How to cook salmon at home. How is sockeye salmon (fish) prepared? A few simple recipes Sockeye salmon fish recipes in the oven

See the recipe for the dish with a photo below.

Still sleeve for baking- great stuff! Everything you cook comes out juicy and flavorful! Fish is no exception. Having bought fresh sockeye salmon, I thought about how to cook it deliciously? Salt or? As a result, I decided to try baking sockeye salmon in a sleeve with the addition of herbs and vegetables. Saturday dinner went off with a bang with this dish!

It's no secret that fish dishes are very healthy! Fish and seaweed dishes are rich in iodine, phosphorus and omega-3 acids. Therefore, 1-2 times a week you need to include healthy fish dishes and seafood in your diet.

In order to deliciously bake fish in the sleeve, we need:

sockeye salmon (or any other to your taste);
several potatoes;
a couple of carrots;
a mixture of dried Provence herbs (oregano, basil, rosemary, thyme, marjoram, peppermint, sage, savory, dill);
half an onion;
sleeve for baking;
salt to taste.

To begin with, gut and wash the sockeye salmon. As usual, I cut off the head, tail and fins of the red fish and leave it for the soup. The cleaned fish must be cut into portioned pieces - steaks. Lightly sprinkle the fish with salt and take care of the vegetables. Oh yes! Don't forget to turn on the oven to heat it up.

We clean potatoes, onions and carrots, wash them. We cut potatoes into cubes, carrots into circles, onions into thin half rings. In a deep bowl, mix vegetables with Provencal herbs and salt.

We take a sleeve for baking and put pieces of sockeye salmon and vegetables into it. We fasten the sleeve with special clips (if any) or simply tie it with threads like candy. Do not forget to pierce the top of the sleeve with a toothpick so that the hot steam can escape. Now our "candy" can be sent to a preheated oven. Just put the sleeve on a baking sheet and close the oven. Sockeye salmon will be baked at 200 degrees for about 30-35 minutes.

After the time has passed, turn off the oven and take out a baking sheet with a sleeve. Carefully, so as not to burn yourself with hot steam, open the sleeve and enjoy the spicy aroma of Provence herbs! We spread the sockeye salmon with vegetables on plates and enjoy a delicious dinner! I also served the baked fish with carrots. Enjoy your meal!

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Lightly salted red fish is sold everywhere, although not everyone is able to afford this pleasure, since the prices are exorbitant. If you take fresh or fresh-frozen red fish, then prices may differ by an order of magnitude. With a single freezing, the fish does not lose its basic qualities, so sockeye salmon can be deliciously salted at home. The process of cooking fish does not take much time and does not require large expenditures of funds and products.

It is better to purchase fresh, freshly caught fish. In extreme cases, fish of the first frost will do.

The fish should be a whole carcass, without any traces of cleaning. Before cooking, the fish is cut with their own hands.

In the process of salting, you can use caviar and milk, which also have an excellent taste.

Preparing fish for salting

To prepare the fish for salting, you will need a tool:

Culinary scissors.
Sharp carving knife.
Salting dishes.
Oppression.
Salting mix.

When salting fish, you should follow certain rules:

Defrost properly. Never force the defrosting process. Better if it thaws in the refrigerator.
Salting dishes. It should be glass or plastic dishes, but not metal.
It is better to remove fins with scissors.
The mixture should be well stirred. The quality of the final product will depend on the quality of the prepared mixture.
As a load, you can use a three-liter jar of water or a plastic bottle.

The duration of the salting process

Sockeye salmon meat, since it is fatty, is not afraid of salt, so it is simply unrealistic to oversalt it. The meat will never take excess salt. Until ready, it is enough for her to stay in a saline solution for about two days. If you want to have lightly salted fish, it is enough to hold it in solution for one day. In order for the fish to salt evenly, it should be turned over regularly.

How to salt sockeye salmon deliciously - delicious recipes

There aren't many good recipes. Most of them correspond to the salting process of other salmon species. But you can also find exclusive recipes that are characterized by an unsurpassed taste. Salted salmon can serve as a great addition to various salads or snacks.

Fast Food Recipe

For this you need to prepare:

1 kg of sockeye salmon.
2 tbsp. spoons of salt.
1 st. a spoonful of sugar.
Spices.

