Salmon Dishes: Simple and Delicious Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Salmon today is easily available, in addition, it is versatile and very tasty in cooking. First of all, you should learn more about this fish and how to cook it. First, get the largest spatula you can find to easily lift and turn large pieces of fish or fillets while frying. A cast iron skillet is great for cooking salmon. If you intend to bake this fish in the oven, stock up on a metal baking dish. Use parchment paper or aluminum foil as this makes it easier to clean up after baking.

Salmon cuts

On sale you can find several types of cutting salmon. Each of them has its own purpose and features. Small cuts of fillets and steaks are great for a quick meal during the week, while large cuts make a simple and elegant main course for a festive dinner.

Salmon fillet is the most commonly used cut of fish, which is simply explained: the removal of bones is very simple, and such a product lends itself easily to all cooking methods. It can be a small piece, from which 1-2 servings of the dish will come out, or halfa large carcass that can be cooked whole and served for a large company.

Also, many are wondering whether to buy salmon with or without skin? It depends on how you intend to cook the fish. Some methods (such as pan frying) are designed to provide a crispy crust. However, for baking or complex dishes, it can be removed beforehand. Below are the most interesting and delicious salmon recipes.

What is the easiest way to cook salmon?

The human body needs a supply of fatty acids, more commonly known as Omega-3s. They are vital for the growth of new cells and the maintenance of heart and brain function. Fatty acids are not reproduced by the body, and therefore a person must obtain them from food.

The greatest amount of these substances is found in red fish, including salmon. You can cook it tasty and he althy. For the simplest salmon recipe you will need:

• fresh salmon fillet;
• olive oil;
• dried dill.

Remove the skin from the fish. Coat a skillet with a thin layer of olive oil and heat over medium heat. Put the skinless fillet into it. Sprinkle a teaspoon of dill on top of it. Cover and let the fish fry for about five minutes, depending on its thickness. Turn the fillet to the other side, sprinkle with another spoonful of dill and cover again. As you can see, this is the easiest salmon recipe in a pan.

After five minutes, check for readiness with a fork. Properly cooked fish will pierce easily.

How to cook fish in a slow cooker?

Salmon stew is a great recipe for a slow cooker. As a result, you will get amazingly juicy and tender fish. To prepare two servings you will need:

• 2 tablespoons butter;
• 1 tablespoon extra virgin olive oil;
• 500 grams of baby broccoli;
• 300-400 grams fresh salmon fillet, skinless, cut into 2 pieces;
• s alt and ground black pepper;
• 1 small shallot, finely chopped;
• ¼ cup dry vermouth or white wine;
• ¼ cup white wine vinegar;
• ¼ cup of whipped cream;
• pepper and s alt;
• chopped fresh parsley or green onion.

How to stew fish?

This salmon main course recipe looks like this. Heat one tablespoon each of butter and olive oil in a slow cooker. Add broccoli and cook, stirring occasionally, until crispy on top, about 5 minutes. Season the salmon with s alt and pepper. Place the fish pieces on top of the cabbage mixture. Close the slow cooker and simmer for 8-10 minutes or until the fish pierces easily with a fork.

Meanwhile, heat the remaining tablespoon of butter in a small skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Pour in the vermouth and vinegar, boil until reduced by half. Stir in the cream mixture. Simmer until desired thickness, add pepper and s alt.

To serve this dish, arrange salmon and broccoli on serving plates. Drizzle with sauce and sprinkle with parsley or onion. If you want to cook a salmon diet dish, you can not use the sauce. Without it, the dish will be light and low in calories.

Red fish soup

This is a Latin American-inspired recipe that features salmon marinated in garlic, lime juice, paprika, and cumin. It differs in that the fish is cooked here for a long time, more than half an hour. As a rule, seafood requires a minimum cooking time, otherwise their taste may deteriorate. In this case, a rich and fragrant broth is obtained. You will need the following.

For marinade:

• cloves from half a head of garlic, peeled and minced;
• 2 tablespoons fresh lime juice;
• 3/4 teaspoon coarse s alt;
• 1 tablespoon sweet paprika;
• 2 1/2 teaspoons ground cumin;
• 1 1/2 teaspoon fresh frozen black pepper.

