Pink salmon baked on the grill is not only a tasty, but also a healthy dish that can be consumed even when on a diet. Read more about how to grill fish properly.
Selection and preparation of ingredients
The choice of ingredients for frying on the grill must be approached with particular pickiness, because the taste of the prepared dish will depend on this.
Important! The shelf life of baked fish, which is stored in the refrigerator, is 36 hours from the date of preparation.
Various vegetables are well combined with fish, such as: potatoes, carrots, onions, peppers, they are baked as a side dish. They are selected according to external signs: elasticity, absence of scratches, rottenness, traces of insect exposure on the surface of the peel. Fresh fish should not emit an unpleasant odor, the presence of ulcers and injuries on its scales is unacceptable.
When choosing fish in a store, you need to pay attention to its gills - they should have a red tint. If their color is gray, or blackening is visible, then it is better to refuse to buy.
Cooked salmon recipes at the stake
Following the step-by-step instructions for the recipe, grilling pink salmon is simple. Before baking, pink salmon meat is contained in a marinade, which when cooking reveals the whole gamut of the dish's taste and makes it piquant. Therefore, fish steaks on the grill always turn out tender and aromatic, in addition, they contain a lot of vitamins and minerals that are so necessary for our body.
On the grill with spices
1 kg30 min.
ground black pepper
taste
Nutritional value per 100 g:
To clear the fish of the insides, cut off the head and fins. Rinse and dry the carcass.
Cut the carcass so that you get two proportional halves. Remove excess bones.
Grate the fish with salt and pepper on both sides, then put it in a container and put in the refrigerator for 3 hours so that it can be marinated.
Kindle a fire, put fish on a wire rack and send to a barbecue to bake. Frying is done on both sides for 30 minutes. Pour the finished dish with lemon juice and serve with herbs.
To clear the fish of the insides, cut off the head and fins. Rinse and dry the carcass.
Cut the carcass so that you get two proportional halves. Remove excess bones.
Grate the fish with salt and pepper on both sides, then put it in a container and put in the refrigerator for 3 hours so that it can be marinated.
Kindle a fire, put fish on a wire rack and send to a barbecue to bake. Frying is done on both sides for 30 minutes. Pour the finished dish with lemon juice and serve with herbs.Video recipe
On the wire rack with spices Video recipe: On the wire rack with spices
Did you know? In the course of breeding, a fish called bester was bred — the result of crossing a beluga and a sterlet, it grows rapidly as the first species and gains weight as the second. Such individuals reach up to 1.8 m in length and 30 kg of weight.
With vegetables in foil
2.3 kg50 min.
Nutritional value per 100 g:
- To clear fish of scales and entrails.
- Make longitudinal cuts from above with an interval of 3 cm. Grate the carcass with salt and spices.
- Grate carrots on a coarse grater, chop onion and garlic into small cubes.
- Cut the fish inside with vegetables and fill it with cuts from the outside.
- Cut butter into thin slices. Put them inside the carcass.
- Cut potatoes into slices, salt it and add spices.
- Spread foil coated with vegetable oil.
- Put a pillow of potatoes on top of which place the stuffed carcass of pink salmon. Sprinkle with chopped greens and leftover potatoes.
- Wrap the foil and send to the fire for 45 minutes.
Video recipe
With vegetables in foil
Charcoal pink salmon will be a great addition to a festive feast or everyday dinner. The ease of cooking allows you to use recipes of such a dish even for a novice in the culinary art.