How to prepare:

The fish is butchered and cut into acceptable pieces.
Pieces of fish are laid out in cooked dishes.
A mixture of salt, sugar and spices is also sent here.
The fish is gently mixed in this composition.
Fish meat is put under oppression for 4 hours.
You can eat it after 4 hours.

Sockeye salmon in brine

What products are needed for this:

1 kg salmon fillet.
Up to 9 tablespoons of salt.
1 liter of water.
200 ml sunflower oil.

Cooking method:

Take the carcass of the fish and butcher until you get a fillet.
The brine is being prepared in an enamel bowl. To do this, salt dissolves in water.
The mixture warms up, but not much. It may be warm, but not hot.
Sockeye salmon fillet lies in the brine, for about half an hour.
After half an hour, the fish is taken out and put in a separate container, after cutting the fillet into pieces.
Pieces are filled completely with vegetable oil. So the fish is aged for about 10 hours. After this period, the fish can be eaten.

Dry salting

This method can also be called fast and affordable. It is enough to prepare the following ingredients:

Sockeye salmon - 1 kg.
Salt - 4 tbsp. spoons.
Sugar - 2 teaspoons.
Black pepper - 1 teaspoon (optional).

How to cook:

The carcass of sockeye salmon is butchered so that only meat remains, without skin and bones.
Take a paper towel and remove excess moisture.
Salt, sugar and pepper are taken, after which they are mixed.
Sprinkle the fish in an even layer with this mixture on all sides and wrap it in parchment. After that, it is placed in a bowl and put in the refrigerator.
Somewhere, in a day, not earlier, it is believed that the fish is already cooked.

Required Ingredients:

Sockeye salmon - 2 kg.
1 st. a spoonful of salt.
1 bulb.
2 lemons.
Allspice (to taste).

Cooking technology:

Sockeye salmon is cut with the removal of skin and bones, after which it is chopped into pieces.
Juice is extracted from a lemon.
Onions are cut into rings or chopped.
Pieces of fish are laid out in layers, along with onions, spices and lemon juice.
The fish is placed in the refrigerator for one day. At the same time, it must be regularly removed and mixed.
A day later, the fish is ready to eat.

Sockeye salmon is a delicate fish that is prepared using certain rules. For example:

For salting, it is not recommended to use salt of the "Extra" type.
Enamelware must be intact, without cracks or chips.
It is not recommended to add vodka to the product, as this makes the fish tough.
After cooking, it is better to eat the fish a week in advance, as it is not recommended to store it longer.

Salted pink salmon is perfect for preparing various snacks or sandwiches. In addition, salted pink salmon can be indispensable in the preparation of various salads when a healthy diet is required. This is especially true in conditions when you need to get rid of excess weight.

They call it a red fish, but it is the sockeye salmon that can rightfully be called that: when this fish goes to spawn, it becomes bright red on the outside, and its head becomes green, although the rest of the time it has a silver color that is usual for salmon.

Sockeye salmon: composition, calorie content

The meat of the sockeye salmon is also bright, rich red: it feeds on special, small, but rather fatty crustaceans from the subclass of copepods - kalyanids. These crustaceans are also bright red, and their pigments color the tissues of the sockeye salmon - this distinguishes it markedly from other salmon, in which the meat is usually pink.

Thanks to such gourmet nutrition, the taste of sockeye salmon is different, more saturated and rich, which seems to some people not quite familiar, so not only delicacies, but also all kinds of exotic dishes are prepared from its meat.

Sockeye salmon is found in the Pacific Ocean, so they catch it in the eastern seas of Russia - for example, in the Sea of \u200b\u200bOkhotsk, although the Americans are more fortunate: sockeye salmon swims in abundance off their coasts. Unlike chum salmon and chinook, the champions in size among salmon, sockeye salmon is a medium-sized fish: about 80 cm long, and weighs from 1.5 to 7.7 kg - at most.

Salmon is very rich in protein and healthy fats, in which there are a lot of fatty acids, as well as vitamins,,,,,, group B; minerals are potassium and phosphorus in large quantities, sulfur, chlorine, sodium, magnesium, calcium, iron, zinc, copper, manganese, chromium, selenium, fluorine, molybdenum, nickel. Despite the high content of protein and fat, sockeye salmon is not rich in calories - only 157 kcal per 100 g, so it, like other salmon, can be used in weight loss diets.