For soup:

• 0, 8-1 kg salmon, cut into pieces no thicker than 5 cm;
• olive oil;
• 2 medium onions, chopped;
• 1 large green bell pepper, peeled and chopped;
• 2 medium tomatoes, diced;
• s alt and freshly ground pepper;
• 500ml coconut milk;
• 1 large bunch freshcilantro, chopped.

How to make it?

First of all, prepare the fish. Mix the ingredients for the marinade. Leave the salmon pieces in this mixture for at least 2 hours. The longer the fish soaks in flavors, the better.

Next, the recipe for a hot salmon dish looks like this. Put some olive oil in a large heavy bottomed saucepan. Add a layer of chopped onion there, and then chopped sweet peppers and tomatoes (half of the total). Place the fish pieces on top along with the marinade and start layering the onions, bell peppers and tomatoes again. Sprinkle cilantro over everything and pour in coconut milk. If the mixture is very thick, add water. Taste and adjust the amount of spices.

Bring the mixture to a boil, then reduce the heat to low, cover and let the soup simmer gently for 30 minutes until the vegetables are cooked through. Garnish with remaining cilantro.

Fish cakes

Salmon can be cooked not only in the form of fillets and steaks, but also in the form of minced meat. You can easily grind fish at home using a food processor. Simply place small pieces of salmon in the bowl and chop at maximum speed. For better gluing of minced meat, use an egg. The most popular such dish is salmon cutlets. To make them you will need:

• 750 grams minced salmon;
• 1 teaspoon lemon juice;
• 2 teaspoons of all-purpose flour plus half a cupoptional;
• 4 large eggs;
• 2 teaspoons tea sugar;
• 1/4 teaspoon tea s alt;
• 1 cup heavy cream;
• 2/3 cup whole milk;
• 1 tablespoon uns alted butter.

How to cook red fish cutlets?

Adjust the oven rack to the bottom position. Place a foil-lined baking sheet on the bottom rack and preheat the oven to 200 degrees.

Next, the minced salmon dish is prepared as follows. Whisk the eggs, 2 tablespoons tea flour, sugar, and s alt in a large bowl until smooth and pale, about 1 minute. Gradually add the remaining half cup of flour and continue beating until smooth. In the same way, gradually pour in the cream and milk. Stir in the minced fish mixture. If the mass is too liquid, add more flour to it.

Remove the tray from the oven. Put butter on it and spread it over the entire surface with a culinary brush (it will quickly melt and begin to spread). Shape the fish dough into flat circles and place them on a baking sheet at some distance from each other. Place it on the bottom rack of the oven and roast the salmon patties until golden brown. This will take 18 to 22 minutes. Turn over halfway through the cooking time.

How to pickle salmon?

Slightly s alted salmon is a popular snack in both European and Asian cuisines. You can serve it with bread or rice orcrackers, depending on your personal preference. If you add a small amount of s alt, the fish will remain tender and fragrant.

Even if you are not a fan of fish, you might like this cooking method. Lightly s alted fish tastes like a different product, as the s alting process helps to reduce the "fishy" smell and change the texture. This is a great way to compromise when cooking for picky eaters. Be sure to try cooking salmon this way and see if you like it.

Slightly s alted salmon is often served as a filling for sandwiches, but it can be easily used with any meal. All you need is fish, s alt and some time. Also, store-bought fish may be too s alty for your taste, so you can control the amount of s alt yourself. So you need:

• 500 grams salmon fillet with skin on;
• 2 tablespoons table s alt.

How to make lightly s alted fish?

Rinse salmon fillets in cold water and pat dry. Place it in the tray and cover with a clean towel. Leave on for 10-20 minutes, then wipe off. Spread the s alt evenly on all sides of the fillet. Place in an airtight container, transferring layers of fish between paper towels. Leave in the refrigerator for 2-3 days. Then rinse off excess s alt from the surface, remove all wipes.

