Grilled salmon - recipes. Grilled salmon - an alternative to meat Red fish on the grill recipes

Grilled fish is always a feast of taste. Tender and juicy pulp covered with herbs goes perfectly with vegetable side dishes, creamy, salty and spicy sauces. Try it and see - you want to cook this dish again. Today we are making salmon steak on charcoal using our simple recipes with photos.

Even if you are not a big fan of sea and river creatures and prefer meat to them, be sure to try this dish. You don't have to look for bones - you will cook from fillet pieces that have been previously prepared for frying.

Salmon is the name of a fish that is found in salt and fresh waters. This is a real delicacy, containing many valuable microelements, nutritious and tasty. It is not surprising that pink meat steaks are a dish that often becomes a decoration for picnics. It’s easy to prepare and goes perfectly with the most common side dish – grilled vegetables. Why not try it?

In this article, we have collected several ways to update the usual taste of delicious fish. We will talk about them later, but for now we will give some useful tips.

How to Keep Salmon Juicy and Cook the Perfect Steak

• Charcoal from fruit trees and fruit trees is suitable for grilling. You should not use pine firewood - it will “share” its resinous smell with the dish.
• For frying we need high heat. You can easily determine the desired temperature by placing your palm on the grill. If your hand is patient, you need to wait a few more minutes; if you can’t stand it for even a couple of seconds, you can send the fillet to the coals.
• Fish, like meat, requires marinating before cooking. Prepared steaks should be left in a special dressing - it will give the pulp a special taste, make it tender and juicy.
• Any fragrant herbs are suitable for a good marinade - for example, rosemary, thyme, cilantro. Also, we must not forget about the base - vegetable oil (olive), as well as pepper, salt, garlic. But don’t get carried away - if you interrupt the taste of salmon, you won’t get it back.

If you decide to cook delicious fish, do not forget about three principles:

Sugar makes salmon taste better

The secret sugar-salt combination will make the taste of any fish sparkle in a new way. Do an experiment. Add salt and sugar to 1 liter of water - 1 tablespoon each. Let the fillet sit in this simple marinade for about half an hour, then fry on the grill and taste.

Do not use acid for marinade

If you pour lemon juice on your steaks, you will see that they will become whiter over time. This whiteness is nothing more than coagulated protein. Do not add wine or lemon juice to the marinade - acid can only be used if you are going to stuff a whole carcass. Then you can put lemon slices in the belly - this will not spoil the taste, but will enrich it.

Don't overcook the fish

If you bake the fish too long, it will become too dry inside. In order for the flesh to remain juicy and tasty, sea fish must be cooked until it is “with cheese inside.” Only pike perch, pike, bream, silver carp, catfish and other inhabitants of rivers and lakes should be thoroughly fried.

Recipes for delicious grilled salmon step by step with photos of the finished dish

With original sauce

We will need steaks (4 pieces), a third of a glass of North American pecans, a bunch of cilantro, soft cheese, grated on a medium grater, half of low-fat meat broth, a tablespoon of apple cider vinegar, 2 tablespoons of olive oil, pepper and salt to taste.

Preparation:

• We fry the nuts, chop them, but do not grind them into powder, but leave large pieces.
• In a blender bowl, combine chopped nuts with grated cheese, chopped cilantro, oil, vinegar, broth, salt and pepper.
• Coat the grill grate well with oil. Sprinkle the steaks with coarse salt and pepper, fry each piece for 4 minutes on the skin side and 3 on the other side.
• Serve the finished dish with nut and cheese sauce.

With jalapeno

For this recipe we will need 1 kg of delicious fish fillet, 6-7 tbsp. vegetable oil, several large jalapeno peppers without cores and seeds, ripe tomatoes cut into halves (1 kg), salt, pepper.