The benefits of sockeye salmon

If you use sockeye salmon regularly in combination with other healthy products, you can normalize metabolic processes - in particular, blood sugar levels; restore the balance of cholesterol and provide your body with many vital substances. It is enough just to add it to your diet so that chemical reactions in cells and tissues are optimized, and muscles and bones become stronger - this is ensured by the high content of phosphorus and fluorine in sockeye salmon. Therefore, sockeye salmon dishes are very useful for teenagers, children, pregnant women and the elderly.

fresh, quality sockeye salmon has antioxidant properties, and helps the body maintain normal hair, nails, skin and mucous membranes, improve digestion and the functioning of the nervous system. Sockeye caviar is sold very rarely, but this fish differs from other salmon in this: the most valuable thing in it is not caviar - like, for example, chum salmon - but bright red flesh. It must be said that this saved the sockeye salmon from extermination only for the sake of caviar, although its reserves in nature were still significantly reduced.

How to cook sockeye salmon deliciously

There are not many recipes with sockeye salmon, but it can be prepared in the same way as other salmon. However, there are dishes in which this particular fish “appears”: connoisseurs and just those who have tried sockeye salmon at least once assure that they are delicious, and their taste is never forgotten - they say that chum salmon meat in this sense is much inferior to sockeye salmon meat.

Sockeye salmon is prepared in different ways - it is especially tasty in smoked form, and balyki from it are excellent. Salt sockeye should be moderately salted: its tender meat, saturated with healthy fats, becomes a delicacy product, with which any dish turns out to be festive. Salted sockeye salmon is added to salads and cold appetizers, but it is good and fresh, hot - baked or steamed.

Sockeye salmon cooks very quickly in the oven. It is necessary to take 1.5 kg of fillet, fresh or freshly frozen - in the latter case, it is necessary to defrost slowly. The washed fillet is cut into medium pieces, the bones are removed, evenly salted, sprinkled with pepper, poured over with lemon juice and laid out in a mold greased with oil - preferably olive. Bake for 7 minutes in the oven at 220°C, during which time 3 egg whites are beaten and mixed with grated cheese (200 g). The form with the fish is pulled out, the resulting mixture is spread on it in an even layer, and again set to bake for 10 minutes. Serve sprinkled with lemon juice.

The fastest way to cook a dish of sockeye salmon is in a slow cooker if such a device is in the kitchen. A kilogram of fillet is cut into medium-sized pieces, placed in a mold greased with butter, sprinkled with your favorite seasonings - “Provencal herbs” are well suited, spread on top with thin rings of onions and tomatoes and grease with a mixture of cream and grated cheese (50 g each). Cook with the valve closed in the "Fish" mode for 5 minutes.

If there is neither a slow cooker nor a double boiler, you can bake sockeye salmon in your sleeve - the taste will be similar. It is necessary to prepare a vegetable mixture: cut carrots into circles, onion into half rings; you can add potatoes - it is cut into cubes. Everything is sprinkled with salt, herbs, spices, mixed, put in a sleeve along with washed and chopped fish fillet, tightly close the ends of the sleeve and bake in the oven for 30 minutes.

Where to catch sockeye salmon. Sockeye salmon on coals

Prices for sockeye salmon are about 1.5 times higher than for chum salmon, and it is mined much less. About 20% of the total world catch of this fish is caught annually in Russia - from 15 to 30 thousand tons, but this is not so much, so it is more difficult to buy good sockeye salmon than other salmon.

Abroad, for example, in the USA and Japan, sockeye salmon is grown specifically for amateur athletes. We have sports fishing is also allowed in some regions. So, tourists from the central regions of the country and even from Europe go to Kamchatka every year. To do this, you can buy a special fishing tour, and catch sockeye salmon legally; True, the fish grown for sport fishing is not too large: it usually weighs less than a kilogram, but this does not in the least reduce the pleasure of the fishing process and the catch. Salmon, as a rule, spawn in rivers, but sockeye salmon is different here too: most often it spawns in clean lakes, where there is natural spring water.

