegar. In a separate frying pan, lightly fry the fish pieces. Now put the vegetables in a thick layer and then simmer over low heat for 30 minutes, covering with a lid. The dish is tasty and tender, but we highly recommend waiting and eating it cold. The result is a finger-licking appetizer!

Grilled fish steak

Pink salmon steak is especially tasty when cooked on an open grill. You can also fry it on a grill pan: you will also get an appetizing piece. Serve it with vegetables or sauce, garnish with french fries, place it on a fish burger-shaped bun and be known among your friends as a trendy modern chef. All you need is a piece of fish, salt, pepper and a little butter.

How to prepare:

From the fillet we make a steak the size of the palm of your hand.
Coat it with salt and pepper.
Heat the oil in a frying pan.
Quickly fry the workpiece on both sides until golden brown.

Serve on a large flat plate, garnished with herbs and pickled jalapeno peppers. We eat, snacking on peppers with a glass of tequila.

How to cook pink salmon in the oven with potatoes

French meat is delicious, but somehow very banal. What if you cook not meat, but fish in French? This is unusual and easy, considering the number of goodies on the holiday table.

To prepare, let's prepare:

potatoes – 5 – 6 tubers;
large onion – 1 pc.;
cheese – 200 g;
pink salmon fillet – 800 g – 1000 g;
salt, pepper to taste;
vegetable oil for greasing the baking sheet and frying.

Let's prepare it like this:

Peel the potatoes, boil until half cooked and cut into slices 1.5 cm wide.
Chop the onion into half rings and fry in a frying pan until soft.
Rub the fish with seasonings.
Place potatoes on a greased baking sheet, fish on top, and then a layer of stewed onions. Rub the cheese with a “cap”.
Place the pan in the oven at 220 degrees for 15 - 20 minutes. Since we have all the ingredients almost ready, we won’t have to bake it for long. Once the cheese has melted and acquired a nice crust, turn off the oven. Let the fish cool slightly and serve on a large flat platter.

Fish is not inferior in taste to meat, and often it is perceived even better. The pickiest eaters love this dish and eat it with pleasure. Its best accompaniment is a light salad of pekinka and greenhouse cucumbers.

Recipe for cooking whole fish in foil

The secret to cooking whole fish in foil is very simple: there should be enough foil to tightly wrap the fish in a shiny “skin.”

To prepare, prepare fish weighing 1.4 kg, salt, pepper, spices, lemon and a sheet of foil (large).

We wash the fish, remove gills and scales, and rub with spices. Place lemon slices inside the belly.
Wrap the carcass tightly in foil and place in the oven at 200 degrees. Bake for 30 – 40 minutes.
Unwrap the finished fish and let the crust brown (if desired).

It looks impressive on the table with a side dish of baby vegetables and herbs. Prepare a sauce for it and eat with a group.

How to deliciously pickle pink salmon at home

Do you know that sometimes pink salmon is tastier than any salmon? And it’s certainly more accessible. You can salt the fish so that you'll lick your fingers! We will tell you the simplest and most delicious recipe for homemade dry pickling.

Meat for salting needs to be exceptionally fresh, dense, and elastic. A low-quality product will fall apart and salt unevenly.

Let's prepare the products:

fish - 1000 g without head (you can use ready-made fresh fillets);
3 tbsp. l. salt;
2 tbsp. l. Sahara;
spices to taste;
100 ml vegetable oil;
laurel – 2 pcs.

Cooking algorithm:

We cut the pink salmon into 2 large plates, removing the ridge. Rub the fillet on both sides with salt and sugar, which we pre-mix in one container.
On each layer we put broken bay leaves (but you don’t have to add it), sprinkle with any spices, and pour in oil.
We stack the layers on top of each other and place them in the prepared container. Leave for 2 - 3 hours at room temperature, put in the refrigerator.
The fish is salted for 7 - 8 hours. If you like the salt “steeper”, increase the amount of salt.

All that remains is to take out the pink salmon, cut off a delicious piece, and place it on a fresh loaf, greased with butter. A sprig of dill on top will transform the dish into a luxurious morning snack. It’s hard to think of a better breakfast with a cup of coffee latte.

Pink salmon goes well with cheeses, dried fruits, pineapples and even raisins and nuts. Try filling it, bake it whole or in parts - the result will always please you.

I bring to your attention recipes for cooking pink salmon in a frying pan quickly, simply and very tasty.

Products:

5 portions of pink salmon (450-500 grams)
salt and spices to taste (red pepper, dry garlic, khmeli-suneli)
1 tablespoon mayonnaise
two tablespoons sunflower oil
half an onion
50 ml water

products for garnish:

1 steaming rice bag
teaspoon butter
salt, ground black pepper and suneli hops to taste

How to cook pink salmon in a frying pan:

Salt the fish and sprinkle with spices. Spread with mayonnaise and leave to marinate for at least 1 hour.

Let the rice cook. Place suneli hops into the water in which the rice is cooked. Add butter to the finished rice. Wash the tomato and cut into slices. Fry the fish in vegetable oil on both sides. Peel, wash and finely chop the onions. Place onions on fish. Pour water into the frying pan, close the lid and simmer over low heat for 5-7 minutes.

Place a piece of pink salmon with onion on a plate, and boiled rice and tomatoes next to it.

Fried pink salmon in a frying pan (recipe No. 2)

Products:

1 pink salmon carcass,
50 g hard cheese,
three eggs,
150 g breadcrumbs,
salt, pepper, olive oil.

How to cook:

Wash and dry the fish, cut into fillets. Grate the cheese on a fine grater, then mix with breadcrumbs. Beat the eggs well. Place a frying pan with olive oil poured into it on the fire. Dip the fish pieces in the egg, then roll in breadcrumbs and cheese, and fry in a hot frying pan on both sides until golden. Decorate the finished fish with herbs and serve with a side dish: pasta, rice, potatoes (fried or boiled), vegetable salad.

Recipe No. 3

Products:

1 kg pink salmon
200 grams of carrots
250 grams of onion
one or two eggs
breadcrumbs
salt pepper
spices to taste
vegetable oil

Preparation:

Rub the fish (cleaned and cut into slices about 1.5-2 cm thick) with salt and pepper, add spices and leave to marinate for 20-30 minutes. Cut the onion into half rings. Grate the carrots on a medium grater. Fry onions in vegetable oil until golden. Add carrots and fry. Beat the eggs and roll the fish slices in them. Roll in breadcrumbs. Fry the fish in vegetable oil on one side for about 7-8 minutes. Then turn the pink salmon over and fry for another 7-8 minutes. When serving, place onions and carrots on top of the fish.

Pink salmon fried with cheese

1 kg pink salmon
1 egg
100 grams of hard grated cheese
clove of garlic
4 tbsp. l. mayonnaise

Cooking pink salmon in a frying pan:

Clean the pink salmon, cut off the tail and fins, fillet it, cut it into portions, and add salt.

Prepare the sauce: beat the egg, mayonnaise, grated cheese, and a clove of finely chopped garlic.

In a hot frying pan, fry pink salmon slices on one side, turn over and brush the fried side of the fish with the prepared sauce. Cover the pan with a lid and fry until done.