Preparation:

• Heat the oil in a frying pan, add the chopped peppers, fry over low heat for about 5 minutes, and place on a plate.
• Cook the tomatoes in a saucepan over high heat, waiting for the juice to release. Then transfer the contents of the saucepan into a bowl, cook the juice with the remaining pulp until thickened. As soon as the juice makes a sauce, turn off the heat, combine the tomatoes with the sauce, and add salt.
• Place the salmon fillet on a double sheet of foil and brush it with oil using a silicone brush. We fold the foil along the edges, making handles from its ends, lift the sheet, place it on the preheated grill, hold for about 6 minutes.
• Then turn the steak over and place it on another sheet in the same way, grease, salt and pepper, cook for about 10 minutes.
• Serve the finished fish with tomatoes in their own juice and peppers.

With honey and mustard

For this dish we will need the following ingredients: mustard (a couple of tablespoons with top), horseradish (a quarter cup), a couple of tablespoons of liquid honey (or candied, but previously melted in a water bath), 4 steaks, oil (ideally olive), pepper and salt.

Preparation:

• Heat up the grill. Before this, combine mustard, honey, horseradish in a shallow bowl. Rub the salmon fillet with the resulting mixture, coat the top with oil, sprinkle with pepper and salt.
• Place the fish on the grill and fry over an open fire: first, skin side down (about 3-4 minutes), then skin side up (another 3 minutes).
• After this, turn the fillet over again and pour the remaining mustard-honey sauce over it. Leave on a wire rack for literally 20-30 minutes until the liquid turns into glaze.
• The dish is served with a dressing of honey, horseradish and mustard and grilled vegetables.

With pickles and tarragon

This recipe is especially for those who want to learn how to cook grilled salmon steak quickly and deliciously. For it we need butter (30 g), one medium pickled cucumber, cut into thin slices, a teaspoon of dry tarragon leaves, a teaspoon of mustard, fillet into 4 serving pieces, vegetable oil.

Preparation:

• Prepare the sauce. To do this, combine the oil with cucumbers, tarragon, ground into powder, and mustard. Salt and pepper the resulting mixture, mix thoroughly.
• Rub the steaks with oil, sprinkle pepper and coarse salt on all sides. Place on a heated grill and cook over moderate heat for about 3 minutes. Then turn over and increase the frying time to 4 minutes.
• Serve the steak with a sauce of pickles, fragrant tarragon, mustard and butter.

With exotic soybean paste

For this recipe we take 4 steaks, 2 tablespoons of white miso paste, half a glass of lemon juice, grated ginger (2 tablespoons) and fresh (half the root), sesame oil (2 teaspoons), a tablespoon of soy sauce, finely chopped green onions, spinach leaves (100 g), pepper, vegetable oil.

Preparation:

• Rub the steaks with soybean paste (1 tbsp).
• Prepare the marinade: mix lemon juice with a tablespoon of ginger and sesame oil. Leave the fillet in the dressing for about 10 minutes.
• Make the sauce: combine the remaining ginger with miso, add some lemon juice, soy sauce, and vegetable oil. Add finely chopped onion, pepper, mix.
• Heat the grill, place the fish on the grill, fry the steaks for 5 minutes on the skin-on side and a minute less on the other side.
• Serve on a plate garnished with spinach leaves and miso sauce.

In the video, Slavny Druzhe cooks salmon fillet on cedar planks. Try each recipe and choose the best one.

Fish is a good substitute for meat. It's healthy, tasty, juicy. You can always choose an unusual sauce or marinade and create a new taste. The main thing is not to be afraid to experiment and choose the right grills. With models from you will be confident in the impeccable taste of the dishes and the unique atmosphere created by ceramic kamados.

In this article, we revealed the secrets of cooking salmon on the grill, gave recipes with photos and useful tips that will help you make your outdoor recreation unforgettable, and your steaks tender and juicy. It's time to invite your friends for a picnic.

I cooked salmon on a grill in the village. I have never eaten anything more delicious in my life. I ate and was proud of myself - what a talented cook I am!