Therefore, if you yourself are lucky enough to catch a sockeye salmon weighing about 0.6-0.7 kg, you can bake it right away, right in nature, on coals - it will be tastier than any exotic fish restaurant dish. You only need lemon, onion and spices - fresh sockeye salmon will be good without salt. Gut the fish, rinse, cut into steaks about 1.5 cm thick and marinate: put in a prepared container, mix with onion, chopped lemon (1/3) and spices, and leave for 20 minutes. Onion, cut into rings, you need to knead a little in advance so that it starts up the juice. Coals must be prepared correctly so that the heat from them is uniform; then put the steaks on the grill and fry for 80-10 minutes on each side, pouring lemon juice over them. The fish will be ready when it turns golden: do not move away from it, otherwise it can quickly turn into coals. Sockeye salmon baked on coals looks very beautiful on fresh green lettuce leaves.

Sockeye salmon is surprisingly tasty and healthy, but you should not use it during an exacerbation of gastritis, as well as with peptic ulcer of the stomach and 12 duodenal ulcers.

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Sockeye salmon is unusually tasty and healthy in its composition and calorie content. It is part of the salmon family, being a valuable commercial fish and a delicacy for most of the inhabitants of the planet. Representatives of the salmon family are often referred to by the common name "red fish", but only sockeye salmon can rightfully carry it. Indeed, during the spawning period, it also acquires a bright red color on the outside, and at its end it again becomes silver, like other members of the family.

The rich color of the sockeye salmon meat is due to its diet, which includes small-sized, but very fatty in composition, kalyanid crustaceans belonging to the subclass of copepods. They themselves have a scarlet color, which they generously share with sockeye salmon. By the way, the meat of this fish is much redder than that of other salmon. So this is a truly red representative of the fauna of the seas and oceans, which lives in the Pacific Ocean, the Sea of \u200b\u200bOkhotsk and other water bodies.

Compared, for example, with chum salmon, this is a rather small individual, weighing from one and a half to over seven kilograms and up to eighty centimeters in length. But this in no way detracts from its merits. And they are, and very significant!

Composition and calories

Sockeye salmon is a kind of gourmet among salmon fish, feeding on the above-mentioned species of crustaceans. It is this diet that makes fish meat exceptional not only in color, but also in taste. It has a rich, rich taste, with notes unusual for red fish, giving exclusivity to sockeye salmon dishes.

From such meat you can cook not only gourmet dishes, but also exotic ones. It is impossible not to mention the unique composition, rich in proteins and fats. In the presence of fatty acids, and all kinds of vitamins from A to C, and minerals. Sockeye salmon meat contains a large amount of potassium and phosphorus, and a significant part of the periodic table, presented:

sulfur and chlorine;
sodium and magnesium;
iron and calcium;
zinc and copper;
manganese and chromium;
selenium and fluorine;
molybdenum and nickel.

Isn't it an impressive list? However, despite the high content of proteins and fats, the calorie content of fish is low. One hundred grams of the product accounts for only one hundred and fifty-seven kilocalories. This makes sockeye salmon even more valuable, suggesting the use of healthy and low-calorie fish in dietary nutrition for the purpose of losing weight (note to all those in need!).

Benefit for health

The beneficial properties of sockeye salmon, when regularly eaten along with other equally healthy foods, help to normalize metabolic processes in the body, including:

normalize blood sugar;
reduce cholesterol;
enrich the body with valuable substances;
optimize chemical reactions at the cellular and tissue level;
strengthen the muscular and skeletal systems.

Among the beneficial qualities of fish is an antioxidant effect that helps the body:

keep hair, nails, skin, mucous membranes in a normal, healthy state;
regulate digestive processes;
improve the functionality of the CNS.

What is the most valuable in sockeye salmon? It can be assumed that caviar, like other salmon fish. But no. The cardinal difference of the unique representative of the family lies in the special value and usefulness of its bright red meat.

Therefore, caviar is quite rare for sale, which affected the relative safety of fish in natural conditions, but still reduced its abundance. The benefits of sockeye salmon dishes are huge for everyone - children and adolescents, pregnant women and the elderly. Such a fish must be present in the diet of everyone.

Note to housewives

How to cook this unique fish tasty and quickly, keeping its qualities intact? Basically, it is prepared similarly to other salmon, but there are dishes for which only sockeye salmon is used. Connoisseurs say that the taste of these dishes cannot be compared with chum salmon dishes. So, sockeye salmon can be:

Smoke, resulting in a delicious salmon.
Salt, subsequently adding to various dishes, such as salads or cold appetizers, or simply as a delicacy on the festive table.
Bake in the oven, or in foil on coals in natural conditions.
Steam cooking for diet food.
Fry in a pan, cut into steaks.