You can subsequently cook any dishes from lightly s alted salmon fillet: salads, sandwiches, snacks and so on. If you are afraid to useraw fish, its processing is ideal for making sushi and rolls.

Red fish rolls

Often lightly s alted or smoked salmon is served on the festive table in a beautiful design. The most common example is stuffed fish rolls. You can easily prepare this appetizing snack in a short time. For one of the variants of salmon rolls you will need:

• 1 package (300 grams) of thinly sliced salmon, smoked or lightly s alted;
• 1 pack of Philadelphia cheese or similar;
• 2 cans of olives;
• 3 tablespoons dill, for garnish.

How to make fish rolls?

Place each piece of salmon on a work surface. Spread 1 tablespoon of cream cheese on each, spread evenly. Cut the olives into small rings, spread them over the cheese. Starting from the smaller end, roll each piece of fish into a roll. Cut into pieces no larger than 2 cm. Fasten each roll with a toothpick or skewer, garnish with dill.

Another soup recipe

This recipe is very simple and very interesting at the same time. This soup can even be served for a festive dinner. For it, you can use any pieces of fish carcass. If you wish, you can adapt this recipe for fish soup from the head and tail of salmon and feel free to replace one component with another. For it you will need:

• 3 tablespoons uns alted butter;
• 1 leek, diced;
• 1 small fennel bulb,cubes;
• 1 large carrot, cut into small pieces;
• 2 celery stalks, minced;
• 1 teaspoon s alt;
• a little pepper;
• 1/2 cup sliced shiitake or button mushrooms;
• 2 cups vegetable broth;
• 2 glasses of water;
• 3 tablespoons parsley, chopped;
• 1 tablespoon thyme, minced;
• 0.5 kg salmon, fish soup set or chunks;
• 4 tablespoons finely grated Parmesan (optional).

How to make fish soup?

In a large heavy bottomed saucepan, melt butter over medium heat. Add carrots, celery, fennel, leek, thyme, s alt and pepper and stir to combine. Fry for approximately 5-7 minutes. Pour in the broth and water. Bring to a slight boil. As soon as you see bubbles on the surface, turn the heat down to low. Add mushrooms and cook for 10-12 minutes.

Put the fish in the pot and stir. Increase heat, cover and simmer for about 5 minutes. How to determine that the salmon is already ready? When the fish is cooked, it should change its color from orange-red to pale pink. This applies not only to fillet pieces, but also to the head, fins and tail of the carcass. They should also fade and become opaque.

Pour the finished soup into bowls and sprinkle with parmesan cheese.

Salmon with honey and ginger

Fish cooked in a complex marinade is flavored with honey, soy sauce, ginger and coriander seeds. It is recommended to pre-crush thesespicy seeds to release the maximum flavor and aroma from them. You can cook this salmon dish in just twenty minutes. All you need:

• 1 teaspoon fresh ginger, finely chopped;
• 1 garlic clove, minced;
• 1 tablespoon whole coriander seeds;
• ¼ glass of honey;
• ¼ cup soy sauce;
• 2 teaspoons fresh lemon juice;
• 1 tablespoon finely chopped fresh cilantro;
• 1 teaspoon sesame oil;
• 4 salmon fillets, 150 grams each, skin on;
• sea s alt;
• freshly ground black pepper;
• 2 teaspoons vegetable oil.

How to cook spicy salmon?

Crush the coriander seeds in a coffee grinder or with a mortar and pestle until coarse.

Make the marinade: Combine ground coriander seeds, honey, soy sauce, garlic, ginger, sesame oil and lemon juice in a small bowl. Rub the fish fillet with pepper and sea s alt, then coat all over with the marinade.

Heat the oil in a frying pan over moderate heat. Fry the salmon for one minute, then lower the heat and fry for another 2 minutes. Flip the fillet and continue cooking until crispy.

Then transfer the salmon to a plate and cover with foil to keep it warm. Pour the remaining marinade into the pan, bring to a boil over moderate heat. Cook until it thickens to a syrupy consistency. This will take about 2-3 minutes. Add cilantro, spread salmon onserving bowls and top with prepared sauce. You can cook fish without the skin if you so desire. Bon appetit!