The recipe, as always, is the simplest, but I didn’t have a camera with me. I took pictures with an ordinary phone - the quality of the pictures leaves much to be desired.

Ingredients

To prepare salmon shish kebab on the grill we will need the following products:

• fresh salmon
• salt, ground black pepper to taste
• a mixture of paprika and dried tomato, just a little, just a couple of pinches

That is, to cook salmon on coals, we need almost nothing except salmon.

How to cook salmon on the grill

To prepare the shish kebab, take the front half of the salmon. The fish in the picture weighed about 4 kilograms when whole. Accordingly, the front part with the head weighs approximately 2 kilograms.

Cut the salmon crosswise into steaks approximately 3 centimeters thick. This fish is delicate, so the knife must be razor sharp.

Yes, I almost forgot, it is not necessary to clean the fish; the skin and scales can be easily separated from the fish while eating.

Sprinkle each piece of salmon thoroughly with salt and pepper on both sides. Don’t be afraid to over-salt, the fish will take as much salt as it needs.

Place the steaks in a deep cup, sprinkle a little paprika and dried tomato on top, if you have it.

We leave the salmon to marinate, and we ourselves go to light a fire. The fish cooks very quickly, so you need very little wood.

The best wood for salmon shish kebab is made from fruit trees or bird cherry. They have the most aromatic and not bitter smoke.

When the fire burns out, place the salmon on the grill, approximately as in the photo.

We put the grate on the grill. You need to make sure that the heat is very low, then the salmon will turn out very tender and juicy. In extreme heat it is easy to dry out fish.

Fry the salmon, turning the grill occasionally so that the fish cooks evenly on all sides. It will cook very quickly. Everything, of course, depends on the heat of the coals; my salmon was ready in 15 minutes.

Remove the finished salmon from the grill while it is still hot. Otherwise, it will stick tightly to the grate and will have to be torn off.

It’s a pity that the phone camera can’t convey how beautiful the salmon was. She literally had to be guarded while the table was being set.

If you're tired of grilling kebabs every time you go out into the countryside or you just want to try something new, then cook salmon grilled over charcoal. Salmon steaks(you can use trout) cook much faster than kebabs and do not require preliminary preparation (the fish does not need to be marinated). you can buy fresh salmon or trout steaks just before your trip, but don’t forget to bring salt, pepper, lemon, and, of course, you’ll need a grill for grilling steaks. And don't forget to read this before your trip. step by step recipe with photos.

Ingredients

• salmon steaks 1 steak for 1 serving
• lemon 1 PC.
• salt
• black pepper

Preparation

First, prepare the coals; they should be very hot, but there should be no open fire. Place a grate on the grill and open it.

Before handling the fish, we put on disposable gloves or just a plastic bag, then you won’t have to wash your hands of the fish later while on the road.

Salt each steak on one side.

Pepper on the same side.

Place the steaks on the grill, salt and pepper side down. Salt and pepper the second side of the steaks already on the grill.

We close the grille. The fish is fried quite quickly, depending on the heat of the coals, it takes 5-7 minutes on each side.

Fat will drip from the steaks, it may catch fire, if this happens and an open fire appears, you need to quickly fill it with water. Do not pour too much, so as not to extinguish the coals completely.

While the fish is frying, don’t forget to enjoy the beautiful views of nature.

After 5 minutes, without opening the grate, lift it and if the salmon from below is well fried, then turn the grate over and leave the steaks to fry on the other side.

When the steaks are nicely fried on the other side, remove the grill from the coals.

Place the steaks on plates and pour lemon juice over them.

Salmon grilled on charcoal ready. Bon appetit and have a good rest! And by the way, when you get ready to go home, don’t forget to take all your trash with you.