Cooking methods

The most popular recipe is pan-fried fish. It is a classic in the preparation of fish dishes, distinguished by its simplicity and speed, with a small amount of ingredients. You will need one fish, one hundred grams of flour, a little salt, three tablespoons of vegetable oil. Step technology:

The fish is washed and cut into pieces, three centimeters thick, salted and rolled in flour.
The frying pan is heated strongly, adding oil and laying out pieces of sockeye salmon.
Fry them on both sides, for five minutes each, resulting in a golden crust.
Before serving, the finished dish must be sprinkled with lemon juice to enrich and reveal the taste of the fish.

An equally successful oven bake recipe commonly used by nutritionists. It is also fast and does not require many related products. It will take one and a half kilograms of fresh or fresh-frozen fish fillets. How to prepare:

If defrosting is required, it is done slowly.
The fillet is washed, cut into medium pieces, carefully removing the bones.
Salt and pepper, pouring lemon juice.
The form is greased with oil (preferably olive oil) and fillets are placed in it.
Roasting time seven minutes, temperature 220 degrees.
Rub the cheese, mixing it with three beaten egg whites.
A layer of the mixture is placed on the sockeye salmon, and again the form is sent to the oven for ten minutes.
Be sure to drizzle with lemon juice!

With the advent of multicookers among kitchen appliances, cooking fish has become just lightning fast. This recipe has more ingredients, but its taste is much more diverse. What they do:

Cut a kilo of fillet into small pieces.
Fold in a slow cooker, after lubricating the form (preferably butter).
Add spices (preferably a mixture of Provence herbs).
Put onions and tomatoes, cut into rings, on the fish.
Top with cream and grated cheese.
Turn on the fish mode for five minutes.

The slow cooker can be replaced with a regular sleeve and get no less amazing results. True, the cooking time increases to half an hour, but in the absence of modern kitchen appliances, this is an excellent option for cooking juicy fish with vegetables.

You can cook sockeye salmon stewed in sour cream, which will help soften the bitterness characteristic of salmon meat. This recipe also includes vegetables. The cooking technology is as follows:

The fillet is washed, cut into portions into small pieces. Coarsely rub the carrots, finely chop the onion.
Heat up the pan and fry the onion until translucent.
Carrots are added, fried, stewed for fifteen minutes, and then with tomato paste for another minute.
Sockeye salmon is added to the vegetables and fried at maximum heat for three minutes until the fish is completely fried.
Put the rest of the ingredients in the form of sour cream, salt, pepper, bay leaf.
When the filling boils, the fire is reduced and, having covered the fish with a lid, they stew for another quarter of an hour.
It is advisable to infuse the dish after turning it off for at least twenty minutes and add greens as a decoration for the dish.

If you are lucky enough to catch sockeye salmon on your own, for example in Kamchatka, then you can bake it on coals, right on the shore, and eat it outdoors in nature, pre-marinated in spices and lemon juice. It will be no less delicious and exotic than in the coolest restaurant in the world.

The price of this wonderful fish is high, and it is harvested much less compared to chum salmon. Based on these conditions, it is much more difficult to acquire tasty sockeye salmon than other red fish. But if you are lucky enough to buy or catch it, then the taste, smell and pleasant sensations from the process of its preparation and absorption will remain in your memory for a long time, along with the health benefits.

Feb 19, 2018 Olga

One of the most expensive breeds of red fish is sockeye salmon. How to cook it and not spoil the precious product? This question worries those housewives who do not often enjoy such delicacies. We hasten to reassure them right away: sockeye salmon is not a “capricious” fish. And you can cook it in any way that is only invented by mankind for fish. And you should not worry about how to cook sockeye salmon tasty either: any culinary decision will definitely be successful. This fish is not tasty.

fish under lemon

Most recipes tell how to cook sockeye salmon in the oven. This is not surprising: baking is one of the most successful ways to process fish. And lemon is quite a traditional ingredient in fish dishes. As for sockeye salmon, the recipe will look like this. The carcass is cut into fillets or steaks. The oven sheet is slightly greased, pieces of sockeye salmon are laid out on it. In a cup, melted piece of butter is mixed with lemon juice. Fish is poured over with this composition, sprinkled with salt, pepper and dill (fresh in summer, and dry in winter). If you don't mind garlic, you can also add it (preferably dried). Thin circles of lemon are laid out on top of the carcass, and the baking sheet is put into the oven for 25 minutes.

Tomato sauce for baking

The most interesting thing in this recipe is the method of preparing the gravy in which sockeye salmon will be stewed. How to prepare such a sauce? To do this, two large red onions and a couple of cloves of garlic are crushed, placed in a container, sprinkled with olive oil and placed in a heated oven for about ten minutes. During this time, it will be necessary to mix a couple of times. In parallel, the skin is removed from the tomatoes (0.5 kg), they are chopped and poured into a mold along with their juice, a teaspoon of fresh lemon zest and half a spoon of fennel. The resulting sauce is enough for a kilogram of fish. It is cut, rubbed with salt and pepper and dipped into the gravy. After 10 minutes, if the carcass was not too well-fed, you can carry the fish to the table.

Bake with cheese

Another recipe for tender and juicy sockeye fish. How to cook meat with a cheese crust? After washing, the carcass is dried, traditionally rubbed with pepper and salt and laid out in a mold. For about 20 minutes, it is baked right in this form until it browns a little, and then it is covered with cheese chips and returned to the oven for another 10 minutes. The method is simple, almost primitive, and the result is impressive.

Sockeye salmon in foil

Foil is a unique invention of mankind. Thanks to her, cooking has been enriched with a mass of absolutely wonderful recipes. Among them, there is a way to cook sockeye salmon in foil. Not too big carcass, cleaned, gutted and washed, cut along the ridge into two halves, salted, seasoned with at least pepper, but other spices can be added, sprinkled with lemon. Each part is placed on different pieces of foil and coated with light mayonnaise. You can stop there, but it will be tastier if you put onion rings on half carcasses. The foil rolls up tightly, and the sockeye goes into the oven for half an hour. Gentle and fragrant result is guaranteed!

Spicy sockeye salmon in a sleeve with vegetables

No less useful in baking and culinary sleeve. Sockeye salmon will also be good in it. How to cook it using a sleeve? There are many recipes. One of the most successful is the one according to which it is cooked with a side dish, that is, baked with vegetables. The cut carcass is cut into portioned pieces and salted. Potatoes are cut into large cubes, carrots - in circles, onions - in half rings. The ratio of vegetables is according to your taste and in accordance with the size of the fish. All cuts are sprinkled with spicy herbs. Provencals are quite suitable, but you can make up your own mixture. Mixed vegetables and fish are placed in the sleeve, it is tied, pierced to release steam and put into a hot oven for half an hour.

Salted sockeye salmon

Do not forget how tasty salted red fish, including sockeye salmon. How to cook it yourself? Easy and pretty fast. To begin with, decide whether you will salt it entirely or with steaks. The second option is much faster. A brine is made from 350 g of salt (per 1 liter of water) and two full tablespoons of sugar. It would be nice to add bay leaf and different types of pepper to it. In order for the aroma to pass into the water, the brine is boiled. But they need to be filled with fish when it cools down. Sockeye salmon is placed in a container, covered with brine, pressed down with a load and removed in the cold. The time she spends there depends on how much salted fish you like. For lightly salted, a day is enough, for strong salting - two.

The best side dish for fried salmon

Let us first dwell on how sockeye salmon is fried. How to cook a side dish, we will describe a little later. There are no special subtleties here. You can simply fry the steaks in vegetable oil, after salting and peppering them. You can make batter. In this case, only proteins are whipped with flour - it turns out tastier. In principle, sockeye salmon is fried in the same way as other fish. And it is the garnish that will add an additional touch to this dish. For him, ordinary white cabbage is taken, finely chopped and scalded with boiling water. Two small pickled cucumbers are cut into circles, and a small onion is cut into rings. The kernels of six walnuts are chopped and fried a little in a dry frying pan. All components are combined, supplemented with a jar of canned corn, flavored with salt and pepper, seasoned with low-fat mayonnaise. There is no better side dish for fried sockeye salmon!

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