Steak is a word derived from the English “steak”, that is, “piece”. In the original, it is a piece of tenderloin from a freshly killed animal, cut across the grain and fried on a grate over coals or an open fire. However, today this method of cutting and cooking applies not only to meat, but also to fish, usually large in size. So, let's try to figure out not only how to choose and cut correctly, but also how to cook deliciously on the grill.

Fish selection

Of course, in the fish departments of modern markets they sell fish steaks ready for frying, but they can be cut quite a long time ago, which leads to the dryness of the finished dish. To make it juicy on the grill, it is better to cut up the whole carcass yourself. To do this, you need to choose a fish (preferably a large one), and it should be chilled, but in no case frozen.

Preparing steaks

So, when you come home, you need to clean the salmon, gut it, remove the head and caudal fin. By the way, the latter can be used to prepare delicious fish soup. Using a thin fish knife, cut the carcass into steaks 2-2.5 centimeters thick. Rinse them thoroughly in cold running water and dry with paper towels. After this, you can begin preparing the dish itself.

Spices selection

When preparing a dish such as salmon on the grill, you should remember to be careful in choosing spices. You should not use spices with a strong, tart smell, so as not to interrupt the true taste and smell. Aromatic herbs are also not suitable, as they will burn when fried and add bitterness to the dish. Light seasonings such as ground black or white pepper work best. In addition, they go well with citrus fruits (lemon and lime).

Salmon for the garden

Ingredients:

• three salmon steaks;
• half a lemon;
• one lime;
• two tablespoons of olive oil;
• two tablespoons of soy sauce;
• salt;
• ground.

Pickling

The process of preparing a dish such as salmon on the grill begins with a marinade. To do this, squeeze the juice out of half a lemon and a lime. Add olive oil and soy sauce to it, pepper to taste. If desired, you can add a little salt to the marinade, but you should do this carefully, because soy sauce will already add sufficient saltiness. Place the steaks in a deep container, pour in the marinade and mix lightly with your hands so that the sauce is evenly distributed over the pieces of fish. Half an hour at room temperature will be enough to marinate the salmon.

Roasting

Place the marinated steaks on the grill and place it on the grill with pre-hot coals. Salmon does not cook on the grill for long, 10-12 minutes, on each side until golden and delicious.

Welcome to the table!

Serve the finished steaks with an assortment of fresh seasonal vegetables and baked potatoes. By the way, green beans, broccoli, cauliflower, Brussels sprouts or a Mexican-type mixture cooked in foil over coals are perfect as a side dish.

Sometimes you want to please your family and friends not only with a barbecue or the most tender steak, but also with a delicious fish baked on coals! Therefore, today we will cook salmon or any other salmon family on the grill.

In modern hypermarkets and fish departments you can buy ready-to-eat steaks, fish fillets and prepared products, but they may not have been prepared today, or even yesterday, and this may negatively affect the taste of the finished dish. To make cooked salmon on coals juicy, it is better to buy and cut the carcass yourself. To do this, you need to choose a fish (preferably a large one), and it should be chilled, but in no case frozen.

So, when you come home, you need to clean the salmon, gut it, remove the head and caudal fin. By the way, the latter can be used to prepare delicious fish soup. Using a thin fish knife, cut the carcass into steaks 2–2.5 centimeters thick. Rinse them thoroughly in cold running water and dry with paper towels. After this, you can begin preparing the dish itself.

1. We choose fresh fish. When buying a frozen product, you can run into stale salmon, which after cooking will be dry and tasteless, so it is recommended to purchase a fresh carcass and cut it into pieces yourself. Chilled carcasses can be found on the shelves of any store; when purchasing, ask for a certificate for the product, in this case you will be sure that they are offering fresh fish.
2. Preparing the steaks. You need to carefully prepare steaks for heat treatment; the taste of the future dish and its juiciness depend on this stage. It is advisable to cut the pieces no more than 3 centimeters thick, then rinse them thoroughly, dry them, and remove all moisture.
3. Spices. Salmon is a very delicate seafood, the taste is subtle, it can easily be overpowered by too spicy spices. In most cases, salt and pepper (white, black) are enough. It is better to avoid dried herbs; the aroma can overwhelm the unique taste. You can add fresh citrus zest.
4. Marinades. Use light marinades with a minimum of aromatic seasonings: soy, citrus, white wine. Do not keep the pieces for a long time; thirty minutes is enough for the meat to soak in and release its juices.
5. Cooking options. There are not many ways, they differ in marinades and technology. You can cook seafood in foil on a grill.

Salmon recipes on the grill

Grilled salmon in citrus sauce

Ingredients:

• salmon steaks – 4 pcs.;
• orange juice – 100 ml;
• soy sauce – 1 tbsp. spoon;
• olive oil – 4 tbsp. spoons;
• grass sugar – 1 teaspoon;
• ginger – 1 teaspoon.

Preparation:

First of all, we carefully wash our salmon steaks and pat them on paper towels to dry.

While the fish is draining, we prepare the marinade for our charcoal salmon: mix olive oil (extra verdine) and soy sauce in a convenient container. Then add a few pinches of cane sugar (or regular sugar).

But still, if you have brown sugar, it is best suited for this dish. Next, take the peeled fresh ginger root, grate it on a fine grater and throw it into the marinade. Mix the resulting mixture well, add salt to taste and add our fish to it. Carefully coat them so that the marinade completely envelops each steak.

Squeeze the juice out of a fresh orange and pour it over the top of our steaks. Now cover the container with cling film and put it in the refrigerator for 45 minutes so that the salmon is thoroughly soaked in the aromatic mixture. After this, place the salmon steaks on the grill and fry on the grill until an appetizing crust.

In this matter, it is very important to understand how to make the fish juicy and not turn it into sole. To avoid this, carefully monitor the heat of the coals and fry the fish on each side for no more than 5 minutes. Serve the prepared salmon with vegetables and herbs, sprinkling with lemon juice if desired and adding a pinch of ground black pepper for a piquant taste.

Salmon with garlic and ginger (on the grill)

Ingredients:

• Pieces of red fish;
• 10 cm ginger root;
• A couple of cloves of garlic;
• Dry chili pepper;
• Salt;
• Soy sauce and vegetable oil;

Preparation:

Marinade is the heart and basis for cooking any dish over charcoal. For red fish, the marinade ingredients must be selected with special attention and care, because they can make the meat much more interesting, juicier and tastier, or, on the contrary, ruin everything. In our case, we will take pieces of fish no more than 2 cm in thickness. They need to be cleared of scales and washed thoroughly.

We will start preparing our marinade by peeling the ginger and garlic, and then grating them on a fine grater. Add 30 grams (about two tablespoons of butter), a tablespoon of soy sauce and spices. We also squeeze the juice of one lemon. Marinate portioned salmon steaks for literally an hour and place in the refrigerator. Turn over several times. Then bake on the grill, on coals, for 20 - 30 minutes until cooked: until the fish is browned. Of course, turn the grill over.

Advice! If the fish is fresh, the marinade can ruin it. In this case, lemon juice and a minimum of spices will be enough.

Salmon baked on a wire rack in foil

Ingredients:

• Medium size salmon – 1 piece
• Lemon – 1 piece
• Bunch of parsley – 1 piece
• Salt and pepper

The dish in foil takes 1.5 hours to cook. Makes 10 servings. Calorie content – ​​1566 kcal.

Preparation:

1. Rinse the fish, remove the scales and cut into portioned steaks. Rub each piece with salt on each side and sprinkle with lemon juice.
2. Cut the lemon into circles. Place the steaks on a sheet of foil and place a lemon slice between each piece.
3. Finely chop the parsley and sprinkle on the salmon.
4. Wrap the foil properly and put it in the refrigerator to marinate for half an hour.
5. Over hot coals, cook the salmon on the grill for 20 minutes, turning.

Bon appetit!